If you have a soft spot for desserts that are both comforting and bursting with flavor, this Carrot Cake with Cream Cheese Frosting Recipe will quickly become your go-to treat. Imagine moist, tender layers infused with just the right spices and bursts of sweetness from crushed pineapple, all crowned with a velvety cream cheese frosting that adds the perfect tangy balance. This classic carrot cake is a harmonious mix of texture, flavor, and nostalgia that never fails to delight every time it graces the table.
Ingredients You’ll Need
The magic of this carrot cake lies in using simple yet essential ingredients, each playing a vital role in creating its moist texture, warm spice notes, and irresistible flavor. From the finely grated carrots to the creamy frosting, every component works together beautifully.
- All-purpose flour: Provides the perfect structure for the cake, keeping it tender yet sturdy.
- Granulated sugar: Adds sweetness and helps with the cake’s moistness.
- Brown sugar: Gives depth of flavor and a slight caramel note.
- Baking soda: Helps the cake rise and keeps it light.
- Baking powder: Works with baking soda to create a fluffy crumb.
- Salt: Enhances the overall flavors and balances the sweetness.
- Ground cinnamon: Brings that warm, familiar spice essential to carrot cake.
- Ground nutmeg: Adds subtle earthiness for complexity.
- Ground ginger: Provides a gentle kick of spice.
- Eggs: Bind everything together and contribute to the cake’s moistness.
- Vegetable oil: Keeps the cake tender and rich without weighing it down.
- Vanilla extract: Amplifies flavor with its sweet, aromatic notes.
- Finely grated carrots: The star ingredient, ensuring moisture and natural sweetness.
- Crushed pineapple (drained): Adds juiciness and a tropical twist to enhance texture.
- Chopped walnuts or pecans: Offer a delightful crunch and nutty flavor.
- Softened cream cheese: Forms the base of the luscious frosting.
- Unsalted butter: Works with cream cheese to create a creamy, dreamy frosting texture.
- Powdered sugar: Sweetens and smooths the frosting to just the right consistency.
- Additional vanilla extract: Elevates the frosting’s flavor with that signature aroma.
How to Make Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350°F and greasing two 9-inch round cake pans or a 9×13-inch baking pan. This ensures your cakes won’t stick and will bake evenly, setting the stage for a flawless bake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This blend of spices and leavening agents gives the cake its classic warmth and rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well blended. This mixture adds richness and helps keep your cake wonderfully moist.
Step 4: Bring It All Together
Add the wet ingredients to the dry mixture and stir gently until just combined. Avoid overmixing to keep the cake tender—this is where patience truly pays off in baking.
Step 5: Fold in Carrots, Pineapple, and Nuts
Carefully fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts or pecans if you’re using them. These ingredients add texture, sweetness, and a delightful crunch to every bite.
Step 6: Bake Until Perfect
Pour the batter evenly into your prepared pans and bake. For round pans, bake for 30 to 35 minutes; if using a 9×13 pan, allow about 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
Step 7: Whip Up the Cream Cheese Frosting
Beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, whipping until you reach a luscious, spreadable consistency that’s just the right balance of sweet and tangy.
Step 8: Frost and Assemble
Spread the cream cheese frosting generously on the cooled cake layers, and if you used round pans, stack and frost the top and sides for an impressive finish. For a 9×13 pan, simply frost the top evenly and enjoy!
How to Serve Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Elevate your carrot cake presentation by sprinkling chopped nuts or a light dusting of cinnamon on top of the frosting. Tiny carrot-shaped decorations made from marzipan or fondant add a whimsical touch that will wow your guests.
Side Dishes
Serve your carrot cake alongside a scoop of vanilla ice cream or fresh whipped cream to add a creamy contrast. A cup of freshly brewed coffee or chai tea pairs beautifully, highlighting the warm spices in the cake.
Creative Ways to Present
Turn classic carrot cake into cupcakes by dividing the batter into muffin tins for individual servings. Layer the cake into a beautiful trifle with frosting and walnuts, creating a stunning centerpiece that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Carefully cover leftover cake with plastic wrap or keep it in an airtight container. Stored in the refrigerator, your carrot cake will stay fresh and moist for up to 4 days—perfect for savoring later without losing any flavor or texture.
Freezing
The Carrot Cake with Cream Cheese Frosting Recipe also freezes wonderfully. Wrap unfrosted cake layers tightly in plastic wrap and then foil, or freeze the whole frosted cake in an airtight container. Thaw overnight in the fridge before serving to preserve that unbeatable moistness and creaminess.
Reheating
For a just-baked feel, let your refrigerated slice come to room temperature before enjoying. Avoid microwaving frosted slices, but if you want to warm just the cake layer, remove the frosting and heat gently, then reapply frosting for the best experience.
FAQs
Can I substitute the vegetable oil with butter?
You absolutely can substitute butter for vegetable oil, but keep in mind this might make the cake a little denser. Oil keeps carrot cake especially moist, so if you swap in butter, soften it well and consider slightly reducing the flour for balance.
Do I need to peel the carrots before grating?
It’s not necessary to peel the carrots; just make sure to wash them thoroughly. The carrot’s skin is edible and contains nutrients, so using unpeeled carrots keeps preparation simple without sacrificing flavor or texture.
How important is draining the crushed pineapple?
Draining the pineapple is key to maintaining the cake’s perfect texture. Excess moisture can lead to a soggy crumb, so removing as much juice as possible ensures your cake bakes up moist but not overly wet.
Can I make this carrot cake gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free blend that’s designed for baking. Just make sure the blend contains xanthan gum or similar stabilizers to mimic the texture of wheat flour.
What’s the best way to get smooth cream cheese frosting?
Start with cream cheese and butter that are softened to room temperature, and beat them together first until silky. Then add the powdered sugar gradually to avoid lumps, whipping well for a fluffy, smooth frosting that spreads like a dream.
Final Thoughts
This Carrot Cake with Cream Cheese Frosting Recipe is more than just a dessert; it’s a celebration of comforting flavors and textures that bring joy with every bite. Whether you’re baking for a special occasion or simply indulgent everyday moments, this recipe is approachable, delightful, and sure to become a beloved favorite. Give it a try and see how easily you can create a moist, flavorful cake that feels like a warm hug on a plate.
Print
Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic, moist carrot cake made with grated carrots, crushed pineapple, warm spices, and topped with a creamy, tangy cream cheese frosting. Perfect for dessert or special occasions, this American favorite combines rich flavors and a tender crumb.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9 x 13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, ensuring not to overmix for a tender cake.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, drained crushed pineapple, and chopped nuts if using for added texture and flavor.
- Bake the cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 30 to 35 minutes if using round pans or 40 to 45 minutes if using a 9×13 pan. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cake: Allow the cake to cool completely in the pans on a wire rack before removing to prepare for frosting.
- Make the frosting: Beat the softened cream cheese and unsalted butter together in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. If using round pans, layer the cakes with frosting between each layer to create a classic layered carrot cake.
Notes
- For a lighter texture, squeeze out any excess moisture from the crushed pineapple before adding it to the batter.
- This cake can be made ahead of time and refrigerated or frozen before frosting to save preparation time.
- Try adding shredded coconut or raisins for a delicious variation.
- Ensure eggs and butter are at room temperature for better mixing and texture.
