Carrot Cake With Cream Cheese (Printable)
Moist carrot cake with tangy cream cheese frosting, warm spices, and optional walnuts or pineapple for texture.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 ½ teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon salt
07 - 3 large eggs, room temperature
08 - 1 cup granulated sugar
09 - ½ cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 2 teaspoons vanilla extract
12 - 2 cups grated carrots
13 - ½ cup chopped walnuts or pecans (optional)
14 - ½ cup well-drained crushed pineapple (optional)
→ Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 4 oz unsalted butter, softened
17 - 2 to 2 ½ cups sifted powdered sugar
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan, lining the bottoms with parchment paper if desired.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed.
03 - In a large bowl, beat the eggs, granulated sugar, and packed light brown sugar until smooth and no lumps remain. Pour in the vegetable oil and vanilla extract, mixing thoroughly to combine.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
05 - Gently fold in the grated carrots. If using, fold in the chopped walnuts or pecans and the well-drained crushed pineapple until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool completely in the pan(s) on a wire rack before frosting. For layer cakes, turn out each layer onto the rack to cool fully.
08 - In a mixing bowl, beat the softened cream cheese and unsalted butter together using a hand or stand mixer until light and fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until smooth and creamy.
09 - Spread the frosting evenly over the cooled cake. For a layered cake, place the first layer on a serving plate, spread frosting across the top, stack the second layer, then frost the top and sides evenly.
# Expert Tips:
01 -
- The crushed pineapple trick keeps every slice impossibly moist without anyone guessing your secret ingredient.
- That tangy cream cheese frosting spreads like a dream and balances the warm spices beautifully.
02 -
- Underbaking even slightly will cause the center to sink so trust your toothpick test over the timer.
- Warm cake and cream cheese frosting are enemies so patience while cooling is the single most important step.
03 -
- Line the bottom of your pans with parchment paper circles and you will never risk a broken cake layer again.
- If your frosting seems too soft refrigerate the frosted cake uncovered for twenty minutes then cover it loosely with storage wrap.