Description

This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert that’s rich, tender, and bursting with warm spices. Packed with freshly grated carrots and optional additions like pineapple, walnuts, and raisins, this cake offers a perfect balance of sweetness and texture. Topped with a luscious cream cheese frosting, it’s ideal for celebrations or a cozy treat any time of year.

Ingredients

Scale

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained (optional)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the eggs with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 3 to 4 minutes. Slowly add vegetable oil and vanilla extract, whisking until fully combined.
Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
Add Carrots and Mix-ins: Fold in the finely grated carrots, crushed pineapple (if using), chopped walnuts or pecans (if using), and raisins (if using). The batter will be thick, which is expected.
Divide Batter: Evenly divide the batter between the prepared cake pans and smooth the tops for even baking.
Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick or skewer inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them and placing on a wire rack to cool completely.
Prepare Frosting: Beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy, about 3 to 4 minutes.
Add Powdered Sugar: Gradually beat in the powdered sugar, one cup at a time, continuing until the frosting is smooth and fluffy.
Flavor Frosting: Stir in vanilla extract and a pinch of salt to enhance flavors.
Assemble Cake: Once the cakes have fully cooled, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second layer on top and frost the top and sides evenly.
Optional Garnish: Garnish the frosted cake with additional chopped walnuts or shredded coconut if desired.

Notes

Do not overmix the batter once the dry ingredients are added to keep the cake moist and tender.
Using crushed pineapple adds extra moisture and a subtle sweetness, but it is optional.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
For a nut-free version, omit the walnuts and pecans.
Storing the cake in an airtight container in the refrigerator will keep it fresh for up to 4 days.
The cake can be made a day ahead and frosted just before serving for convenience.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American