Proven way to grow delicious Carrot Cake with Cream Cheese Frosting
A delightful and moist carrot cake, topped with a rich and tangy cream cheese frosting, perfect for any occasion.
Equipment
- 2 round cake pans (9-inch)
- large bowls
- whisk
- electric mixer
- wire rack
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons cinnamon
- 0.5 teaspoon nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Carrot Cake
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the grated carrots and nuts (if using), then divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
- Stir in the vanilla extract, then frost the cooled cake layers and decorate as desired.
Notes
For extra moisture, you can add 1/2 cup of crushed pineapple (well drained) to the cake batter. Ensure all ingredients for the frosting are at room temperature for a smooth consistency.