Classic Carrot Cake with Cream Cheese Frosting

Introduction

Carrot cake is a delightful dessert that brings together the earthiness of fresh carrots, the warmth of spices, and the creamy sweetness of a rich cream cheese frosting.

Perfectly moist and packed with flavor, it’s a favorite for celebrations, afternoon tea, or just as a treat to satisfy your sweet tooth.

This classic recipe ensures a balance of textures and flavors, creating a cake that’s both wholesome and indulgent.

Whether you’re a longtime fan or new to carrot cake, this recipe is sure to impress.

Ingredients

For the Cake:

2 cups (250g) all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup (200g) granulated sugar

1 cup (200g) brown sugar

3 large eggs

3/4 cup (180ml) vegetable oil

1/2 cup (120ml) plain yogurt or buttermilk

2 teaspoons vanilla extract

3 cups (300g) grated carrots

1/2 cup (60g) chopped walnuts or pecans (optional)

1/2 cup (80g) raisins (optional)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

2 cups (240g) powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preparing the Cake Batter

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Combine Wet Ingredients: In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, yogurt (or buttermilk), and vanilla extract until smooth and creamy.

Incorporate the Carrots: Gradually fold the grated carrots into the wet mixture, followed by the optional walnuts, pecans, or raisins if desired.

Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.

Baking the Cake

Divide the Batter: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.

Bake: Place the pans in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Frosting

Cream the Ingredients: In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy.

Add the Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, and beat until creamy. Mix in the vanilla extract and a pinch of salt.

Assembling the Cake

Frost the Layers: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting over the top. Place the second layer on top and frost the top and sides evenly.

Decorate: Garnish with chopped nuts, shredded carrots, or a light dusting of cinnamon for a decorative touch.

Serving Suggestions

Slice the cake and serve it at room temperature with a cup of tea or coffee.

Its moist texture and rich frosting make it ideal for any occasion, from casual get-togethers to special celebrations.

Conclusion

This classic carrot cake with cream cheese frosting is a true crowd-pleaser, loved for its perfect combination of warm spices, tender carrots, and creamy frosting. Its rich flavor and moist texture make it a go-to dessert for birthdays, holidays, or simply treating yourself.

Give this recipe a try, and let it become a staple in your dessert repertoire. It’s a slice of perfection you’ll come back to again and again!