Delicious Carrot Cake with Cream Cheese Frosting Recipe

The aroma of freshly baked carrot cake wafts through the air like a warm hug from grandma. Picture this  layers of moist, spiced carrot goodness topped with a luscious cream cheese frosting that makes you question whether you should share or keep it all to yourself. This is not just any dessert; it’s a piece of joy on a plate!

As I stand in my kitchen recalling the first time I baked this heavenly treat for my best friend’s birthday, I remember the look on her face when she took that first bite. You could almost hear the angels singing as she exclaimed how it was the best carrot cake she had ever tasted. Moments like these are what make baking so special; it’s about sharing love and deliciousness with those who matter most.

I remember my cousin once saying that “carrots are good for your eyesight,” before promptly demolishing an entire slice of this cake in under five minutes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better flavor and texture in your cake.
• Granulated Sugar: This sweetener provides the perfect balance to the spice of carrots.
• Baking Soda: A must-have to help the cake rise beautifully.
• Cinnamon: Ground cinnamon adds warmth and depth to your cake’s flavor profile.
• Carrots: Freshly grated carrots bring moisture and natural sweetness; use medium-sized ones for best results.
• Eggs: They bind all ingredients together while keeping the cake fluffy; large eggs work best here.
• Vegetable Oil: Adds moisture; can substitute with unsweetened applesauce for a healthier option.
• Cream Cheese: The star of our frosty topping; choose full-fat for optimal creaminess.
• Powdered Sugar: To sweeten up your cream cheese frosting without graininess; sift before use!
• Vanilla Extract: A splash enhances both the cake and frosting flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: First things first—preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick spray or parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined. The scent of cinnamon will transport you straight to cozy fall days.

Add Wet Ingredients: In another bowl, combine eggs and oil until smooth. Pour this mixture into the dry ingredients along with grated carrots. Stir gently until just combined—do not overmix or your cake will be tough!

Bake It Up!: Divide the batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick comes out clean—but watch them closely because no one likes burnt edges.

Prepare Cream Cheese Frosting: While cakes cool on wire racks (patience is key!), beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract—taste test frequently to ensure it’s as delicious as you remember!

Assemble Your Masterpiece!: Once cakes are completely cool, remove them from pans. Place one layer on a serving plate and slather on some cream cheese frosting. Top with second layer and frost generously around the sides too—don’t forget to make it pretty!

Now step back and admire your creation! Slice into heaven while trying not to devour it all at once.

This delightful carrot cake with cream cheese frosting is sure to become a favorite in your household! Happy baking!

Perfecting the Cooking Process

Start by grating fresh carrots, then mix dry ingredients before combining them with wet ones for the best texture.

Add Your Touch

Feel free to add nuts or raisins for extra crunch and sweetness, or swap out spices to customize the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days; reheat slices gently in the microwave.

The first time I made carrot cake for a family gathering, my aunt declared it “life-changing,” which made me feel like a baking superstar!

FAQ

Can I use store-bought frosting for carrot cake?

Absolutely! While homemade is great, store-bought saves time without sacrificing taste.

What can I substitute for eggs in this recipe?

Try using applesauce or mashed bananas as an egg replacement for a vegan option.

How do I make my carrot cake more moist?

Adding crushed pineapple or an extra egg can enhance its moisture level significantly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Carrot Cake with Cream Cheese Frosting

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• Author: mydishtoday
• Total Time: 50 minutes
• Yield: Serves 12 1x

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Description

Carrot Cake with Cream Cheese Frosting is a moist, flavorful delight that combines warm spices and creamy frosting for an irresistible dessert. Perfect for any celebration or cozy gathering!

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Ingredients

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• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 4 large eggs
• 1 cup vegetable oil (or unsweetened applesauce)
• 3 cups grated carrots (about 5 medium carrots)
• 8 oz cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar (sifted)
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, mix eggs and oil until smooth; combine with dry ingredients and fold in grated carrots.
4. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
5. Cool cakes on wire racks. Meanwhile, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla until fluffy.
6. Once cool, layer cakes with frosting in between and coat the top and sides.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (105g)
• Calories: 360
• Sugar: 38g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg