Carrot cake is a classic dessert known for its moist texture, rich flavor, and warm spices. When paired with cream cheese frosting, it becomes even more indulgent. This recipe will guide you step-by-step on how to make the perfect carrot cake with cream cheese frosting.
Ingredients for Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3 medium-sized carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Ingredients for 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
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract together until smooth and combined. Use an electric mixer or a stand mixer on medium speed for about 2 minutes.
4. Add the Grated Carrots and Other Mix-ins:
Fold in the grated carrots, crushed pineapple, and any optional mix-ins like nuts or shredded coconut. The moisture from the pineapple and the oil will help keep the cake moist and tender.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients, stirring just until incorporated. Be careful not to overmix the batter, as this can lead to a dense cake.
6. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for an even bake. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re using a different pan size, the baking time might vary, so be sure to keep an eye on your cakes.
7. Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Afterward, turn them out onto a wire rack to cool completely before frosting.
8. Prepare the Cream Cheese Frosting:
While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed to avoid a sugar cloud. Once all the powdered sugar is added, beat in the vanilla extract and salt. Continue beating for another 2-3 minutes until the frosting is light and fluffy.
9. Frost the Cake:
Once the cakes are completely cool, place one cake layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and gently press down to secure it. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.
10. Decorate (Optional):
For added decoration, you can sprinkle chopped walnuts or pecans on top of the frosting or along the sides of the cake. You can also pipe extra frosting onto the top for a more intricate design or create decorative swirls along the edges.
11. Chill and Serve:
For the best flavor, allow the cake to chill in the refrigerator for at least 30 minutes to set the frosting. Once chilled, slice and serve. Enjoy your perfectly made carrot cake with cream cheese frosting!
Tips for the Perfect Carrot Cake:
- Grate the Carrots Finely: The finer you grate the carrots, the more evenly they’ll distribute throughout the cake, leading to a lighter, fluffier texture.
- Use Room Temperature Ingredients: Make sure the eggs, oil, and butter are at room temperature before mixing. This helps the ingredients blend better, resulting in a smoother batter.
- Don’t Overmix the Batter: Overmixing the batter can lead to a tough cake, so mix only until the ingredients are just combined.
- Ensure the Cakes Are Completely Cooled: If the cakes are warm when you apply the frosting, the frosting may melt and slide off. Make sure to cool the cakes fully before frosting.
- Make-Ahead Option: You can make the cake and frosting a day in advance. Just store the cake layers in an airtight container and refrigerate the frosting. Frost the cake the day you plan to serve it.
- Storage: Store the leftover cake in an airtight container in the refrigerator for up to 5 days. The moistness of the cake will actually improve after a day or two!
With these simple steps and tips, you can create a deliciously moist carrot cake with the perfect amount of sweetness and spice, topped with rich and creamy cream cheese frosting. Enjoy!