How to Make a Classic American Carrot Cake with Cream Cheese Frosting

How to Make a Classic American Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless American dessert that combines the natural sweetness of carrots with warm spices and a rich cream cheese frosting. Its moist texture and spiced flavor make it a perfect treat for any occasion. Here’s a step-by-step guide on how to make a classic American carrot cake with cream cheese frosting.

Ingredients for the Carrot Cake:

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

Ingredients for the Cream Cheese Frosting:

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

Instructions for the Carrot Cake:

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 circles.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure the dry ingredients are evenly distributed throughout the batter.

3. Beat the Wet Ingredients: In a separate bowl, whisk the eggs until they are light and fluffy. Add the vegetable oil and vanilla extract, then whisk until the mixture is smooth and well-combined.

4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or electric mixer on low speed until just combined. Be careful not to overmix to avoid a dense cake.

5. Add the Carrots and Optional Ingredients: Fold in the grated carrots, pineapple (if using), nuts, and raisins (if using) into the batter. These ingredients will add moisture, flavor, and texture to the cake.

6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Instructions for the Cream Cheese Frosting:

1. Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.

2. Add the Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to prevent the sugar from flying out of the bowl. Once all the powdered sugar is added, beat the frosting on high speed for 2-3 minutes until it’s light, fluffy, and spreadable.

3. Flavor the Frosting: Add the vanilla extract and a pinch of salt to balance the sweetness. Beat for an additional minute to ensure everything is incorporated.

Assembling the Carrot Cake:

1. Layer the Cake: Once the cakes have cooled completely, place one layer on a serving plate or cake stand. If the cakes have domed slightly during baking, you can level them with a serrated knife to ensure even stacking.

2. Frost the Cake: Spread a generous layer of cream cheese frosting over the top of the first cake layer, smoothing it evenly. Place the second cake layer on top, pressing gently to secure it in place. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

3. Garnish (Optional): If desired, decorate the top of the cake with extra chopped walnuts or pecans. You can also pipe a decorative border along the edges using the remaining frosting.

4. Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing. This helps the flavors to meld together and makes for cleaner slices when serving.

Tips for the Perfect Carrot Cake:

• Grating the Carrots: For the best texture, grate the carrots finely. This will ensure they mix well into the batter, creating a moist and tender cake.

• Using Fresh Ingredients: Always use fresh eggs and high-quality spices to ensure the best flavor. Freshly grated nutmeg, for instance, can make a noticeable difference in the cake’s flavor.

• Customize the Add-ins: Feel free to get creative with the ingredients. Some people like to add coconut, chopped apples, or even chocolate chips for a twist on the traditional carrot cake.

• Moisture: The crushed pineapple is optional, but it adds a wonderful moisture to the cake without altering the flavor too much. If you decide not to use it, make sure your cake batter is still nice and thick, and consider adding extra oil or a little milk if needed.

• Frosting: The cream cheese frosting can be made ahead of time and stored in the refrigerator. Just make sure it comes to room temperature before frosting the cake, as cold frosting can be harder to spread.

Storing the Cake:

Store the carrot cake in an airtight container in the refrigerator for up to 4-5 days. The cake can also be frozen. To freeze, wrap the cake tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. When ready to serve, let the cake thaw in the refrigerator overnight before frosting and serving.

This classic American carrot cake with cream cheese frosting is a delicious and satisfying dessert that’s sure to please any crowd. With its tender texture, spiced flavor, and creamy frosting, it’s a dessert you’ll come back to again and again.