How to Make a Classic Carrot Cake with Cream Cheese Frosting

How to Make a Classic Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless dessert that combines moist, spiced cake with a tangy and sweet cream cheese frosting. Whether you’re baking for a special occasion or just craving something delicious, this recipe for a classic carrot cake with cream cheese frosting is sure to please. Here’s a step-by-step guide on how to create this beloved dessert.

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 4-5 medium carrots)
• 1 cup chopped walnuts or pecans (optional)
• 1 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Equipment Needed:

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer (or stand mixer)
• Grater (for carrots)
• Spatula
• Cake stand or serving plate

Instructions

1. Preheat the Oven and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This will prevent the cake from sticking to the pans once baked.

2. Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk the ingredients together until they are evenly distributed. Set aside.

3. Beat the Wet Ingredients
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and fluffy. Add the vegetable oil and vanilla extract and beat again until smooth.

4. Add the Grated Carrots
Fold the grated carrots into the wet mixture. You can also add in crushed pineapple at this stage if you like a bit of extra moisture in your cake. The pineapple also enhances the flavor, but it’s optional.

5. Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or mixer on low speed. Mix until just combined. Be careful not to overmix, as this can lead to a dense cake.

6. Fold in Nuts (Optional)
If you’re adding nuts, fold in the chopped walnuts or pecans. This gives the cake a nice crunch and added flavor, but you can leave them out if you prefer a nut-free version.

7. Pour the Batter into the Pans
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and ensure they’re evenly distributed.

8. Bake the Cake
Place the pans in the preheated oven and bake for about 25-30 minutes. To check if the cakes are done, insert a toothpick into the center of the cakes—if it comes out clean or with just a few crumbs, the cakes are ready. If not, bake for an additional 5 minutes and check again.

9. Cool the Cakes
Once the cakes are baked, remove them from the oven and allow them to cool in the pans for 10-15 minutes. Afterward, transfer them to a wire rack to cool completely. It’s important that the cakes are completely cool before frosting, or the frosting could melt.

Making the Cream Cheese Frosting

1. Beat the Cream Cheese and Butter
In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This can be done with a hand mixer or stand mixer on medium speed. Make sure both the cream cheese and butter are at room temperature to ensure the frosting is smooth.

2. Add the Powdered Sugar
Gradually add the powdered sugar, about 1 cup at a time, while mixing on low speed. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy.

3. Add Vanilla and Salt
Add the vanilla extract and a pinch of salt to the frosting. Beat again until the frosting is fully incorporated and smooth.

Assembling the Cake

1. Frost the First Layer
Place one of the cooled cake layers onto your serving plate or cake stand. Using a spatula, spread a generous layer of cream cheese frosting over the top. Smooth it out evenly to cover the entire surface.

2. Add the Second Layer
Place the second cake layer on top of the frosted first layer. Press gently to ensure they are stacked evenly.

3. Frost the Top and Sides
Spread a thick layer of frosting over the top of the second cake layer. Use the remaining frosting to cover the sides of the cake. For a rustic look, you can leave the sides a little less smooth.

4. Optional Decoration
For a decorative touch, sprinkle the top of the cake with extra chopped walnuts, pecans, or even shredded coconut. You can also pipe some decorative swirls along the edge for a more refined finish.

Tips for the Perfect Carrot Cake

• Grate the Carrots Finely: Grating the carrots finely ensures they blend well into the batter and contribute to the cake’s moistness without creating large chunks of carrot.

• Use Room Temperature Ingredients: To prevent lumps and ensure smooth frosting, make sure the cream cheese and butter are at room temperature before you start.

• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until just combined for a light, fluffy texture.

• Allow the Cake to Cool Completely: Frosting a warm cake will cause the cream cheese frosting to melt and slide off. Be patient and let the cakes cool fully before frosting.

• Enhance with Pineapple: If you love extra moisture and a bit of fruity flavor, add a cup of drained crushed pineapple to the batter.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. The cake may dry out slightly if stored for too long, but it will still taste delicious.

Conclusion

This classic carrot cake with cream cheese frosting is the perfect dessert for any occasion, from birthdays to holiday celebrations. With its tender texture, warm spices, and creamy frosting, it’s sure to become a favorite in your recipe collection. Whether you stick to the traditional version or customize it with extras like nuts and pineapple, this carrot cake is a timeless treat that never goes out of style.