Carrot Cake with Cream Cheese (Printable)
Moist carrot cake with tangy cream cheese frosting, walnuts and optional pineapple—perfect for celebrations or teatime.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon salt
07 - 3 large eggs, room temperature
08 - 1 cup granulated sugar
09 - ½ cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 2 teaspoons vanilla extract
12 - 2 cups finely grated carrots
13 - ½ cup chopped walnuts or pecans (optional)
14 - ½ cup crushed pineapple, well-drained (optional)
→ Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 4 oz unsalted butter, softened
17 - 2 to 2½ cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan, then line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed.
03 - In a large bowl, beat the room-temperature eggs with granulated sugar and packed light brown sugar until smooth and slightly pale. Stream in the vegetable oil and vanilla extract, mixing thoroughly.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
05 - Gently fold in the grated carrots along with the chopped nuts and drained pineapple if using, distributing evenly throughout the batter.
06 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the cake layers cool completely in their pans set on a wire rack before attempting to frost.
08 - In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until smooth and creamy.
09 - Spread frosting evenly over the cooled cake. For a layered cake, place the first layer on a serving plate, spread frosting across the top, stack the second layer, and frost the top and sides uniformly.
# Expert Tips:
01 -
- The crushed pineapple trick keeps every slice impossibly moist without anyone guessing your secret.
- Cream cheese frosting this tangy and rich makes people close their eyes when they take the first bite.
02 -
- Under baked carrot cake sinks in the middle as it cools, so test the very center with a toothpick and give it a few extra minutes if any wet crumbs cling.
- Frosting a warm cake will cause it to slide right off in a soupy mess, so patience here saves you from heartbreak later.
03 -
- Wrap the unfrosted cake layers in plastic wrap and freeze them for up to a month, then thaw overnight in the fridge and frost the next day for a stress free dessert.
- A microplane grater produces the finest carrot shreds that practically vanish into the batter, giving you moisture without visible shreds.