Craving a dessert that’s both comforting and impressive? This moist carrot cake with luscious cream cheese frosting is a classic for a reason. You’ll find this homemade cake recipe surprisingly easy to master, delivering a perfectly spiced and tender treat every time.
Key Ingredients & Substitutions:
- Carrots: Freshly grated carrots are a must for moisture and flavor. Pre-shredded can work but might be drier.
- Oil: Vegetable oil or canola oil keeps the cake incredibly moist.
- Brown Sugar: Adds depth and moisture. Granulated sugar can be used, but brown sugar is preferred.
- Spices: Cinnamon and nutmeg are essential. You can add a pinch of ginger or allspice for extra warmth.
- Cream Cheese: Full-fat cream cheese is key for a rich, tangy frosting.
- Powdered Sugar: Essential for frosting consistency.
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups finely grated carrots (about 4-5 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 1 (8-ounce) package full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan or two 8-inch round cake pans, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
2. Mix Wet Ingredients
In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Whisk until well combined and smooth.
3. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. Gently fold in the grated carrots, and if using, the optional walnuts/pecans and raisins.
4. Bake the Cake
Pour the batter evenly into your prepared pan(s). Bake for 40-45 minutes for a 9×13 inch pan, or 30-35 minutes for round pans, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan(s) on a wire rack. This is crucial for successful frosting.
5. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Add the vanilla extract and beat again. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy.
6. Frost Your Cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. You can use an offset spatula or the back of a spoon to create swirls. Slice and serve this delightful homemade cake recipe!
Variation Ideas:
- Pineapple Addition: Add ½ cup of crushed pineapple (well-drained) to the batter for extra moisture and tang.
- Coconut Twist: Fold in ½ cup of shredded coconut for a tropical flavor.
- Orange Zest: Include 1 teaspoon of orange zest in the cake batter for a brighter note.
Storage Instructions:
Store any leftover carrot cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. You can also freeze individual slices, tightly wrapped, for up to 2 months; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Why is my carrot cake dry?
A: You might have over-baked it, used too much flour, or didn’t use enough oil. Ensure you measure accurately and don’t bake longer than necessary.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Store them well-wrapped at room temperature or in the refrigerator before frosting.
Q: Do I need an electric mixer for the frosting?
A: While an electric mixer makes the frosting smoother and fluffier, you can achieve it with a whisk and some elbow grease.
Q: Can I use whole wheat flour?
A: You can substitute up to half of the all-purpose flour with whole wheat flour for a denser texture and nutty flavor.
Q: Why sift the powdered sugar for the frosting?
A: Sifting prevents lumps, ensuring your cream cheese frosting is smooth and creamy.
Q: My frosting is too runny, what happened?
A: This usually means your cream cheese or butter was too warm, or you added too much liquid. Try adding a bit more sifted powdered sugar, a tablespoon at a time, until it thickens.