Carrot cake is a timeless dessert that combines the earthy sweetness of carrots with the warmth of cinnamon, nutmeg, and allspice. Topped with velvety cream cheese frosting, it’s a favorite for celebrations, holidays, or any time you want to indulge in something special.
Ingredients
For the Cake:
2 cups (250g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
3 large eggs
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, packed
1 cup (240ml) vegetable oil
1/2 cup (120ml) unsweetened applesauce
2 tsp pure vanilla extract
2 1/2 cups (300g) finely grated carrots
1/2 cup (50g) chopped walnuts (optional)
1/2 cup (50g) raisins (optional)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1 tsp pure vanilla extract
1-2 tbsp heavy cream (optional, for consistency)
Step-by-Step Instructions
Preparing the Cake
Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth and slightly fluffy. Slowly add the vegetable oil, applesauce, and vanilla extract, mixing until fully incorporated.
Incorporate the Carrots:
Fold the grated carrots into the wet mixture until evenly distributed.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until no streaks of flour remain. Be careful not to overmix, as this can make the cake dense.
Add Mix-Ins (Optional):
If desired, fold in the chopped walnuts and raisins for added texture and flavor.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Cream Cheese Frosting
Beat the Cream Cheese and Butter:
In a large bowl, use a hand or stand mixer to beat the softened cream cheese and butter until light and fluffy (about 2-3 minutes).
Add the Vanilla and Sugar:
Mix in the vanilla extract, then gradually add the powdered sugar, one cup at a time. Beat until smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve your desired consistency.
Assembling the Cake
Level the Layers:
Use a serrated knife to level the tops of the cakes if needed. This ensures even stacking and prevents the layers from sliding.
Frost the First Layer:
Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top.
Add the Second Layer:
Place the second cake layer on top, flat side up, to create a smooth surface for frosting. Spread a thin crumb coat over the entire cake to trap crumbs, then chill for 15 minutes.
Finish Frosting:
Apply the remaining frosting evenly over the top and sides of the cake. For a decorative touch, use a piping bag fitted with a star tip to pipe swirls or borders.
Decorate (Optional):
Garnish the cake with chopped walnuts, grated carrots, or a sprinkle of cinnamon for an elegant finish.
Serving and Storing
Slice and Serve:
Use a sharp knife to cut clean slices. Serve at room temperature for the best texture and flavor.
Storage:
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving. You can also freeze the frosted cake for up to 3 months; thaw overnight in the fridge.
Tips for Success
Grating Carrots:
Use the fine side of a box grater for soft, evenly distributed carrots in your cake.
Applesauce Substitute:
If you don’t have applesauce, you can use mashed banana or Greek yogurt.
Make Ahead:
Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and frost the next day.
This Classic Carrot Cake with Cream Cheese Frosting is perfect for any occasion, from birthdays to holiday gatherings. The combination of moist cake and tangy frosting will leave everyone asking for seconds.
Would you like additional tips, variations, or a printable version of this recipe? Let me know!