Carrot Cake with Cream Cheese Icing
A moist and flavorful carrot cake spiced with cinnamon and nutmeg, topped with a rich and tangy cream cheese icing. This classic dessert combines grated carrots, warm spices, and a creamy frosting for a perfect balance of sweetness and texture.
Equipment
- 1 9×13-inch baking pan Greased and lined with parchment paper for easy release.
- 1 Mixing Bowls For combining wet and dry ingredients separately.
- 1 Whisk For blending wet ingredients smoothly.
- 1 Spatula For folding ingredients gently to avoid overmixing.
- 1 Grater For finely shredding fresh carrots.
- 1 Wire cooling rack For cooling the cake evenly after baking.
Ingredients
Cake Ingredients
- 2 ½ cups All-purpose flour Sifted for even texture.
- 2 tsp Baking powder Helps the cake rise evenly.
- 1 tsp Baking soda Reacts with acidic ingredients like buttermilk or sour cream.
- 1½ tsp Ground cinnamon Adds warmth and depth to the cake.
- ½ tsp Ground nutmeg Enhances the spice profile without overpowering.
- 1 tsp Salt Balances sweetness and enhances flavor.
- 2 cups Granulated sugar Sweetens the batter and complements the carrots’ natural sweetness.
- 1 ¼ cups Vegetable oil Keeps the cake moist; coconut oil can be substituted for variation.
- 4 large Eggs Room temperature for better incorporation.
- 2 tsp Vanilla extract Enhances overall flavor.
- 3 cups Finely grated carrots Freshly grated for optimal moisture and flavor.
- 1 cup Chopped walnuts or pecans for added crunch. (Optional)
- ½ cup Crushed pineapple (drained) for extra moisture and flavor. (Optional)
Cream Cheese Icing Ingredients
- 8 oz Cream cheese (softened) Use full-fat block cream cheese for best texture.
- ½ cup Unsalted butter (softened) Adds richness and smoothness.
- 3-4 cups Powdered sugar Gradually added to control sweetness and thickness.
- 1 tsp Vanilla extract Enhances flavor.
- 1–2 tbsp Milk or heavy cream to adjust consistency. (Optional)
Instructions
Step-by-Step Recipe
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together vegetable oil, sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Fold in the grated carrots and optional nuts or crushed pineapple gently to distribute evenly.
Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack before frosting.
Make the Cream Cheese Icing:
- Beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid dust clouds. Increase speed and beat until light and fluffy.
- Add vanilla extract and a splash of milk or cream if needed to achieve a spreadable consistency.
Frost and Decorate:
- Once the cake is completely cool, spread the cream cheese icing evenly over the top.
- For layered cakes, apply a thin crumb coat first, chill for 30 minutes, then add a thicker layer of frosting.
- Decorate with chopped nuts, fresh fruit, or piping designs as desired.
Serve:
- Chill the frosted cake for at least 30 minutes before slicing to allow the icing to set. Serve at room temperature for the best flavor and texture.
Notes
-
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Variations: Add citrus zest, spices like ginger, or alternative frostings like mascarpone or whipped cream for unique twists.
Frequently Asked Questions
-
How do you make easy carrot cake with cream cheese icing?
- Combine grated carrots, flour, sugar, eggs, oil, and spices to create the batter. Top with a simple cream cheese frosting made from softened cream cheese, butter, powdered sugar, and vanilla.
-
What are some alternatives to cream cheese frosting for carrot cake?
- Try whipped cream frosting, buttercream, mascarpone frosting, or a glaze made with powdered sugar and citrus juice for lighter options.
-
How can you make cream cheese frosting for carrot cake less sweet?
- Reduce the powdered sugar by a third or half. Add a pinch of salt or extra cream cheese to balance sweetness.
-
What is the best cream cheese to use for carrot cake frosting?
- Use full-fat cream cheese sold in blocks. Avoid spreadable cream cheese from tubs due to its higher moisture content.
-
Can you make carrot cake frosting without cream cheese?
- Yes, use buttercream made from butter and powdered sugar, or try mascarpone-based frostings for a different flavor profile.
-
What is an award-winning carrot cake recipe with cream cheese frosting?
- Award-winning recipes often include finely grated carrots, crushed pineapple, chopped nuts, warm spices, and a balanced cream cheese frosting.
Tips & Tricks
- Flavor Enhancement: Add a pinch of ground ginger or cardamom to deepen the spice profile.
- Presentation: Use a piping bag with decorative tips for elegant swirls or rosettes. Garnish with chopped nuts or fresh fruit for added visual appeal.
- Leftovers: Store slices in an airtight container in the refrigerator. Warm briefly in the microwave for a fresh-from-the-oven taste.
Plating and Garnishing
- Garnish: Sprinkle chopped walnuts, pecans, or toasted coconut flakes on top for added crunch. Thin carrot curls or berries add color contrast.
- Serving Style: Slice neatly and arrange on a plain plate to highlight the decoration details. Serve with a side of coffee or tea for a cozy experience.
- Sides: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.