Best Carrot Cake with Cream Cheese Frosting
User Reviews
5
Best Carrot Cake with Cream Cheese Frosting
Description
This Best Carrot Cake recipe calls for a spiced cake batter combining all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, salt, granulated and light brown sugars, eggs, and vegetable oil. Freshly grated carrots using both large and small holes provide texture and carrot flavor, while crushed pineapple adds moisture and subtle sweetness. The batter is prepared carefully to avoid overmixing after adding the dry ingredients, preserving tenderness.
The cake bakes in two 9-inch pans until a toothpick shows moist crumbs, then cools completely before frosting. The paired cream cheese frosting is made by blending softened cream cheese, salted butter, sour cream, vanilla extract, and confectioners' sugar for a smooth, creamy, and slightly tangy complement to the spice-laden cake layers.
Assembling when fully cooled prevents frosting from melting. The cake can be made a day ahead and chilled for better flavor melding. Optional additions include raisins or chopped nuts to enhance texture. Toasted pecans or walnuts can be added atop the frosting for extra crunch.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves ground
- ½ tsp ground ginger
- ½ tsp table salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 egg room temp, large
- 1 ½ cups vegetable oil or olive oil
- 1 lb carrot peeled and grated (I did half using large holes of box grater and half small holes
- ½ cup pineapple liquid drained and squeezed out of the fruit, crushed
For Cream Cheese Frosting
- 12 oz cream cheese softened
- 6 TB butter softened, salted
- 4 tsp sour cream
- 1 tsp vanilla extract pure
- 3 cups confectioners sugar powdered sugar
Instructions
- Preheat oven to 350F with rack on lower middle position. Line 2 (9 in) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. Set aside.
- Make the Cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a stand mixer fitted with paddle attachment, beat both sugars with eggs on medium high until combined, 45 sec. Reduce to medium speed and add oil gradually. Increase to high speed and mix until light in color, 1 min.
- Remove bowl and using a rubber spatula, fold in the carrots and pineapple. Gently fold in dry ingredient mixture just until no flour streaks remain; do not over mix.
- Scrape batter, divided evenly, into prepared cake pans. Smooth top to release air bubbles. Bake until toothpick inserted in center comes out with a few tender crumbs attached, 30-35 minutes.
- Remove pans and cool cakes completely in pans on a wire rack (at least several hours.)
- Meanwhile, Make the Frosting: In stand mixer fitted with whisk attachment, mix the softened cream cheese, butter, sour cream, and vanilla at medium high speed until combined, 30 seconds, scraping down as needed. Add confectioners' sugar and mix until very fluffy, 1 minute. Keep chilled until ready to use.
- Be sure cakes are completely cooled. Run thin knife around edge of cakes to loosen and invert one round cake onto serving platter. Tap back of pan to remove cake and gently peel off parchment paper. Spread half of the cream cheese frosting on top of cake.
- Repeat with second layer of cake, placing it gently over the top of frosting. Spread remaining frosting on top, and garnish however you like, but no garnish necessary. Cake may be covered and chilled 1 day ahead.
Notes
- Use room temperature ingredients for smoother batter and frosting consistency.
- Grate carrots using a mix of large and small holes for varied texture and balanced carrot flavor.
- Avoid overmixing the batter after adding dry ingredients to keep the cake tender.
- Test cake doneness by inserting a toothpick; a few moist crumbs indicate perfection.
- Cool cakes fully before frosting to prevent melting of the cream cheese layer.
- The cake can be prepared and assembled up to two days in advance; keep refrigerated and covered.
- Optional mix-ins include ½ cup raisins or toasted chopped pecans or walnuts for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 45g | 69% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 320mg | 13% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 6965IU | 139% |
| Vitamin C | 3mg | 3% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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