Classic Carrot Cake with Cream Cheese Frosting

Here’s a recipe for Classic Carrot Cake with Cream Cheese Frosting! This one is simple, yet packed with flavor and perfect for any occasion. It’s moist, rich, and covered in that luscious cream cheese frosting everyone loves!

Ingredients:

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional, but recommended)
• 4 large eggs
• 1 ½ cups granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract
• 2 cups finely grated carrots (about 4 medium carrots)
• 1 cup walnuts or pecans, chopped (optional)
• 1/2 cup crushed pineapple, drained (optional, for extra moisture)
• 1/2 cup unsweetened applesauce (optional, helps add moisture)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

For the Carrot Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine the wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, and oil until smooth and well combined. Stir in the vanilla extract.
4. Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the carrots and extras: Gently fold in the grated carrots, walnuts, pineapple (if using), and applesauce (if using). The batter will be thick.
6. Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Let the cakes cool in the pans for about 10 minutes. Then remove them from the pans and let them cool completely on a wire rack.

For the Cream Cheese Frosting:

1. Beat the cream cheese and butter: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Finish the frosting: Stir in the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.

Assembling the Cake:

1. Once the cakes have cooled completely, place the first layer of cake on a serving plate or cake stand.
2. Spread a generous amount of cream cheese frosting on top of the first layer.
3. Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
4. Optional: Garnish with extra chopped walnuts or shredded coconut if desired.

Enjoy!

This classic carrot cake is the perfect balance of spiced cake and creamy frosting. It’s moist and flavorful, with a rich cream cheese frosting that complements the carrots beautifully. Whether for a special occasion or just a dessert to enjoy, it’s always a hit!