Carrot Cake with Cream Cheese Frosting
A delightfully moist homemade carrot cake topped with velvety cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1.5 cups brown sugar, packed (light brown preferred)
- 1 cup vegetable oil (can substitute with melted coconut oil)
- 3 large eggs, room temperature Make sure they are at room temperature for better mixing.
- 2 cups grated carrots (about 3-4 medium) Use freshly grated for the best flavor.
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional) Consider toasting for enhanced flavor.
- 0.5 cup crushed pineapple, drained (optional) Adds moisture and sweetness.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray and line with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
- In another bowl, mix the brown sugar with the vegetable oil until smooth. Add the eggs one at a time, ensuring each is mixed thoroughly before adding the next.
- Stir in the vanilla extract.
- Gently fold in the grated carrots, chopped nuts, and crushed pineapple, being careful not to overmix.
Baking
- Slowly incorporate the dry ingredients into the wet mixture, folding gently until just blended.
- Pour the batter into prepared pan(s) and smooth out the top. Bake for 40-45 minutes for a 9x13 inch pan, or 30-35 minutes for two 8-inch pans. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack. Let it cool completely (about 1 hour).
Making the Frosting
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until fluffy. Finally, mix in the vanilla extract and a pinch of salt.
Assembly
- Once the cake is cool, spread the frosting evenly over the top. For a firmer frosting, chill it in the fridge for about 30 minutes before serving.
Notes
Store the carrot cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze individual slices wrapped in plastic wrap for longer storage.