Carrot Cake with Cream Cheese Frosting
This delightful Carrot Cake is moist, spiced, and topped with a creamy cream cheese frosting, perfect for any celebration or cozy afternoon treat.
Ingredients
For the Cake
- 2.5 cups 2 1/2 Cups / 300g Shredded Carrots Fresh and vibrant carrots that lend moisture and natural sweetness.
- 4 pieces 4 Eggs These will add structure and create a fluffy, tender texture.
- 2 cups 2 Cups / 400g Brown Sugar For a deep, caramel-like sweetness with a hint of molasses.
- 1 teaspoon 1 tsp Vanilla Extract Brings warmth and aroma that complements the spices.
- 1.5 cups 1 1/2 Cups / 375ml Vegetable Oil Ensures that the cake remains moist and lush.
- 2 cups 2 Cups / 250g Flour Provides the backbone for your cake.
- 2 teaspoons 2 tsp Baking Soda Helps the cake rise beautifully, creating a light crumb.
- 2 teaspoons 2 tsp Cinnamon For that warm, inviting spice note.
- 0.5 teaspoon 1/2 tsp Salt Enhances the overall flavors beautifully.
For the Cream Cheese Frosting
- 1 stick 1 Stick / 8 Tbsp / 115g Butter Provides creaminess in the frosting.
- 200 grams 200g / 7oz Cream Cheese Frosting Delights with its rich, tangy flavor.
- 3 cups 3 Cups / 375g Powdered Sugar / Icing Sugar To sweeten the frosting perfectly.
Instructions
Preparation
- Preheat your oven to 170C / 340F. Ensure that all your ingredients are at room temperature.
- In a medium mixing bowl, combine the brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and slightly frothy.
- Shred your carrots and gently fold them into the wet mixture.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.
- Pour the wet mixture into the dry ingredients and fold until no dry flour spots remain, but do not overmix.
- Divide the batter between two 8-inch lined and greased cake pans and bake for 30-40 minutes.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the butter in a stand mixer for 2-3 minutes until light and fluffy.
- Add room temperature cream cheese and continue to beat until well combined and airy.
- Gradually incorporate the powdered sugar, mixing well until smooth and creamy.
- Chill the frosting in the fridge for 30 minutes to firm it up.
Assembly
- If the cakes have domed, slice off the tops for a perfect presentation.
- Place one cake layer on a serving plate and spread 1/3 of the cream cheese frosting over the top.
- Add the second cake layer and spread the remaining frosting around the top and sides.
- Refrigerate for 30-60 minutes to set before slicing and serving.
Notes
For a more intense flavor, consider adding crushed pineapple or walnuts. Store covered in an airtight container for up to five days or freeze for up to three months. Use different spices for variations.