Easy Carrot Cake with Cream Cheese Frosting. Moist and flavorful, this cake is infused with the warmth of cinnamon and nutmeg, complemented by the sweetness of grated carrots and the crunch of chopped nuts. Topped with a generous layer of creamy cream cheese frosting, each bite is a symphony of flavors and textures that will leave you longing for more.

Why You’ll Love This Easy Carrot Cake with Cream Cheese Frosting:

Easy Carrot Cake with Cream Cheese Frosting is the epitome of comfort food, offering a perfect balance of sweetness and spice in every bite. Whether enjoyed as a decadent dessert or a morning treat with a cup of coffee, this cake is sure to evoke feelings of nostalgia and satisfaction. Plus, with its simple preparation and delightful taste, it’s a dessert that’s bound to become a family favorite.

Personal Story: Growing up, carrot cake was a cherished tradition in my family, especially during special occasions and holidays. I remember eagerly anticipating the moment when my grandmother would unveil her freshly baked carrot cake, its intoxicating aroma filling the room and beckoning us to the table. Now, as I carry on this tradition, I find solace and joy in the act of baking and sharing this beloved dessert with my own loved ones.

Key Features:

Moist and tender cake infused with the natural sweetness of grated carrots
Warm spices like cinnamon and nutmeg that add depth and complexity to the flavor profile
Creamy cream cheese frosting that provides the perfect balance of tanginess and sweetness
Versatile dessert that can be enjoyed year-round for any occasion

What you need to make Easy Carrot Cake with Cream Cheese Frosting

Cake:

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 cups (200g) grated carrots
1 cup (120g) chopped nuts (walnuts or pecans)

Cream Cheese Frosting:

1/2 cup (115g) unsalted butter, softened
8 ounces (225g) cream cheese, softened
4 cups (480g) powdered sugar
1 teaspoon vanilla extract

How to Make Easy Carrot Cake with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a separate large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cream Cheese Frosting:

In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract until incorporated.
Once the cakes have cooled completely, spread a layer of cream cheese frosting on top of one cake layer.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Optional: Garnish the cake with additional chopped nuts or a sprinkle of cinnamon for decoration.

Cooking Tips For Easy Carrot Cake with Cream Cheese Frosting:

Be sure to grate the carrots finely for a smoother texture in the cake.
Toasting the chopped nuts before adding them to the batter enhances their flavor and adds a subtle crunch.
For a more pronounced spice flavor, you can increase the amount of cinnamon and nutmeg in the recipe.

Variations For Easy Carrot Cake with Cream Cheese Frosting:

Add shredded coconut or crushed pineapple to the batter for additional sweetness and moisture.
Incorporate raisins or dried cranberries for bursts of fruity flavor.
For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.

Make It Healthier:

Substitute applesauce or mashed banana for a portion of the oil to reduce the fat content.
Use Greek yogurt in place of some of the cream cheese in the frosting for added protein and creaminess.
Reduce the amount of sugar in the cake and frosting for a less sweet but still delicious dessert.

Closing: Treat yourself to a slice of comfort with this delightful Easy Carrot Cake with Cream Cheese Frosting. With its moist crumb, warm spices, and creamy frosting, it’s a dessert that’s sure to brighten any day and leave you feeling satisfied.

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Frequently Asked Questions For Easy Carrot Cake with Cream Cheese Frosting:

Can I make this Easy Carrot Cake with Cream Cheese Frosting ahead of time?

Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best texture and flavor.

Can I freeze the Easy Carrot Cake with Cream Cheese Frosting?

Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

Can I use pre-shredded carrots instead of grating them myself?

While pre-shredded carrots are convenient, they may not be as finely grated as fresh carrots, which can affect the texture of the cake. For best results, I recommend grating the carrots yourself.

Can I use a different type of frosting?

While cream cheese frosting is a classic pairing with carrot cake, you can certainly use a different type of frosting if desired. Vanilla buttercream or maple cream cheese frosting would both be delicious options.

Can I make this cake into cupcakes?

Yes, you can easily adapt this recipe to make carrot cake cupcakes. Simply divide the batter evenly among lined muffin tins and bake at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Carrot Cake with Cream Cheese Frosting

Recipe by CutsfoodCourse: All Recipes, Cake

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Cake:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 cups (200g) grated carrots
1 cup (120g) chopped nuts (walnuts or pecans)
Cream Cheese Frosting:
1/2 cup (115g) unsalted butter, softened
8 ounces (225g) cream cheese, softened
4 cups (480g) powdered sugar
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a separate large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Easy Carrot Cake with Cream Cheese Frosting