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Best Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 94 reviews

This Best Carrot Cake with Cream Cheese Frosting recipe offers a moist, flavorful carrot cake infused with warm spices and layered with a luscious, smooth cream cheese frosting. Garnished with chopped nuts and vibrant orange and green hues, this classic dessert is perfect for celebrations or a delightful everyday treat.

Ingredients

Scale

Carrot Cake

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 cups (220 g) finely grated carrots, at room temperature

Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 tsp vanilla extract
  • Orange and green food coloring
  • Chopped walnuts or pecans for garnish

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until fully combined to ensure even distribution of spices and leavening agents.
  2. Cream Butter and Sugars: In a separate large mixing bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color, which typically takes about 3-5 minutes. This step is crucial for a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract.
  4. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the wet ingredients in three parts alternated with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix each addition just until combined without overmixing to maintain cake tenderness.
  5. Fold in Carrots: Gently fold the finely grated carrots into the batter using a spatula until they are evenly distributed.
  6. Prepare Pans and Bake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Remove cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.
  8. Make Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cold cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, beating on low speed to prevent a sugar cloud, then increase speed and blend until fluffy. Mix in the vanilla extract. Portion out some frosting to color with orange and green food coloring as desired.
  9. Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of plain cream cheese frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting. Decorate with colored frosting accents and sprinkle chopped walnuts or pecans on top as garnish.
  10. Chill and Serve: Refrigerate the finished cake for at least 1 hour to allow the frosting to set before slicing and serving for the best flavor and texture.

Notes

  • For best results, ensure all ingredients like eggs, buttermilk, and butter are at room temperature before starting.
  • You can substitute walnuts or pecans with other nuts or omit if there are allergy concerns.
  • Use freshly grated carrots rather than pre-packaged shredded carrots for optimal moisture and texture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
  • This cake can be stored covered in the refrigerator for up to 4 days.
  • Allow the cake to come to room temperature before serving for the best flavor and texture.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, classic dessert, spiced cake, homemade carrot cake, nutmeg, cinnamon

Find it online: https://busyrecipe.com/best-carrot-cake-with-cream-cheese-frosting-recipe/