I’m just *dying* to share my secret weapon for winning over any crowd: a totally classic Carrot Cake with Cream Cheese Frosting! Seriously, this recipe is a guaranteed hit, and it’s the kind of dessert that makes people go, “Ooh, that’s good!” You know? It’s so much more than just a cake; it’s a hug in every bite, thanks to that dreamy cream cheese frosting.
I have to tell you, my grandma used to make the best carrot cake. Every Easter, without fail, there it was, sitting on her best cake stand, practically begging to be eaten. It always smelled like pure happiness, a mix of warm spices and sweet carrots. I used to sneak into the kitchen while she was baking, hoping to snag a tiny taste of the batter (shhh, don’t tell!). Over time I adapted her original recipe, and now, it’s my go-to for any celebration. It’s truly a tried-and-true recipe that will never let you down. Now, let’s get baking!
Why You’ll Love This Carrot Cake with Cream Cheese Frosting
Okay, so let me tell you why *this* carrot cake is the one! You’re gonna be obsessed, I promise!
- It’s super moist and tender, thanks to the grated carrots (and a little secret ingredient, shhh!).
- That cream cheese frosting? It’s like a cloud of deliciousness. Seriously, you’ll want to eat it with a spoon!
- It’s a total crowd-pleaser – from kids to grandparents, everyone loves it.
- It’s surprisingly easy to make, even if you’re not a pro baker. Trust me on this one!
Ingredients You’ll Need for the Best Carrot Cake with Cream Cheese Frosting
Alright, let’s get down to the good stuff: the ingredients! Trust me, using the best ingredients makes all the difference when you’re making this Carrot Cake with Cream Cheese Frosting. You’ll want to have everything prepped and ready to go before you start, so it’s super smooth sailing! Here’s what you’ll need for the ridiculously delicious carrot cake:
For the Cake:
- 3 cups all-purpose flour, but make sure to sift it first, you know, for extra fluffiness!
- 2 teaspoons baking soda – we need this for that beautiful rise!
- 1 teaspoon ground cinnamon, because what’s carrot cake without cinnamon?
- 1/2 teaspoon ground nutmeg, a tiny touch of warmth!
- 1/2 teaspoon salt, to balance all that sweetness.
- 2 cups granulated sugar, for the perfect amount of sweet!
- 1 1/2 cups vegetable oil – any kind works, I usually use canola.
- 4 large eggs, at room temperature, give them a head start!
- 1 teaspoon vanilla extract. My secret? Always use the good stuff!
- 3 cups grated carrots – freshly grated, of course!
- 1 cup chopped walnuts or pecans (totally optional, I love a bit of crunch!)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened (that’s key!), or your frosting won’t be smooth
- 1/2 cup (1 stick) softened butter, also softened!
- 3-4 cups powdered sugar, sifted – so important!
- 1 teaspoon vanilla extract, again, quality is key!
Equipment Needed to Bake Your Carrot Cake with Cream Cheese Frosting
Okay, so you don’t need a ton of fancy gadgets to make this amazing Carrot Cake with Cream Cheese Frosting, which is great! Here’s what you’ll need: a 9×13 inch baking pan, a couple of mixing bowls, a whisk, a spatula, and your trusty oven, of course! Get them ready to go!
How to Make Carrot Cake with Cream Cheese Frosting: Step-by-Step Instructions
Alright, friends, let’s get baking! Don’t you worry, it might seem like a lot, but trust me, it’s super easy and fun. Just follow these steps, and you’ll have a gorgeous Carrot Cake with Cream Cheese Frosting in no time. The hardest part will be waiting for it to cool down, I swear!
Preparing the Cake Batter
First things first, let’s prep that batter! Preheat your oven to 350°F (175°C), and make sure you grease and flour your 9×13 inch baking pan (or use that handy homemade cake goop, which is my fave!). In a big bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Get another bowl and whisk together the sugar, oil, eggs, and vanilla. *Careful, it splatters!* Then, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, just until everything is combined, okay? Fold in those grated carrots and walnuts or pecans, if using. Whew, almost there!
Baking the Carrot Cake
Pour that lovely batter into your prepared pan and pop it in the oven. Bake for about 30-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. But keep an eye on it! Oven times can vary. If the top starts to brown too quickly, you can loosely tent it with some foil. Once it’s done, let it cool completely in the pan. This is super important! If you slap that frosting on a warm cake, it’ll just melt everywhere, and we *don’t* want that, do we?
Making the Cream Cheese Frosting
While the cake’s cooling, let’s make that divine cream cheese frosting! In a separate bowl (I use my stand mixer, but a hand mixer works too!), beat together the cream cheese and butter until it’s smooth and creamy. Gradually add the powdered sugar, a cup at a time, until it’s thick and spreadable. Add in that vanilla extract, and give it a final mix. Taste it. Is it perfect? Adjust the sugar to your taste. You might need a little more or less, depending on the day!
Frosting and Assembling the Carrot Cake with Cream Cheese Frosting
Once the cake is completely cool, grab your frosting and get ready to decorate! Spread a generous layer of that dreamy cream cheese frosting all over the top. You can make it as smooth or swirly as you like, or even add a decorative border! If you’re feeling extra, you could sprinkle some chopped walnuts or pecans on top. Then, slice and serve! You can store leftovers, if there are any (which, let’s be honest, there probably won’t be!), in the fridge. Now, dig in and enjoy every single bite of this amazing Carrot Cake with Cream Cheese Frosting!
Tips for Carrot Cake with Cream Cheese Frosting Success
Okay, so, you want your Carrot Cake with Cream Cheese Frosting to be absolutely *perfect*, right? I got you, friend! First things first, don’t skimp on the quality of your ingredients! Seriously, good vanilla extract and fresh carrots make all the difference. Next, don’t overmix the batter! Overmixing develops the gluten, and your cake will be tough, and we definitely don’t want that. Gently fold everything together until just combined. Also, make sure your cream cheese and butter are softened for the frosting, or you’ll end up with lumps, and nobody likes a lumpy frosting!
And, most importantly, don’t be afraid to taste and adjust the frosting. I always do a taste test and add a little more powdered sugar or vanilla until it’s just right. Baking should be fun, so relax and enjoy the process!
Ingredient Notes and Substitutions for Carrot Cake
Okay, let’s chat about ingredients! I’m all about making things easy, but sometimes, a little tweak can make a big difference in your Carrot Cake with Cream Cheese Frosting. Don’t worry, I got you!
For the oil, you can use any neutral-flavored oil – vegetable, canola, sunflower. I usually go with canola because it’sthe one I keep on hand. It keeps the cake super moist. Don’t use olive oil; the flavor will be too strong (unless you’re into that, in which case, go for it!).
As for the nuts, I love walnuts in my carrot cake, But if you’re not a fan, or if you have an allergy, skip them altogether (it’ll still be delicious, promise!), or use pecans instead. You could even get wild and throw in some chopped macadamia nuts if you’re feeling fancy! Just make sure to toast them before adding them in; it really brings out the flavor. Yum!
Make-Ahead and Storage Tips for Your Carrot Cake with Cream Cheese Frosting
So, you want to get a head start, eh? Smart! You can totally make the cake layers a day or two in advance. Bake the cakes, let them cool completely, and then wrap them tightly in plastic wrap. Store them at room temperature, and frost them right before serving. The frosting itself also keeps well! Make it a day before and store it in the fridge until you’re ready to frost.
Once your cake is frosted, it will need to be refrigerated. Carrot cake with cream cheese frosting is definitely a fridge cake! It’ll stay fresh for about 3-4 days in the fridge. Make sure to cover it with plastic wrap or pop it in an airtight container. That’s it! Easy peasy!
Frequently Asked Questions About Carrot Cake with Cream Cheese Frosting
Okay, so, you’ve got questions? I’ve got answers! Here are some of the most common questions I get about my famous Carrot Cake with Cream Cheese Frosting. Hopefully, this will clear up any confusion and get you baking ASAP! Got more questions? Drop them in the comments, and I’ll do my best to help!
Can I use pre-shredded carrots for my carrot cake?
You *could*, but I highly recommend grating your own. Freshly grated carrots make the cake so much moister and give it the best texture. Pre-shredded carrots tend to be a little dry, which can affect the final result. Plus, grating your own is just a little bit more magical, you know?
How can I make my cream cheese frosting extra stable?
If you’re worried about your cream cheese frosting being too soft, pop the frosted cake in the fridge for about 30 minutes to firm it up. Also, make sure your butter and cream cheese are at room temperature. Cold ingredients can cause the frosting to separate. Finally, if you live in a warm climate, you might need to add a touch more powdered sugar to get it to the right consistency.
Can I freeze this carrot cake?
Yes, totally! You can freeze the unfrosted cake layers separately. Wrap them tightly in plastic wrap and then foil. Once frozen, you can transfer them to a freezer bag. The frosted cake isn’t the same texture when it thaws.
Estimated Nutritional Information for Carrot Cake with Cream Cheese Frosting
Alright, so I’m not a nutritionist, and this is just a rough estimate, okay? Nutritional info can change based on your ingredients. But here is the estimated amount per serving!
Serve Your Delicious Carrot Cake with Cream Cheese Frosting With…
Okay, so now that you’ve got this amazing cake, how should you serve it? With a big old smile and a cup of coffee or a glass of milk, of course! You could also serve it with ice cream if you are feeling extra!
Print
Carrot Cake with Cream Cheese Frosting
- Total Time: 55 min
- Yield: 12 servings
- Diet: Vegetarian
Description
A classic carrot cake recipe with a creamy cream cheese frosting.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts (if using).
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: In a bowl, beat together 8 ounces of cream cheese, 1/2 cup (1 stick) of softened butter, 3-4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Frost the cooled cake and enjoy!
Notes
- For a moister cake, you can add a cup of crushed pineapple.
- Store leftover cake in the refrigerator.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
