Carrot Cake With Cream Cheese Frosting
You’ll find that mastering carrot cake requires understanding the critical interplay between moisture and structure. Fresh, hand-grated carrots provide essential moisture and natural sweetness, while your choice of oil (versus butter) guarantees a tender crumb that stays fresh longer. The classic cream cheese frosting isn’t just a topping—it’s an integral component that balances the cake’s warm spices with its tangy richness. Let’s explore the techniques that transform these humble ingredients into an exceptional dessert.
Overview
- Classic carrot cake combines grated carrots, warm spices, and a tangy cream cheese frosting made with softened cream cheese and butter.
- Fresh carrots should be grated by hand for optimal moisture, while room temperature ingredients ensure proper mixing.
- Bake cake at 350°F for 25-30 minutes, then cool completely before applying the cream cheese frosting.
- The cream cheese frosting requires 16 oz softened cream cheese, butter, powdered sugar, vanilla extract, and salt.
- Store the finished cake in the refrigerator but serve at room temperature for the best taste and texture.
A Classic Recipe for Perfect Carrot Cake
Carrot Cake with Cream Cheese Frosting
This beloved classic combines the natural sweetness of freshly grated carrots with warm spices and a luxuriously tangy cream cheese frosting. Dating back to European carrot puddings of the Middle Ages, carrot cake evolved into the modern dessert we know today, gaining particular popularity in the United States during the 1960s. The cake’s moist, tender crumb and rich frosting make it a perfect choice for celebrations or casual gatherings.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 1 cup chopped walnuts
For the Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat oil and sugars until well combined. Add eggs one at a time, then vanilla.
- Gradually fold dry ingredients into wet mixture until just combined.
- Fold in grated carrots and walnuts.
- Divide batter between prepared pans and bake for 25-30 minutes.
- Cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat cream cheese until smooth. Add butter and beat until combined.
- Gradually add powdered sugar, vanilla, and salt until smooth.
- Once cake is completely cool, frost between layers and cover entire cake.
Top Tips
- Grate carrots yourself for optimal moisture and texture
- Ensure all ingredients are at room temperature before starting
- Apply a crumb coat before final frosting
- Don’t overmix the batter after adding dry ingredients
- Store in refrigerator but serve at room temperature
- Let cake cool completely before frosting
Variations
- Add 1 cup crushed pineapple (drained) for tropical flavor
- Include ½ cup coconut flakes for extra texture
- Substitute walnuts with pecans or pistachios
- Make cupcakes instead of layer cake
- Add 1 cup raisins soaked in rum
Nutritional Guide
Per slice (1/12 of cake):
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Fat | 38g |
| Carbohydrates | 75g |
| Protein | 8g |
| Fiber | 2g |
Additional notes: Rich in vitamin A from carrots. Consider reducing sugar or using alternatives for lower-calorie version. Contains healthy fats from walnuts and beneficial beta-carotene from carrots.
Frequently Asked Questions
Can I Substitute Applesauce for Oil in Carrot Cake?
You’ll love using applesauce as an oil alternative! It’s a perfect 1:1 substitute that adds moisture, reduces fat, and brings natural sweetness. You’re making a healthier choice while maintaining your cake’s tender texture.
How Long Does Cream Cheese Frosting Stay Fresh in the Refrigerator?
You’ll get the best cream cheese frosting shelf life when stored properly in an airtight container. For ideal storage, your frosting will stay fresh up to 5-7 days in the refrigerator. Don’t freeze it.
Should Carrots Be Peeled Before Grating for Carrot Cake?
You’ll get the best carrot preparation results by peeling first. While unpeeled carrots are safe to eat, removing the skin guarantees smoother grating techniques and eliminates any bitter notes that could affect your final product.
Can I Freeze Carrot Cake With Cream Cheese Frosting?
Yes, you can freeze cream cheese frosted cakes. For best storage methods, wrap individual slices in plastic wrap and foil, or freeze the whole cake unwrapped until firm, then wrap tightly. It’ll keep for 2 months.
Why Did My Cream Cheese Frosting Turn Out Runny?
Your frosting’s likely runny because you’ve used warm cream cheese, overmixed it, or added too much liquid. For perfect consistency, use room-temperature ingredients and beat just until smooth to avoid these common mistakes.
Before You Go
You’ve mastered a timeless dessert that combines freshly grated carrots, warm spices, and rich cream cheese frosting. The cake’s ideal moisture level comes from the precise balance of oil and carrots, while the frosting’s smooth consistency relies on room-temperature cream cheese and butter. For best results, store your finished cake in an airtight container at 40°F (4°C) for up to 5 days.
