The Best Carrot Cake and Cream Cheese Frosting Recipe (Easy)
Hey there, fellow foodies! Today, I’m excited to share with you my all-time favorite recipe for the best carrot cake with creamy, dreamy cream cheese frosting. This recipe has been a staple in my family for years, and every time I bake it, it fills the house with warmth and irresistible aromas.
Carrot cake holds a special place in my heart because it’s not just a dessert; it’s a symbol of comfort and joy. I remember baking this cake with my grandma as a child, gratefully sneaking spoonfuls of the batter when she wasn’t looking. The sweet memories form around this cake make it truly magical.
Why You’ll Love This
This carrot cake recipe is a true crowd-pleaser. I make this when I want to impress guests with a homemade treat that tastes like a slice of heaven. My family goes crazy for this because the combination of moist carrot cake and tangy cream cheese frosting is simply irresistible. It’s a perfect balance of sweet and slightly tangy flavors that will leave you craving for more!
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1 cup brown sugar
– 4 eggs
– 1 cup vegetable oil
– 2 teaspoons vanilla extract
– 3 cups grated carrots
– 1 cup crushed pineapple, drained
– 1/2 cup chopped walnuts
– 1/2 cup shredded coconut
– Cream cheese frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– Optional: lemon zest for extra flavor
Directions:
1. Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots, crushed pineapple, walnuts, and coconut until evenly distributed in the batter.
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely before frosting.
8. For the cream cheese frosting, beat the cream cheese and butter until smooth.
9. Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
10. Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Notes:
Through trial and error, I’ve found that chilling the cake in the refrigerator for an hour before serving enhances the flavors and makes it easier to slice. Don’t skip this step!
Variations:
I’ve experimented with adding a handful of raisins or a dash of nutmeg to the cake batter for a different flavor profile. However, I found that keeping it simple with just carrots and pineapple works best for me.
Equipment:
If you don’t have round cake pans, you can use a 9×13-inch rectangular pan for a sheet cake instead. The baking time may vary, so keep an eye on it!
Storage Information:
Though honestly, in my house, this carrot cake never lasts more than a day! But if you need to store it, keep it in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
I think this carrot cake tastes even better the next day after the flavors have had time to meld together. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips:
I once tried skipping the step of draining the crushed pineapple, and it made the cake too moist. So, make sure to drain it well before adding it to the batter!
FAQ:
Q: Can I use gluten-free flour for this recipe?
A: Absolutely! I’ve tried it with a gluten-free flour blend, and it turned out just as delicious. Just make sure to adjust the baking time accordingly.
The BEST Carrot Cake and Cream Cheese Frosting Recipe (Easy)
Indulge in the ultimate comfort and joy with this delicious carrot cake recipe topped with a creamy and dreamy cream cheese frosting. This recipe is a crowd-pleaser, perfect for impressing guests or enjoying as a special homemade treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: lemon zest for extra flavor
Directions
-
Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.
-
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
-
In a separate bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Fold in the grated carrots, crushed pineapple, walnuts, and coconut until evenly distributed in the batter.
-
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
-
Let the cakes cool completely before frosting.
-
For the cream cheese frosting, beat the cream cheese and butter until smooth.
-
Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
-
Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.