Carrot Cake with Cream Cheese Icing is a classic dessert that combines a moist, spiced cake with a rich and tangy frosting. This cake is packed with freshly grated carrots, which add natural sweetness and keep the cake incredibly moist. The warm spices like cinnamon and nutmeg add depth, while the creamy, slightly tart cream cheese icing complements the cake perfectly. This crowd-pleasing treat is ideal for celebrations, holidays, or simply as a comforting dessert to enjoy with a cup of coffee.
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine the wet ingredients: In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Add carrots and mix: Stir in the grated carrots and crushed pineapple. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the nuts, if using.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the cream cheese icing: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
- Assemble the cake: Spread a layer of cream cheese icing on top of one cake layer. Place the second layer on top, and spread the remaining icing over the top and sides of the cake.
This Carrot Cake with Cream Cheese Icing is best enjoyed at room temperature and can be stored in the refrigerator for up to a week. It’s a delightful dessert that’s sure to become a favorite!