Carrot Cake with Cream Cheese Frosting is a classic dessert celebrated for its moist texture, subtle sweetness, and warm spices. Unlike regular cakes, this one incorporates grated carrots, which add natural sweetness and moisture, while nuts and raisins provide additional texture and flavor. The cream cheese frosting balances the cake’s spiced richness with its tangy, creamy sweetness, making it a favorite for birthdays, holidays, or afternoon tea.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1¼ cups (250g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 4 large eggs
- 2 cups (200g) grated carrots
- ½ cup (50g) chopped walnuts or pecans
- ½ cup (75g) raisins (optional)
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This prevents sticking and ensures even baking. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. - Combine wet ingredients
In a large bowl, beat together sugar and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Fold in carrots and nuts
Gently fold the grated carrots, nuts, and raisins into the wet mixture. Then gradually fold in the dry ingredients until just combined. Avoid overmixing to keep the cake light. - Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. - Prepare the cream cheese frosting
In a medium bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract. - Frost the cake
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top and sides. Decorate with additional nuts if desired.
Tips for the Best Carrot Cake
- Grate the carrots finely to ensure a smooth, moist texture.
- Toasting the nuts enhances their flavor.
- Avoid overbaking; the cake should remain moist and tender.
- Refrigerate frosted cake for longer storage—it keeps the cream cheese frosting fresh.
