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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting
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Carrot Cake with Cream Cheese Frosting is a delightful dessert that combines moist, spiced layers of cake with a tangy and creamy frosting. This recipe captures the essence of warmth and comfort, making it perfect for any occasion—from birthdays to cozy afternoons at home. Each slice delivers a satisfying burst of flavor, thanks to the blend of freshly shredded carrots, aromatic spices like cinnamon and nutmeg, and the rich cream cheese frosting that ties it all together. Easy to make and loved by everyone, this cake will surely become a cherished staple in your kitchen.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups shredded carrots
  • 3/4 cup canola oil
  • 1 1/4 cups low-fat buttermilk
  • 4 eggs
  • 6 cups powdered sugar
  • 12 ounces cream cheese (at room temperature)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional)
  • 1/4 cup chopped walnuts (optional)
  • 1/2 cup sweetened toasted coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk until well combined.
  3. In another bowl, whisk together shredded carrots, canola oil, buttermilk, and eggs until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for about ten minutes before transferring to wire racks to cool completely.
  7. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract until desired consistency is achieved.
  8. Once cakes are cool, frost between layers and on top.

Nutrition

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