Classic Carrot Cake with Cream Cheese Frosting

Indulge in a timeless dessert that perfectly balances warmth, spice, and irresistible creaminess: this magnificent Classic Carrot Cake with Cream Cheese Frosting! More than just a cake, it’s a comforting masterpiece featuring a moist, tender crumb packed with finely grated carrots, toasted pecans, and a harmonious blend of warm spices like cinnamon, nutmeg, and ginger. Each bite is a delightful fusion of earthy sweetness and subtle spice, beautifully complemented by the tangy, smooth, and utterly luscious cream cheese frosting. Whether it’s for a birthday celebration, an Easter gathering, a holiday feast, or simply a cozy afternoon treat, this beloved cake offers a delightful taste of nostalgia and pure indulgence. It’s a truly satisfying and impressive dessert that will earn you rave reviews and become a cherished recipe in your repertoire.

Ingredients:

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger (optional, but recommended for warmth)
• ¼ teaspoon ground nutmeg (optional)
• ½ teaspoon salt
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 cup vegetable oil (or other neutral-flavored oil)
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (from about 4-5 medium carrots)
• 1 cup chopped pecans or walnuts (optional, toasted for best flavor)
• ½ cup shredded unsweetened coconut (optional)
• ½ cup drained crushed pineapple (optional, adds moisture and tang)

For the Cream Cheese Frosting:

• 1 (8 oz / 226g) block cream cheese, softened
• ½ cup (1 stick / 113g) unsalted butter, softened
• 4 cups powdered sugar (confectioners’ sugar), sifted
• 1-2 tablespoons milk or heavy cream (as needed for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt

For Decoration (Optional):

• Extra chopped pecans or walnuts
• Fresh mint leaves
• Small decorative sugar carrots

Step-by-Step Instructions:

1. Prepare for Baking:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easier removal.
2. Combine Dry Ingredients (Cake):
   • In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
3. Combine Wet Ingredients (Cake):
   • In a separate large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs (one at a time until just incorporated), and vanilla extract until smooth.
4. Combine Wet and Dry, Then Fold in Carrots and Add-ins:
   • Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing with a whisk or electric mixer on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
   • Using a spatula, gently fold in the finely grated carrots, chopped pecans/walnuts (if using), shredded coconut (if using), and crushed pineapple (if using) until evenly distributed.
5. Bake the Cake Layers:
   • Divide the batter evenly between the two prepared cake pans.
   • Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
   • Let the cakes cool in their pans on a wire rack for 10-15 minutes.
   • Then, carefully invert the cakes onto the wire rack to cool completely before frosting. Ensure they are completely cool to the touch, or your frosting will melt.
6. Make the Cream Cheese Frosting:
   • While the cakes cool, prepare the frosting. In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese and softened unsalted butter together on medium speed until smooth, light, and fluffy (about 2-3 minutes).
   • Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium until smooth. Scrape down the sides of the bowl as needed.
   • Beat in the vanilla extract and a pinch of salt.
   • If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until it reaches a smooth, spreadable consistency. If it’s too thin, add a bit more sifted powdered sugar.
7. Assemble and Frost the Cake:
   • Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand.
   • Spread about 1/3 of the cream cheese frosting evenly over the top of the first layer.
   • Carefully place the second cake layer on top.
   • Apply a thin “crumb coat” of frosting all over the top and sides of the entire cake. This traps any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
   • Apply the remaining frosting generously to the top and sides of the cake, smoothing it with an offset spatula or creating decorative swirls.
8. Decorate and Serve:
   • If desired, press extra chopped pecans or walnuts around the bottom edge or sprinkle over the top of the cake. Add small sugar carrots or fresh mint leaves for a final touch.
   • Slice and serve this delicious Classic Carrot Cake at room temperature.

Tips, Variations, and Storage:

• Don’t Overmix Cake Batter: Mix just until combined for a tender crumb.
• Room Temperature Ingredients (Frosting): Ensure cream cheese and butter are softened to room temperature for a smooth, lump-free frosting. Cold ingredients will result in a lumpy frosting.
• Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps.
• Grate Finely: Use the fine side of a box grater or a food processor to grate the carrots finely for even distribution and moisture.
• Toasted Nuts: Toasting pecans or walnuts before adding them to the batter enhances their flavor significantly.
• Pineapple Adds Moisture: Don’t skip the crushed pineapple if you like a very moist, slightly tangy cake. Make sure it’s well drained!
• Cupcakes: This recipe can easily be adapted for cupcakes. Fill liners about 2/3 full and bake for 18-22 minutes.
• Storage: Store carrot cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezing: Both unfrosted cake layers and frosted cake can be frozen. Wrap unfrosted layers tightly in plastic wrap and then foil for up to 2-3 months. For frosted cake, freeze until firm, then wrap tightly. Thaw in the refrigerator.

Pairings:

• Coffee/Tea: A classic pairing that complements the cake’s richness and spice.
• Sparkling Wine: For a celebratory occasion, a dry Prosecco or Cava can be a refreshing contrast.
• Dessert Wine: A late-harvest Riesling or a small glass of Moscato.

Quick Info:

• Prep Time: 25-30 minutes
• Bake Time: 30-35 minutes
• Cooling Time: 1-2 hours (for cake layers)
• Frosting & Assembly Time: 20-30 minutes (including crumb coat chill)
• Total Time: Approximately 2.5 – 3.5 hours (mostly inactive cooling)
• Servings: 12-16 slices
• Cuisine: American
• Effort Level: Medium