Classic Carrot Cake Recipe with Cream Cheese Icing

Since it’s hippity hoppity Easter time, I decided to make this classic carrot cake recipe with cream cheese icing. I do love me some cream cheese icing! It’s my guilty pleasure, rich and tangy, slathered generously over the moist, tender crumb of the cake. It makes the perfect pair. The versatility of this cake is fantastic, too, whether as a showstopper cake or delightful cupcakes. Either way, it comes out delicious, with that beautiful carrot color. Bugs Bunny will be so jealous!

What I Love About This Carrot Cake with Cream Cheese Icing

I absolutely love carrot cake, especially with cream cheese frosting. I used to think that it was difficult to make because I had to grate all the carrots. But, you just need to whirl it around in your Ninja, NutriBullet, or food processor! It makes life soooo much easier.

This recipe calls for walnuts, but you can use any nut you want. You can substitute buttermilk frosting, or vanilla frosting, if you want too! I sometimes like to use food coloring and make small batches of orange and green to make carrots on top of the cake.

I also include several variations if you want to spice it up (below).

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Grater, Ninja, or NutriBullet
• Mixing spoon or spatula
• Cake pans
• Toothpick or cake tester
• Cooling rack
• Cake plate or stand for assembling
• Offset spatula or knife for spreading cream

Some Variations

1. Vegan Carrot Cake: Substitute eggs with flax eggs, dairy butter with vegan butter, and use a dairy-free cream cheese for the frosting. This variation ensures everyone can enjoy a slice regardless of dietary preferences.
2. Gluten-Free Carrot Cake: Swap out the wheat flours for a gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free to cater to those with gluten sensitivities.
3. Carrot Cake Cupcakes: Pour the batter into cupcake liners instead of a cake pan for individual servings. They’re perfect for parties or as a personal treat, topped with the classic cream cheese frosting.
4. Nut-Free Carrot Cake: Omit the nuts for those with allergies, and add raisins or dried cranberries for a chewy texture and a burst of sweetness.
5. Spiced Carrot Cake: Amplify the flavor by adding more spices like ground ginger, nutmeg, or cardamom. This version is for those who love a warm, spicy kick to their dessert. Or a shot of rum!
6. Carrot Cake with Orange Zest: Infuse the batter with fresh orange zest and a splash of orange juice. This citrusy twist brightens the cake’s flavors and adds a refreshing note.
7. Low-Sugar Carrot Cake: Reduce the sugar and use a natural sweetener like applesauce or mashed bananas in both the cake and frosting. It’s a healthier option that still satisfies sweet cravings.
8. Carrot Cake with Coconut and Pecans: Add shredded coconut and chopped pecans to the batter for a crunchy texture and nutty flavor. Top the cake with a coconut cream cheese frosting for an extra coconutty finish.

Pairing Suggestions

1. Coffee: Sometimes, the traditional is the best.
2. Eggnog: A holiday favorite that can bring out the creamy, spicy flavors of the carrot cake.
3. Hard Cider: Choose a cider with crisp acidity to cut through the richness of the cake.
4. Amaretto: The almond flavor of Amaretto complements the nuts often found in carrot cake.
5. Caramel Macchiato: The caramel flavors will highlight the cake’s sweetness and complement its frosting.
6. Baileys Irish Cream: Its creamy texture and whiskey undertones can add a luxurious element to the cake-tasting experience.

FAQs

1. How can I ensure my carrot cake turns out perfectly moist?
   To ensure your carrot cake is perfectly moist, keep a close eye during baking. The ideal point to remove it from the oven is when the center feels firm, the sides start to detach from the pan, or a toothpick inserted in the middle comes out clean. Properly monitoring the cake prevents it from overbaking, which is often the cause of dryness.
2. Can I make this carrot cake in different sizes or as cupcakes?
   This carrot cake recipe is versatile and can be adjusted to make cupcakes or different sized cakes. When altering the size, remember to adjust the baking time accordingly; smaller sizes or cupcakes will require less baking time compared to a full-sized cake.
3. How fine should the carrots be grated?
   For the best texture in your carrot cake, it’s crucial to grate the carrots finely. Fine carrots blend seamlessly into the batter, contributing to the cake’s moisture without creating uneven chunks, ensuring a smooth and consistent texture throughout the cake.
4. Can I omit or add spices to the carrot cake?
   Personalizing your carrot cake with spices is a great idea. While cinnamon is a common choice, feel free to adjust it to your taste or experiment by adding spices such as nutmeg or ginger, which can introduce a new depth of flavor and warmth to the cake.
5. What nuts work best in carrot cake?
   Typically, walnuts or pecans are preferred in carrot cake for their texture and flavor compatibility. Choose your favorite nuts, and consider toasting them before adding to the batter to enhance their taste and add a crunchy texture to the moist cake.
6. Can I make this cake less sweet?
   Reducing the sugar in the cake is possible, but it’s essential to do so cautiously as it can affect both the cake’s texture and moisture level. A slight reduction shouldn’t compromise the cake’s quality, but significant decreases might require adjustments to other ingredients to maintain balance.
7. How should I store leftover carrot cake?
   Leftover carrot cake should be stored in the refrigerator, especially due to the cream cheese frosting, which can spoil if left out. Properly covered, it will stay fresh for up to five days. Allow the cake to come to room temperature before serving to ensure the best flavor and texture.
8. What are some good pairings with carrot cake?
   Carrot cake pairs excellently with beverages like coffee, tea, or even sweet wines, which complement its rich and spiced flavors. The creamy frosting and dense cake also go well with lighter, fruity desserts or a simple scoop of vanilla ice cream.
9. How can I adapt this recipe for a gluten-free diet?
   Adapting this recipe for a gluten-free diet is straightforward by replacing the wheat flours with a gluten-free all-purpose blend. Make sure to check that all other ingredients, such as baking powder, are gluten-free to ensure the cake remains safe for those with sensitivities.
10. Is there a dairy-free adaptation for the frosting?
    For a dairy-free version of the frosting, opt for plant-based cream cheese and butter substitutes. Many brands offer versions that taste similar to dairy and work well in frosting, ensuring you can enjoy the same delicious taste without the dairy content.
11. Can I add any fruit to the carrot cake batter?
    Incorporating fruits like pineapple or raisins into the batter can add extra moisture and flavor. Ensure any added fruits are well-drained and patted dry to prevent excess moisture, which could affect the cake’s structure and baking time.
12. How can I decorate my carrot cake?
    Decorating your carrot cake can be as simple or elaborate as you like. Classic options include nuts, piped carrots with colored frosting, or a sprinkle of cinnamon. For a more elegant touch, consider edible flowers or a dusting of powdered sugar.
13. Are there any quick variations for this carrot cake recipe?
    This carrot cake recipe is adaptable for various formats, such as muffins, sheet cakes, or bundt cakes. Adjust the bake time and check for doneness appropriately, considering the different sizes or shapes might bake at varying rates.

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Yield: 8 to 12 slices

Classic Carrot Cake With Cream Cheese Icing

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Indulge in the rich, comforting flavors of this classic carrot cake, adorned with a luscious cream cheese and mascarpone frosting, perfect for any spring celebration.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 4 eggs
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup sour cream
• 1/2 teaspoon baking soda
• 3 cups grated carrots
• 1/2 cup butter, softened
• 1/3 cup oil
• 1 1/2 cups chopped nuts
• 1 1/4 cups whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder

For the frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioner’s sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon rum
• 1/3 cup heavy whipping cream
• 1 teaspoon cornstarch (optional)

Instructions

1. Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. In a small bowl, mix the sour cream with the baking soda and set it aside. The mixture will expand and bubble, so ensure your bowl is big enough to accommodate this.
3. In a large mixing bowl, beat the eggs, white sugar, and brown sugar together until well combined. Add the softened butter and oil, continuing to beat until the mixture is smooth and creamy.
4. Stir the grated carrots into the wet ingredients, followed by the sour cream and baking soda mixture, mixing until evenly distributed.
5. In another bowl, whisk together the whole wheat flour, all-purpose flour, salt, and baking powder. Ensure these ingredients are well mixed to avoid any clumps in the batter.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Fold the chopped nuts into the batter, ensuring they are evenly distributed throughout.
8. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Instructions for the Frosting:

1. In a large bowl, using an electric mixer, beat the softened cream cheese, butter, heavy whipping cream, and cornstarch together until smooth and creamy. Gradually add the confectioners' sugar, half a cup at a time, beating well after each addition.
2. Once all the sugar is incorporated and the frosting is smooth, beat in the vanilla extract and rum, continuing to mix until the frosting is light and fluffy.

Assembling the Cake:

1. If the cakes have domed on top, level them with a knife. Place the first cake layer on your serving plate and spread a generous amount of frosting on top.
2. Place the second cake layer on top of the first, pressing down gently to secure it. Apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs.
3. After the crumb coat sets, apply the remaining frosting to the cake, smoothing the top and sides with an offset spatula or knife.
4. If desired, decorate the cake with additional nuts, carrot motifs, or any decoration of your choice.
5. Refrigerate the cake for at least two hours before serving to allow the frosting to set and the flavors to meld together. Serve chilled for the best texture and taste.

Notes

For best flavor, allow the cake to chill for 24 hours before serving, letting the flavors meld beautifully.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 646Total Fat 35gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 19gCholesterol 111mgSodium 403mgCarbohydrates 77gFiber 4gSugar 53gProtein 9g

Nutrition automatically generated.

The Final: Classic Carrot Cake Recipe with Cream Cheese Icing