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–+ servings
Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Moist and spiced carrot cake layered with tangy cream cheese frosting, with the option to add chopped walnuts and festive carrot decorations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling and Frosting 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 Servings

Equipment

Ingredients
  

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • ¾ cup Optional: chopped walnuts plus more for garnish

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3½ cups powdered sugar
  • 1½ teaspoons vanilla extract

Optional Decoration:

  • Orange candy carrots

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots. If using, gently fold in the chopped walnuts.
  • Divide the batter evenly between the prepared cake pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Meanwhile, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
  • Once cakes are cool, place one layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake. If desired, garnish with additional chopped walnuts around the edges. For a festive touch, top with carrot candies or pipe carrot shapes using tinted frosting.

Notes

  • Make Ahead: Cakes can be baked one day in advance and stored covered at room temperature.
  • Optional Add-ins: Raisins, shredded coconut, or crushed pineapple can be folded into the batter along with or instead of walnuts.
  • Decorating Tip: Carrot candies or piped frosting carrots make this cake extra festive for parties or holidays.
  • Room Temperature Ingredients: For the best frosting texture, make sure the cream cheese and butter are fully softened.
Keyword cake, carrots
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