Carrot Cake with Cream Cheese Icing
Indulge in the ultimate dessert experience with this moist and flavorful Carrot Cake with Cream Cheese Icing, a classic favorite elevated with a modern twist. Packed with freshly grated carrots, crushed pineapple, and optional crunchy pecans or walnuts, this cake boasts a rich, spiced flavor profile thanks to the perfect blend of cinnamon, ginger, and nutmeg. The cream cheese frosting is irresistibly smooth and tangy, perfectly complementing the sweet and tender cake layers. Ideal for celebrations or simply satisfying a sweet craving, this crowd-pleasing recipe comes together in just over an hour and serves 12 generous slices. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe ensures a stunning, bakery-worthy result every time. Perfect for holidays, birthdays, or any day that calls for a show-stopping dessert!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup neutral oil (e.g., vegetable or canola)
- 0.5 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots
- 0.5 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
In another bowl, combine the granulated sugar, brown sugar, oil, applesauce, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the grated carrots, crushed pineapple, and nuts (if using). Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the cream cheese icing, beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and milk or heavy cream until the icing reaches your desired consistency.
Once the cakes are completely cool, spread a layer of cream cheese icing over the top of one cake layer.
Place the second layer on top, and spread the remaining icing evenly over the top and sides of the cake.
Optional: Decorate with additional nuts or a sprinkle of cinnamon on top.
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 73.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
