Freezer Carrot Cake
Indulge in the irresistible ease of Freezer Carrot Cake—a moist, flavor-packed dessert designed for convenience and deliciousness. This spiced carrot cake combines warm cinnamon and nutmeg with the natural sweetness of grated carrots and crushed pineapple, creating a perfectly tender crumb. A luscious layer of creamy, homemade cream cheese frosting takes it to the next level. The best part? This cake is freezer-friendly! Slice it into portions, wrap them individually, and enjoy a make-ahead dessert that’s ready whenever you are. Perfect for meal prep, celebrations, or satisfying sweet tooth cravings, this freezer carrot cake is a must-try for busy bakers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 0.5 cup chopped walnuts (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk the wet ingredients until smooth and fully blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using). Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
For freezing, cut the frosted cake into individual slices and wrap each slice tightly with plastic wrap. Store the wrapped slices in an airtight container or freezer bag for up to 3 months.
To serve, thaw slices at room temperature for 1-2 hours, or in the fridge overnight.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 69.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 172 mg | 4% | |
*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.
