Description
This Classic Carrot Cake with Tangy Cream Cheese Frosting is a moist and flavorful dessert perfect for gatherings or special occasions. Spiced with cinnamon, nutmeg, and ginger, and loaded with grated carrots and optional pecans, this cake offers a perfect balance of sweetness and warmth. The luscious cream cheese frosting adds a delightful tang that complements the rich cake beautifully.
Ingredients
Scale
For the Carrot Cake
- 2 cups All-purpose flour
- 1 3/4 cups Granulated sugar
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 1 cup Vegetable oil
- 4 Large eggs (room temperature)
- 1 teaspoon Vanilla extract
- 3 cups Carrots (finely grated, about 4–5 medium carrots)
- 1 cup Pecans (chopped, optional)
For the Cream Cheese Frosting
- 16 ounces Cream cheese (softened, full-fat)
- 1/2 cup Unsalted butter (1 stick, softened)
- 4 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- Pinch Salt
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth and evenly incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently mix with a rubber spatula until just combined, avoiding overmixing to prevent a dry cake.
- Fold in Carrots and Pecans: Gently fold the finely grated carrots and chopped pecans (if using) into the batter until evenly distributed.
- Divide Batter: Evenly divide the batter between the two prepared cake pans.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow cakes to cool in pans on a wire rack for 10-15 minutes. Then invert them onto the wire rack to cool completely before frosting.
- Make Frosting: Beat softened cream cheese and butter on medium speed until smooth and creamy (2-3 minutes), scraping bowl sides as needed.
- Add Powdered Sugar: Gradually add sifted powdered sugar one cup at a time. Beat on low speed until combined, then medium until light and fluffy.
- Add Flavoring: Beat in vanilla extract and a pinch of salt until fully incorporated.
- Chill Frosting: Refrigerate frosting for 15-20 minutes if too soft before spreading.
- Assemble Cake: Once cake layers are fully cooled (1-2 hours), place one layer on serving plate and spread 1 to 1 1/2 cups frosting evenly over it.
- Add Second Layer: Place second cake layer on top of the frosted first layer.
- Frost Cake: Spread remaining frosting over top and sides using an offset spatula for a smooth finish.
- Decorate: Garnish with extra chopped pecans or carrot curls if desired.
- Chill Before Serving: Refrigerate cake for at least 30 minutes to set frosting for cleaner slices.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve smooth batter and frosting.
- Do not overmix cake batter to keep the cake moist and tender.
- Optional pecans add texture and a nutty flavor but can be omitted for nut-free version.
- Use freshly grated carrots for best texture and moisture.
- Refrigerate the frosted cake before serving to allow frosting to firm up for easy slicing.
- Store the carrot cake covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Carrot cake, cream cheese frosting, classic carrot cake, spiced carrot cake, homemade cake, dessert recipe
