Classic Carrot Cake with Cream Cheese Frosting

Name: Classic Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg (freshly grated); 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup brown sugar (packed); 3/4 cup vegetable oil; 4 large eggs; 2 cups finely grated carrots (about 4 medium carrots); 1 cup crushed pineapple (drained); 225 grams cream cheese (softened); 1/2 cup unsalted butter (softened); 3 cups powdered sugar (sifted); 1 teaspoon vanilla extract

75 min 12 slices Medium

All Recipes

Moist and flavourful carrot cake topped with rich cream cheese frosting, perfect for any occasion.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Carrot cake is a beloved dessert known for its moist texture and rich flavour. This classic version incorporates freshly grated carrots, warm spices, and a luscious cream cheese frosting, making it an ideal choice for celebrations or simply as a treat with your afternoon tea. The secret to a great carrot cake is balancing the sweetness of the carrots with the warmth of spices like cinnamon and nutmeg. This recipe achieves that balance perfectly, resulting in a cake that's not too sweet and just right in texture. Whether you're a seasoned baker or a beginner, this carrot cake is straightforward to make and sure to impress.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Pro tip: Ensure even baking by rotating the pans halfway through.

Mix dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Pro tip: Sift the dry ingredients for a finer texture.

Combine wet ingredients

In another bowl, beat sugars, oil, and eggs until smooth. Add grated carrots and pineapple, stirring to combine.

Pro tip: Avoid over-mixing to keep the cake tender.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pro tip: Use a spatula to scrape the sides of the bowl for even mixing.

Bake the cake

Divide the batter evenly between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Cool the cakes in their pans for 10 minutes before transferring to a wire rack.

Prepare the frosting

In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

Pro tip: If the frosting is too thick, add a splash of milk.

Frost the cake

Once the cakes are completely cool, spread frosting on top of one layer. Stack the second layer on top and frost the entire cake.

Pro tip: Use a bench scraper for smooth sides.

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Tips & Tricks

Ensure carrots are finely grated for even texture.
Use freshly grated nutmeg for optimal flavour.
Let the cake cool completely before frosting.

Frequently Asked Questions

What makes this carrot cake moist?

The moisture in this carrot cake comes from the finely grated carrots and the crushed pineapple.

How long should I bake carrot cake?

Bake the carrot cake for 40-45 minutes at 350°F (175°C) or until a toothpick comes out clean.

Can I make carrot cake in advance?

Yes, you can bake the cake layers up to two days ahead and store them in an airtight container.

How should I store leftover carrot cake?

Store leftover carrot cake in the refrigerator for up to five days.

Can I freeze carrot cake?

Yes, freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before frosting.

Serving Suggestions

Serve this classic carrot cake with a cup of tea or coffee for a delightful afternoon snack. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. To make ahead, bake the cake layers and store them in an airtight container at room temperature for up to two days. The frosting can be made ahead and refrigerated; just allow it to soften at room temperature before spreading. Leftover cake can be stored in the refrigerator for up to five days.

Nutrition per serving

450

Calories

Protein

23g

Fat

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