The Best Carrot Cake with Cream Cheese Frosting (No Kidding)
Carrot Cake is a traditional dessert for Easter Sunday. However, it's a favorite cake for any time of year. This recipe delivers a ultra moist cake, with the perfect balance of warm spices, a little pineapple (nuts are optional) and a delectable cream cheese frosting. Of all the cakes I've baked, this recipe now ranks really high as a personal favorite! I promise, if you make this cake, you will not need any other recipe. This is truly the best Carrot Cake Recipe. Hands down.
Course Dessert
Cuisine American
Keyword Carrot Cake, Cream Cheese Frosting
Prep Time 30 minutesminutes
Cook Time 55 minutesminutes
Frosting Time 20 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the cake:
2cupsgranulated sugar400g
1 1/4cupvegetable oil250g
1tsp.pure vanilla extract
3large eggsat room temperature
2 3/4cupall-purpose flour352g
2tsp.ground cinnamon
1/4tsp.nutmeg
1/2tspground ginger
2tsp.baking soda
1 1/2tsp.salt
1cupraisinsI used Golden Raisins
1cuproughly chopped walnuts(optional)
2 1/4cupsfinely grated carrotsabout 3-4 large carrots
1/2cuppineappledrained from a can or freshly diced; (I used canned crushed pineapple)
For the Cream Cheese Frosting:
8ouncescream cheesesoftened
1/2cup salted butter1 stick or 113g
1tsp.vanilla extract
4cupsconfectioners sugar512g
1-2Tablespoonshalf and halfor whole milk (to thin frosting, if necessary)
Instructions
Preheatt the oven to 350°F.
Prepare two 8-inch round baking pans, generously greased. (I prefer Baker's Joy spray and pre-cut parchment paper.)
Using a mixer, beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
In a separate bowl sift together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
Remove bowl from mixer and fold in the raisins, nuts (if using), carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool completely on a wire rack.
For the Cream Cheese Frosting:
Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.NOTE: If the frosting seems too thick, add little bit of milk or light cream until it's to your desired thickness.
Frost the cake. Keep refrigerated and bring to room temperature to serve, about an hour before.
Notes
Recipe source: Slightly adapted from "I am Baker".