Easy Carrot Cake Recipe with Cream Cheese Frosting

Welcome to Kelvin's Kitchen, where we transform simple ingredients into extraordinary dishes. Today, we present to you a timeless classic: Easy Carrot Cake with Cream Cheese Frosting. This recipe delivers a moist, flavorful cake topped with a creamy, decadent frosting—perfect for any occasion. Follow our step-by-step guide to create a dessert that will impress your guests and leave them craving more.

Nutrient-Rich Ingredients

This carrot cake is not only delicious but also packed with nutrient-rich ingredients. Carrots are loaded with beta-carotene, fiber, vitamin K1, potassium, and antioxidants, making them a fantastic addition to your diet. The inclusion of walnuts or pecans (if you choose to add them) provides healthy fats, protein, and essential nutrients. Plus, the pineapple adds a dose of vitamin C and natural sweetness. It's a dessert that offers a surprising nutritional boost.

Versatile and Customizable

One of the best things about this carrot cake recipe is its versatility. You can easily customize it to suit your taste or dietary preferences. Whether you prefer to add raisins, nuts, or even coconut, this recipe is highly adaptable. You can also make it gluten-free by using a 1:1 gluten-free flour blend or dairy-free by using vegan cream cheese and margarine for the frosting. It's a forgiving recipe that allows you to get creative while still delivering a delicious and moist cake every time.

FAQs

Can I make this carrot cake recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is a 1:1 substitution for all-purpose flour.
Can I use a different type of oil? Absolutely. You can use canola oil, coconut oil, or even melted butter instead of vegetable oil.
Can I add other spices to the cake? Yes, you can customize the spice blend to your liking. Try adding a pinch of allspice or cloves for extra flavor.
How do I store the carrot cake? Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best taste and texture.
Can I freeze the carrot cake? Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Can I use pre-shredded carrots? Freshly grated carrots are recommended for the best texture and moisture. Pre-shredded carrots can be too dry and may not blend well into the batter.
Can I make this recipe into cupcakes? Yes, you can use this recipe to make cupcakes. Divide the batter evenly among lined muffin cups and bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean.
What if I don't have crushed pineapple? You can omit the pineapple or substitute it with applesauce or mashed banana for added moisture and sweetness.
Can I make the frosting ahead of time? Yes, you can prepare the cream cheese frosting up to 2 days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before using.
What if my frosting is too runny? If your frosting is too runny, add more powdered sugar, a little at a time, until you reach the desired consistency. Alternatively, you can refrigerate the frosting for 20-30 minutes to firm it up.
Can I use a hand mixer instead of a stand mixer for the frosting? Yes, a hand mixer works perfectly fine for making the cream cheese frosting. Just make sure to beat it until smooth and creamy.
How can I make this cake dairy-free? Substitute the cream cheese and butter in the frosting with dairy-free alternatives, such as vegan cream cheese and margarine.
Can I add other mix-ins to the batter? Yes, you can add shredded coconut, chopped dried fruit, or even chocolate chips to the batter for extra texture and flavor.
What size eggs should I use? Use large eggs for this recipe. If using medium or extra-large eggs, adjust the quantity slightly to match the volume of large eggs.
How can I tell when the cake is done baking? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done. If the toothpick has wet batter on it, bake the cake for a few more minutes and test again.

Make it

Easy Carrot Cake Recipe with Cream Cheese Frosting

Welcome to Kelvin's Kitchen, where we transform simple ingredients into extraordinary dishes. Today, we present to you a timeless classic: Easy Carrot Cake with Cream Cheese Frosting. This recipe delivers a moist, flavorful cake topped with a creamy, decadent frosting—perfect for any occasion. Follow our step-by-step guide to create a dessert that will impress your guests and leave them craving more.

Ingredients

Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 5 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (if needed)

Instructions

Preparing the Cake

Preheat Oven: Preheat your oven to 350°F (175°C). Spray two 9-inch round cake pans with non-stick cooking spray. Line the bottoms with parchment paper and spray again.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients: In another bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth and well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined.
Add Carrots and Pineapple: Fold in the grated carrots and crushed pineapple. If using, also fold in the walnuts or pecans and raisins.
Divide Batter Evenly: Pour the batter evenly into the prepared pans. Use a kitchen scale to weigh the pans to ensure even layers. Adjust as necessary.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Frosting

Beat Cream Cheese and Butter: In the bowl of your stand mixer, beat together the softened cream cheese and butter until smooth.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Beat until creamy and smooth. If the frosting is too thick, add 1-2 tablespoons of milk until you reach the desired consistency.
Set Aside Frosting: Reserve about half a cup of frosting for decorating the cake later.

Assembling the Cake

Frost the First Layer: Once the cakes are completely cool, spread an even layer of frosting on top of one cake layer.
Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake.
Decorate: For a rustic look, use the reserved frosting to make simple swirls or dollops on top. Use a spatula or the back of a spoon to create a textured finish.

Enjoy!

And there you have it, an easy carrot cake with cream cheese frosting that looks and tastes amazing! Perfect for any occasion.

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