Carrot Cake with Cream Chease Frosting

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Carrot Cake with Cream Chease Frosting

This homemade carrot cake combines warm spices with grated carrots and a delicious cream cheese frosting making it a must-make dessert for every occasion!

Prep Time10

Cook Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 764kcal

Ingredients

Spice Cake Batter

2 1/2 cups all purpose flour
1 cup white granulated sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups vegetable oil
4 eggs
2 teaspoons vanilla extract
1/2 cup milk
3 cups shredded carrots

Cream Cheese Frosting

1 cup salted butter, softened (2 sticks)
16 ounces cream cheese, softened (2 blocks)
6 cups powdered sugar (or more, if needed to thicken)
2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees F. Coat two 8 inch cake pans with non-stick cooking spray and dust with flour or line them with parchment paper. See notes for using different sized pans.
In a large mixing bowl, add all the dry ingredients - flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined.
Next. add the wet ingredients - vegetable oil, eggs, vanilla, and milk. Whisk until the batter is smooth.
Fold in the shredded carrots until thoroughly combined.
Evenly split the batter between the two. Bake in the oven for 30-35 minutes or until a toothpick inserted comes out clean.

Cream Cheese Frosting

While the cake is baking, make the cream cheese frosting. In a large mixing bowl add the softened butter, cream cheese, and vanilla extract. Use a hand mixer to blend together until smooth.
Add the powdered sugar about 2 cups at a time, blending in between each addition.
Once the cake is done, let it cool completely before frosting. Place the first layer of the cake down and add frosting in the center. Spread evenly. Next, add the second layer of carrot cake and add more frosting. Spread evenly and around the edges of the cake.
Add the chopped pecans around the sides of the cake for garnish.
Cut, serve and enjoy!

Notes

Baking with different sized cake pans:
- Two 9" pans: Bake for approximately 30-35 minutes.
- 9×13" pan: Bake for approximately 35-40 minutes
- Bundt pan: bake for approximately 55-60 minutes.
- Four 6″ pans: Bake for 30-35 minutes
- Cupcakes: Bake for 18-22 minutes.
Remember, bake time will generally be longer when using a glass pan and very dark pans may require less time.
Storing Leftover Cake - Carrot cake with cream cheese frosting should be stored in the refrigerator. Allow the cake to come to room temperature before serving for the best taste and texture. Carrot cake can stay fresh for several days when stored properly in an airtight container in the refrigerator. It's best enjoyed within 3-4 days of baking for optimal freshness.
Room Temperature Ingredients - Allow your eggs, butter, and dairy ingredients to come to room temperature before mixing. Room temperature ingredients blend more easily and evenly, resulting in a smoother batter and better texture
Cream Cheese Frosting - Ensure your cream cheese and butter are at room temperature before mixing to achieve a smooth and creamy frosting.

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