Carrot Cake with Cream Cheese Frosting
This carrot cake has perfectly balanced spice along with being moist, rich and delicious. I’m not a fan of cake, but every once in a while I don’t mind trying a slice or so. I tried another carrot cake recipe around Easter time, but this one surpassed it and will definitely be my go to carrot cake now.
I’ve mixed and matched a few recipes and like the outcome created with this delicious carrot cake. The cream cheese frosting is not as rich and sweet as I’ve seen, but rather pairs nicely with the soft delicate flavors of this carrot cake.
Carrot Cake with Cream Cheese Frosting
Ingredients
- 2½ Cups Unbleached All-Purpose Flour
- 1¼ tsp Baking Powder
- 1¼ tsp Ground Cinnamon
- 1 tsp Baking Soda
- ½ tsp Ground Nutmeg
- ½ tsp Salt (table salt)
- ⅛ tsp Ground Cloves
- 4 Large Eggs – bring to room temperature
- 1½ Cups Granulated Sugar
- 1½ Cups Vegetable Oil
- ½ Cup Packed Light Brown Sugar
- 1 Pound Carrots – peeled and grated ( about 3 cups)
Cream Cheese Frosting
- 1 Stick Butter – softened
- 1 8 oz Package of Cream Cheese – softened
- 1 Pound Powdered Sugar
- 2 tsp Vanilla
- 1 Cup Chopped Pecans
Instructions
- Adjust the oven rack to the middle position.
- Preheat oven to 350℉
- Grease 2 9-inch round baking pans ( or 1 – 13 X 9 inch baking pan) and then line the bottom with parchment paper.
- Whisk the flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves together in a medium bowl.
- In a large bowl, whisk the 4 large eggs, granulated sugar and brown sugar together until the sugars are mostly dissolved and the mixture frothy.
- As you continue to whisk the egg and sugar mixture together, slowly drizzle the vegetable oil in until combined thoroughly and emulsified.
- Whisk the flour mixture into the egg and sugar mixture just until incorporated.
- Stir in the grated carrots.
- Scrape the sides and the bottom of the large bowl with a spatula to make sure all the ingredients are combined well.
- Pour the batter evenly into the round baking pans and smooth the top.
- Gently tap the pan on the counter top a few times to settle the batter.
- Place the baking pans in the oven and bake for 35-40 minutes. Rotate pans about half way through the baking time.
- Use a toothpick to check the center – it should come out, after inserted, with just a few crumbs on it.
- Cool the cake in the pan set on a wire rack for 2 hours. Then run a small knife or cake knife around the edges and flip the cake onto the wire rack.
- Remove the parchment paper.
- Flip the cake right side up onto a serving dish or cake plate.
- Spread the Cream Cheese Frosting ( without the pecans) on the top of the first layer.
- Then flip the second cake onto the first one to make a double layered cake.
- Add the pecans to the remainder of the frosting and spread on the top layer and sides of the carrot cake.
- Serve and Enjoy!
Cream Cheese Frosting
- Place the stick of butter and cream cheese into a medium bowl and mix until well blended.
- Add the powdered sugar and 2 teaspoons of vanilla and blend until smooth.
- Once you spread the above frosting mixture on the first layer of cake, add the pecans and stir until mixed well. Then spread the remainder of the frosting on the sides and top layer of the carrot cake.