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This moist and flavorful carrot cake is rich with spices, packed with shredded carrots, and topped with a luscious cream cheese icing. It’s the kind of dessert that wins hearts at birthdays, potlucks, or cozy weekend gatherings.
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Ingredients
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For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional but adds moisture)
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tsp vanilla extract
- 3–3½ cups powdered sugar
Instructions
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- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Beat wet ingredients: In another bowl, beat sugars with oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing just until combined.
- Fold in grated carrots, nuts, and pineapple (if using).
- Pour batter evenly into prepared pans. Bake for 30–35 minutes (round pans) or 40–45 minutes (13×9-inch) until a toothpick comes out clean.
- Cool completely on wire racks before icing.
- Make the frosting: Beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until fluffy and spreadable.
- Assemble: Spread icing on top of cooled cake layers or over the 13×9 cake. Garnish with chopped nuts if desired.
Tips:
- For extra spice, add a pinch of ground cloves or ginger.
- Let the cake chill after frosting for cleaner slices.
- Want a layer cake? Double the icing for easy stacking and decorating.
Perfectly balanced between sweet and spiced, this carrot cake with cream cheese icing is a true crowd-pleaser.
