Carrot Cake with Cream Cheese Icing recipe

Carrot cake is a beloved dessert that strikes the perfect balance between sweet and spiced, with the added benefit of being made with vegetables! This moist cake is topped with a tangy and creamy cream cheese icing, making it an irresistible treat for any occasion.

Ingredients (Makes one 9-inch cake, Serves 8-10):

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup light brown sugar, packed
• 1 cup vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 4 medium carrots)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

For the Cream Cheese Icing:

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Steps to Prepare:

1. Prepare the Carrot Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well-combined.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in the grated carrots, crushed pineapple (make sure to drain well), walnuts or pecans (if using), and shredded coconut (if using).
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Cream Cheese Icing:

1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing until smooth after each addition.
3. Add the vanilla extract and a pinch of salt, and beat the frosting until fluffy and smooth.

3. Assemble the Cake:

1. Once the cakes have completely cooled, place one layer on a serving plate.
2. Spread a generous amount of cream cheese frosting over the top of the first layer.
3. Place the second cake layer on top and frost the entire cake with the remaining cream cheese icing.
4. If desired, decorate the cake with additional chopped walnuts or shredded coconut for a beautiful finish.

Serving Suggestions:

• Let the cake sit for about 30 minutes after frosting to allow the flavors to meld and the frosting to firm up.
• This cake is perfect for birthdays, holidays, or as an afternoon treat with a cup of tea or coffee.

Tips for the Best Carrot Cake:

• Moisture Tip: Make sure to thoroughly drain the pineapple to prevent the cake from being too wet.
• Grating Carrots: Freshly grated carrots give the best texture, but pre-grated carrots will work in a pinch.
• Cake Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months (just frost it after thawing).

This Carrot Cake with Cream Cheese Icing is a perfect balance of sweet and spicy flavors, with the richness of cream cheese frosting making every bite melt in your mouth. It’s sure to be a hit at any gathering!