Carrot Cake with Cream Cheese

Carrot Cake with Cream Cheese is a timeless dessert that brings together moist, warmly spiced layers of carrot cake paired with a luscious, tangy cream cheese frosting. This classic treat is perfect for celebrations, cozy afternoons, or whenever you crave a comforting slice of cake that melts in your mouth. With a blend of grated carrots, crushed pineapple, and optional crunchy walnuts, this carrot cake balances sweetness and texture beautifully. The cream cheese frosting takes it to the next level with its creamy, slightly tart flavor that complements the spices perfectly. Whether you’re a seasoned baker or a kitchen novice, this recipe delivers a crowd-pleasing dessert that’s both simple and spectacular.

Why You’ll Love This Recipe

• Moist and flavorful: The combination of oil, grated carrots, and pineapple ensures a tender, moist crumb every time.
• Perfect spice balance: Cinnamon and nutmeg add warmth without overpowering the natural sweetness of the carrots.
• Easy to make: With straightforward ingredients and simple steps, this recipe is approachable for bakers of all skill levels.
• Customizable: Add walnuts for crunch or skip them for a nut-free version.
• Rich cream cheese frosting: Smooth, creamy, and just the right amount of sweetness to top off the cake.
• Great for any occasion: Serve it for birthdays, holidays, or a weekend treat.

Ingredient Notes

• All-purpose flour: Provides structure and a tender crumb. Be sure to measure it correctly by spooning into the cup and leveling it off.
• Granulated sugar: Sweetens the cake while helping to keep it moist.
• Baking powder & baking soda: These leavening agents work together to give the cake a light rise.
• Salt: Enhances the flavors and balances the sweetness.
• Cinnamon & nutmeg: Classic spices that bring warmth and depth; freshly ground is best if you have it.
• Vegetable oil: Keeps the cake moist without adding flavor, making it perfect for this recipe.
• Large eggs: Bind the ingredients and add richness.
• Grated carrots: The star of the cake, adding moisture, texture, and natural sweetness.
• Crushed pineapple (drained): Adds moisture and subtle tropical sweetness; draining is key to avoid a soggy cake.
• Chopped walnuts (optional): Adds crunch and contrasts the softness of the cake; can be omitted for nut allergies.
• Cream cheese: Softened for the frosting; provides tang and creamy texture.
• Unsalted butter: Softened for the frosting; balances the cream cheese with richness.
• Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• Vanilla extract: Adds a subtle sweetness and depth to the frosting.

Toolbox for This Recipe

• Mixing bowls: One for dry ingredients, one for wet ingredients, and one for frosting.
• Box grater or food processor: For grating the carrots finely and evenly.
• Measuring cups and spoons: For accurate ingredient portions.
• Electric mixer or stand mixer: To cream the frosting until silky smooth.
• Spatula: For folding ingredients and spreading frosting.
• 9×13 inch baking pan or two 9-inch round pans: For baking the cake.
• Cooling rack: Allows the cake to cool evenly before frosting.

Directions: Carrot Cake with Cream Cheese

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s) or line them with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 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, and 1/2 teaspoon ground nutmeg until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk together 1 cup vegetable oil and 4 large eggs until smooth. Stir in the grated carrots and the drained 1 cup crushed pineapple.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be thick but smooth. If using, fold in 1 cup chopped walnuts at this point.

Step 5: Bake the Cake

Pour the batter into your prepared pan(s) and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven and pan size.

Step 6: Cool Completely

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely before frosting.

Step 7: Prepare the Cream Cheese Frosting

In a bowl, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy. Gradually add 4 cups powdered sugar, beating well after each addition. Stir in 1 teaspoon vanilla extract. Adjust the consistency by adding more powdered sugar if needed.

Step 8: Frost the Cake

Once the cake is completely cool, generously spread the cream cheese frosting over the top (and sides if using round layers). For a decorative touch, use a spatula or piping bag.

Seasonal Serving Ideas

• Top with toasted coconut flakes for a tropical twist in summer.
• Sprinkle with extra chopped walnuts and a pinch of cinnamon in fall.
• Serve alongside a dollop of whipped cream and fresh berries in spring.
• Pair with a warm cup of spiced chai or coffee for cozy winter gatherings.

What Not to Do

• Don’t skip draining the crushed pineapple; excess liquid can make the cake soggy.
• Avoid overmixing the batter to keep the cake light and tender.
• Don’t frost the cake while it’s still warm; the frosting will melt and slide off.
• Resist the urge to add more sugar than called for; the cream cheese frosting is sweet enough.

Freezer-Friendly Notes

This carrot cake freezes beautifully! Wrap the cooled unfrosted cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting. Alternatively, you can freeze frosted cake slices individually in airtight containers for quick treats.

Quick Questions

Can I make this carrot cake nut-free?

Absolutely! Simply omit the walnuts from the recipe, and your cake will still be deliciously moist and flavorful.

How do I get the carrots finely grated?

Use a fine grater or a food processor fitted with a grating attachment to shred the carrots evenly. This ensures they cook well within the cake and add moisture without large, crunchy pieces.

Can I substitute the vegetable oil with something else?

Yes, you can use light olive oil or melted coconut oil as alternatives, but avoid using butter in place of oil since it changes the moisture level and texture.

What can I serve with this carrot cake?

This cake pairs wonderfully with a hot cup of tea or coffee. For a fun twist, try serving alongside Japanese Cheesecake Cupcakes for a variety of textures and flavors.

Healthy-ish Favorites

• Cake Mix Cookies Recipe – A quick, sweet treat that’s easy to customize.
• Slow Cooker Cream Cheese Taco Dip – A savory option for party snacking with cream cheese flair.

Let’s Eat

There’s something so satisfying about slicing into a perfectly baked Carrot Cake with Cream Cheese. The sweet aroma of cinnamon and nutmeg fills the kitchen, while the moist, tender crumb promises a decadent bite. Whether you serve it at your next family gathering or enjoy a quiet moment with a slice and a hot beverage, this cake never disappoints. Don’t forget to savor each forkful of that rich, tangy cream cheese frosting — it’s the ultimate finishing touch. Go ahead, grab your fork, and indulge in this classic favorite.

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