Classic Carrot Cake with Cream Cheese Frosting: A Timeless Delight

Welcome to our culinary haven, where we celebrate timeless recipes and delicious innovations. Today, I’m excited to share a classic yet beloved recipe that’s sure to become a staple in your baking repertoire: Classic Carrot Cake with Cream Cheese Frosting. This cake is the perfect balance of moist, spiced cake and rich, tangy frosting—a combination that’s guaranteed to impress your family and friends.

Why This Carrot Cake is a Must-Try

Carrot cake is a versatile dessert that’s perfect for any occasion, from casual family dinners to elegant celebrations. It’s packed with wholesome ingredients like grated carrots and nuts, providing a delightful texture and depth of flavor. The cream cheese frosting adds a luxurious finish, making this cake truly irresistible. Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding.

Serving and Storing

Serve the cake immediately or store it in an airtight container in the fridge. The flavors develop even more after a day or two, making it an excellent make-ahead dessert.

Tips and Variations

Recipe Swaps

• Oil Substitutes: Substitute the canola or vegetable oil with melted coconut oil for a subtle coconut flavor.
• Nut-Free Option: If you have nut allergies, simply omit the nuts or replace them with raisins for a different texture.

Flavor Enhancements

• Spices: Add a pinch of ground cloves or allspice for extra warmth.
• Zest: Incorporate a teaspoon of orange zest into the batter for a citrusy twist.

Add-Ins

• Pineapple: Fold in a cup of crushed pineapple (drained) for added moisture and sweetness.
• Coconut: Mix in a cup of shredded coconut for a tropical flair.

Kitchen Equipment Needed

To make this recipe, you’ll need:

• Two 9-inch cake pans
• Parchment paper
• Mixing bowls
• Whisk
• Stand mixer with paddle attachment (or hand mixer)
• Spatula
• Cooling rack

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to five days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before enjoying.

Frequently Asked Questions (FAQ)

CARROT CAKE

Recipe by Chief Taimour

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

1

hour 

Ingredients

• 2 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons cinnamon

• 1/4 teaspoon ground nutmeg

• 4 large eggs

• 1 cup canola or vegetable oil

• 1/2 cup unsweetened apple sauce

• 1 cup light brown sugar

• 1 cup granulated sugar

• 2 1/2 cups grated carrots

• 1 cup chopped walnuts or pecans

• Cream Cheese Frosting

• 1/2 cup butter, 1 stick

• 8 ounces cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees.
• Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
• Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
• In another large bowl combine eggs, oil, apple sauce and both sugars.
• Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
• Fold in carrots and nuts by hand.
• Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
• Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
• Frost cake and serve immediately or store in an airtight container in the fridge.
• Cream Cheese Frosting
• Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
• Stir in powdered sugar and vanilla and mix until combined and clump free.
• Set aside until ready to frost the cake.

Notes

Can I Make This Cake Gluten-Free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution for best results.

How Do I Prevent the Cake from Sticking to the Pan?

Properly greasing the pans and lining them with parchment paper is key. Also, allow the cakes to cool for 10 minutes before attempting to remove them from the pans.

Can I Use a Different Frosting?

While cream cheese frosting is classic, you can use buttercream or a simple glaze if you prefer.

Is This Cake Suitable for Freezing?

Yes, the unfrosted cake layers can be frozen. Wrap them tightly in plastic wrap and foil before freezing. Frost them after they have thawed completely.

Call to Action

I hope you enjoy making and savoring this classic carrot cake as much as I do. It’s a perfect balance of flavors and textures, making it a hit at any gathering. If you love this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and baking tips. Happy baking!