Carrot Cake with Cream Cheese Frosting
This carrot cake stays incredibly moist for days without turning dense or heavy. The secret is grating your carrots super fine and not overmixing the batter.
You’ll get three layers of spiced cake with tangy cream cheese frosting that actually holds its shape when piped.
Grate Carrots Paper-Thin
Use the smallest holes on your box grater for the carrots. Big chunks create pockets of moisture that make the cake soggy and uneven. Paper-thin shreds distribute evenly and almost melt into the batter. You want about 3 cups of tightly packed grated carrots from roughly 1 pound of whole carrots.
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Oil Creates Better Texture Than Butter
Vegetable oil keeps this cake tender for days while butter would make it dense. The oil coats flour proteins differently, preventing tough gluten development. Room temperature eggs mix easier with oil too. Don’t substitute butter here – you’ll lose that signature moist crumb that makes carrot cake special.
Frosting Needs Proper Cream Cheese Temperature
Cold cream cheese creates lumpy frosting that won’t spread smoothly. Room temperature cream cheese (about 2 hours out of the fridge) whips into silky peaks. Test by pressing gently – it should give without being soft or warm. Beat cream cheese alone first, then add butter and powdered sugar gradually.
Preventing Dense Cake Disasters
- Don’t squeeze excess moisture from grated carrots – that moisture keeps the cake tender and prevents it from drying out during baking.
- Make frosting a day ahead and refrigerate covered – it actually whips better and spreads more smoothly when slightly chilled before use.
Frequently Asked Questions
Which carrots work best for baking
Large, thick carrots grate easier and have less water content than baby carrots. Avoid pre-shredded carrots – they’re too dry and coarse for tender cake texture.
How long does frosted cake stay fresh
Covered in the refrigerator, this cake stays moist for up to 5 days. Bring to room temperature 30 minutes before serving for best flavor and texture.
Should I add raisins or pineapple
Skip them – extra wet ingredients make the cake soggy and heavy. Stick with finely grated carrots and optional nuts for the perfect moisture balance and clean carrot flavor.
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Carrot Cake with Cream Cheese Frosting
Equipment Needed
- Two 9-inch round cake pans
- Box grater
- Large mixing bowl
- Electric mixer
- Wire cooling racks
- Offset spatula
Instructions
- Prepare pans: Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper. Dust with flour and tap out excess.
- Mix dry ingredients: Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a large bowl until evenly combined.
- Beat eggs and sugar: Beat eggs and granulated sugar in another large bowl with electric mixer on medium speed for 2 minutes until pale and slightly thickened.
- Add oil gradually: Slowly drizzle in vegetable oil while beating on low speed until fully incorporated and mixture is smooth.
- Combine wet and dry: Fold flour mixture into egg mixture with a large spoon just until combined. Don’t overmix – some flour streaks are fine.
- Fold in carrots: Gently fold in grated carrots and walnuts (if using) until evenly distributed throughout the batter.
- Bake cakes: Divide batter evenly between prepared pans. Bake for 23-27 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool completely: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting, about 1 hour.
- Start frosting: Beat cream cheese alone with electric mixer until smooth and fluffy, about 2 minutes. Add butter and beat until combined.
- Finish frosting: Gradually add powdered sugar, vanilla, and salt, beating on low speed initially then increasing to medium until frosting is smooth and pipeable.
- Assemble cake: Place one cake layer on serving plate. Spread 1 cup frosting evenly on top. Add second layer and frost top and sides with remaining frosting.
- Chill before serving: Refrigerate assembled cake for at least 2 hours before serving to let frosting set and flavors meld together.
Nutrition Facts
Per Serving (1 serving)
