Classic Carrot Cake with Cream Cheese Frosting
A moist and flavorful carrot cake spiced with cinnamon and nutmeg, studded with fresh grated carrots, and topped with a rich, tangy cream cheese frosting. This recipe is perfectly scaled for a small gathering.
Ingredients
- •1.5 cup all-purpose flour
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •0.75 cup granulated sugar
- •0.5 cup light brown sugar, packed
- •2 large eggs
- •0.5 cup vegetable oil
- •1 teaspoon vanilla extract
- •1.5 cup carrots, peeled and finely grated
- •0.5 cup pecans or walnuts, chopped (optional)
- •4 oz cream cheese, softened
- •0.25 cup unsalted butter, softened
- •1.5 cup powdered sugar, sifted
- •0.5 teaspoon vanilla extract (for frosting)
- •1 pinch salt (for frosting)
Instructions
- 1.
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan or line with parchment paper. Alternatively, use a 6-inch round cake pan.
- 2.
In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- 3.
In a separate medium bowl, whisk together the granulated sugar, light brown sugar, large eggs, vegetable oil, and 1 teaspoon vanilla extract until well combined and smooth.
- 4.
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- 5.
Gently fold in the finely grated carrots and chopped pecans or walnuts (if using) until evenly distributed.
- 6.
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- 7.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert the cake onto a wire rack to cool completely before frosting. This is crucial for the frosting not to melt.
- 8.
While the cake cools, prepare the cream cheese frosting: In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- 9.
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Then, increase speed to medium-high and beat until light and fluffy. Stir in 0.5 teaspoon vanilla extract and a pinch of salt.
- 10.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with extra chopped pecans or walnuts if desired. Slice and serve.
Tips
- 💡Do not overmix the cake batter. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. Mix until just combined.
- 💡Ensure your carrots are finely grated, not shredded. Fine grating helps them blend seamlessly into the cake and release their moisture more effectively.
- 💡Always use softened cream cheese and butter for the frosting. This ensures a smooth, lump-free frosting. Take them out of the fridge at least 30 minutes to an hour before use.
- 💡Sifting powdered sugar is important for a smooth frosting, preventing lumps. If you don't have a sifter, whisk it vigorously to break up any clumps.
- 💡Make sure the cake is completely cool before applying the frosting. Warm cake will melt the frosting, creating a messy result.
Recipe from TheCookbook.ai
Created by Basil Roux