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Carrot Cake with Cream Cheese Frosting


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  • Author: Mari
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

A moist and spiced carrot cake layered with rich cream cheese frosting, topped with elegant floral decorations. A perfect treat for Mother’s Day!


Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups (310g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups (240g) grated carrots
  • 1/2 cup (60g) chopped walnuts (optional)

For the Cream Cheese Frosting:

 

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

  2. Prepare Dry Ingredients:

    • In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Mix Wet Ingredients:

    • In another bowl, beat sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Combine:

    • Gradually add dry ingredients to the wet mixture.
    • Fold in grated carrots and walnuts.
  5. Bake:

    • Divide batter between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
    • Let cool completely.
  6. Make the Frosting:

    • Beat cream cheese and butter until smooth.
    • Add powdered sugar and vanilla, beating until creamy.
  7. Assemble the Cake:

    • Spread frosting between layers and over the cake.
  8. Decorate & Serve:

    • Garnish with fresh flowers or chopped nuts.

Notes

  • For extra moisture, add ½ cup crushed pineapple or applesauce to the batter.
  • Toast the walnuts for a richer flavor.

 

  • Store in the fridge for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American