Classic Carrot Cake with Cream Cheese Frosting

A classic carrot cake with cream cheese frosting is a true dessert favorite! It’s moist, flavorful, and perfectly balanced with the tangy cream cheese topping. Here’s a recipe to make your own:

Ingredients for the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger (optional)
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

Ingredients for the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

For the Carrot Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
3. Mix Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Add Carrots, Pineapple, and Optional Ingredients: Stir in the grated carrots, crushed pineapple, walnuts, and shredded coconut (if using). Mix until everything is evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
6. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition until the frosting is smooth and fluffy.
3. Flavor: Add the vanilla extract and a pinch of salt, and beat until combined.

Assemble the Cake:

1. Frosting: Once the cakes are completely cooled, place one layer on a cake plate or serving platter. Spread a generous amount of cream cheese frosting on top.
2. Add Second Layer: Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
3. Decorate (Optional): You can decorate with additional chopped walnuts, pecans, or a sprinkle of cinnamon for extra flair.
4. Serve: Slice and enjoy this classic, moist carrot cake with cream cheese frosting!

This cake is perfect for birthdays, holidays, or anytime you’re craving a delicious homemade dessert. Enjoy!