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Classic Carrot Cake with Cream Cheese Frosting

Classic Carrot Cake with Cream Cheese Frosting prepared dish

This moist two-layer carrot cake is warmly spiced with cinnamon, ginger, and nutmeg, then finished with a tangy cream cheese frosting. Freshly grated carrots and crushed pineapple keep the crumb tender without making the cake heavy.

This recipe is american style, dessert, scaled for 8 servings, with 35 min prep and 35 min cook.

Prep: 35 min · Cook: 35 min · Total: 70 min · Serves: 8

Quick cooking notes

  • Core ingredients include fine salt, powdered sugar, unsalted butter, crushed pineapple.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.75 tsp fine salt
  • 3 cups powdered sugar (sifted)
  • 0.5 cup unsalted butter (softened)
  • 0.5 cup crushed pineapple (well drained)
  • 0.25 tsp ground nutmeg
  • 2 tsp vanilla extract (divided)
  • 2 cups all-purpose flour (spooned and leveled)
  • 3 cups carrots (peeled and finely grated)
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 2 tsp baking powder
  • 8 oz cream cheese (softened)
  • 0.75 cup granulated sugar
  • 1 tsp baking soda
  • 1 cup vegetable oil
  • 4 each large eggs (room temperature)
  • 0.5 cup raisins
  • 1 tsp lemon juice (fresh)
  • 0.75 cup light brown sugar (packed)

Instructions

  1. Position a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 15 minutes so it is fully preheated before baking.
  2. Grease two 9-inch round cake pans with butter or nonstick spray, line the bottoms with parchment paper rounds, and lightly flour the sides so the finished cakes release cleanly.
  3. In a medium mixing bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 0.75 tsp fine salt, 2 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.25 tsp ground nutmeg for about 30 seconds, until the leaveners and spices are evenly distributed.
  4. In a large mixing bowl, whisk the 4 large eggs, 0.75 cup granulated sugar, and 0.75 cup packed light brown sugar for 1-2 minutes, until the mixture looks slightly lighter and smooth.
  5. Slowly whisk the 1 cup vegetable oil and 1 tsp of the vanilla extract into the egg mixture for about 1 minute, until the batter base is glossy and fully emulsified.
  6. Add the dry ingredients to the large bowl in two additions, folding with a silicone spatula for 30-45 seconds after each addition just until no dry flour streaks remain; do not beat the batter after the flour is incorporated.
  7. Fold in the 3 cups finely grated carrots, 0.5 cup well-drained crushed pineapple, and 0.5 cup raisins with the spatula for about 1 minute, until the add-ins are evenly suspended throughout the batter.
  8. Divide the batter evenly between the prepared 9-inch cake pans and smooth the tops with an offset spatula; each pan should be a little more than half full.
  9. Bake the cakes on the center rack at 350°F (175°C) for 30-35 minutes, rotating the pans front to back after 20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Set the pans on a wire rack and cool the cakes in the pans for 15 minutes, then run a thin knife around the edges, invert the cakes onto the rack, remove the parchment, and let them cool completely for about 1 hour before frosting.
  11. In the bowl of a stand mixer fitted with the paddle attachment, beat the 8 oz softened cream cheese and 0.5 cup softened unsalted butter on medium speed for 2-3 minutes, scraping the bowl once, until smooth and fluffy with no visible lumps.
  12. Add the 3 cups sifted powdered sugar, remaining 1 tsp vanilla extract, and 1 tsp fresh lemon juice to the mixer bowl, then beat on low speed for 30 seconds and medium speed for 2 minutes, until the frosting is thick, creamy, and spreadable.
  13. Place one cooled cake layer on a serving plate, spread about 1 cup frosting evenly over the top with an offset spatula, then set the second layer on top with the flat side facing up.
  14. Spread the remaining frosting over the top and sides of the cake in an even layer, then refrigerate the cake for 20-30 minutes to set the frosting before slicing with a warm, clean knife.

Nutrition (per serving)

  • Calories: 842
  • Protein: 8 g
  • Fat: 46 g
  • Carbohydrates: 104 g
  • Fiber: 3 g
  • Sugar: 76 g
  • Sodium: 575 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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