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Best Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 53 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Carrot Cake with Cream Cheese Frosting recipe features a moist and tender spiced cake made with freshly grated carrots and a perfectly balanced blend of cinnamon, nutmeg, ginger, and allspice. Topped with a rich, creamy, and tangy cream cheese frosting colored and piped to resemble carrot shapes, garnished with chopped nuts for a delightful texture and added flavor. Ideal for celebrations or any occasion craving a classic, flavorful carrot cake.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 cups (220 g) finely grated carrots, at room temperature

Frosting Ingredients

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 tsp vanilla extract
  • Orange and green food coloring
  • Chopped walnuts or pecans for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is fluffy and light, approximately 3 to 4 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing on medium to medium-high speed until the batter is smooth, pale, and slightly fluffy, about 2 to 3 minutes. Scrape the bowl sides as needed.
  5. Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the butter mixture in batches, mixing on low then medium speed just until combined. Avoid overmixing to keep the batter tender.
  6. Fold in Carrots: Gently fold in the finely grated carrots using a rubber spatula until just combined, maintaining the lightness of the batter.
  7. Transfer to Pan: Transfer the batter evenly into the prepared pan and smooth the top.
  8. Bake: Bake for 50 to 54 minutes, or until a toothpick inserted into the center of the cake comes out clean with only a few moist crumbs attached.
  9. Cool Cake: Allow the cake to cool in the pan for about 30 minutes. Then lift the cake out using the parchment paper and let it cool completely on a wire rack before frosting.
  10. Prepare Butter for Frosting: In a large bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, approximately 5 minutes.
  11. Add Cream Cheese: Add the cold cream cheese and mix on high speed until the mixture becomes fluffy, about 1 minute.
  12. Add Powdered Sugar: Sift powdered sugar into the bowl in increments, mixing on low then medium-low speed until fully incorporated and smooth.
  13. Add Vanilla to Frosting: Mix in the vanilla extract on high speed until the frosting is light and fluffy, about 1 to 2 minutes.
  14. Color the Frosting: Divide frosting into two small bowls. Add orange food coloring to one bowl and green to the other; mix until desired color intensity is reached.
  15. Frost the Cake: Place the cooled cake on a serving plate and spread a thick, even layer of plain cream cheese frosting over the top using an offset spatula.
  16. Pipe Carrot Decorations: Fill piping bags fitted with small tips—orange frosting with a round tip for the carrot bodies, green frosting with a star tip for carrot stems. Pipe mini carrots spaced evenly over the cake surface. For precision, you may slice the cake into 16 squares before piping.
  17. Add Nut Garnish: Sprinkle chopped walnuts or pecans over the top of the decorated cake to add texture and nutty flavor.

Notes

  • Ensure all wet ingredients are at room temperature for the best mixing and texture.
  • Do not overmix the batter to keep the cake tender and moist.
  • The cake can be made a day ahead and stored wrapped tightly in the refrigerator, frost before serving.
  • Use fresh grated carrots for optimal moisture and flavor.
  • If you don’t have buttermilk, you can substitute with milk plus a tablespoon of vinegar or lemon juice, let sit for 5 minutes.
  • For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives, adjusting measurements as needed.

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Find it online: https://flavorfulkitchentable.com/best-carrot-cake-with-cream-cheese-frosting-recipe/