Carrot Cake with Cream Cheese Frosting

by Erin

This carrot cake is the only recipe I have ever used. It is perfectly moist and surrounded by cream cheese frosting, proving it’s relevance beyond Easter.

Carrot Cake 2

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Easter may have been yesterday but it’s never too late to share a carrot cake recipe. Especially when it’s my favorite carrot cake recipe and have already managed to go 3.5 years without sharing it with the masses. The original recipe called for just white granulated sugar but I use half white and half brown sugar while also reducing the oil a little bit and find that it is perfectly moist. From there you can mix in walnuts, pecans or raisins if you so desire. But don’t forget the cream cheese frosting! I even added halved baby carrots on top for decoration.

Springtime Sweets


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Carrot Cake 1

Three years ago: Peanut Butter, Banana & Nutella Bars

CARROT CAKE WITH CREAM CHEESE FROSTING

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Yield: 12-16 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 cups grated carrots
  • 1 cup chopped pecans or walnuts, optional (or raisins)

FROSTING

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature (I used reduced fat)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup chopped pecans or walnuts, optional

Directions

  1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans, set aside.
  2. In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and pecans, if using. Pour into prepared pans.
  3. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. While the cake cools, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners' sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost and layer the cooled cake. Top with chopped pecans, if desired.
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Source: Adapted from Allrecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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13 comments

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Colleen, the Smart Cookie Cook April 22, 2014 - 9:38 pm

I wanted to make carrot cake for Easter so badly but my BF hates it, so I didn’t. This reminds me of my great-grandmother’s recipe that I love so much. I’m sure yours is amazing!

Reply
Danguole April 22, 2014 - 3:19 pm

Lovely! I adore how chock-full of goodness it is. I like a dense carrot cake with lots of nuts, fruit, etc.

Reply
Zainab April 22, 2014 - 12:33 am

This cake looks amazing!! And you are right…carrot cake is always always perfect!!

Reply
Emily @ Life on Food April 21, 2014 - 8:24 pm

I went with a new pie this year for dessert. I loved how that turned out but I am not going to lie. Not having a carrot cake was a bit strange. I guess I will just have to make one soon. I love your decorating!

Reply
Elizabeth @ SugarHero.com April 21, 2014 - 6:35 pm

Carrot cake is an every day food! We don’t need Easter as an excuse to enjoy it. This is one gorgeous cake!

Reply
Jocelyn (Grandbaby Cakes) April 21, 2014 - 9:01 am

This is such a fab carrot cake. It looks unbelievably moist! Wow!

Reply
Maureen | Orgasmic Chef April 21, 2014 - 8:13 am

You’re speaking my cake language with a beauty like this. Sweet but not too sweet, moist not dry and covered in a blanket of sweet cream cheese. Be still my heart.

Reply

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