Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The BEST Carrot Cake with Fluffy Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This exceptional carrot cake recipe features a moist, spiced cake batter loaded with finely grated carrots, crunchy walnuts, and optionally soaked raisins. It’s perfectly complemented by a fluffy, tangy cream cheese frosting made with butter, cream cheese, lemon juice, and vanilla. Baked at 350°F for just under 40 minutes, this cake is ideal for celebrations or anytime you crave a rich, homey dessert with a smooth, creamy topping and a hint of warming spices.

Ingredients

Scale

Cake Batter:

  • 2 cups (284g) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon each ground allspice, nutmeg, and ginger
  • 2 cups (240g) finely grated carrots (from about 3 medium carrots)
  • ⅔ cup (145g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 3 large eggs, at room temperature
  • ⅔ cup (160ml) sunflower oil
  • ½ cup (120ml) plain full fat or low fat yogurt
  • ⅓ cup (80ml) pure maple syrup
  • ½ cup (50g) coarsely chopped walnuts
  • ½ cup (70g) soaked and drained raisins (optional)

Frosting:

  • ½ cup (113g) unsalted butter, softened
  • 1 ⅔ cups (200g) powdered icing sugar, sifted and divided
  • 1 block (250g) cream cheese, softened
  • 1 ½ teaspoon (7ml) lemon juice
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper rounds and lightly grease the sides, or skip greasing if you prefer taller layers that cling to the sides.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger until evenly combined.
  3. Combine wet ingredients and sugars: In a large bowl, mix the finely grated carrots, light brown sugar, granulated sugar, and eggs using an electric handheld mixer on medium speed until the mixture is well combined.
  4. Add oils and yogurt: Add the sunflower oil, plain yogurt, and maple syrup to the carrot mixture and beat until evenly blended.
  5. Incorporate dry ingredients: Add half of the flour-spice mixture to the wet ingredients and mix on low speed until just combined. Add the remaining dry ingredients and continue mixing on low until just combined to avoid over-mixing.
  6. Add nuts and raisins: Gently fold in the coarsely chopped walnuts and optional soaked raisins until evenly distributed throughout the batter.
  7. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28-32 minutes, or until golden brown and a skewer inserted in the center comes out clean.
  8. Cool the cakes: Remove pans from the oven and transfer to a wire rack. Let cool for 15 minutes, then run a knife around the edges to loosen. Invert the cakes onto the rack to cool completely.
  9. Prepare the frosting: In a bowl, beat the softened butter with 1 cup (120g) of the sifted icing sugar for about 2 minutes until very smooth and fluffy. Cube the cream cheese and beat it in, one tablespoon at a time, until fully incorporated, thick, fluffy, and pale. Beat in the lemon juice and vanilla extract until combined. Finally, beat in the remaining ⅔ cup (80g) of icing sugar until the frosting is smooth, fluffy, and creamy.
  10. Assemble the cake: Place one layer of the cake on a serving plate. Spread about 1 cup of frosting over the top with an offset spatula, leaving a ½-inch border. Place the second cake layer on top and gently press down to adhere.
  11. Frost the cake: Spread a thin layer of frosting over the entire cake and chill for 15 minutes. Use the remaining frosting to dollop on top, spreading from the center out to the edges and down the sides for a smooth or rustic finish.
  12. Decorate: To make carrot decorations, reserve about 3 tablespoons of frosting. Tint 2 tablespoons with orange food coloring and 1 tablespoon with green food coloring. Pipe small carrots on top using a zip-top bag and scatter chopped walnuts or pecans for garnish.

Notes

  • Do not over-mix the batter after adding the flour mixture to keep the cake tender and moist.
  • You can soak raisins in warm water to plump them up before adding if you prefer a juicier texture.
  • For taller layers, avoid greasing the sides of the cake pans so the batter can cling and rise upwards.
  • The frosting can be colored naturally using food-safe colorings for creative decorations.
  • The cake is best served chilled or at room temperature and can be stored covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 390
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

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