Carrot Cake with Cream Cheese Frosting
In short: A moist two-layer spiced carrot cake with walnuts, filled and covered in tangy cream cheese frosting. It tastes even better the next day. It takes about 1 h 13 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 33 min
- Resting
- 1 h 30 min
- Total
- 1 h 13 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 640 kcal
Carrot cake is a moist, spiced cake that happens to include a vegetable. Finely grated carrot keeps it tender, oil keeps it soft for days, and walnuts add crunch. Cinnamon and a little nutmeg give the warm flavor, and a tangy cream cheese frosting balances the sweetness. This two-layer version is a good celebration cake, and it tastes better the day after baking.
Instructions
- Heat the oven to 175°C (350°F). Grease two 20 cm (8 inch) round cake pans and line the bottoms with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl.
- In a large bowl, whisk the eggs, both sugars, oil and vanilla for about 1 minute, until smooth and slightly thick.
- Fold in the dry ingredients until almost combined, then fold in the carrots and walnuts until no streaks of flour remain.
- Divide the batter between the pans. Bake for 30 to 35 minutes, until a skewer in the center comes out clean and the tops spring back when pressed.
- Cool in the pans for 15 minutes, then turn out onto a rack and cool completely, about 1 hour.
- For the frosting, beat the cream cheese and butter for 2 minutes until smooth. Add the icing sugar gradually on low speed, then the vanilla and salt, and beat until fluffy. Do not overbeat, or it will loosen.
- Spread a third of the frosting between the layers and cover the top and sides with the rest. Chill for 30 minutes before slicing.
Tips
- Grate the carrots on the fine holes of a box grater so they melt into the crumb. Squeeze them lightly if they feel very wet.
- Cream cheese frosting loosens if it is overbeaten or the cheese is too warm. Use block-style cream cheese, not the spreadable kind in tubs, and chill the frosting for 15 minutes if it looks soft.
Questions and answers
Should carrot cake be refrigerated?
Yes, once it is frosted, because of the cream cheese. Keep it in the refrigerator for up to 5 days and let it stand for 30 minutes before serving.
Can I add pineapple or raisins to carrot cake?
Yes. Fold in 100 g (2/3 cup) of raisins or 120 g (1/2 cup) of well-drained crushed pineapple with the carrots. Both add moisture and sweetness.
Can I bake carrot cake in a 23 x 33 cm pan?
Yes. Bake it in a 23 x 33 cm (9 x 13 inch) pan for 35 to 40 minutes and frost the top only, using about half of the frosting.
How long does it take to make Carrot Cake with Cream Cheese Frosting?
About 1 h 13 min in total: 40 min of preparation and 33 min of cooking.
How many calories are in Carrot Cake with Cream Cheese Frosting?
About 640 kcal per serving, with 6 g of protein, 76 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 76 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sugar | 56 g |
| Sodium | 375 mg |
Estimated values, calculated from the ingredients.
