Carrot Cake with Cream Cheese Frosting
A moist and flavorful carrot cake layered with rich cream cheese frosting, perfect for any celebration or indulgent treat.
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
Wet Ingredients
- 300 ml vegetable oil
- 200 g granulated sugar
- 220 g packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
Carrots & Add-ins
- 300 g grated carrots
- 100 g chopped walnuts or pecans (optional) (optional)
- 80 g crushed pineapple, drained (optional) (optional)
- 80 g raisins (optional) (optional)
Frosting
- 225 g cream cheese, softened
- 115 g unsalted butter, softened
- 360 g powdered sugar
- 1 tsp vanilla extract
- Pinch pinch salt
Instructions
- Preheat oven to 350°F (175°C). Prepare two 9-inch pans.
- Mix dry ingredients in a bowl; beat wet ingredients until smooth.
- Combine wet and dry, fold in carrots and optional add-ins. Divide batter and bake for 30-35 minutes.
- Cool cakes, then beat cream cheese and butter. Gradually add powdered sugar, vanilla, and salt to make frosting.
- Assemble cake, frost, and decorate as desired. Serve and enjoy!
Notes
Use room temperature ingredients for smoother frosting. Store in refrigerator for up to a week.