Awesome Carrot Cake with Cream Cheese Frosting

Short Description
This Awesome Carrot Cake with Cream Cheese Frosting is a classic, moist, and flavorful dessert layered with warm spices and packed with grated carrots, crushed pineapple, and optional add-ins like nuts and coconut. Topped with a rich, tangy cream cheese frosting, this cake is as comforting as it is crowd-pleasing.

Why You’ll Love This Recipe
This carrot cake offers the perfect balance of sweetness and spice, with a texture that’s both tender and hearty. The combination of brown sugar, pineapple, and shredded carrots ensures maximum moisture, while the cream cheese frosting adds a luxurious finish. Whether baked in layers or as a sheet cake, it’s a reliable go-to for holidays, birthdays, or simple gatherings.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour

baking soda

ground cinnamon

ground nutmeg

salt

ground ginger (optional)

vegetable oil

granulated sugar

packed light brown sugar

large eggs

vanilla extract

finely grated carrots (about 5–6 medium carrots)

crushed pineapple (drained)

chopped walnuts or pecans (optional)

shredded coconut (optional)

For the Cream Cheese Frosting:

cream cheese, softened

unsalted butter, softened

powdered sugar (to taste and consistency)

vanilla extract

salt

optional zest of orange

Directions
1. Preheat Oven:

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or use a 9×13-inch pan for a single-layer cake.

2. Make the Cake Batter:

In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, and ½ teaspoon ginger (if using).

In a large mixing bowl, beat 1 cup oil, 1 cup granulated sugar, 1 cup packed brown sugar, and 4 eggs until smooth and well blended.

Stir in 2 teaspoons vanilla extract.

Gradually fold in the dry ingredients just until combined.

Add 3 cups finely grated carrots, ½ cup crushed pineapple, and, if desired, ½ cup chopped nuts and ½ cup shredded coconut. Mix gently until evenly distributed.

3. Bake:

Divide the batter evenly between the prepared pans or pour all into the 9×13-inch pan.

Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Cream Cheese Frosting:

In a bowl, beat 8 oz softened cream cheese and ½ cup unsalted butter until light and fluffy.

Add 1½ teaspoons vanilla extract and a pinch of salt.

Gradually mix in 3–4 cups powdered sugar, adjusting to your desired sweetness and thickness.

(Optional) Stir in the zest of one orange for a fresh citrus boost.

5. Frost the Cake:

For layer cakes, frost the top of one layer, place the second layer on top, and cover the entire cake with the remaining frosting.

For a sheet cake, spread frosting evenly over the top.

Garnish with chopped nuts or a sprinkle of cinnamon if desired.

Servings and Timing
Servings: Serves approximately 12–16 slices.

Total Time: About 1.5 to 2 hours including cooling and frosting time.

Variations
Cupcakes: Use the batter to make about 24 cupcakes. Bake for 18–22 minutes.

Raisin Addition: Stir in ½ cup raisins for extra sweetness and chewiness.

Coconut-Free: Simply omit the coconut if not preferred.

Vegan Option: Use flax eggs, dairy-free cream cheese, and plant-based butter.

Zesty Twist: Add orange or lemon zest to both the batter and frosting for a citrusy flavor profile.

Storage/Reheating
Storage: Keep the cake refrigerated in an airtight container for up to 5 days.

Freezing: Freeze frosted or unfrosted layers tightly wrapped for up to 2 months. Thaw overnight in the fridge.

Reheating: Bring to room temperature before serving. Avoid microwaving frosted cake to maintain frosting texture.

FAQs
Can I make this carrot cake in advance?
Yes, the cake layers can be made and stored (refrigerated or frozen) ahead of time. Frost the cake just before serving for best results.

Why do you add pineapple to carrot cake?
Crushed pineapple adds extra moisture and a slight tang that enhances the overall flavor and texture of the cake.

Can I reduce the sugar in this recipe?
You can slightly reduce the sugar without compromising the structure, but it may alter sweetness and moisture levels.

How finely should I grate the carrots?
Grate them finely to ensure they blend seamlessly into the batter and keep the cake moist.

Can I use pre-shredded carrots?
It’s best to grate fresh carrots, as pre-shredded varieties are often too coarse and dry.

Is it better to use butter or oil in carrot cake?
Oil keeps the cake extra moist and tender, which is why it’s preferred in this recipe.

Can I use only white sugar or brown sugar?
You can use all white or all brown sugar, though a mix gives the best flavor and moisture.

Should the cake be refrigerated?
Yes, because of the cream cheese frosting, it should be stored in the refrigerator.

What’s the best way to frost a layer cake?
Use an offset spatula and apply a thin crumb coat first, then chill and apply a thicker final layer.

Can I add spices like cloves or cardamom?
Yes, a pinch of additional warm spices can enhance the flavor if desired.

Conclusion
This Awesome Carrot Cake with Cream Cheese Frosting brings together classic ingredients and a time-tested method to create a cake that’s moist, flavorful, and beautifully balanced. With its rich frosting and customizable mix-ins, it’s a reliable and delicious dessert fit for any celebration or casual get-together.

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