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Carrot Cake with Cream Cheese Frosting

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Course: Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 1 (9-inch) cake
Author: CakesCottage

Ingredients

  • CARROT CAKE INGREDIENTS:
  • 3 1/4 cups flour
  • 1 1/2 cups vegetable or canola oil
  • 2 cups sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 2 cups grated carrot
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup chopped pecans or walnuts i use pecans
  • CREAM CHEESE FROSTING INGREDIENTS:
  • 3 8 oz. cream cheese room temperature
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar

Instructions

  • CARROT CAKE
  • Preheat oven to 350 degrees.
  • Line with parchment paper, then butter and flour 3 (8-inch) round cake pans.
  • Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
  • Add the vanilla.
  • In another bowl, sift together flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves until just combined
  • Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed.
  • Then fold in the grated carrots, pineapple and pecans by hand and stir until combined.
  • Divide the batter between the prepared pans and smooth the tops.
  • Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 25-30 minutes.
  • Remove pans and let them cool on a wire rack until the cakes reach room temperature.
  • Let the cake layers cool completely.
  • CREAM CHEESE FROSTING
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.
  • Add in vanilla extract and salt, and continue mixing until combined.
  • Lower speed to medium-low and gradually add in powdered sugar.
  • Increase speed to medium-high and beat until well combined.
  • If frosting is too thick, you can add in a teaspoon or two of water.
  • If it is too thin, you can add in more powdered sugar.
  • Layer the cakes with the cream cheese frosting, and decorate with walnuts or pecans.
  • Serve that day or store, covered, for up to 4 days.