Carrot Cake with Cream Cheese Frosting

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Carrot Cake with Cream Cheese Frosting

This moist, spiced carrot cake pairs warm cinnamon, nutmeg, and Chinese five-spice with a rich, velvety cream cheese frosting. Perfectly sweet, soft, and bursting with flavor!

Course Dessert

Cuisine American

Keyword Carrot Cake Recipe, Carrot Cake with Cream Cheese Frosting

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 636

Author Erren Hart

Ingredients

3 cups flour
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
4 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon Chinese five-spice or regular five spice
½ cup brown sugar packed
½ cup sugar
3 cups shredded carrot loosely packed (about 12 oz)
1 cup vegetable oil
3 tablespoons butter melted and cooled
4 eggs
1 teaspoon vanilla extract
½ cup buttermilk

Cream Cheese Frosting:

10 oz cream cheese, softened about 1 ¼ cups, (block-style)
4 tablespoons unsalted butter softened
2¾ cups powdered sugar
1½ teaspoons vanilla extract
1 pinch kosher salt

US Customary - Metric

Instructions

Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, Chinese five-spice, brown sugar, and sugar.
Stir in the shredded carrot until evenly distributed.
In a separate bowl, whisk together the wet ingredients: vegetable oil, melted butter, eggs, vanilla extract, and buttermilk.
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
Divide the batter evenly between the two prepared 8-inch cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth.
Gradually add the confectioners’ sugar and continue beating until fluffy.
Mix in the vanilla extract and a pinch of salt.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and frost the entire cake, covering the sides and top.
For a smoother finish, refrigerate for 15-20 minutes before serving.

Video

Notes

Erren's Top Tips

If your brown sugar is very lumpy, mix it with the wet ingredients instead of the dry to ensure it incorporates smoothly into the batter.
Measure Accurately: Use the “spoon and level” method to measure flour. Scooping directly from the bag can pack too much flour and make your cake dry.
Carrot Prep: Finely shredded carrots bake into the cake better—use the small holes on your grater or a food processor for perfect carrot texture.
Mix Gently: Stir the batter just until the ingredients come together. Overmixing can result in a dense cake.
Test for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready!
Cool Completely: Always cool cake layers fully before frosting. Warm cakes can melt the frosting and create a messy finish.
Smoother Frosting Trick: For a professional look, chill the frosted cake in the fridge for 15-20 minutes before serving.

Storage & Freezing Instructions

Store your carrot cake, covered tightly, in the refrigerator for up to 5 days. Let it sit out at room temperature for about 20 minutes before serving for the best taste and texture.

Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. To thaw, unwrap and let sit at room temperature before frosting.
If freezing a frosted cake, freeze uncovered until the frosting is solid (about 1 hour), then wrap tightly with plastic wrap and foil. Thaw overnight in the fridge, removing wrapping first.

Nutrition