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
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, 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.
Notes
Erren's Top Tips
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.