SHOP VENTRAY

Carrot Cake with Cream Cheese Frosting

This easy and delicious carrot cake with cream cheese frosting recipe is perfect for any occasion. With a moist and tender crumb, this cake is spiced with cinnamon, ginger, and nutmeg, and studded with grated carrots and optional walnuts. The cream cheese frosting is tangy and sweet, making this cake a crowd-pleaser.

For more cakes with cream cheese frosting recipes, or other delicious cream cheese frosting recipes, such as Strawberry Creamy Cheese Frosting, Sugar-Free Cream Cheese Frosting, and Chocolate Cream Cheese Frosting, view more.


#Baking

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped walnuts (optional)

For the Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Directions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or butter, and line the bottoms with parchment paper.
  2. In the bowl of Ventray Stand Mixer fitted with the paddle attachment, beat the sugar and oil together on medium speed until well combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
  7. Divide the batter evenly between the prepared cake pans, and smooth out the tops with a spatula.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cakes cool in the pans for 5 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
  10. Meanwhile, prepare the frosting. In the bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until light and fluffy.
  11. Gradually add the powdered sugar to the cream cheese mixture, mixing on low speed until well combined.
  12. Mix in the vanilla extract until the frosting is smooth and creamy.
  13. Once the cakes have cooled, place one cake layer on a serving plate or cake stand.
  14. Spread a layer of frosting over the top of the cake.
  15. Serve the carrot cake immediately, or store it in the refrigerator until ready to serve. Enjoy!

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