A classic and delicious dessert is carrot cake with cream cheese icing. Here’s a tried-and-true recipe for carrot cake:
Ingredients for Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3-4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup sweetened shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Ingredients for Cream Cheese Icing:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple (if using), shredded coconut (if using), and chopped nuts (if using) into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Instructions for Cream Cheese Icing:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, while continuing to beat the mixture.
- Stir in the vanilla extract and mix until the icing is smooth and well combined.
Assembling the Cake:
- Once the cakes have cooled completely, place one cake layer on a serving plate.
- Spread a generous layer of cream cheese icing over the top of the cake layer.
- Carefully place the second cake layer on top of the icing.
- Frost the top and sides of the cake with the remaining cream cheese icing.
- Optionally, you can decorate the cake with additional chopped nuts or shredded carrots on top.
- Refrigerate the cake for at least an hour before serving to allow the icing to set.
Enjoy your delicious homemade carrot cake with cream cheese icing! It’s perfect for any occasion or as a delightful treat to share with family and friends.