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Homemade Carrot Cake with Cream Cheese Frosting Recipe

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This classic homemade carrot cake from scratch features moist layers filled with freshly grated carrots, chopped pecans, sweetened coconut, and crushed pineapple, all brought together with a flavorful cinnamon-spiced batter. Topped with a rich and creamy homemade cream cheese frosting, this dessert promises a perfect balance of sweetness, texture, and warmth for any celebration or everyday treat.

Ingredients

Carrot Cake

  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups (400g) sugar
  • 4 large eggs
  • 1 cup vegetable oil (218g)
  • 1 teaspoon vanilla extract
  • 2 cups (180g) grated fresh carrots (not pre-shredded)
  • 3/4 cup (92g) chopped pecans
  • 3/4 cup (50g) sweetened coconut (Baker's Angel Flake recommended)
  • 1 8 oz. can crushed pineapple (drained slightly)

Cream Cheese Frosting

  • 2 sticks (226g) unsalted butter, slightly softened
  • 16 oz cream cheese (two 8 oz packages, not reduced fat), cold and cut into pieces
  • 2 teaspoons (8g) vanilla extract
  • 1/2 teaspoon (2g) salt
  • 6 to 6 1/2 cups (690g to 747g) confectioners' sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to ensure it's ready when your batter is mixed.
  2. Prepare Pans: Line the bottoms of three 8-inch or two 9-inch round cake pans with wax or parchment paper. Grease the paper and pans with shortening and lightly flour them to prevent sticking, as carrot cake tends to adhere to surfaces.
  3. Mix Dry Ingredients: Whisk together the flour, baking soda, baking powder, cinnamon, and salt for about 30 seconds to evenly distribute the leavening agents and spices. Set aside.
  4. Combine Wet Ingredients: In the bowl of a mixer, add the sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Mix on medium speed for 2 to 3 minutes until the mixture is light colored and well blended.
  5. Add Dry Ingredients and Mix-ins: Using a spoon, gently stir in the flour mixture just until moistened. Then fold in the grated carrots, chopped pecans, crushed pineapple, and sweetened coconut thoroughly.
  6. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for about 35 minutes at 350℉, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door or testing too early to prevent the cake from sinking.
  7. Cool the Layers: Let the cake layers cool in their pans for 10 minutes on a wire rack. Carefully turn them out onto the rack and allow to cool completely before frosting.
  8. Prepare the Frosting - Soften Butter: Slice the butter and beat it in a mixing bowl on low to medium speed until smooth and softened.
  9. Add Cream Cheese: Add the cold cream cheese pieces to the butter and beat on low to medium speed until fully incorporated and smooth. If using a hand mixer, you might need to soften the cream cheese slightly beforehand.
  10. Flavor & Sweeten: Mix in the vanilla extract and salt. Gradually add the powdered sugar while beating on low speed until blended.
  11. Whip Frosting: Increase the mixer speed and beat until the frosting becomes fluffy. Take care not to overbeat to avoid the frosting becoming too soft. If it does, refrigerate briefly to firm it up.
  12. Frost the Cake: This frosting is best applied when chilled but pipeable. You can prepare it in advance; just refrigerate and let it soften slightly (avoid microwaving) before remixing. Use it to frost your three-layer 8-inch carrot cake for a classic finish.

Notes

  • Do not use pre-shredded carrots as they are too dry and affect the texture of the cake.
  • Line and grease cake pans carefully to avoid sticking, a common issue with carrot cakes.
  • Avoid opening the oven door early during baking to prevent sinking of the cake layers.
  • Frosting can be made ahead and refrigerated; soften slightly before use for best texture.
  • Use full-fat cream cheese for best flavor and consistency; reduced fat varieties may result in a runnier frosting.
  • This recipe yields enough batter for a three-layer 8-inch cake.

Find it online: https://cozyplatter.com/homemade-carrot-cake-with-cream-cheese-frosting-recipe/