Carrot Cake with Thick Cream Cheese Frosting
Carrot Cake with Thick Cream Cheese Frosting is a nostalgic treat that brings warmth and joy to any gathering. This moist, spiced cake is generously layered and topped with rich cream cheese frosting, making it perfect for birthdays or just a sweet indulgence. Easy to prepare, this classic dessert is sure to delight family and friends alike, capturing the essence of homemade goodness in every slice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 4 large eggs (room temperature)
- 1 cup vegetable oil
- 2 cups grated carrots (finely grated)
- Optional: 1 cup chopped walnuts or pecans
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined.
- In another bowl, beat eggs and vegetable oil until smooth. Stir in grated carrots.
- Combine wet ingredients with dry ingredients and fold until just mixed. Optionally add nuts.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for ten minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract.
- Frost cooled cake generously between layers and on top.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 29g
- Sodium: 245mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg