The Ultimate Classic Carrot Cake with Tangy Cream Cheese Frosting
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Indulge in the delightful experience of the **best classic Carrot Cake** you’ll ever bake! This recipe features incredibly moist and tender cake layers, generously infused with a harmonious blend of warm, comforting spices. The abundance of finely grated carrots not only adds natural sweetness but also ensures an exceptional, soft crumb that melts in your mouth. Each luscious layer is embraced by a velvety, tangy, and irresistibly creamy cream cheese frosting, creating a perfect balance that beautifully complements the spiced cake. It’s a truly magnificent treat, ideal for any special occasion or simply to brighten your day.
This isn’t just a carrot cake; it’s a culinary masterpiece that promises an unforgettable experience. Our **classic carrot cake recipe** guarantees an incredibly moist and flavorful cake, packed with the richness of warm spices. The generous inclusion of freshly grated carrots is key to its wonderfully tender and moist texture, contributing a natural sweetness without overwhelming the other flavors. The cake is elegantly layered with a smooth, perfectly balanced cream cheese frosting, offering a delightful tangy counterpoint to the sweet, spiced cake. For a charming finish, we’ve adorned it with delicate mini carrot sprinkles and a scattering of finely chopped walnuts. This timeless classic is incredibly versatile, making it the perfect dessert to serve at any celebration, from festive Easter gatherings to joyous birthday parties and everything in between. It’s a crowd-pleaser that embodies comfort and elegance in every slice.
Craving more delightful spring-inspired recipes? Be sure to explore our Carrot Cake Loaf for a simpler, yet equally delicious treat, the vibrant Strawberry Crumble Cake, and the elegantly flavored Raspberry Almond Cake. Each recipe is designed to bring a touch of seasonal joy to your baking endeavors!
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WHY THIS CLASSIC CARROT CAKE RECIPE WORKS
- Perfectly Moist Carrot Cake Layers: These carrot cake layers are not just incredibly soft and tender; they’re also remarkably quick and easy to prepare. Our unique blend of wet ingredients and a generous amount of fresh carrots ensures a cake that stays moist for days, offering a delightful texture with every bite.
- Irresistible Cream Cheese Frosting: The star of any carrot cake! This cream cheese frosting is exceptionally delicious, with a perfect balance of sweetness and tang. Its smooth, spreadable consistency makes it incredibly easy to decorate with, allowing you to achieve a beautiful, professional finish every time.
- Simple & Quick Preparation: Despite its impressive appearance and rich flavor, this recipe is surprisingly straightforward and incredibly easy to make. Even novice bakers will find success with our clear, step-by-step instructions, ensuring a delicious outcome without any unnecessary fuss or complicated techniques.
ESSENTIAL INGREDIENT NOTES FOR THE BEST CARROT CAKE
These are some of the key ingredients that make this carrot cake truly exceptional. Understanding their role is crucial for achieving the perfect texture and flavor. For a full list of all ingredients and precise measurements, please refer to the detailed recipe card conveniently located below.
- All-Purpose Flour: This forms the foundational structure of our cake. I highly recommend using all-purpose flour with a protein content between 10-11%. This specific range ensures a light, airy, and tender crumb, preventing the cake from becoming too dense or chewy.
- Sugars (Granulated & Brown): The combination of both sugars is vital. Granulated sugar not only sweetens the cake but also contributes to its overall moisture and delicate structure. Dark brown sugar, on the other hand, adds a wonderful depth of flavor with its inherent molasses notes, enriching the cake’s profile and enhancing its moistness.
- Baking Powder and Baking Soda: These are your essential leavening agents. Working in tandem, they create the necessary lift and rise, resulting in a cake with a light, fluffy, and tender texture. Ensure they are fresh for optimal results.
- Salt: Often overlooked, salt plays a crucial role in enhancing all the flavors in the cake. It balances the sweetness and brings out the warm notes of the spices, creating a more complex and satisfying taste.
- Eggs: For the best emulsification and a smooth batter, it is crucial to use large eggs at room temperature. Take them out of the fridge at least 30 minutes to 1 hour before you start baking, depending on the warmth of your kitchen. Room temperature eggs blend more evenly into the batter, contributing to a lighter cake.
- Sour Cream: This ingredient is a game-changer for achieving a remarkably softer and more tender cake. Its acidity also reacts with the baking soda, further aiding in leavening. Like eggs, measure out the sour cream and allow it to come to room temperature for 30 minutes to 1 hour before mixing.
- Warm Spices: To achieve that quintessential, comforting carrot cake flavor, this recipe features a carefully selected blend of ground cinnamon, allspice, nutmeg, and cloves. These spices collectively impart a fragrant warmth and depth that is truly irresistible.
- Vegetable Oil: For maximum moisture and a consistently tender crumb, use a flavor-neutral oil such as canola oil or avocado oil. Oil helps to keep the cake moist for longer compared to butter, which can sometimes lead to a drier texture in certain cake recipes.
STEP-BY-STEP INSTRUCTIONS: HOW TO BAKE THE PERFECT CARROT CAKE
Crafting this **classic Carrot Cake** is a rewarding experience, and we’re here to guide you through each step. This recipe is designed for ease, requiring just two bowls, a reliable hand whisk, and an electric mixer for the frosting. Precision and attention to detail will ensure a stunning and delicious result.
The complete, detailed recipe with all measurements and instructions can be found at the bottom of this page in the recipe card.
Before you begin your baking journey, ensure your oven is preheated to 170ºC/340ºF (conventional oven setting). Then, prepare your 2x 20 cm/8-inch cake pans by greasing them lightly and lining the bottoms with parchment paper to prevent sticking. This preparation is key for easy cake release.
STEP 1: Prepare Your Ingredients. Begin by finely shredding your carrots. You can achieve this using a box grater for a slightly coarser texture or a food processor for a very fine shred – the finer the shred, the more evenly they will incorporate and contribute moisture. Accurately weigh the shredded carrots and set them aside. In a large mixing bowl, meticulously sift together all the dry ingredients (flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and all your wonderful spices). Sifting prevents lumps and ensures even distribution. Give it a good stir with a whisk to ensure everything is thoroughly combined. In a separate, medium-sized bowl, combine all the wet ingredients: vegetable oil, room temperature eggs, sour cream, and vanilla extract. Use a hand whisk to vigorously combine these until they are smooth and well-emulsified.
STEP 2: Combine Wet and Dry Ingredients. Now, carefully pour the whisked wet ingredients into the large bowl containing your dry mixture. Add the previously grated carrots at this stage. Using a rubber spatula, gently fold everything together. The key here is to mix *just* until all the ingredients are combined and no streaks of dry flour remain. Overmixing can develop the gluten in the flour, leading to a tough cake, so be gentle!
STEP 3: Bake the Cake Layers. Divide the carrot cake batter evenly between your two prepared round cake pans. Place them in the preheated oven and bake for approximately 36-40 minutes. The best way to check for doneness is to insert a cake tester or a toothpick into the center of the cakes; it should come out clean with no wet batter clinging to it. Once baked, remove the cakes from the oven and allow them to cool in their pans on a wire rack for about 5-10 minutes. This short cooling period helps the cakes firm up. After 5-10 minutes, gently invert the cakes onto the wire rack, remove the pans, and peel off the parchment paper. Let the cake layers cool down completely to room temperature before even thinking about frosting them. Attempting to frost warm cakes will result in melted, messy frosting.
STEP 4: Prepare the Cream Cheese Frosting Base. For the luscious cream cheese frosting, ensure your butter is at a cool room temperature (still slightly firm to the touch). In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for a full 5 minutes until it becomes significantly lighter in color and incredibly fluffy. This step is crucial for achieving an airy frosting. Remember to scrape down the sides of the bowl midway through to ensure even creaming.
STEP 5: Add Flavor and Creaminess. Reduce the mixer speed to low. Add the vanilla bean paste and, most importantly, the full-fat cream cheese, which should also be cool but softened slightly. Mix these ingredients together with the creamed butter for just about 1 minute until well combined and smooth. Be careful not to overmix the cream cheese, as it can cause the frosting to become too thin. Now, with the mixer still on low speed, gradually add the sifted powdered sugar in two separate additions. Allow each addition to fully incorporate into the butter and cream cheese mixture before adding the next. This prevents a cloud of sugar from flying up and ensures a smooth consistency.
STEP 6: Assemble and Decorate the Cake. Once your cake layers are completely cool, you can begin assembly. For a polished look, trim the very tops of your cooled cake layers to create a flat, even surface using a serrated knife. Place your first cake layer on your chosen serving dish or a sturdy cake board. Dollop two generous scoops of your prepared cream cheese frosting onto the first layer. Using an offset spatula, carefully spread the frosting evenly across the top. Gently place the second cake layer on top. Apply a thin layer of frosting all over the entire cake – this is your “crumb coat,” designed to trap any loose crumbs. Chill the cake in the refrigerator for about 20 minutes; this firms up the crumb coat, making the final frosting application much easier and smoother. Once chilled, cover the entire cake with the remaining luscious cream cheese frosting, smoothing it out for a beautiful finish. For an extra touch of elegance and texture, optionally decorate your classic carrot cake with chopped walnuts and festive mini carrot sprinkles. Serve and enjoy your homemade masterpiece!
EXPERT BAKING TIPS FOR A FLAWLESS CARROT CAKE
Achieving baking perfection often comes down to a few key techniques. Here are some expert tips to ensure your carrot cake turns out absolutely flawless every time:
- Embrace the Kitchen Scale: For unparalleled accuracy in baking, a kitchen scale is your best friend. My recipes, including this one, primarily use grams as the default measurement. This is by far the most precise way to measure out your ingredients, eliminating discrepancies that can arise from volumetric measurements (like cups). Precision in baking truly makes a difference in the final texture and consistency of your cake, so I highly recommend investing in and using a reliable digital kitchen scale.
- The Golden Rule: Don’t Overmix Your Batter: Once your wet and dry ingredients are combined, mix only until just incorporated. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and chewy cake instead of the desired light and tender crumb. To ensure everything is perfectly combined without overmixing, I always finish with a gentle fold using a rubber spatula after using an electric mixer. This ensures any hidden pockets of dry ingredients at the bottom of the bowl are fully integrated into the batter.
- Understanding Your Baking Pans (Light vs. Dark): The type of baking pan you use can significantly impact your cake’s texture and crust. For the absolute best results with this carrot cake, I recommend using an aluminum baking pan. These pans are typically light in color, which means they reflect heat, allowing the cake to bake more gently and evenly. This gentle baking results in a softer, more uniformly colored cake with a tender crust. Conversely, dark-colored baking pans absorb more heat, leading to a darker, sometimes tougher crust and a potentially drier cake as the edges cook faster than the center. Always grease your aluminum pan thoroughly and line the bottom with baking paper for easy release.
- Room Temperature Ingredients are Key: This is a fundamental rule for successful baking, especially for cakes and frostings. Ingredients like eggs, sour cream, and butter (for the frosting) should be at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and a light, airy frosting. Cold ingredients can cause batters to curdle or result in a lumpy, inconsistent texture.
- Cool Completely Before Frosting: Patience is a virtue in baking! It is absolutely vital that your cake layers are completely cool to the touch before you apply any frosting. Attempting to frost a warm cake will cause the cream cheese frosting to melt, slide off, and create a messy, unappealing result. If time permits, chilling the cooled cake layers for 15-30 minutes in the refrigerator can make them even easier to handle and frost.
FREQUENTLY ASKED QUESTIONS ABOUT CARROT CAKE
Absolutely! You can certainly enhance the texture and flavor of your carrot cake layers by adding a small handful of chopped nuts such as walnuts or pecans, or even a few raisins. These additions bring a delightful crunch and extra chewiness. However, I **wouldn’t** recommend incorporating any wet fruits like crushed pineapple into these specific cake layers. Adding extra moisture from fruits like pineapple can significantly alter the delicate moisture balance of this recipe, potentially making the cake too wet or dense.
Yes, this recipe is perfect for preparing in advance, making your baking day much less stressful! You can bake the cake layers and prepare the cream cheese frosting a day before you plan to assemble and serve. For the cake layers, once completely cooled, wrap them tightly in plastic wrap to prevent them from drying out and store them on your kitchen counter, away from direct sunlight. For the buttercream, transfer it to an airtight container and store it in the refrigerator. Before assembling, allow the refrigerated buttercream to sit at room temperature for about 30 minutes to soften slightly. Then, give it a quick remix in your stand mixer until it becomes smooth and creamy again, ready for frosting your cake.
The best way to determine if your cake layers are done baking is by using a cake tester or a simple wooden toothpick. Once the minimum baking time specified in the recipe has passed, gently insert the cake tester directly into the center of one of the cake layers. If it comes out clean, with no wet cake batter clinging to it, then your cake is perfectly baked and ready to be removed from the oven. You can also look for visual cues: the edges should be slightly golden brown and pulling away from the sides of the pan, and the top of the cake should spring back lightly when gently pressed.
For the best results, finely grate your carrots. A standard box grater with its fine shredding side works wonderfully. Alternatively, for speed and consistency, a food processor fitted with a grating disc can quickly achieve the desired fineness. The goal is to have small, thin strands of carrot that evenly distribute moisture and tenderness throughout the cake, rather than large, chunky pieces that might create a chewier texture. Always weigh your grated carrots for accuracy!
HOW TO STORE YOUR CLASSIC CARROT CAKE
To maintain the incredible freshness and flavor of your frosted carrot cake, it’s essential to store it correctly. Place the entire frosted cake in an airtight container to prevent it from drying out or absorbing other odors from your fridge. Store it in the refrigerator. While it can be enjoyed chilled, for the absolute best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving. This allows the cake layers to soften and the cream cheese frosting to become perfectly creamy again. It is best enjoyed within 1-2 days for peak freshness, though it will remain delicious for up to 3-4 days when properly stored.
Other Delicious Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
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Classic Carrot Cake
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Equipment
- 2x 20 cm (8 in) baking pan
- Stand Mixer
- Hand Mixer
Ingredients
CARROT CAKE LAYERS
- 360 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g granulated sugar
- 150 g dark brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground all spice powder
- ¼ teaspoon ground nutmeg powder
- ⅛ teaspoon ground cloves powder
- 165 g vegetable oil e.g. avocado oil or canola oil
- 3 large eggs room temperature
- 210 g sour cream 14-18% room temperature
- 1 ½ teaspoon vanilla extract
- 300 g finely grated carrots room temperature
CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar
- ¾ teaspoon vanilla bean paste
- small handful of walnuts and carrot sprinkles for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CARROT CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.
- Finely grate the carrots, using a box grater or food processor, and weigh it out. Set it aside.300 g finely grated carrots
- In a bowl, sift together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar and spices. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ⅛ teaspoon ground cloves powder, 150 g granulated sugar, 150 g dark brown sugar
- In another mixing bowl add vegetable oil, eggs, sour cream and vanilla extract, and with a hand whisk, whisk them together until combined.165 g vegetable oil, 3 large eggs, 210 g sour cream 14-18%, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and add the grated carrots. Gently stir it all together, using a hand whisk or rubber spatula, making sure there are no flour lumps left in the batter.
- Divide the cake batter into the prepared baking pans and bake them for 36-40 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.300 g butter, 150 g full-fat cream cheese, 540 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.¾ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes on low speed.
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining frosting.
- Add the remaining frosting, and even it out over the cake. Optional, decorate with the chopped walnuts and carrot sprinkles.small handful of walnuts and carrot sprinkles