Description
Carrot Cake with Spiced Cream Cheese Frosting – a classic with a festive twist!
Ingredients :
For the Cake:
2 1/2 cups (310 g) all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1 cup (220 g) packed brown sugar
1 1/4 cups (300 ml) vegetable oil
4 large eggs
3 cups (300 g) grated carrots
1 cup (120 g) chopped pecans or walnuts (optional)
1/2 cup (120 g) crushed pineapple, drained
1 teaspoon vanilla extract
For the Spiced Cream Cheese Frosting:
16 oz (450 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
4 cups (500 g) powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
For the Cake:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Incorporate Carrots and Pineapple:
Gradually fold in the grated carrots, drained pineapple, and nuts (if using).
Combine Wet and Dry:
Add the dry ingredients to the wet ingredients in three batches, mixing until just combined.
Bake:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For the Spiced Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract, cinnamon, and nutmeg until evenly incorporated.
Assembly and Decoration Tips
Layer and Frost:
Place one cake layer on a serving plate and spread an even layer of frosting. Top with the second layer and frost the top and sides.
Decorative Edges:
Use a piping bag fitted with a star tip to pipe decorative swirls around the edges.
Add Texture:
Press crushed pecans or cake crumbs around the sides of the cake for added texture and visual appeal.
Garnish:
Garnish the top with shredded carrots, whole pecans, and a sprinkle of crushed nuts for a rustic and festive look.
Recipe Tips
Grate Carrots Finely: For a softer texture, grate the carrots finely instead of using larger shreds.
Make Ahead: Bake the cake layers a day in advance and frost before serving.
Storage: Store the cake in the refrigerator for up to 5 days.
This recipe guarantees a moist, flavorful carrot cake perfect for any celebration!
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature, especially eggs, cream cheese, and butter, for a smooth batter and frosting. Preheat your oven to 350°F (175°C) and prepare your pans by greasing, lining with parchment paper, and lightly flouring. When mixing the batter, combine the wet and dry ingredients only until no flour streaks remain; overmixing leads to a tough cake. Use the toothpick test for doneness. For the frosting, ensure the cream cheese and butter are thoroughly creamed before slowly adding sifted powdered sugar to avoid lumps.
Serving Suggestions
Serve each slice slightly chilled. Pair with a hot cup of coffee or chai tea to complement the warm spices. For a dessert platter, offer smaller cupcake versions alongside. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes an indulgent addition. Garnish individual plates with a delicate dusting of cinnamon or a candied carrot curl.
How-to Summary
To summarize: Prepare two 9-inch cake pans. Whisk dry ingredients. Separately, beat sugars, oil, eggs, and vanilla. Fold in carrots, pineapple, and nuts. Combine wet and dry mixtures. Bake for 25-30 minutes. Cool completely. For frosting, beat softened cream cheese and butter, then incorporate powdered sugar and spices. Frost the cooled cake layers and decorate as desired.
Frequently Asked Questions
Can I make this cake without pineapple?
Yes, you can omit it. Replace the pineapple with an additional 1/2 cup of grated carrot or unsweetened applesauce to maintain moisture.
How can I prevent my frosting from being too runny?
Ensure your cream cheese and butter are softened but not warm. Chill the mixed frosting for 20 minutes before spreading to firm it up.
Can I use pre-shredded carrots from the store?
It’s not recommended. Pre-shredded carrots are often too dry and thick. Freshly grated carrots provide superior moisture and texture.
How do I store a frosted carrot cake?
Due to the cream cheese frosting, store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 minutes before serving.
Can I freeze carrot cake?
Yes. Freeze unfrosted cake layers tightly wrapped for up to 3 months. Thaw overnight in the fridge and frost before serving.
Common Mistakes to Avoid
- Overmixing the batter after adding flour, which develops gluten and creates a dense cake.
- Using cold ingredients for the frosting, leading to a lumpy or separated consistency.
- Under-measuring flour. Spoon flour into the measuring cup and level it off; don’t scoop directly from the bag.
- Frosting a warm cake layer, which will cause the frosting to melt and slide off.
- Overbaking. Check a few minutes before the timer ends, as oven temperatures vary.
Conclusion
This Carrot Cake with Spiced Cream Cheese Frosting is a timeless dessert elevated by warm spices and a perfectly balanced, tangy frosting. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, moist cake that is sure to impress at any gathering. Its make-ahead convenience and crowd-pleasing flavor make it a reliable favorite for both novice bakers and seasoned pros. Enjoy the process and the delicious results!