This truly is the Best Carrot Cake with Cream Cheese Frosting! The cake is supremely tender, moist, and bursting with great carrot cake flavor. The frosting is creamy, smooth, and decadent. Perfect for birthdays, holidays, and craving days.
It’s finally officially spring. Though the weather can be somewhat of a finicky unknown during spring in this neck of the woods, nobody’s complaining.
Yeah, there can be the occasional snowstorm (did I say that out loud?) and loads of puddly mud, but it’s definitely on the upswing.
Plus, Easter is right around the corner. The boys still eagerly go egg hunting and hop towards spingy festivities in the community, church, and school.
Not to mention festive pancakes… or just cake.
Can carrot cake be any more apropro?
I can hardly think of a better time than now for this Best Carrot Cake with Cream Cheese Frosting.
Not trying to brag, but this is really the best carrot cake and luscious cream cheese frosting combo we’ve ever sunk our sweet little teeth into.
The frosting is finger-licking great. Check it…
Creamy, smooth, cheesecakey in flavor, and the perfect frosting to layer in between this here below.
This moist, tender, soft, carrotful cake. Times two mouthwatering layers.
The cake portion is scrumptious enough all by itself, in all its golden glory.
This cake is chock full of carroty goodness, but when it’s all baked up, even picky eaters won’t doubt.
The carrots lend an amazing moistness to the texture, but aren’t overpowering at all.
All the flavors of the cake swing and jive so well together.
Simply ridunkulous. The Best Carrot Cake with Cream Cheese Frosting.
I love this cake so much, I make it for birthdays, holidays, and when I want cake for breakfast. Just sayin’.
This is truly the very Best Carrot Cake with Cream Cheese Frosting we’ve ever had the pleasure of sinking our sweet teeth into! The cake layers are super moist, tender, soft, and delicious. The cream cheese frosting is smooth and velvety, like a bit of cheesecake heaven. *This cake can be made a day ahead, and actually tastes better the next day!
- For the Cake;
- 2 1/2 cups all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp table salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temp
- 1 1/2 cups vegetable or olive oil
- 1 lb carrots, peeled and grated (I did half using large holes of box grater and half small holes)
- 1/2 cup crushed pineapple, liquid drained and squeezed out of the fruit
- For Cream Cheese Frosting:
- 12 oz regular cream cheese, softened
- 6 TB salted butter, softened
- 4 tsp regular sour cream
- 1 tsp pure vanilla extract
- 3 cups confectioner’s (powder) sugar
- Preheat oven to 350F with rack on lower middle position. Line 2 (9 in) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a stand mixer fitted with paddle attachment, beat both sugars with eggs on medium high until combined, 45 sec. Reduce to medium speed and add oil gradually. Increase to high speed and mix until light in color, 1 min. Remove bowl and using a rubber spatula, fold in the carrots and pineapple. Gently fold in dry ingredient mixture just until no flour streaks remain; do not over mix.
- Scrape batter, divided evenly, into prepared cake pans. Smooth top to release air bubbles. Bake until toothpick inserted in center comes out with a few tender crumbs attached, 30-35 minutes.
- Remove pans and cool cakes completely in pans on a wire rack (at least several hours.)
- Meanwhile, make the frosting. In stand mixer fitted with whisk attachment, mix the softened cream cheese, butter, sour cream, and vanilla at medium high speed until combined, 30 seconds, scraping down as needed. Add confectioners’ sugar and mix until very fluffy, 1 minute. Keep chilled until ready to use.
- Be sure cakes are completely cooled. Run thin knife around edge of cakes to loosen and invert one round cake onto serving platter. Tap back of pan to remove cake and gently peel off parchment paper. Spread half of the cream cheese frosting on top of cake. Repeat with second layer of cake, placing it gently over the top of frosting. Spread remaining frosting on top, and garnish however you like (I use walnuts) but no garnish necessary. Cake may be covered and chilled 1 day ahead.
Source: Chew Out Loud, adapted from Cook’s Illustrated Cookbook
Here are a few of my bestest cakes to bake and eat:
1. Best Blueberry Lemon Bundt Cake – This moist, tender cake is easy and bursting with berries and bright flavors to cheer up anyone’s day. Super easy, too!
2. Carrot Cake with Cream Cheese Frosting – This is a super duper easy carrot cake in a pan that doesn’t involve layers but involves lots of moist flavor!
3. Banana Cake with Whipped Cream Frosting. An easy pan cake that is always moist, soft, and perfect for any time of day.
4. Banana Chiffon Cake. This light, spongy, airy cake is moist and tender all the way. So good and addictive, you can almost eat the entire thing all by yourself.
5. Best Ever Angel Food Cake. I never tasted real angel food cake until I tasted this. It blows away any store bought version.
Follow us on Facebook! You’ll get the newest recipes, helpful weeknight dinner ideas, and great giveaways!