Get ready to experience the most mouthwatering carrot cake that will transform your dessert game forever! This isn't just any ordinary cake - it's a magical blend of moist, spiced perfection topped with the creamiest, most decadent cream cheese icing you've ever tasted. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds. Prepare to become the ultimate dessert hero in your kitchen!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined and no lumps remain.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated. The mixture should appear light and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Be careful not to overmix, which can make the cake tough.
- Gently fold in the freshly grated carrots, ensuring they are evenly distributed throughout the batter. The carrots will add moisture and natural sweetness to the cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This typically takes about 1 hour.
- For the cream cheese icing, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing on low speed until fully incorporated and smooth. Beat for an additional 2-3 minutes until light and fluffy.
- Once the cake is completely cooled, spread the cream cheese icing evenly over the top using an offset spatula or butter knife.
- Optional: Garnish with chopped nuts or a light dusting of cinnamon if desired. Slice and serve at room temperature.
Tips
- Always use fresh carrots and grate them yourself for the best moisture and flavor. Pre-shredded carrots can be too dry.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- Make sure cream cheese and butter are at room temperature for the smoothest, lump-free icing.
- Let the cake cool completely before frosting to prevent the icing from melting.
- For extra flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
- The cake stays moist for 3-4 days when stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 75g
Protein: 8g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 110mg
