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Carrot Cake with Fluffy Cream Cheese Frosting Recipe

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3.9 from 4 reviews

This moist and flavorful carrot cake features finely grated carrots, warm spices, and a perfect balance of sweetness from brown sugar, granulated sugar, and pure maple syrup. The cake is topped with a fluffy, tangy cream cheese frosting that can be decorated with adorable little carrot details made from colored frosting. This recipe yields two tender 8-inch layers and is perfect for celebrations or a cozy dessert treat.

Ingredients

Cake

  • 2 cups (284g) all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 cups (240g) finely grated carrots (about 3 medium carrots)
  • ⅔ cup (145g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 3 large eggs (at room temperature)
  • ⅔ cup (160ml) sunflower oil
  • ½ cup (120ml) plain full fat yogurt
  • ⅓ cup (80ml) pure maple syrup
  • ½ cup (50g) coarsely chopped walnuts
  • ½ cup (70g) soaked and drained raisins (optional)

Frosting

  • Fluffy cream cheese frosting (prepared separately following a cream cheese frosting recipe)
  • Orange and green food coloring (for carrot decorations)
  • Additional chopped walnuts or pecans (for garnish)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper rounds on the bottom and lightly grease the sides, or skip greasing sides to allow the cake to climb for taller layers.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, combine the finely grated carrots, light brown sugar, granulated sugar, and eggs. Beat with an electric handheld mixer on medium speed until the mixture is well blended. Then add the sunflower oil, plain full fat yogurt, and pure maple syrup, beating until evenly incorporated.
  4. Combine Batter: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Follow with the remaining dry ingredients, mixing again on low until combined. Avoid over-mixing to keep the cake tender. Fold in the chopped walnuts and soaked raisins (if using) until evenly distributed throughout the batter.
  5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 28-32 minutes or until the tops are golden and a skewer inserted into the center of the cakes comes out clean. Remove from the oven and transfer the pans to a wire rack. Cool in pans for about 15 minutes.
  6. Remove Cakes from Pans: Run a knife around the edges of the cakes to loosen them, then invert the cakes onto the wire rack to cool completely before frosting.
  7. Prepare Frosting: Prepare the cream cheese frosting according to your preferred recipe. Reserve about 3 tablespoons of frosting for decorations.
  8. Assemble Cake: Place one cake layer onto a serving plate. Using an offset spatula, spread about 1 cup of frosting evenly over the top, leaving about a ½-inch border. Place the second cake layer on top, pressing down gently to adhere. Spread a thin crumb coat layer of frosting over the entire cake. Chill for 15 minutes to set.
  9. Finish Frosting: Use the remaining frosting to dollop on top of the chilled cake. Spread the frosting from the center outwards to the edges, and down the sides if desired. Use an offset spatula to create decorative swooshes or keep it a naked style to show the cake layers.
  10. Decorate Carrot Details: To create little carrot decorations, divide the reserved frosting into two small bowls. Add orange food coloring to one bowl and green food coloring to the other. Use a piping bag or zip-top plastic bag to pipe small carrots on top of the cake. Sprinkle chopped walnuts or pecans over the cake as a final garnish and serve.

Notes

  • Do not over-mix the batter once the dry ingredients are added to keep the cake tender and light.
  • Soaking raisins before adding them prevents them from absorbing moisture from the cake and keeps them plump.
  • If desired, omit raisins for a nut-only textured cake.
  • You can substitute walnuts with pecans depending on your preference.
  • Ensure eggs and yogurt are at room temperature for better batter consistency.
  • The cake can be stored in the refrigerator covered for up to 3 days.
  • Allow the cake to come to room temperature before serving for best flavor and texture.

Find it online: http://bitezly.com/carrot-cake-with-fluffy-cream-cheese-frosting-recipe/