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!