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carrot cake with cream cheese icing foolproof recipe
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5 from 3 votes

CARROT CAKE WITH CREAM CHEESE ICING {FOOLPROOF RECIPE}

CARROT CAKE WITH CREAM CHEESE ICING {FOOLPROOF RECIPE}
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

FOR THE CAKE:

  • 4 large eggs
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1 cup vegetable oil
  • 2 cups cake flour
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon (optional)
  • 3 cups finely grated carrots

FOR THE CREAM CHEESE FROSTING:

  • 1 stick (1/2 cup/ 114 grams) unsalted butter at room temperature, cut into cubes
  • 2 8 oz packs cream cheese softened at room temperature
  • 2 cups powdered sugar , sifted

Other:

  • 1 cup toasted walnuts for decoration

Instructions

FOR THE CAKE:

  • Preheat oven to 350 F.
  • Grease 2 9" cake pans with a cooking spray. Line with parchment paper and grease over the paper. Set aside.
  • In the bowl of a stand mixer with the whisk attachment beat eggs for 1 minute. Add sugar and beat for 4-5 more minutes on high until fluffy. Slowly add vegetable oil, beating on medium speed. Add vanilla.
  • In a bowl sift together flour, salt, baking soda, baking powder and cinnamon. Add dry ingredients to the other mixture in 3 increments, beating until just combined.
  • Fold in carrots.
  • Divide dough between 2 9" cake pans and bake for 35 minutes, until toothpick inserted comes out clean. Turn the oven off and let the pans stay inside for 3-4 more minutes.
  • Take out of the oven, let the cakes cool in the pans for 10 minutes, then take them out and transfer to a cooling rack to cool completely.
  • Cut each cake layer into 2 thinner layers.

FOR THE CREAM CHEESE FROSTING:

  • Beat butter in your mixer on medium for 2 minutes. Add powdered sugar and beat on medium for 3 minutes, scraping the bowl if necessary.
  • Cut cream cheese into pieces and slowly add it to the mixer, beating on medium until smooth. Scrape the bowl if needed.

TO ASSEMBLE THE CAKE:

  • Place the first layer on a cake platter, cut side up. Spread cream cheese frosting to cover the layer. Repeat with the next 2 layers. Top with the 4th layer, spread generous amount over the top and sides of the cake.
  • Decorate with chopped walnuts on the top and sides of the cake.
  • Refrigerate for 30 minutes. Slice and enjoy.

Nutrition

Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 283mg | Potassium: 187mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4305IU | Vitamin C: 1.5mg | Calcium: 53mg | Iron: 0.7mg