If you’re looking for the ultimate dessert that combines moist, spiced cake with a creamy and flavorful frosting, look no further than this Carrot Cake with Cinnamon Cream Icing. Perfect for holidays, family gatherings, or just because you deserve something sweet, this recipe is a must-try. Packed with high-value keywords like “easy homemade dessert,” “moist carrot cake,” and “cream cheese frosting recipe,” this article is optimized for both flavor and search engines. Let’s dive into this 1000-word guide that covers everything you need to know about making the best carrot cake from scratch.
Ingredients You’ll Need
For the Carrot Cake:
- All-Purpose Flour: 2 cups (250g). A staple ingredient for a soft, tender cake.
- Baking Powder: 2 teaspoons. Helps the cake rise beautifully.
- Baking Soda: 1 teaspoon. Ensures a light texture.
- Salt: ½ teaspoon. Enhances the flavors.
- Spices: 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger. These add warmth and depth.
- Sugars: 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar for a hint of molasses.
- Oil: 1 cup (240ml) vegetable oil. Keeps the cake incredibly moist.
- Eggs: 4 large eggs for structure and richness.
- Vanilla Extract: 2 teaspoons. Adds a touch of sweetness.
- Carrots: 2 cups (240g) grated. The star ingredient for natural sweetness and texture.
- Add-Ins (Optional): ½ cup (120ml) crushed pineapple, ½ cup (50g) chopped walnuts or pecans, ½ cup (85g) raisins.
For the Cinnamon Cream Icing:
- Cream Cheese: 8 oz (225g), softened. Creates a tangy, rich base.
- Unsalted Butter: ½ cup (115g), softened. For a creamy, smooth texture.
- Powdered Sugar: 3–4 cups (360–480g). Sweetens the frosting without making it too heavy.
- Vanilla Extract: 1 teaspoon. Adds a touch of sweetness.
- Ground Cinnamon: 1 teaspoon. Infuses the frosting with warm, spiced flavor.
Step-by-Step Instructions
Preparing the Carrot Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed for a consistent flavor.
- Combine Wet Ingredients: In another large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Carrots and Add-Ins: Gradually fold in the grated carrots. If you’re using optional add-ins like crushed pineapple, nuts, or raisins, gently fold them in now.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Cinnamon Cream Icing
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Continue until the icing reaches your desired sweetness and consistency.
- Flavor with Vanilla and Cinnamon: Stir in the vanilla extract and ground cinnamon. Beat for an additional minute to ensure everything is well combined.
- Chill (Optional): If the icing is too soft to spread, chill it in the refrigerator for 15-20 minutes before using.
Assembling the Cake
- Level the Layers (Optional): If the cakes have domed tops, use a serrated knife to level them for even stacking.
- Add the First Layer of Frosting: Place one cake layer on a serving plate or cake stand. Spread a generous layer of cinnamon cream icing over the top.
- Stack and Frost: Place the second cake layer on top. Apply a thin crumb coat of frosting to seal in any loose crumbs. Chill for 15 minutes, then spread the remaining frosting evenly over the cake.
- Decorate: Garnish with chopped nuts, shredded coconut, or a dusting of cinnamon if desired.
Pro Tips for the Best Carrot Cake
- Grate Fresh Carrots: Pre-shredded carrots are often too dry and coarse. Freshly grated carrots provide better moisture and texture.
- Don’t Overmix: Overmixing can lead to a dense cake. Stir until the ingredients are just combined.
- Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for smoother mixing.
- Customize: Add shredded coconut, orange zest, or even white chocolate chips for a unique twist.
Why This Recipe Works
- Moist Texture: The combination of oil and grated carrots ensures a cake that’s never dry.
- Perfect Spice Balance: Cinnamon, nutmeg, and ginger add warmth without overpowering the other flavors.
- Creamy Frosting: The cinnamon cream icing perfectly complements the spiced cake, creating a harmonious flavor profile.
Serving Suggestions
This Carrot Cake with Cinnamon Cream Icing pairs beautifully with a hot cup of coffee or tea. It’s also a show-stopping dessert for Easter, Thanksgiving, or any celebration. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The frosting can also be prepared ahead and refrigerated. Assemble the cake on the day of serving for the freshest taste.
Can I Freeze Carrot Cake?
Yes! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Can I Make This Cake Gluten-Free?
Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients are gluten-free.
This Carrot Cake with Cinnamon Cream Icing is more than just a dessert—it’s an experience. The moist cake, rich with spices and sweet carrots, is perfectly balanced by the creamy, cinnamon-kissed frosting. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. Share it with friends, family, or enjoy it as a well-deserved treat for yourself.
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