There is nothing in the world quite like a Cream Cheese Frosted Carrot Cake. Nothing. This triple layer cream cheese frosted carrot cake is great any day but would make a great dessert for Easter!
If you have never ever made a carrot cake, what are you waiting for?? Time to dig up those carrots and get baking.
Carrot cake is one of my many favourite cakes. Yes, me and the sweet tooth. But if I had to rate cakes on a list, hands down carrot cake would be in the top five. Cheesecake would also make that list as well as anything with chocolate. Maybe even a bachelor cake. In case you are wondering what that is, it’s a fruit cake without the fruit. Sounds strange right?
Ingredients
For the cake:
- 2 Cups plain flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Cup granulated white sugar
- 3 large eggs
- 1 Cup Vegetable oil
- 2 Teaspoons vanilla extract
- 1/2 Teaspoon salt
- 1 1/2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 2 1/4 cups grated carrots
For the frosting
- 10 oz cream cheese full fat
- 2 Tablespoons butter at room temperature
- 1 Cup Icing sugar
- 1/2 Teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray three 6-inch round pans.
- Peel and finely grate the carrots.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg
- In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots.
- Evenly pour batter into prepared pans and bake for approximately 25 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool on a wire rack. After about 10 minutes invert the cake onto the wire rack, remove the pan and then cool completely before frosting.
- Make your frosting by adding the cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add in vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.
- Lay the three cake layers out on a flat surface. Frost and layer the cake. Frost the entire outside of the cake.
- Ready to serve. Will keep in a covered container for 2 to three days.
Notes About The Cream Cheese Frosted Carrot Cake
- Don’t over mix this cake. Just mix it until everything is incorporated and that will be it done. By over mixing, you will change the end result and the texture could turn out a little crumby. So watch out for that.
- Let the cake cool completely before frosting it. I know everyone always says that, but you really have to let it cool. Like when you touch it, there is no more heat, no warmth, nothing. Otherwise, you just risk the frosting sliding off the cake.
Apart from that, a straightforward recipe and a delicious cake.
Happy baking!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Cream Cheese Frosted Carrot Cake
Ingredients
For the cake:
- 2 Cups plain flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Cup granulated white sugar
- 3 large eggs
- 1 Cup Vegetable oil
- 2 Teaspoons vanilla extract
- 1/2 Teaspoon salt
- 1 1/2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 2 1/4 cups grated carrots
For the frosting:
- 10 oz cream cheese full fat
- 2 Tablespoons butter at room temperature
- 1 Cup Icing sugar
- 1/2 Teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray three 6-inch round pans.
- Peel and finely grate the carrots.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg
- In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots.
- Evenly pour batter into prepared pans and bake for approximately 25 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool on a wire rack. After about 10 minutes invert the cake onto the wire rack, remove the pan and then cool completely before frosting.
- Make your frosting by adding the cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add in vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.
- Lay the three cake layers out on a flat surface. Frost and layer the cake. Frost the entire outside of the cake.
- Ready to serve. Will keep in a covered container for 2 to three days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
