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Ultra Moist Carrot Cake Recipe with Cream Cheese Frosting Easy and Perfect

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This ultra moist carrot cake with cream cheese frosting offers a tender, juicy crumb balanced with a tangy, luscious frosting. Perfect for any occasion, it’s a crowd-pleaser that’s quick and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 220g) finely grated carrots (about 4 medium carrots)
  • 1/2 cup (120g) crushed pineapple, drained
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger. Set aside.
  3. In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  4. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  5. Fold in grated carrots and drained crushed pineapple. If using, fold in chopped nuts.
  6. Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Check around 28 minutes to avoid overbaking.
  7. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  8. For frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla extract, and salt; beat until creamy.
  9. Place one cake layer on serving plate. Spread frosting evenly on top. Add second layer and frost top and sides.
  10. Refrigerate frosted cake at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Drain crushed pineapple well to avoid soggy cake. Use freshly grated carrots for best moisture and texture. Keep cream cheese and butter at room temperature for smooth frosting. Check cake early with toothpick to avoid overbaking. For even layers, trim tops with serrated knife before frosting.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake, homemade carrot cake, dessert, baking

Find it online: https://sparklespoon.com/ultra-moist-carrot-cake-recipe-with-cream-cheese-frosting-easy-and-perfect/