Moist Carrot Cake with Silky Smooth Cream Cheese Frosting

Moist Carrot Cake with Silky Smooth Cream Cheese Frosting

Ingredients:

Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 cup chopped walnuts or pecans (optional)
1 cup crushed pineapple, drained
1/2 cup shredded coconut (optional)

Cream Cheese Frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons heavy cream (optional, for desired consistency)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, chopped nuts (if using), crushed pineapple, and shredded coconut (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract and heavy cream (if using) until the frosting reaches your desired consistency.
Assembly:

Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with additional chopped nuts or shredded coconut if desired.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes (including cooling and chilling time)
Kcal: 450 kcal | Servings: 12 servings