Carrot Cake with Cream Cheese Frosting

by Melissa on December 21, 2008

One of my co-workers recently had a birthday and I decided to make her a special birthday cake. She loves carrot cake and it just so happened that Smitten Kitchen had recently posted some fabulous looking carrot cupcakes with maple cream cheese frosting. I just did plain cream cheese frosting, and omitted the raisins. The cake was moist and the flavors of the spices combined with the cream cheese frosting was phenomenal. In honor of all the season, I decorated the cake in blue frosting with snowflakes and white sanding sugar. It is hard to tell in the pictures, but I loved how this cake came out!


Carrot Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated peeled carrots
  • 1 cups coarsely chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.

Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


Cream Cheese Frosting

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.


 Recipe from Smitten Kitchen.

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