Carrot cake is of one the popular desserts and paired with cream cheese frosting, it can be a real crowd pleaser. I have also added some crushed pineapples and coconut which gives it a multidimensional flavor profile. But the real secret which makes wonder is cinnamon and grate maze.
This cake tastes good on its own or with cream cheese frosting. However, you can add nuts such as walnuts or pecans or even raisins for variation. Some other creative variations can be the addition of pineapple for extra moisture and flavor or coconut for a tropical twist. However coconut, pineapple, and nuts and raisins can be easily skipped.
Recipe at a Glance
For the Carrot Cake
Sugar– Granulated & light brown
Eggs– Large, room temperature
Oil- Any neutral oil like canola
Carrots– freshly grated
Flour– All purpose
Flavoring– Cinnamon powder, nutmeg
Leavening agents– Baking powder & baking soda (always check for expiry)
Salt
For the Cream Cheese Frosting
Butter– Room temperature
Cream cheese– Any good quality
Vanilla– Essence or pods
Salt
Icing sugar– or confectioner’s sugar or powdered sugar
Step by Step Process
For the Carrot Cake
- Combine dry ingredients- flour, baking powder, baking soda, cinnamon powder, nutmeg powder, salt and keep aside.
- Cream sugars, oil and egg really well with a hand beater or food processor.
- Mix dry ingredients with the wet ingredients using spatula or mixer at a very low speed and add the grated carrots.
- Pour the batter in a 9” round OR 7 inches square greased or lined baking pan and bake in a pre-heated oven at 325 F for about 30-35 minutes.
- Transfer the cake to a cooling rack and let it cool completely before frosting.
For the Cream Cheese Frosting
- Beat cream cheese and butter until light and creamy.
- Add in salt, vanilla and powdered sugar while beating.
- Frost on cooled cake.
FAQs
Serving Suggestions
This cake is lightly sweetened and hence perfectly compliments tea or coffee.
This cake can be a great dessert when finished with cream cheese frosting.
Substitutions & Variations
This cake is delicious as it is without optional add-ins like coconut, pineapple and walnuts/pecans.
You can choose to dress it up with cream cheese frosting or can skip altogether.
Does Carrot Cake with cream cheese frosting need to be refrigerated?
Once frosted the carrot cake needs to be refrigerated as cream cheese in the frosting requires refrigeration.
If you have not frosted or do not plan to frost the cake (it is delicious as is) you can store carrot cake in an airtight container in the refrigerator to keep it fresh. You can keep it at room temperature for a day or two, but for longer storage, use refrigeration.
Easy One Bowl Carrot Cake
Carrot cake is a moist and flavorful cake made with grated carrots as the primary ingredient. It is typically spiced with cinnamon and often contains nuts or raisins and is frosted with a rich cream cheese frosting.
Ingredients
For the Cake
- 3⁄4 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 3⁄4 cup vegetable oil
- 1 and ½ cups grated carrots*
- 1 and ¼ cups all-purpose flour
- ½ teaspoon cinnamon powder
- A pinch of nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cream Cheese Frosting
- 1⁄3 cups butter
- 4 ounces cream cheese
- ½ teaspoon vanilla
- 1⁄8 teaspoon salt
- 3 and ½ cups icing sugar
Instructions
For the Cake:
- Take a large bowl and combine flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt. Keep aside.
- Combine sugar and eggs in the food processor and blend until fluffy and creamy for about a minute or two.
- Gradually add in the oil and blend for another 30 seconds. Transfer it to a large mixing bowl.
- Mix dry ingredients with the wet ingredients and add the grated carrots.
- Do not beat the batter. Just mix with a spoon or a spatula.
- Pour the batter in a 9” round greased baking pan and bake in a pre-heated oven at 325 F for about 30-35 minutes or until tester inserted in the center comes out clean.
- Transfer the cake to a cooling rack and let it cool completely before frosting.
For the Cream Cheese Frosting:
- Beat cream cheese and butter together until light and creamy.
- Add in salt and vanilla.
- Lastly add in all powdered sugar while beating.
- Frost on cooled cake.
Notes
* I used 3 medium sized carrots
** You can add walnuts or raisins or both at the last step and bake for another 5-8 minutes.
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