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🥕 Carrot Cake with Cream Cheese Frosting

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⭐ Why You’ll Love It:

✔️ Moist & tender crumb
✔️ Loaded with warm spices & carrots
✔️ Easy cream cheese frosting
✔️ Great as a layer cake, sheet cake, or cupcakes

🧾 Ingredients

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • ½ cup applesauce (for extra moisture!)
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • ¾ cup chopped walnuts or pecans (optional)
  • ½ cup crushed pineapple, drained (optional but adds moisture & sweetness)
  • ½ cup raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 ½ – 4 cups powdered sugar
  • Pinch of salt

👩‍🍳 Instructions

🔸 Step 1: Preheat & Prep

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans, or line a 9×13-inch pan with parchment paper.

🔸 Step 2: Make the Batter

  1. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. In another bowl, beat eggs, sugars, oil, applesauce, and vanilla until smooth.
  3. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  4. Fold in grated carrots, nuts, pineapple, and raisins (if using).

🔸 Step 3: Bake

  • Divide batter between pans and bake for 30–35 minutes (or 40–45 minutes for a 9×13-inch pan), until a toothpick inserted comes out clean.
  • Cool completely before frosting.

🧁 Cream Cheese Frosting

  1. In a mixing bowl, beat cream cheese and butter until smooth and fluffy.
  2. Add vanilla and salt, then gradually mix in powdered sugar until smooth and creamy.
  3. Frost cooled cake and decorate with extra chopped nuts or a sprinkle of cinnamon if desired.

🍰 Serving Tips:

  • Chill slightly for clean slices.
  • Store in the fridge for up to 5 days (bring to room temp before serving).
  • Can be made a day ahead — flavors get even better!

❓ FAQs

Can I make this into cupcakes?
Yes! Bake at 350°F for 18–20 minutes for 24 cupcakes.

Can I freeze carrot cake?
Yes — freeze the unfrosted cake layers for up to 3 months. Thaw and frost when ready.

Can I use pre-shredded carrots?
Freshly grated carrots give the best texture and moisture—highly recommended!

Final Thoughts

This Carrot Cake with Cream Cheese Frosting is a timeless dessert that’s cozy, creamy, and perfectly spiced—ideal for Easter or any celebration. 🥕✨

Let me know if you want a gluten-free or vegan version, too!