This Classic Carrot Cake with Cream Cheese Frosting is a timeless dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply craving a sweet treat, this moist and flavorful carrot cake is sure to impress. Grated carrots and chopped walnuts bring texture and flavor to the cake, while cinnamon adds a warm, comforting spice. The cake is sweetened with brown sugar, giving it a rich, caramel-like depth.
Topped with a luscious cream cheese frosting made with softened butter and powdered sugar, this cake is finished with crunchy peanuts for a delightful contrast in texture. The combination of the moist cake, creamy frosting, and crispy peanut topping creates a dessert that’s both indulgent and satisfying.
Full Recipe:
Ingredients
For the Cake:
- Carrots – 4, grated
- Eggs – 3 large
- Brown sugar – 2 cups
- Sunflower oil – 1 cup
- Cinnamon – 1 tsp
- Walnuts – ½ cup, chopped
- All-purpose flour – 300 g
- Baking powder – 1 tbsp
- Salt – pinch
For the Frosting:
- Butter – 150 g, softened
- Powdered sugar – 280 g
- Cream cheese – 200 g
- Crunchy peanuts – for topping
Step-by-Step Instructions
1. Prepare the Cake Batter:
- Grate the carrots: Start by grating the 4 carrots using a fine grater. You want the pieces small enough to blend seamlessly into the cake while still offering texture and moisture.
- Mix the wet ingredients: In a large mixing bowl, beat the 3 eggs and add the 2 cups of brown sugar. Whisk until smooth and well combined. Add the 1 cup of sunflower oil and mix again until the wet ingredients are fully incorporated.
- Add the dry ingredients: In a separate bowl, sift together the 300 g of all-purpose flour, 1 tbsp of baking powder, 1 tsp of cinnamon, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring to combine.
- Fold in the carrots and walnuts: Once the batter is smooth, fold in the grated carrots and ½ cup of chopped walnuts, mixing until evenly distributed throughout the batter.
2. Bake the Cake:
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the cake pan: Grease and line two 9-inch round cake pans with parchment paper.
- Divide the batter: Pour the cake batter evenly into the two prepared cake pans.
- Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Afterward, transfer them to a wire rack to cool completely.
3. Prepare the Cream Cheese Frosting:
- Cream the butter: In a large mixing bowl, beat 150 g of softened butter until it becomes light and fluffy.
- Add the cream cheese: Add 200 g of cream cheese to the butter and continue to beat until the mixture is smooth and creamy.
- Incorporate the powdered sugar: Gradually add the 280 g of powdered sugar, beating after each addition until the frosting is well combined and free of lumps. The frosting should be smooth, fluffy, and easy to spread.
4. Assemble the Cake:
- Frost the first layer: Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top of the first cake.
- Add the second layer: Place the second cake layer on top of the frosting. Spread another generous layer of frosting over the top and around the sides of the cake.
- Top with crunchy peanuts: Finally, sprinkle crunchy peanuts over the top of the frosted cake. You can also press some peanuts onto the sides of the cake if you like an extra crunch.
Cooking Tips
- Use Fresh Carrots: For the best flavor and moisture, use freshly grated carrots instead of pre-grated ones. Pre-grated carrots tend to be drier and can affect the texture of the cake.
- Sifting the Dry Ingredients: Sifting the flour, baking powder, and cinnamon helps ensure that the cake has a light, fluffy texture by breaking up any lumps and evenly distributing the leavening agents.
- Chill the Frosting: If the cream cheese frosting becomes too soft, refrigerate it for 10-15 minutes before frosting the cake. This will help it firm up and make it easier to spread.
- Toasting the Walnuts: For extra flavor, consider toasting the chopped walnuts before adding them to the batter. Simply spread them out on a baking sheet and toast them in the oven at 180°C (350°F) for about 5-7 minutes, until fragrant.
Storage
- Refrigeration: Due to the cream cheese frosting, it’s best to store the cake in the refrigerator. Cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 4 days.
- Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap each layer in plastic wrap and place them in a freezer-safe bag. Thaw the layers in the refrigerator before frosting.
Nutritional Facts (per serving, based on 12 servings):
- Calories: 490 kcal
- Protein: 6 g
- Fat: 29 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Sugar: 37 g
- Sodium: 270 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I substitute the sunflower oil?
Yes! You can substitute sunflower oil with vegetable oil, canola oil, or even melted coconut oil if you prefer. Each will slightly alter the flavor, but all work well in this recipe.
2. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help maintain the structure and texture of the cake without compromising its flavor.
3. How can I make the cake more flavorful?
You can enhance the flavor by adding a teaspoon of vanilla extract or grated orange zest to the batter. You can also add extra spices like nutmeg or ginger for a more spiced cake.
4. Can I make the frosting ahead of time?
Yes, the cream cheese frosting can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, bring it to room temperature and give it a quick whisk to restore its creamy texture.
5. What other toppings can I use?
Instead of crunchy peanuts, you can top the cake with chopped pecans, more walnuts, or even shredded coconut for a different texture and flavor profile.
Conclusion
This Classic Carrot Cake with Cream Cheese Frosting is a wonderfully moist and flavorful dessert that’s perfect for any celebration. The grated carrots, brown sugar, and walnuts create a rich, textured cake with just the right amount of sweetness, while the cinnamon adds a warm, aromatic spice. Topped with a smooth cream cheese frosting and crunchy peanuts, this cake offers the perfect balance of flavors and textures.
Whether you’re serving this cake at a special occasion or simply indulging in a treat at home, it’s sure to become a favorite. The combination of the moist carrot cake, tangy cream cheese frosting, and crunchy peanut topping is nothing short of irresistible!