Carrot Cake With Cream Cheese Frosting
A delicious and moist carrot cake recipe with layers of fluffy cream cheese frosting, perfect for celebrating any occasion. The combination of grated carrots, pineapple, and warm spices makes this cake a standout dessert. This classic recipe is sure to become a favorite for gatherings and celebrations.
— Constant Cookbook
Ingredients
- Cooking spray
- 2 tablespoons all-purpose flour
- 4 large egg whites
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup fat-free milk
- 1 tablespoon canola or corn oil
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon ground allspice
- 1 1/2 cups grated carrots
- 1 8-ounce can crushed pineapple in its own juice, undrained
- 1/2 cup raisins
- 2 cups unsifted confectioners' sugar
- 2 ounces low-fat brick- type cream cheese, softened (don't use fat free)
- 2 teaspoons fat-free milk
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped pecans or walnuts (dry-roasted preferred)
Instructions
- Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
- Add the dry ingredients in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
- Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. Do ahead: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
- Place 1 cake layer on a large plate and cover the top with about ⅓ of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. Do ahead: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days. Editor’s note: This recipe was originally published in September 2013. Head this way for more of our favorite birthday cakes →
Yield
Serves 16
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