Carrot Cake Cream Cheese Frosting (Print Version)
# Ingredients:
→ Cake
01 -
2 cups shredded carrots
02 -
8 oz canned crushed pineapple, drained
03 -
1 cup sweetened shredded coconut
04 -
1 cup granulated sugar
05 -
1/2 cup brown sugar
06 -
1 cup vegetable oil
07 -
4 large eggs, room temperature
08 -
2 teaspoons vanilla extract
09 -
2 cups all-purpose flour
10 -
2 teaspoons baking powder
11 -
2 teaspoons baking soda
12 -
1 1/2 teaspoons ground cinnamon
13 -
1 teaspoon salt
→ Cream Cheese Frosting
14 -
2 8 oz blocks cream cheese, softened to room temperature
15 -
1/2 cup unsalted butter, softened
16 -
1 teaspoon vanilla extract
17 -
2 cups powdered sugar, sifted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper for easy removal.
02 -
In a large mixing bowl, combine the shredded carrots, pineapple, coconut, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth and well combined.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
04 -
Gradually stir the dry mixture into the wet ingredients, mixing until just incorporated. Avoid overmixing.
05 -
Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
06 -
Using a stand mixer or hand mixer, beat the cream cheese and butter on high speed until light and fluffy, about 5 minutes. Add the vanilla and sifted powdered sugar, then continue mixing for another 2 minutes until smooth and creamy.
07 -
Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides of the cake. Use a spatula to smooth it out or leave it rustic and swirled.
08 -
Sprinkle the top with crushed walnuts or a light dusting of cinnamon for extra texture and flavor.