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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • 2 ½ cups (12 ½ ounces) unbleached all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 pound (6 to 7 medium) carrots, peeled
  • 1 ½ cups (10 ½ ounces) granulated sugar
  • ½ cup (3 ½ ounces) packed light brown sugar
  • 4 large eggs
  • 1 ½ cups safflower, canola, or vegetable oil
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened but still cool
  • 5 tablespoons unsalted butter, softened but still cool
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract
  • 1 ¼ cups (4 ½ ounces) confectioners' sugar
  1. For the cake: Adjust an oven rack to the middle position
  2. and heat the oven to 350 degrees.
  3. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
  4. Line the bottom of the pan with parchment and spray the parchment.
  5. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves,
  6. and salt in a large bowl; set aside.
  7. In a food processor fitted with a large shredding disk, shred the carrots
  8. (you should have about 3 cups); transfer the carrots to a bowl and set aside.
  9. Wipe out the food processor workbowl and fit with the metal blade. Process the
  10. granulated and brown sugars and eggs until frothy and thoroughly combined, about
  11. seconds. With the machine running, add the oil through the feed tube in a steady
  12. stream. Process until the mixture is light in color and well emulsified, about 20
  13. seconds longer. Scrape the mixture into a medium bowl. Stir in the carrots and the
  14. dry ingredients until incorporated and no streaks of flour remain. Pour into the
  15. prepared pan and bake until a toothpick or skewer inserted into the center of the
  16. cake comes out clean, 35 to 40 minutes, rotating the pan halfway through the baking
  17. time. Cool the cake to room temperature in the pan on a wire rack, about 2 hours.
  18. For the frosting: When the cake is cool, process the cream cheese, butter, sour
  19. cream, and vanilla in a clean food processor workbowl until combined, about 5 seconds,
  20. scraping down the bowl with a rubber spatula as needed. Add the confectioners' sugar
  21. and process until smooth, about 10 seconds.
  22. Run a paring knife around the edge of the cake to loosen from the pan. Invert
  23. the cake onto a wire rack, peel off the parchment, then invert again onto a
  24. serving platter. Using an icing spatula, spread the frosting evenly over the
  25. surface of the cake. Cut into squares and serve. (Cover leftovers and refrigerate
  26. for up to 3 days.)

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