Carrot Cake With Cream Cheese Frosting
This moist carrot cake recipe is a delightful combination of warm spices, sweet carrots, and rich Greek yogurt. It’s ideal for any occasion, from birthdays to casual gatherings, and is sure to be a hit with family and friends.
Ingredients:
For the Cake:
2 ½ cups peeled and finely grated organic carrots (about 310g)
2 cups all-purpose flour (250g)
2 tsp baking soda
½ tsp kosher salt
2 tsp ground cinnamon
½ tsp ground nutmeg
⅛ tsp ground clove
240ml vegetable oil (1 cup)
3/4 light brown sugar, packed (150g)
3/4 cup granulated sugar (150g)
3 large eggs at room temperature
2 tsp vanilla extract
3/4 cup Greek yogurt (180g)
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract
Instructions
For the Cake:
Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove until well combined.
Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Combine: Stir in the grated carrots and Greek yogurt until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake: Evenly distribute the batter between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add in the powdered sugar, mixing on low speed until fully incorporated.
Stir in the vanilla extract and beat for another minute until the frosting is light and fluffy.
Assemble the Cake: Once the cakes are completely cooled, level the tops with a cake leveler or sharp knife.
Spread a thin layer of cream cheese frosting on top of one cake layer, then place the second layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting.
For an elegant finish, decorate with chopped nuts, carrots, or simply leave it smooth.
This beautifully spiced carrot cake is a crowd-pleaser every time. The tender crumb, paired with creamy frosting, creates a harmonious balance that will leave your guests asking for seconds. Enjoy this sweet treat any time of the year!
Notes:
Greek yogurt: This adds moisture and a slight tang, keeping the cake light yet rich. Feel free to substitute with sour cream if preferred.
Storage: This cake can be stored in the fridge for up to 4 days. Be sure to bring it to room temperature before serving for the best flavor and texture.
Grating the carrots: Ensure your carrots are finely grated for a smoother texture in your cake.
