Description
This moist and tender carrot cake is warmly spiced and layered with a rich, creamy vanilla cream cheese frosting. Perfect for celebrations or everyday indulgence, it delivers a soft crumb and balanced sweetness in every bite.
Ingredients
For the Carrot Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup melted coconut oil (or vegetable oil), slightly cooled
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2 teaspoons vanilla extract
2 cups grated carrots
For the Cream Cheese Frosting:
16 oz full-fat cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon salt
2 teaspoons vanilla extract
5 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together melted coconut oil, sugar, eggs, buttermilk, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until almost combined. Gently fold in the grated carrots.
- Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans lightly on the counter to release air bubbles. Bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and salt, mixing well. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. If the frosting is too soft, refrigerate for 30 to 40 minutes before using.
- Assemble the cake by placing one layer on a serving plate and spreading an even layer of frosting on top. Add the second cake layer and frost the top and sides as desired.
- Chill the assembled cake for about 30 minutes before serving. Slice and serve. Optionally, decorate with mini chocolate eggs or sprinkles. Store leftovers in the refrigerator and bring to room temperature before serving.
Notes
Calories: 520 kcal
- Prep Time: 1 hour
- Cook Time: 28 minutes