Carrot Cake & Cream Cheese Frosting Recipe
Make Carrot Cake & Cream Cheese Frosting Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carrot Cake
Cream Cheese Frosting
Method
Carrot Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Cream Cheese Frosting
- 8
Beat the Cream Cheese and Butter
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar, mixing until fully incorporated. Add the vanilla extract and beat until smooth.
- 10
Frost the Cake
Once the carrot cakes have cooled completely, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- 11
Chill and Serve
If desired, refrigerate the frosted cake for about 30 minutes to set the frosting before slicing and serving.
