# Carrot Cake with Cream Cheese Frosting

Carrot cake is a moist, warmly spiced cake studded with grated carrots and crunchy nuts, topped with a thick layer of tangy cream cheese frosting. It stays soft for days.

This recipe is mixed by hand in two bowls. Finely grated carrots melt into the crumb, and oil keeps the cake moist, so the layers are always tender.

- Total time: 1 h 10 min (prep 35 min, cook 35 min)
- Serves: 12
- Per serving (estimated): 560 kcal, 6 g protein
- Cuisine: American. Category: Dessert. Diet: vegetarian.

## Ingredients

- 250 g all-purpose flour (2 cups)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs, room temperature
- 200 g granulated sugar (1 cup)
- 150 g light brown sugar (3/4 cup packed)
- 240 ml neutral oil (1 cup)
- 2 tsp vanilla extract
- 400 g carrots, peeled and finely grated (about 4 medium)
- 100 g chopped walnuts or pecans, toasted
- 450 g cream cheese, softened, for frosting
- 115 g unsalted butter, softened, for frosting
- 360 g powdered sugar, sifted (3 cups)
- 1 tsp vanilla extract, for frosting

## Method

1. Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round pans and line the bottoms with parchment.
2. Whisk 250 g flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
3. In a large bowl, whisk the eggs, both sugars, oil and 2 tsp vanilla until smooth and slightly thick.
4. Fold the dry ingredients into the wet until just combined. Fold in the grated carrots and nuts.
5. Divide the batter between the pans. Bake 30 to 35 minutes, until a toothpick in the center comes out clean and the tops spring back when pressed.
6. Cool in the pans 10 minutes, then turn out onto a rack and cool completely, at least 1 hour.
7. For the frosting, beat the cream cheese and butter for 2 minutes until smooth. Add the powdered sugar and 1 tsp vanilla and beat on low, then medium, until fluffy.
8. Place one layer on a plate, spread with frosting, top with the second layer, then frost the top and sides. Chill 30 minutes before slicing.

## Why it works

- Oil keeps the crumb moist and soft even after the cake is chilled.
- Finely grated carrots release moisture and sugar as the cake bakes, so they stay tender and sweet.
- Brown sugar plus white sugar gives both moisture and a light caramel flavor.
- Cinnamon and nutmeg add warmth that balances the sweetness of the carrots and frosting.
- Cooling the layers fully means the cream cheese frosting spreads without melting.

## The science

- **Why oil beats butter here.** Oil is pure liquid fat and stays liquid when the cake is cold, so the crumb feels moist and soft. Butter firms up in the fridge and makes cake taste drier. With heavy mix-ins like carrots and nuts, oil also holds them evenly.
- **Why grate the carrots finely.** Fine shreds soften and nearly dissolve during baking. They add moisture and natural sweetness without leaving chewy strands. Large shreds stay firm and can make the cake wet in streaks and heavy at the bottom.
- **Why the cream cheese stays firm.** Cream cheese frosting is soft because it has a lot of moisture and little structure. Room temperature butter and cream cheese blend smoothly, and chilling the cake sets the fat so the frosting holds its shape.

## Tips

- Grate the carrots on the small holes of a box grater for a fine, even texture.
- Toast the nuts for 8 minutes at 350°F (175°C) for more flavor.
- Beat the frosting only until smooth, or it turns runny.

## Mistakes to avoid

- Using pre-shredded carrots leaves dry, stringy bits, so grate fresh carrots.
- Frosting a warm cake melts the frosting off, so cool the layers completely.
- Overmixing after adding the flour makes the cake dense, so fold gently.

## Variations and swaps

- Add 100 g crushed pineapple, well drained, to the batter.
- Fold in 75 g raisins or shredded coconut.
- Bake the batter in a 9x13 pan for 38 to 42 minutes and frost the top.
- Swap walnuts for pecans or leave the nuts out for a nut-free cake.
- Swap half the oil for unsweetened applesauce for a lighter cake.
- Swap cream cheese frosting for a simple vanilla buttercream if you prefer less tang.

## Storage

Refrigerate the frosted cake, covered, for up to 5 days and let slices sit 20 minutes before serving. Freeze unfrosted layers wrapped tightly for up to 2 months.

## FAQ

**How do I keep carrot cake moist?**

Use oil instead of butter, grate the carrots finely and do not overbake. A toothpick should come out clean but not dry. The cake also gets moister after a day in the fridge.

**Do I have to use nuts in carrot cake?**

No. The nuts add crunch, but the cake is just as good without them. Leave them out for a nut-free version.

**Why is my carrot cake dense?**

It was likely overmixed or the carrots were too coarse and wet. Fold the flour in gently and use finely grated carrots.

**Can I make carrot cake in a 9x13 pan?**

Yes. Bake at 350°F (175°C) for 38 to 42 minutes, until a toothpick comes out clean. Frost the top after the cake cools completely.

**Does carrot cake need to be refrigerated?**

Yes, because of the cream cheese frosting. Keep it in the fridge, covered, and take it out 20 minutes before serving.

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Source: https://cookingscientist.com/recipes/carrot-cake (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846