Ultra Moist Carrot Cake with Cream Cheese Frosting

This carrot cake is an all-time favorite because of its ultra moist texture, wonderful spice taste, and velvet-like cream cheese frosting. It’s actually one of the best cream cheese dessert recipes available that you can do, and with this easy-to-follow step by step recipe you’ll surely have an amazing experience baking it (and tasting!).

This recipe is tailored to give you a 10-slice cake and will take a total of 3 hours to gather the ingredients, follow the instructions, and bake.

Ingredients for the Carrot Cake:

· 4 eggs

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 2 teaspoons baking powder

· 1 teaspoon ground cinnamon

· ½ teaspoon salt

· ¾ cup vegetable oil

· 1 ½ cup light brown sugar

· ½ cup granulated sugar

· 1 teaspoon vanilla extract

· 3 cups grated carrots

Ingredients for the Cream cheese frosting:

· 1 cream cheese block

· ½ cup unsalted butter (softened to room temperature)

· 2 cups powdered sugar

· 1 teaspoon vanilla extract

Expert tip: For the best results, I recommend using Kiri’s cream cheese block because it holds its texture well during and after baking.

Now moving onto the instructions.

Preparing the Carrot Cake:

1. Preheat the oven to 180 °C and line up the bottom of the cake pan with parchment paper or spray the pan with non-stick cooking spray, whichever available.

2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl until evenly mixed.

3. In another bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract. Add the grated carrots to the mixture and mix until fully combined.

4. Pour the bowl with the eggs into the one with the flour and mix gently with a rubber spatula until it’s combined well, making sure not to over agitate the mixture.

5. Pour the final batter into the cake pan and bake at 180°C for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Once baked, allow the cake to cool in the pan for 25 minutes.

Preparing the Cream cheese frosting:

1. In a large bowl, beat the cream cheese block until it’s smooth using a hand-held mixer at medium speed.

2. Add the butter to it and continue mixing for 45 seconds until it’s well combined.

3. Add the powdered sugar and vanilla extract and keep mixing at medium speed until the whole mixture is evenly combined and smoothed out.

Once both the carrot cake and cream cheese frosting are done, spread the frosting over the cake and smooth it out so it becomes one even layer. Refrigerate for a bit, then cut, serve, and enjoy this yummy dessert!