This is my go-to recipe for homemade carrot cake. It’s easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
While you may think to make this around Easter, like most people do, you can truly enjoy this dessert year-round! Learn what ingredients this recipe takes and just how truly simple it is to make!
Spices: There is a mix of cinnamon, clove, and nutmeg. All three spices work well together and add such a wonderful flavor to this cake but aren’t overpowering.
Apples: This adds to the moisture of the cake without making it greasy. It doesn’t take away from the flavor of the carrots but helps enhance it. You can also choose to use applesauce if you have some on hand.
Carrots: The star of the show. Don’t skimp on the carrots either, you’ll need 3 cups of carrots for this recipe. Using fresh carrots guarantees they’ll be moist for your cake. If you use pre-shredded carrots, they may dry out your cake a little and also the pieces might be too thick.
Cream Cheese: Make sure to use a whole block of cream cheese. Avoid using cream cheese that either has been whipped or comes in a tub as it will tend to be a little on the thinner side. If it’s what you have on hand, you can use more powdered sugar to thicken it up.
Honey: Adds to the overall sweetness of the cake. Used in the cream cheese frosting as well.
Decadently Moist Carrot Cake w/ Citrus Cream Cheese frosting
Description
Easy to make cake, perfectly moist and topped with a citrus homemade cream cheese frosting.
Ingredients
Citrus Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees. Prepare your two 9-inch cake pans.
- Shred your carrots and apple and set aside.
- In large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
- In separate bowl cream butter until fluffy. Then beat in honey, two eggs, sugar and vanilla.
- Add your shredded apple and carrots to wet mixture. Slowly start adding dry ingredients to wet mixture until just combined. Make sure to not overmix the batter.
- Pour cake batter evenly into prepared pans. Bake for 30-35 minutes or just until the tops have set.
- Remove from oven and allow to cool in pans for 20-25 minutes. Once cooled, remove from pans and let rest on wire rack to completely cool.
- In medium bowl, beat cream cheese just until smooth, and then add in your unsalted butter. Beat until mixed.
- Add in powdered sugar, honey, and lemon. Mix until fully combined, scraping down sides of bowl as needed.
