Best 3 Moist Carrot Cake With Cream Cheese Frosting Recipes

Indulge in the delectable Moist Carrot Cake with Cream Cheese Frosting, a classic dessert elevated to perfection. This moist and flavorful cake boasts a symphony of aromatic spices, complemented by a velvety cream cheese frosting that strikes a perfect balance between tanginess and sweetness. The recipe also includes a rich chocolate ganache frosting and a maple glaze, offering versatile options to suit every palate. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will lead you through the steps of creating this irresistible treat. From gathering the necessary ingredients to assembling and decorating the final masterpiece, each step is explained with precision and clarity. Prepare to embark on a culinary journey that will leave your taste buds tantalized and your loved ones asking for more.

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AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories Desserts Frostings and Icings Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

Ingredients

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

Moist Carrot Cake With Cream Cheese Frosting image

Make and share this Moist Carrot Cake With Cream Cheese Frosting recipe from Food.com.

Provided by STK FD WIFE

Categories Dessert

Time 1h10m

Yield 1 2layer cake

Number Of Ingredients 19

Ingredients

3 cups finely grated carrots
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple in juice
3/4 cup golden raisin
3/4 chopped pecans
3/4 cup coconut
3 1/2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
Grease 2 round cake pans.
In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
Mix until combined.
Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
Spoon batter into prepared pan.
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
Cool.
Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
Stir in pecans.
Spread on cooled cake.

Nutrition Facts : Calories 10709.1, Fat 643.6, SaturatedFat 200.8, Cholesterol 1339.5, Sodium 5925.4, Carbohydrate 1205.1, Fiber 44.5, Sugar 936.2, Protein 91.5

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Make sure your cream cheese is at room temperature before using it so that it will be smooth and easy to mix.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
If you're short on time, you can use a store-bought cream cheese frosting instead of making your own.

Conclusion:

This moist carrot cake with cream cheese frosting is a delicious and classic dessert that is perfect for any occasion. With its moist and flavorful cake and rich and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this carrot cake a try. You won't be disappointed!