2-Layer Carrot Cake with Cream Cheese Frosting
Print RecipeLooking for the perfect spring dessert? This 2-lyer carrot cake recipe for spring is a family favorite, with moist, spiced layers and a tangy cream cheese frosting that’s simply irresistible. A rustic nutmeg-dusted finish makes it a stunning centerpiece for Easter or any gathering!
Servings: 12 slices
equipment (affiliate links
Ingredients
For the Cake:
- 2 ¼ c. (275 g) carrots finely grated
- 2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 ½ tsp. baking powder
- 1 ¼ tsp. baking soda
- 1 tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. salt
- 1 ½ c. (300 g) granulated sugar
- 1 c. (227 g) salted butter softened
- 4 large eggs
- 1 tsp vanilla extract
For the Frosting:
- 16 oz. (450 g) cream cheese softened
- ½ c. (113 g) salted butter softened
- 4 c. (480 g) powdered sugar sifted
- 2 tsp. vanilla extract
- ⅛ tsp. salt
- 1 tbsp. heavy cream if needed for consistency
- ground nutmeg optional for decoration
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Line two 9-inch round pans with parchment circles; brush sides with homemade pan release or spray with nonstick cooking spray.
- Finely grate carrots and set aside.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the butter and sugar with a hand mixer or stand mixer with a paddle attachment. Scrape sides. Add eggs one at a time, then vanilla extract and mix.
- Combine wet and dry ingredients; fold in carrots.
- Divide batter between pans. Bake 25-30 min, or until a toothpick is clean. Cool 10 min in pans, then on a rack.
For the Frosting:
- Beat cream cheese and butter, scraping sides. Add powdered sugar, vanilla, and salt; beat until fluffy. Add cream if needed.
- Level cakes. Frost first layer, stack second, frost all over. Dust with nutmeg - optional
- Chill 30 min, then serve.
Notes
- Tips: Don’t overmix batter. Use toothpick test to ensure it’s fully baked.
- Storage: Fridge: 5 days. Freezer: 3 months (unfrosted).
- Convert to 9X13-inch Cake Instead: Adjust bake time to 35-40 minutes and half the frosting.
Serving: 1slice | Calories: 960kcal | Carbohydrates: 146g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 673mg | Potassium: 273mg | Fiber: 3g | Sugar: 111g | Vitamin A: 8759IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 3mg
