The Best Carrot Cake with Cream Cheese Frosting | Soft and Moist

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar flavor and texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt). Set aside.

Peel and grate the carrots. Set aside.

In a separate bowl, mix oil, white sugar, brown sugar, eggs, and vanilla extract. Whisk for about 2-3 minutes.

Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

Add grated carrots and chopped walnuts and gently fold until incorporated.

Pour the batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool.

In a bowl, place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes.

Place one cake on top, then frost a generous layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up).

Spread the remaining frosting on top and the side of the cake.

Decorate the cake with halved pecans around the edges of the cake.

Refrigerate the cake for at least 3-4 hours or better, overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens