Carrot cake lovers, get ready to elevate your favorite dessert! This recipe takes the classic carrot cake and adds a luscious layer of cream cheese filling, creating a perfect blend of spiced cake and creamy sweetness. Whether topped with optional cream cheese frosting or served as-is, this cake is guaranteed to be the highlight of your dessert table.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 3-4 medium carrots)
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the sugar, egg, and vanilla extract, mixing until creamy and lump-free. Set aside.
Step 2: Make the Carrot Cake Batter
- Preheat the Oven: Preheat to 350°F (175°C). Grease and line a 9x13-inch pan or two 9-inch round pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Combine: Gradually fold the wet ingredients into the dry ingredients until well combined. If desired, stir in chopped nuts.
Step 3: Layer the Cake and Filling
- Pour half of the carrot cake batter into the prepared pan(s) and spread it evenly.
- Spoon the cream cheese filling over the batter and spread gently.
- Top with the remaining batter, spreading carefully to cover the filling.
Step 4: Bake
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. For round cakes, start checking at the 40-minute mark.
- Allow the cake to cool completely before frosting or serving.
Step 5: Optional Cream Cheese Frosting
- Beat the cream cheese and butter until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time, until you achieve your preferred sweetness and consistency.
- Stir in vanilla extract and a pinch of salt. Spread the frosting evenly over the cooled cake.
Tips for Success
- Fresh Grated Carrots: Grating your own carrots ensures moisture and freshness.
- Drain Pineapple Thoroughly: Avoid excess moisture for a perfect cake texture.
- Room Temperature Ingredients: This ensures a smooth and evenly blended batter.
- Chill Before Slicing: Cooling the cake helps the filling set, resulting in cleaner slices.
Why You'll Love It
This Carrot Cake with Cream Cheese Filling is a masterpiece of flavors and textures. The spiced, moist cake pairs harmoniously with the creamy filling and optional frosting, making it ideal for celebrations, holidays, or any time you crave something special. With easy-to-follow instructions and customizable options, it’s a must-try recipe for any dessert lover!