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Carrot Cake with Cinnamon Cream Icing
A Warm, Spiced Delight Perfect for Any Occasion
Introduction
Carrot cake is one of those timeless desserts that brings comfort and joy to any gathering. The moist texture, rich spices, and slight crunch from the carrots make it a favorite among cake lovers. Paired with a creamy cinnamon-infused icing, this cake is simply irresistible. This recipe has been passed down through my family, and I make it all year long, remembering the warmth of my grandmother’s kitchen.
History of Carrot Cake
Carrot cake has a fascinating history that dates back to medieval times when sweeteners were scarce, and carrots were used as a natural sweetener. Over the centuries, this humble cake evolved into the rich, spiced dessert we know today. The modern version, with cream cheese icing, became popular in the mid-20th century and remains a beloved classic worldwide.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Icing:
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk (if needed for consistency)
Instructions
Step 1: Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
Step 2: Baking the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes (for round pans) or 40-45 minutes (for a sheet cake), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Cinnamon Cream Icing
- In a large bowl, beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, mixing well after each addition.
- Stir in vanilla extract and cinnamon. If the icing is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
Assembling the Cake
- Once the cake has completely cooled, spread a layer of icing over one cake layer.
- Place the second cake layer on top and frost the top and sides evenly.
- Garnish with chopped nuts, grated carrots, or a light dusting of cinnamon for a beautiful finish.
Serving Suggestions
- Serve chilled or at room temperature with a cup of hot coffee or tea.
- Pair with vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Lovers of This Recipe
This cake is loved by:
- Families who enjoy homemade desserts
- Cinnamon and spice lovers
- Anyone who loves a moist, rich cake with a creamy frosting
- People who appreciate nostalgic, traditional baking
Conclusion
This Carrot Cake with Cinnamon Cream Icing is more than just a dessert; it’s a symbol of warmth, family, and tradition. Whether you’re making it for a special occasion or just to treat yourself, this cake is sure to bring smiles to everyone who tries it.
Would you like any variations, such as a vegan version or a gluten-free adaptation? Let me know!