American-Style Carrot Cake with Cream Cheese Frosting Recipe
American carrot cake is a moist, spiced bake that proves vegetables are perfect for desserts. Inside you’ll find grated carrots and nuts, all covered with a thick layer of cream cheese frosting. It’s a popular cake for family gatherings, birthdays, and Easter celebrations.
This carrot cake is the essence of American desserts: a moist, spiced interior full of carrot, nuts, and raisins contrasts with a thick, slightly tangy layer of cream cheese frosting. The combination of cinnamon and nutmeg with the cream cheese gives that New York–style “coffee shop cake” effect – the kind you immediately want to serve on a big cake stand. It’s a bake that keeps very well and tastes even better the next day, once the spices have had time to meld.
Chef's tips
Grate the carrots on the fine side of the grater – they’ll keep the cake more moist and disappear into the crumb instead of forming tough strands. After adding the flour, mix only until just combined; overmixing will make the cake dense instead of fluffy. Make the cream cheese frosting with butter and cheese at room temperature – cold cream cheese can curdle and form lumps that are hard to smooth out later.
How to serve
This cake is perfect for a holiday table – especially for Easter or autumn birthdays, when warm spices pair beautifully with spiced teas. Serve it well chilled with a cup of strong filter coffee or a latte; for kids, a glass of milk or cocoa is enough. If you’re planning a larger gathering, cut the cake into small squares like brownies – it’s easier to serve on a home buffet table.
Ingredients
- carrot - 250 g
- wheat flour - 220 g
- white sugar - 150 g
- brown sugar - 50 g
- vegetable oil - 180 ml
- egg - 3 piece
- baking powder - 2 teaspoons
- cinnamon - 2 teaspoons
- nutmeg - 0.25 teaspoons
- salt - 0.5 teaspoons
- walnuts - 80 g
- raisins - 50 g
- cream cheese - 250 g
- butter - 80 g
- powdered sugar - 120 g
- vanilla - 1 teaspoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking pan about 20×30 cm with baking paper.
- Peel the carrots and grate them on a fine grater. Chop the walnuts into smaller pieces, rinse the raisins and pat them dry.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs with the white and brown sugar using a mixer for 2–3 minutes, until the mixture lightens slightly. Add the oil and mix for a moment longer until combined.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until combined. Add the grated carrot, walnuts, and raisins, and mix again until everything is evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spoon. Place in the preheated oven and bake for 40–45 minutes, until a skewer inserted in the center comes out dry or with a few crumbs, but without wet batter.
- Remove the baked cake from the oven and leave it in the pan until completely cooled – do not spread the frosting on a warm cake.
- Put the softened butter into a bowl and beat with a mixer for 2–3 minutes, until light and fluffy. Add the cream cheese and continue mixing until smooth.
- Gradually add the powdered sugar and vanilla, mixing on low speed until you get a thick, creamy cheese frosting.
- Remove the cooled cake from the pan or leave it in, if that’s more convenient. Spread the frosting in an even layer on top. You can sprinkle it with additional chopped nuts. Refrigerate for at least 30 minutes so the frosting can firm up slightly, then cut into pieces.
Storage
Przechowuj w lodówce, najlepiej przykryte, aby krem nie chłonął zapachów. Możesz zamrozić pojedyncze kawałki bez problemu – przed podaniem rozmroź je w lodówce przez kilka godzin.
