Carrot Cake with Cream Cheese Frosting 🥕🍰✨

A moist, spiced carrot cake topped with rich cream cheese frosting—perfect for celebrations or cozy afternoons.

Ingredients

For the Cake

• 2 cups grated carrots
• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 4 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two round cake pans.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix wet ingredients: In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, mixing well. Stir in grated carrots.
4. Combine: Gradually add dry mixture to wet mixture. Fold in nuts and raisins if using.
5. Bake: Pour batter into prepared pan(s). Bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until fluffy.
7. Frost: Spread frosting evenly over cooled cake. Decorate with extra nuts or carrot shavings if desired.

Tips

• Extra moist: Add ½ cup crushed pineapple to the batter.
• Layered cake: Bake in two round pans and frost between layers.
• Storage: Keep refrigerated for up to 5 days.

Caption & Engagement

Caption: “Carrot Cake with Cream Cheese Frosting—moist, spiced, and irresistibly creamy! 🥕🍰✨”

• Comment prompt: “Would you add walnuts or keep it simple?”
• Rotating closers: “Save for your next celebration.” • “Tag a friend who loves carrot cake.” • “Moist crumb, creamy frosting.”