How to thicken cream cheese frosting for carrot cake?

Chill the frosting for 15–20 minutes, or add powdered sugar gradually until it reaches the desired thickness.

Do you need to refrigerate a carrot cake with cream cheese frosting?

Yes, refrigerate it to keep the frosting fresh and prevent spoilage.

What is the difference between cream cheese frosting and cream cheese buttercream?

Cream cheese frosting is tangier and softer, while cream cheese buttercream is richer, sweeter, and firmer due to more butter.

What is a carrot cake bomb?

A carrot cake bomb is a bite-sized dessert made with carrot cake crumbs, cream cheese frosting, and a chocolate coating.

Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp salt; 4 large eggs; 1 ½ cups vegetable oil; 1 ½ cups sugar; 1 cup brown sugar; 2 tsp vanilla extract; 3 cups finely grated carrots; 1 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract

Description

This moist and flavorful carrot cake is topped with a rich cream cheese frosting. Perfect for any occasion, it’s easy to make and always a crowd-pleaser.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups vegetable oil
1 ½ cups sugar
1 cup brown sugar
2 tsp vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)

For Cream Cheese Frosting:

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

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs, oil, sugar, and brown sugar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated carrots and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting: In a bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Once the cakes have cooled, frost the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Garnish with additional chopped nuts or grated carrots, if desired.

Notes

Ensure the cake layers are completely cooled before frosting to prevent the cream cheese frosting from melting.
Store any leftover cake in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: Carrot cake with cream cheese frosting, carrot cake recipe, best carrot cake, homemade carrot cake, cream cheese frosting
Calories: 320kcal
Sugar: 31g
Sodium: 180mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

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