The BEST Carrot Cake

The BEST Carrot Cake

by

For the Whipped Cream Cheese Frosting:

  • 8 oz 225g cream cheese, softened
  • 1/2 cup 115g unsalted butter, softened
  • 4 cups 480g powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons heavy cream as needed

Instructions

  • Cheesecake Layer: Preheat oven to 325°F (160°C). Beat cream cheese until smooth, add sugar and vanilla, then eggs one at a time, and sour cream. Pour into prepared pan and bake for 45-55 minutes. Cool and chill.
  • Carrot Cake Layers: Increase oven temperature to 350°F (175°C). Mix dry ingredients, then add sugar, oil, and eggs. Stir in carrots and nuts. Bake for 25-30 minutes. Cool completely.
  • Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then heavy cream until spreadable.
  • Assembly: Place one carrot cake layer on a plate, spread with frosting, add cheesecake layer, more frosting, then second carrot cake layer. Cover with frosting and decorate as desired.

Notes

  • Ensure all ingredients are at room temperature to achieve a smooth batter and even baking.
  • For a nut-free version, simply omit the walnuts or pecans from the carrot cake batter.
  • The cheesecake layer does not require a water bath, but ensure it cools gradually to prevent cracks.
  • Decorate with Easter-themed toppings like mini chocolate eggs or edible flowers for a festive touch.

Leave a Comment