Here’s a delicious recipe for Carrot Cake with Cream Cheese Filling. This moist carrot cake is paired with a creamy, sweet filling in the center, giving it a perfect balance of flavors and textures. It’s ideal for special occasions or just when you’re craving something indulgent!
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting (optional):
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
2. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
3. Make the Carrot Cake Batter:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the sugars, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).
4. Layer the Cake Batter and Cream Cheese Filling:
- Pour half of the carrot cake batter into the prepared cake pans (or 9×13 pan).
- Gently spread the cream cheese filling over the carrot cake batter, trying to avoid spreading it too close to the edges.
- Pour the remaining carrot cake batter over the cream cheese filling, spreading it evenly to cover the filling completely.
5. Bake the Cake:
- Bake in the preheated oven for 40-45 minutes (or 30-35 minutes for the 9×13 pan) until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.
6. Make the Cream Cheese Frosting (Optional):
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until light and fluffy.
- Frost the completely cooled cake layers or the top of the 9×13 cake.
7. Assemble and Serve:
- If using round cake pans, layer the cakes with frosting between the layers and on top. For the 9×13 cake, simply spread the frosting over the top.
- Optionally, garnish with additional chopped walnuts or a sprinkle of cinnamon.
Tips for the Best Carrot Cake:
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to avoid a dense cake.
- Use Fresh Carrots: Freshly grated carrots add moisture to the cake. Pre-shredded carrots tend to be dry.
- Make Ahead: The cake can be made a day ahead and stored in the fridge. It actually tastes even better the next day as the flavors meld together.
- Customize the Fillings: Add shredded coconut or chopped dried fruits to the batter for extra texture and flavor.
This Carrot Cake with Cream Cheese Filling is rich, flavorful, and has a delicious creamy center that elevates this classic dessert to a new level!
