Get ready to indulge in a slice of heaven with our mouthwatering Carrot Cake with Lemon Cinnamon Cream Cheese Frosting! This delightful dessert is not just a feast for the eyes but also a burst of flavors that will have your taste buds dancing with joy. Imagine the warm spices of cinnamon mingling with the zesty brightness of lemon, all atop a moist and fluffy carrot cake that’s loaded with fresh grated carrots and pineapple. Perfect for any occasion, this recipe is sure to impress your family and friends! So, roll up your sleeves and let’s dive into the delicious world of baking that will leave everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined and free of lumps.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated. The mixture should appear light and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can make the cake tough.
- Gently fold in grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to create an even surface.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed to prevent sugar from flying out. Add lemon juice and vanilla extract, beating until the frosting is light and fluffy.
- Once cakes are completely cooled, place one layer on a serving plate and spread a thick layer of frosting. Top with the second cake layer and cover the entire cake with remaining frosting.
- Optional: Garnish with additional grated carrots, chopped nuts, or a light dusting of cinnamon on top of the frosting.
- Refrigerate for at least 1 hour before serving to allow frosting to set and flavors to meld together.
Tips
- Prep Your Ingredients: Make sure all your ingredients are at room temperature before you start. This helps them combine more easily and results in a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Grate Fresh Carrots: For the best flavor and texture, use fresh carrots and grate them yourself. Pre-packaged grated carrots can be drier and less flavorful.
- Measure Flour Correctly: Use the spoon-and-level method to measure your flour accurately. Too much flour can lead to a dry cake.
- Check for Doneness: Ovens can vary, so start checking your cakes at the 35-minute mark. A toothpick should come out clean or with a few moist crumbs attached.
- Cool Completely: Allow your cakes to cool completely before frosting. This prevents the frosting from melting and sliding off.
- Chill the Frosting: If your cream cheese frosting is too soft to spread, chill it for a bit in the refrigerator until it firms up.
- Decorate Creatively: Feel free to get creative with your toppings! Chopped nuts, additional grated carrots, or even a sprinkle of cinnamon can elevate your cake’s presentation.
- Make It Ahead: This cake can be made a day in advance. Just store it in the refrigerator to let the flavors meld beautifully overnight!
- Serve with Love: When serving, slice with a warm knife for clean cuts, and don’t forget to share your delicious creation with loved ones!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 75g
Protein: 6g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 95mg
