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Classic Homemade Grandma’s Carrot Cake Recipe Easy Perfect Cream Cheese Frosting

classic homemade grandmas carrot cake - featured image
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A nostalgic, moist, and flavorful carrot cake with a tangy cream cheese frosting, perfect for celebrations or cozy afternoons. This recipe is simple, forgiving, and uses cottage cheese for extra moistness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (225g) cottage cheese, well drained
  • 3 cups (about 300g) grated carrots
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • 1/2 cup (80g) raisins or shredded coconut (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 to 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk to combine evenly.
  3. In another bowl, beat granulated sugar, brown sugar, and eggs until pale and fluffy, about 3 minutes. Slowly drizzle in vegetable oil while mixing continuously. Add vanilla extract and well-drained cottage cheese. Mix until just combined.
  4. Gradually fold the dry mixture into the wet ingredients gently with a rubber spatula. Avoid overmixing.
  5. Fold in grated carrots, chopped nuts (if using), and raisins or shredded coconut (optional).
  6. Divide the batter evenly into the prepared pans and smooth the tops.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes if your oven runs hot.
  8. Let the cakes cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
  9. For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until fluffy. Stir in vanilla extract and lemon juice. Adjust sweetness or lemon to taste.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly. Use an offset spatula to create gentle swirls if desired.
  11. Refrigerate the cake for at least 30 minutes to set the frosting. Let sit at room temperature for 10 minutes before serving.

Notes

Drain cottage cheese well to avoid sogginess. Do not overmix batter to keep cake tender. If frosting is too soft, chill and re-whip. Tent cake with foil if edges brown too quickly. Cake can be made a day ahead and frosted the next day. Store leftovers covered in refrigerator up to 4 days or freeze slices up to 2 months.

Nutrition

Keywords: carrot cake, classic carrot cake, homemade carrot cake, cream cheese frosting, easy carrot cake, moist carrot cake, grandma's carrot cake

Find it online: https://coracooks.com/classic-homemade-grandmas-carrot-cake-recipe-easy-perfect-cream-cheese-frosting/