Recipe for Carrot Cake with Cream Cheese Filling

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.

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.

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Tips for the Best Carrot Cake:

1. Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to avoid a dense cake.
2. Use Fresh Carrots: Freshly grated carrots add moisture to the cake. Pre-shredded carrots tend to be dry.
3. 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.
4. 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!