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Carrot Cake with Brown Sugar Cream Cheese Frosting

Carrot Cake with Brown Sugar Cream Cheese Frosting

Carrot cake with brown sugar cream cheese frosting is a moist, warmly spiced dessert enhanced by a rich, caramel-sweet frosting that perfectly balances flavor and texture. Its timeless appeal and versatile nature make it a beloved choice for celebrations and everyday indulgences alike.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 10

Ingredients
  

  • 3 cups 370 g all-purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons fine sea salt
  • 2 teaspoons 7 g ground cinnamon
  • 1 ½ cups 295 g granulated sugar
  • ½ cup 100 g packed brown sugar
  • 4 large eggs 218 g
  • 1 ½ cups 328 ml vegetable oil
  • ½ cup 120 ml whole milk
  • 1 tablespoon 15 ml pure vanilla extract
  • 3 cups 303 g grated carrots
  • 1 ½ cups 150 g toasted walnuts, roughly chopped
  • Brown Sugar Cream Cheese Frosting:
  • 8 oz 240 g cream cheese
  • ½ cup 113 g unsalted butter, softened
  • ½ cup 100 g packed light brown sugar
  • 1 teaspoon molasses
  • 2 cups 212 g confectioners' sugar
  • ½ teaspoon fine sea salt
  • 1 tablespoon sour cream

Instructions
 

  • Preheat the oven to 350°F. Grease and lightly flour four 6-inch round cake pans (or three 8-inch round pans), tapping out any excess flour. Line the pans with parchment paper and set aside. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon, then set aside. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugars, eggs, vegetable oil, milk, and vanilla until smooth. Add half of the dry flour mixture to the wet ingredients and stir to combine. Fold in the grated carrots, then add the remaining dry ingredients along with the chopped walnuts, mixing just until no dry streaks remain. Divide the batter evenly among the prepared pans. Bake the 6-inch cakes for 40 to 45 minutes or the 8-inch cakes for 35 to 40 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Let the cakes cool in the pans for 5 to 8 minutes before removing and transferring them to wire racks to cool completely.
  • For the Brown Sugar Cream Cheese Frosting: Using a stand mixer with a paddle attachment (or a handheld mixer), beat the cream cheese and butter together until smooth, scraping down the bowl as needed. Add the brown sugar, molasses, powdered sugar, salt, and sour cream, then beat until creamy and fully combined.
  • To assemble, level the cake layers if needed once they are completely cooled to room temperature. Place one layer on a cake board or serving plate. Pipe a ring of frosting around the outer edge of the cake layer and fill the center by piping in a spiral. Add the second layer, pressing gently to secure it, and pipe another layer of frosting. Repeat with the remaining layers. Smooth the top layer of frosting using a mini offset spatula or the back of a butter knife. Chill the assembled cake in the refrigerator for at least 15 minutes to allow the frosting to firm up. Before serving, let the cake sit at room temperature for 15 to 20 minutes to soften. Decorate with sliced carrot and carrot top greens as desired.