A Slice of Warm Comfort: Carrot Cake with Cream Cheese Frosting
Carrot Cake (w/ Cream Cheese Frosting)
Ingredients
Instructions
- Preheat your oven to 320°F
- Line a 6.5 in x 3 in cake pan with parchment paper
- To make the buttermilk, in a small bowl, mix the milk and lemon juice. Let it sit for 5 minutes to thicken
- For the batter, in a large mixing bowl, whisk together the egg, brown sugar, white sugar, vegetable oil, and the buttermilk until well combined
- Sift in the flour, baking powder, baking soda, cinnamon, and salt. Gently fold the mixture until just combined; it’s okay if there are still some lumps
- Gently fold in the grated carrot and raisins until evenly distributed
- Pour the batter into the lined cake pan and smooth the top
- Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean
- Allow the cake to cool completely in the pan before transferring it to a wire rack
- In a bowl, beat the soft butter and cream cheese together until smooth
- Gradually add the icing sugar and vanilla extract, mixing until well combined
- Once the cake is completely cool, transfer the cream cheese frosting to a piping bag and pipe it onto the top of the cake
- Slice and Enjoy!
The kitchen hummed with quiet anticipation as she began gathering ingredients for a classic treat—a moist, spiced carrot cake topped with luscious cream cheese frosting. She measured out the milk, added a squeeze of lemon juice, and set it aside to thicken into buttermilk. It was a simple step, but one that promised richness to the cake’s crumb.
With a whisk in hand, she beat together the eggs, brown sugar, white sugar, and oil. The mixture turned a deep caramel, a hint of molasses in the air from the brown sugar. As she poured in the homemade buttermilk, the batter became silky smooth, gleaming under the warm kitchen lights. She sifted in the dry ingredients—flour, baking powder, and soda, along with a generous pinch of cinnamon. The cinnamon added a hint of spice, the perfect complement to the sweetness of the carrots and raisins yet to come.
Folding in the grated carrots was her favorite part. The bright orange strands brought color and life to the batter, a reminder of the cake’s earthy heart. A handful of plump raisins followed, their sweetness balanced by the spices swirling through the batter. As she stirred, she imagined how each bite would combine the tender cake with bursts of sweet raisin and carrot.
The cake pan, already lined with parchment, welcomed the batter, and she spread it evenly before sliding it into the preheated oven. The house slowly filled with the warming scent of cinnamon and sugar as the cake baked, its golden top rising as it became fluffy and moist. She kept an eye on it, testing with a toothpick until it came out clean, signaling it was time to let the cake cool.
As the cake rested, she turned her attention to the cream cheese frosting—a thick, velvety crown for the carrot cake. Soft butter and cream cheese whipped together easily, forming a smooth base. Gradually, she added icing sugar and vanilla, and the frosting came together, sweet but tangy, just enough to balance the spice of the cake.
Once the cake had cooled completely, she transferred the frosting to a piping bag. With careful precision, she piped soft swirls of frosting onto the golden surface, covering it with a thick, creamy layer. The contrast of the pale frosting against the warm tones of the cake was a thing of beauty, an invitation to take a slice.
Cutting into the cake, the texture was perfect—moist and light, each bite a combination of rich carrot flavor, a hint of cinnamon spice, and the smooth, tangy frosting. The raisins added a burst of sweetness, and the cream cheese frosting brought everything together in perfect harmony.
It was a simple cake, made from everyday ingredients, but its flavors were rich and comforting. As she savored a slice, she realized that this carrot cake was more than just a dessert—it was a celebration of warmth and tradition, perfect for any occasion or quiet afternoon at home.
