Best Carrot Cake in Colorado Springs with Cream Cheese Frosting Recipe
This recipe for the best carrot cake in Colorado Springs with cream cheese frosting is a delicious and easy-to-follow option for anyone looking to recreate a classic dessert at home. The combination of moist cake and creamy frosting is sure to be a hit with your family and friends. Enjoy baking and indulging in this timeless treat!
Equipment
- 1 9-inch round cake pans
- 2 Mixing bowls
- 1 whisk
- 1 Electric mixer or stand mixer
- 1 Spatula
- 1 Box grater or food processor (for grating carrots)
- measuring cups and spoons
- 1 Wire whisk (optional, for mixing dry ingredients)
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tap ground nutmeg
- 3/4 cup vegetable oil
- 3 eggs large
- 2 cups grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, for thinning)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, beat together the oil, eggs, and vanilla extract until well combined.
- Create the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts if using.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Add the vanilla extract and mix until smooth. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
- Assemble the cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides. Decorate with additional chopped walnuts if desired.
Notes
Carrot cake is a beloved classic, and when it comes to finding the best in Colorado Springs, this recipe stands out. With roots in medieval European cuisine, carrot cake gained popularity in the U.S. during the 20th century for its unique combination of sweet and spiced flavors. Today, it’s a favorite in bakeries across Colorado Springs, known for its moist texture and rich cream cheese frosting. This recipe brings the taste of the best carrot cake in Colorado Springs right to your kitchen, complete with a creamy frosting that’s impossible to resist.
Tips and Variations
- Customization: You can add raisins or shredded coconut to the batter for extra texture and flavor.
- Substitutions: Swap out the vegetable oil for melted coconut oil or applesauce to make the cake slightly healthier.
- Storage: Store the frosted cake in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 5g |
| Carbohydrates | 55g |
| Fat | 23g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 300mg |
