Carrot Cake Butter Icing
Carrot Cake Butter Icing is a moist, spiced dessert made with grated carrots, nuts, and warm spices like cinnamon. The cake is topped with a rich butter icing made by creaming butter with powdered sugar and vanilla. This smooth, sweet frosting complements the cake's texture and flavor, making it a favorite for all occasions.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Grater (for carrots)
- Spatula
- 9x13-inch baking pan or two 8-inch round cake pans
- Cooling rack
- Knife or cake leveler (optional)
Ingredients
For the Carrot Cake:
- 1 cup unsalted butter softened
- 8 oz full-fat cream cheese softened
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup pure maple syrup like Fulton’s Organic
- ½ cup whole milk
- 4 cups freshly grated carrots about 4-5 medium carrots
- 1 teaspoon pure vanilla extract
For the Butter Icing:
- 1 cup unsalted butter softened (divide as needed)
- 2 cups cream cheese softened
- 3 to 4 cups powdered sugar sifted
- 1 teaspoon vanilla bean paste or pure vanilla extract
- Pinch of salt
Instructions
Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s) or line with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Cream Butter and Cream Cheese:
- In a large bowl, using an electric mixer beat the softened butter and cream cheese until smooth and creamy.
Add Eggs and Maple Syrup:
- Add the eggs one at a time, beating well after each addition. Then mix in the maple syrup and vanilla extract until combined.
Alternate Adding Dry Ingredients and Milk:
- Gradually add the dry flour mixture in three additions, alternating with the milk (start and end with flour). Mix until just combined do not over mix.
- Fold in Carrots:
- Gently fold in the grated carrots using a spatula until evenly distributed.
Bake the Cake:
- Pour the batter into the prepared pan(s) and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely:
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the Butter Icing:
- Beat the softened butter and cream cheese together until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fluffy. Add vanilla and a pinch of salt and mix until smooth.
Frost the Cake:
- Once the cake is completely cool, spread the icing evenly over the top (and sides if desired). Slice and serve!
Notes
Be patient while mixing the butter and sugar. Rushing this step can lead to gritty icing. Also, always sift your powdered sugar for the smoothest results.
If your kitchen is too warm, refrigerate the icing for 10 minutes and then whip again to regain structure.