Old-Fashioned Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting Tips

What's the trick to a moist carrot cake with cream cheese frosting?

Cakes made with oil tend to retain more moisture than cakes made with butter or shortening. Ingredients such as sour cream or buttermilk are also key ingredients to a moist carrot cake because they contain acids that tenderize the developing gluten in the flour.

What is a good substitute for cream cheese frosting?

Instead of cream cheese frosting, use a traditional buttercream frosting or try your hand at Swiss meringue buttercream frosting.

What's the best oil for carrot cake with cream cheese frosting?

Canola oil is best for this carrot cake because it has a nice, neutral flavor which doesn’t interfere or clash with any of the other flavors going on in the cake. If you prefer a butter-based carrot cake, check out our recipe for three-layered carrot cake. To convert oil measurements to butter, the general rule is 1 cup butter to 3/4 cup oil.

How do I make the frosting less sweet?

To keep the frosting from becoming too sweet, cut back on the confectioners’ sugar slightly (a few tablespoons may be enough to make a difference). As you prepare the frosting, add a little sugar at a time and taste as you go. Also, you could add a teaspoon of lemon juice to the frosting because the acidity in the juice counters the sweetness of the sugar. If the frosting still seems too sweet, simply decrease the amount you use on your cake.

How do I prevent my frosting from getting runny?

Because it is made in a mixer, cream cheese frosting can become runny if overmixed. Mix just until all of the confectioners’ sugar has been incorporated, and you have whipped in some air for stability. To thicken your frosting, pop the bowl in the refrigerator for 5 to 10 minutes. This will allow the butter and cream cheese to firm up a bit more.

—Lisa Kaminski, Taste of Home Editor