Jump to RecipePrep: 20 | Cook: 30 | Servings: 10

Carrot Cake with Cream Cheese Frosting: A Slice of Comfort

The scent of warm spices drifting through the kitchen, the soft scrape of a spatula folding sweet grated carrots into the batter—baking a carrot cake feels like creating something truly special. I still remember the first time I made one from scratch. I pulled it from the oven, golden and fragrant, and couldn’t wait to slather it with velvety cream cheese frosting. That first forkful? Pure bliss—moist, perfectly spiced, and just the right balance of sweetness and tang. Whether it’s for a celebration or just because, this cake turns any moment into something worth savoring.

“Some memories are made in the kitchen, one recipe at a time.”

Why You’ll Love This Recipe

Perfectly Moist & Flavorful – The combination of oil, grated carrots, and a hint of spice ensures a soft, tender crumb.
Easy to Make – Simple ingredients and a straightforward method make this cake beginner-friendly.
Incredible Cream Cheese Frosting – Smooth, tangy, and just the right amount of sweetness.
Great for Any Occasion – A classic dessert that fits birthdays, holidays, or an afternoon coffee break.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller

Ingredients: The Perfect Blend for Carrot Cake

For the Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¾ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
½ cup crushed pineapple, drained (optional)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Equipment Needed

Mixing bowls
Whisk
Electric mixer
9-inch round cake pans (2)
Parchment paper
Cooling rack

Step-by-Step Guide to the Best Carrot Cake

Prepare the Cake Batter

Preheat & Prep – Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Tip: Lining with parchment ensures easy removal and prevents sticking.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Tip: Sifting the dry ingredients helps create a lighter texture in the cake.
Combine Wet Ingredients – In a separate bowl, whisk together oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla extract.
Incorporate Dry & Wet Mixtures – Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in Carrots & Add-ins – Gently fold in the grated carrots, crushed pineapple (if using), and nuts. Avoid overmixing.
Tip: Grating fresh carrots instead of using pre-shredded ones gives better moisture and flavor.

Bake the Cake

Divide & Bake – Evenly distribute the batter between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely – Let the cakes rest in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Tip: Cakes must be fully cooled before frosting to prevent melting.

Make the Cream Cheese Frosting

Beat the Butter & Cream Cheese – In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth.
Add Sugar & Vanilla – Gradually mix in powdered sugar and vanilla extract until the frosting is creamy and fluffy.

Assemble & Frost

Layer & Spread – Place one cake layer on a serving plate. Spread a generous amount of frosting over it, then place the second layer on top. Cover the entire cake with frosting.
Tip: For a smooth finish, chill the cake for 15 minutes before applying a final frosting layer.
Decorate & Serve – Optionally, sprinkle chopped nuts or a dusting of cinnamon on top. Slice and enjoy!

“The smell of baking is the aroma of happiness.”

Time Needed

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Pro Tips for the Perfect Carrot Cake

Grate Your Own Carrots – Pre-shredded carrots are dry and lack the natural sweetness of freshly grated ones. Using a box grater or food processor makes all the difference.
Don’t Overmix the Batter – The magic of a tender cake comes from gentle folding. Once the dry ingredients are mixed in, stop stirring—it’s okay if there are a few lumps.
Use a Touch of Pineapple – A bit of crushed pineapple (well-drained) enhances moisture without making the cake too heavy.
Chill the Frosting Before Spreading – Soft frosting can slip off the cake. Let it sit in the fridge for 10–15 minutes before frosting for a smooth, sturdy finish.
Balance the Sweetness – Cream cheese frosting should be tangy and rich, not overly sugary. Taste as you go and add powdered sugar gradually.
Toast the Nuts for Extra Flavor – If using walnuts or pecans, lightly toast them in a dry pan for a few minutes to enhance their nuttiness.
Refrigerate Before Slicing – For the cleanest slices, chill the frosted cake for at least 30 minutes before cutting.

“A great cake is more than just a recipe—it’s a memory in the making.”

Creative Variations: Customize Your Carrot Cake

Pineapple Coconut Twist

Add ½ cup shredded coconut and increase pineapple to ¾ cup for a tropical touch.
Tip: Lightly toast the coconut for extra flavor.

Spiced Maple Carrot Cake

Swap granulated sugar for maple syrup and add a pinch of ground cloves for a deeper warmth.
Tip: Reduce oil slightly to balance the extra moisture from syrup.

Nut-Free Version

Skip the nuts for an allergy-friendly version without losing flavor.
Tip: Add golden raisins or chopped dates for a natural sweetness boost.

Vegan Carrot Cake

Replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and use dairy-free cream cheese for frosting.
Tip: Use almond or coconut milk for a slight nutty flavor in the batter.

Serving Suggestions: The Best Pairings for Carrot Cake

Carrot cake pairs beautifully with a variety of beverages and side treats. Here are some delicious ways to serve it:

Classic Pairing: A hot cup of coffee or spiced chai tea.
With a Twist: Serve with a scoop of vanilla or cinnamon ice cream.
For Brunch: Enjoy a slice with a glass of freshly squeezed orange juice.
Gourmet Touch: Drizzle with caramel sauce or a dusting of cinnamon for an elegant finish.

Storage and Reheating: Keeping Your Carrot Cake Fresh

Storing Leftovers

At Room Temperature: If unfrosted, store in an airtight container for up to 2 days.
Refrigerated: Store the frosted cake in the fridge for up to 5 days. Cover with plastic wrap or a cake dome to prevent drying out.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

Reheating

From the Fridge: Let the cake sit at room temperature for 15–20 minutes before serving.
From the Freezer: Thaw slices in the refrigerator overnight, then bring to room temperature before eating.

Tip: For a fresh-baked feel, warm a slice in the microwave for 10–15 seconds.

Common Mistakes to Avoid

Overmixing the Batter

Overworking the batter can make the cake dense instead of fluffy.
Tip: Gently fold in the dry ingredients until just combined.

Using Pre-Shredded Carrots

Packaged shredded carrots are dry and don’t blend well into the cake.
Tip: Always grate fresh carrots for the best texture and moisture.

Skipping the Parchment Paper

Cake layers can stick to the pan, making removal difficult.
Tip: Grease the pans and use parchment paper to prevent sticking.

Frosting a Warm Cake

Applying frosting too soon can cause it to melt and slide off.
Tip: Ensure the cake is completely cool before frosting.

Making the Frosting Too Sweet

Too much powdered sugar can overpower the tangy cream cheese.
Tip: Taste as you go and adjust sugar levels accordingly.

FAQs

Can I Make Carrot Cake Ahead of Time?

Yes! You can bake the cake layers a day in advance and store them in the fridge. Frost the cake just before serving.

Why Is My Carrot Cake Too Dense?

Overmixing, too much flour, or using old baking soda can make the cake heavy.
Tip: Use fresh leavening agents and mix gently.

Can I Use Whole Wheat Flour Instead of All-Purpose?

Yes, but it will make the cake denser. Use half whole wheat and half all-purpose flour for a balanced texture.

How Do I Make a Lighter Frosting?

For a less rich frosting, use Greek yogurt instead of some of the butter and cream cheese.

Can I Leave Out the Nuts?

Absolutely! The cake will still be delicious without them.

The Timeless Delight of Carrot Cake

Carrot cake with cream cheese frosting is a true classic—moist, flavorful, and irresistibly satisfying. Whether you enjoy it as a special occasion treat or a simple homemade indulgence, this cake never disappoints. So grab your ingredients, preheat your oven, and bake a cake that brings warmth and comfort to every bite!

Carrot Cake with Cream Cheese Frosting

This homemade carrot cake is moist, warmly spiced, and topped with a luscious cream cheese frosting. Perfect for celebrations or a simple treat, this classic recipe delivers rich flavor and a tender crumb in every bite.

Servings 10 Servings

Prep Time 20

Cook Time 30

Total Time 50

Equipment

Mixing bowls
Whisk
Electric mixer
9-inch round cake pans (2)
Parchment paper
Cooling rack