Introduction
Carrot Cake with Cream Cheese Frosting is a timeless dessert that perfectly blends warm spices, moist texture, and a luscious tangy-sweet frosting. Each bite is rich yet light, with freshly grated carrots adding natural sweetness and moisture, while spices like cinnamon and nutmeg provide warmth and depth. The cream cheese frosting ties it all together with a smooth, velvety finish that balances the cake’s sweetness.
This cake is not only a classic for Easter celebrations but also a year-round favorite for birthdays, family gatherings, or whenever you want to bake something comforting and indulgent. It’s a recipe that combines homestyle charm with a touch of elegance, making it one of the most beloved cakes in the world.
Why I Love This Recipe
I love this recipe because it combines everything I want in a homemade dessert—moist, spiced layers packed with carrots, a subtle crunch from nuts, and that rich, tangy cream cheese frosting that makes every bite irresistible. It’s a cake that feels cozy and celebratory at the same time, making it perfect for holidays, birthdays, or simply when you crave something indulgent.
What makes it extra special is its versatility—you can keep it simple with just carrots, or elevate it with pineapple, raisins, or coconut for added flavor. No matter how it’s made, it always delivers comfort, nostalgia, and that classic homemade taste. It’s a dessert that never fails to impress and always brings people together around the table.
Why This is a Must-Try Dish
This Carrot Cake with Cream Cheese Frosting is a must-try because it strikes the perfect balance between wholesome and indulgent. The carrots add natural sweetness and moisture, while warm spices like cinnamon and nutmeg make each slice feel comforting and inviting. The cream cheese frosting takes it over the top with its silky-smooth texture and tangy sweetness, creating a cake that’s decadent without being overwhelming.
It’s also a versatile dessert that fits almost any occasion—from Easter celebrations and family gatherings to simple afternoon tea. Unlike many cakes that are purely sweet, this one has layers of flavor and texture that keep every bite exciting. Plus, it’s a cake that appeals to all ages, making it a guaranteed crowd-pleaser. If you’re looking for a timeless, homemade dessert that feels both nostalgic and luxurious, this carrot cake is the one to bake.
Preparation and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Cooling & Frosting Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Servings: 10–12 slices
- Calories: ~420 per slice (with frosting)
Cuisine, Course & Method
- Cuisine: American (classic dessert)
- Course: Dessert / Cake
- Cooking Method: Baking
Ingredients
For the Carrot Cake:
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger (optional)
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 3 cups (300 g) grated carrots
- ½ cup (120 ml) crushed pineapple, drained (optional, for extra moisture)
- ½ cup (75 g) chopped walnuts or pecans (optional)
- ½ cup (75 g) raisins (optional)
- 2 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Directions
Step-by-Step Preparation Method:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Prepare wet mixture: In another bowl, beat together oil and eggs until smooth. Stir in vanilla.
- Combine mixtures: Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Fold in carrots & extras: Gently fold in grated carrots, pineapple, nuts, and raisins (if using).
- Bake: Divide batter evenly into pans. Bake for 40–45 minutes (round pans) or 50 minutes (9×13 pan), until a toothpick comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make frosting: Beat cream cheese and butter together until creamy. Add powdered sugar gradually, mixing until smooth. Stir in vanilla and a pinch of salt.
- Assemble cake: Spread frosting over one cake layer, place the second layer on top, and frost the top and sides.
How to Serve
- Serve chilled or at room temperature.
- Garnish with extra grated carrots, chopped nuts, or a light dusting of cinnamon.
- Perfect with coffee, tea, or as a holiday dessert centerpiece.
Tips and Variations
- Add shredded coconut for extra flavor.
- Swap walnuts with pecans or almonds.
- Use whole wheat flour for a healthier twist.
- For a lighter frosting, reduce powdered sugar by ½ cup.
- Bake as cupcakes for individual servings (bake 18–20 minutes).
Freezing & Storage
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing Cake Layers: Wrap unfrosted cakes in plastic wrap and foil; freeze for up to 2 months. Thaw before frosting.
- Freezing Frosted Cake: Freeze slices wrapped individually for up to 1 month.
Special Equipment Needed
- 9-inch round cake pans (or 9×13-inch pan)
- Mixing bowls
- Electric hand mixer or stand mixer
- Wire cooling rack
- Spatula for frosting
Conclusion
Carrot Cake with Cream Cheese Frosting is a timeless, heartwarming dessert that’s rich in flavor yet surprisingly simple to make. With its moist layers, warm spices, and silky frosting, it’s a true classic that never goes out of style. Whether for holidays, birthdays, or just a weekend treat, this cake brings joy to every occasion.
Carrot Cake with Cream Cheese Frosting
Description
Carrot Cake with Cream Cheese Frosting is a timeless dessert that perfectly blends warm spices, moist texture, and a luscious tangy-sweet frosting. Each bite is rich yet light, with freshly grated carrots adding natural sweetness and moisture, while spices like cinnamon and nutmeg provide warmth and depth. The cream cheese frosting ties it all together with a smooth, velvety finish that balances the cake’s sweetness.
Ingredients
For the Carrot Cake:
For the Cream Cheese Frosting:
Instructions
-
Preheat oven : to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9x13-inch pan).
-
Mix dry ingredients : In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Prepare wet mixture : In another bowl, beat together oil and eggs until smooth. Stir in vanilla.
-
Combine mixtures : Gradually add wet ingredients to dry ingredients, mixing until just combined.
-
Fold in carrots & extras : Gently fold in grated carrots, pineapple, nuts, and raisins (if using).
-
Bake : Divide batter evenly into pans. Bake for 40–45 minutes (round pans) or 50 minutes (9x13 pan), until a toothpick comes out clean.
-
Cool : Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
-
Make frosting : Beat cream cheese and butter together until creamy. Add powdered sugar gradually, mixing until smooth. Stir in vanilla and a pinch of salt.
-
Assemble cake : Spread frosting over one cake layer, place the second layer on top, and frost the top and sides.
Note
Short Note
Carrot Cake with Cream Cheese Frosting is the ultimate comfort dessert—moist, flavorful, and irresistibly creamy. It’s a must-have recipe in every baker’s collection.
