Carrot Cake with Cream Cheese Frosting is a classic treat that’s moist, flavorful, and just the right amount of sweet. The cake is packed with grated carrots, which give it a lovely texture and natural sweetness, plus a touch of warm spices like cinnamon. It’s topped with a smooth, tangy cream cheese frosting that perfectly balances the cake’s flavors.
I love making this cake because it’s such a crowd-pleaser—everyone seems to enjoy the mix of textures and tastes. The cream cheese frosting is my favorite part, and I find that chilling it a little before spreading helps it stay nice and creamy without melting too quickly. Sometimes I like to add a handful of chopped nuts or a sprinkle of shredded coconut to the batter for an extra bit of fun.
This cake is ideal for any occasion, from casual family get-togethers to birthday celebrations. I often serve it with a simple cup of tea or coffee, which makes it feel even more cozy. Making this carrot cake always brings back warm memories of sharing sweet moments with loved ones, and I hope it brings that same joy to your table.
Key Ingredients & Substitutions
Carrots: Fresh, grated carrots are the heart of this cake. They add moisture and sweetness. Use medium carrots for best texture. If you don’t have fresh, frozen shredded carrots can work but thaw and drain well.
Nuts: Pecans or walnuts add a nice crunch and contrast. If you have nut allergies, try seeds like sunflower or pumpkin seeds instead.
Crushed Pineapple & Coconut: These are optional but bring extra moisture and a tropical note. Omit if you prefer a classic carrot cake or want to keep it simpler.
Cream Cheese Frosting: Use full-fat cream cheese and unsalted butter that is softened. This gives a smooth, creamy texture. If you want a dairy-free option, try vegan cream cheese and margarine.
How Do You Avoid Overmixing the Batter?
Overmixing can make the cake tough. To prevent this:
- After combining wet and dry ingredients, gently fold the flour mixture into the wet ingredients.
- Stop mixing as soon as you see no more dry flour. Small lumps are okay.
- Use a spatula or wooden spoon instead of a mixer at this stage for gentler mixing.
This keeps your carrot cake tender and light.
How Can I Tell When the Cake Is Perfectly Baked?
Baking times vary with ovens, so start checking at 40 mins.
- Insert a toothpick or skewer into the center.
- If it comes out clean or with a few moist crumbs, it’s done.
- If it has wet batter clinging, bake a few more minutes and check again.
Allow cakes to cool in pans for 10 mins before removing so they don’t break.
Equipment You’ll Need
- 2 9-inch round cake pans – I prefer these because they produce even, professional-looking layers.
- Mixing bowls – helpful to separate and combine ingredients easily.
- Grater – for freshly grated carrots, which add moisture and texture.
- Electric hand or stand mixer – makes mixing the batter and frosting smooth and quick.
- Spatula – perfect for gently folding in ingredients without overmixing.
- Cooling racks – they help the cakes cool evenly and prevent sogginess.
- Offset spatula or butter knife – for spreading the frosting smoothly on the cake.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds to change up the nutty flavor based on what you like or have on hand.
- Mix in crushed pineapple or shredded coconut for a tropical twist—just like in the original recipe to boost moisture and flavor.
- Add a hint of ginger or a splash of orange zest in the batter for extra depth and brightness.
- Use cream cheese frosting flavored with lemon or orange zest for a citrusy kick that complements the spices.
Carrot Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (optional)
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped pecans or walnuts (plus extra for topping)
- 1/2 cup crushed pineapple (optional, drained)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This carrot cake takes about 20 minutes to prepare and around 40 to 50 minutes to bake. You’ll also want to allow about 10 minutes for cooling before frosting and at least 1 hour chilling time for the frosting to set properly. Overall, plan for around 2 hours from start to finish including cooling and chilling.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and lightly dust them with flour, or use parchment paper liners for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves (if using), and salt until evenly combined. Set this aside for now.
3. Combine Sugar and Wet Ingredients:
In a large bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Add Dry Ingredients to Wet:
Slowly add the dry flour mixture to the wet mixture, folding gently with a spatula until just combined. Take care not to overmix — a few small lumps are fine!
5. Fold in Carrots and Nuts:
Gently fold in the grated carrots, chopped nuts, crushed pineapple (if using), and shredded coconut (if using) to evenly distribute throughout the batter.
6. Bake the Cake Layers:
Divide the batter evenly between your prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remember oven times vary, so start checking at 40 minutes.
7. Cool the Cakes:
Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
8. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition until fluffy. Mix in vanilla extract and a pinch of salt to taste.
9. Assemble the Cake:
Place one cooled cake layer on your serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and spread frosting evenly over the top and sides of the cake.
10. Garnish and Chill:
Sprinkle extra chopped nuts over the top for a lovely finishing touch. Refrigerate the cake for at least 1 hour to help the frosting set. Before serving, let the cake come to room temperature for the best flavor.
Enjoy your delicious, moist carrot cake with creamy frosting – a perfect treat for any occasion!
Can I Use Frozen Carrots for the Cake?
Yes, you can use frozen grated carrots, but make sure to thaw and drain them well to avoid adding extra moisture that could affect the cake’s texture.
How Should I Store Leftover Carrot Cake?
Store leftover carrot cake covered in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers a day ahead and freeze them well wrapped. Thaw in the fridge overnight before frosting and assembling.
What Can I Use Instead of Nuts?
If you have nut allergies or prefer no nuts, you can omit them or substitute with seeds like sunflower or pumpkin seeds for added texture.
