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There’s something truly magical about the warm spices and moist texture in a classic Carrot Cake with Cream Cheese Frosting—it’s the dessert that brings back memories of family gatherings and cozy afternoons. I’ve always believed that the best Carrot Cake with Cream Cheese Frosting starts with fresh, grated carrots that add just the right amount of sweetness and crunch. In my experience, baking this Carrot Cake with Cream Cheese Frosting can turn any ordinary day into a celebration, and I’m excited to share my foolproof recipe with you.
Growing up, my grandma would whip up her version of Carrot Cake with Cream Cheese Frosting for birthdays, and it was always a hit. The tangy cream cheese frosting perfectly balances the earthy flavors of the cake, making every bite irresistible. Whether you’re a baking novice or a seasoned pro, this recipe for Carrot Cake with Cream Cheese Frosting is straightforward and delivers restaurant-quality results right in your kitchen. Let’s dive in and create something delicious together!
Key Takeaways:
- Moist and flavorful Carrot Cake with Cream Cheese Frosting that’s perfect for any occasion.
- Prep and bake in under two hours for quick homemade treats.
- Rich spices and nuts elevate the taste to indulgent levels.
- Grate carrots finely for the best texture in your Carrot Cake with Cream Cheese Frosting.
- Store leftovers in the fridge for up to a week of enjoyment.
Why You’ll Adore This Carrot Cake with Cream Cheese Frosting
Perfectly Moist Every Time: What I love most about this Carrot Cake with Cream Cheese Frosting is how the oil and carrots keep it incredibly moist without being greasy. You’ll find that even after a day, it stays soft and delicious. It’s that reliability that makes it a go-to in my kitchen.
Balanced Sweet and Tangy Flavors: The cream cheese frosting adds a creamy, tangy contrast to the spiced cake—it’s pure harmony on your plate. In my experience, this combination keeps you coming back for seconds. Let’s be honest, who can resist that?
Easy to Customize: This Carrot Cake with Cream Cheese Frosting is versatile; add pineapple or coconut for a tropical twist if you like. It’s forgiving for beginners yet impressive for guests. Now, you might be thinking it’s complicated, but it’s not—promise!
Crowd-Pleasing Classic: I’ve served this at potlucks and parties, and it always gets rave reviews. The nuts and raisins provide just the right chewiness. Here’s the thing: it’s not just a cake; it’s a conversation starter.
Essential Ingredients for Carrot Cake with Cream Cheese Frosting
Grated Carrots: Freshly grated carrots are the star of this Carrot Cake with Cream Cheese Frosting, providing natural moisture and a subtle sweetness that infuses every layer. I always use medium-sized carrots for the best texture—they shouldn’t be too watery. In this recipe, about two cups ensure the cake stays tender without overpowering other flavors. Trust me, skipping pre-shredded ones makes a world of difference in freshness.
Cream Cheese: For the frosting, full-fat cream cheese delivers that signature tangy richness in your Carrot Cake with Cream Cheese Frosting. It softens beautifully when mixed with butter, creating a spreadable dream. I recommend chilling it briefly before use to avoid lumps. This ingredient ties the whole dessert together seamlessly.
Cinnamon and Spices: Ground cinnamon, along with nutmeg and ginger, brings warmth and depth to the Carrot Cake with Cream Cheese Frosting. These spices enhance the carrots’ earthiness without overwhelming. In my experience, toasting them lightly first intensifies the aroma—your kitchen will smell amazing. They’re essential for that authentic homemade taste.
How to Make Carrot Cake with Cream Cheese Frosting
Prepare the Wet Ingredients
Start by beating the eggs, oil, and sugars together until they’re light and fluffy—this base is what keeps your Carrot Cake with Cream Cheese Frosting so moist. Add the vanilla extract for that extra layer of flavor. In my experience, using room-temperature eggs makes mixing smoother. Take about five minutes here; it’s worth it for the perfect emulsion.
Mix Dry Ingredients and Combine
Whisk the flour, baking soda, salt, and spices in a separate bowl to evenly distribute everything. Gently fold this into the wet mixture, then stir in the grated carrots, walnuts, and any raisins. The batter should be thick but pourable—don’t overmix to keep the tenderness. Bake at 350°F for 30-35 minutes until a toothpick comes out clean, filling your home with cozy scents.
Cool and Frost the Cake
Let the layers cool completely on wire racks before assembling—rushing this step can lead to a soggy Carrot Cake with Cream Cheese Frosting. Beat the softened cream cheese and butter until creamy, then gradually add powdered sugar and vanilla. Spread generously over the cooled cake for that iconic finish. For more inspiration on frosting techniques, check out our copycat Magnolia Bakery cupcakes recipe.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Carrot Cake with Cream Cheese Frosting Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in grated carrots, walnuts, and raisins.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth. Add milk if too thick.
- Place one cake layer on serving plate, spread with frosting, top with second layer, and frost the top and sides.
- Chill for 30 minutes before serving to set the frosting.
Pro Tips for the Best Carrot Cake with Cream Cheese Frosting
Finely Grate Carrots: Use the small holes on a box grater for carrots that melt into the batter, ensuring even moisture in your Carrot Cake with Cream Cheese Frosting.
Room Temperature Ingredients: Let eggs, cream cheese, and butter come to room temp for smoother mixing and better rise.
Don’t Skip the Chill: Refrigerate the frosted Carrot Cake with Cream Cheese Frosting for at least 30 minutes—it makes slicing easier and flavors meld beautifully.
You Must Know
- This Carrot Cake with Cream Cheese Frosting uses oil instead of butter for superior moisture that lasts days.
- The cream cheese in the frosting should be full-fat for the creamiest texture—low-fat versions can be grainy.
- Baking powder and soda work together here for a light, fluffy crumb without heaviness.
- Fresh spices make all the difference; old ones lose potency and won’t flavor your Carrot Cake with Cream Cheese Frosting properly.
How to Store Carrot Cake with Cream Cheese Frosting
To keep your Carrot Cake with Cream Cheese Frosting fresh, store it in an airtight container in the fridge, where it will last up to five days. The frosting firms up in the cold, so let slices sit at room temperature for 15-20 minutes before serving for the best texture. For longer storage, freeze unfrosted layers wrapped tightly in plastic for up to three months, then thaw and frost when ready. I’ve found this method keeps the moisture intact without any freezer burn.
Customizing Your Carrot Cake with Cream Cheese Frosting
If nuts aren’t your thing, swap walnuts for pecans or omit them entirely in this Carrot Cake with Cream Cheese Frosting for a nut-free version. For a healthier twist, try whole wheat flour or add pineapple chunks for extra juiciness—check out our easy flourless oatmeal carrot cake recipe for more ideas. You can also make it eggless by using applesauce as a binder. These variations keep the essence while suiting different diets.
What to Serve with Carrot Cake with Cream Cheese Frosting
Pair this Carrot Cake with Cream Cheese Frosting with a refreshing green salad to balance the richness—think arugula with citrus dressing. For drinks, a hot cup of coffee or spiced chai enhances the warm spices beautifully. If you’re hosting, add fresh berries on the side for a pop of color and tartness. In my experience, simple pairings let the cake shine without overwhelming it.
The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
Timing
Recipe Details
Ingredients
- 01 2 cups all-purpose flour
- 02 2 teaspoons baking powder
- 03 1 teaspoon baking soda
- 04 1 ½ teaspoons ground cinnamon
- 05 ½ teaspoon ground ginger
- 06 ¼ teaspoon ground nutmeg
- 07 ½ teaspoon salt
- 08 ¾ cup canola or vegetable oil ((180ml))
- 09 4 large eggs ((at room temperature))
- 10 1 ½ cups packed light brown sugar ((300 grams))
- 11 ½ cup granulated sugar ((100 grams))
- 12 ½ cup unsweetened applesauce ((125 grams))
- 13 1 teaspoon pure vanilla extract
- 14 3 cups lightly packed grated carrots ((300 grams))
- 15 1 (8-ounce) package brick style cream cheese ((226 grams) softened)
- 16 ½ cup unsalted butter ((115 grams) softened)
- 17 2 cups powdered sugar ((240 grams))
- 18 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Carrot Cake with Cream Cheese Frosting
Can I make Carrot Cake with Cream Cheese Frosting ahead of time?
Absolutely, this Carrot Cake with Cream Cheese Frosting is ideal for making ahead—bake the layers up to two days in advance and store them wrapped at room temperature. Frost just before serving to keep it fresh, or frost and refrigerate if needed sooner. It’s a lifesaver for busy bakers like me.
How long does Carrot Cake with Cream Cheese Frosting last in the fridge?
Your Carrot Cake with Cream Cheese Frosting will stay delicious in the fridge for up to five days when covered tightly. The flavors even improve after a day as they meld together. Just avoid leaving it out too long due to the cream cheese.
Can I freeze Carrot Cake with Cream Cheese Frosting?
Yes, freeze the unfrosted Carrot Cake with Cream Cheese Frosting layers for up to three months; wrap them well to prevent drying. Frost after thawing overnight in the fridge. I’ve done this for holidays, and it turns out perfect every time.
Is Carrot Cake with Cream Cheese Frosting gluten-free?
Not in its traditional form, but you can easily adapt this Carrot Cake with Cream Cheese Frosting using a 1:1 gluten-free flour blend. It bakes up just as moist. For more gluten-free options, see our easy chocolate cup cake recipe.
What’s the best pan size for Carrot Cake with Cream Cheese Frosting?
Two 9-inch round pans work great for a classic layered Carrot Cake with Cream Cheese Frosting, or a 9×13-inch for sheet style. Adjust baking time slightly for deeper pans. Experiment to find your favorite shape.
How do I prevent lumps in the cream cheese frosting for Carrot Cake with Cream Cheese Frosting?
Start with softened ingredients and beat them vigorously before adding sugar—this ensures a smooth frosting for your Carrot Cake with Cream Cheese Frosting. If lumps appear, sift the powdered sugar. A quick microwave soften helps too, but don’t melt it.
Can I add pineapple to Carrot Cake with Cream Cheese Frosting?
Definitely—drained crushed pineapple adds tropical moisture without sogginess. Reduce oil slightly to compensate. It’s a fun twist on the classic Carrot Cake with Cream Cheese Frosting that guests love.
Why is my Carrot Cake with Cream Cheese Frosting dense?
Often, it’s from overmixing the batter, which develops too much gluten. Mix gently and check your leaveners are fresh. With these tips, your next Carrot Cake with Cream Cheese Frosting will be light and airy.
Final Thoughts
From the first bite to the last, this Carrot Cake with Cream Cheese Frosting captures everything I love about comfort baking—moist, spiced perfection topped with creamy indulgence. I’ve shared this recipe with friends and family, and it never fails to impress. Give it a try this weekend; you won’t regret it, and I’d love to hear how yours turns out in the comments!