Carrot Cake with Cream Cheese Frosting is a classic treat full of warm spices, tender shredded carrots, and a creamy, tangy frosting that perfectly balances sweetness. The cake itself is moist and soft, with little surprises like chopped nuts or raisins, making each bite interesting and comforting.
I love how this cake feels like a special occasion in every slice. Baking it fills the kitchen with a cozy, spicy aroma that always makes me smile. Plus, the cream cheese frosting is one of my favorites because it’s smooth, not too sweet, and adds just the right touch of richness.
My favorite way to enjoy this cake is slightly chilled, right out of the fridge. It’s lovely with a cup of tea or coffee when you want a little sweet pick-me-up. Everyone I serve it to always asks for seconds, which says a lot about how much this carrot cake is loved!
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots add natural sweetness and moisture. I like to use medium-sized carrots for the best texture. If you don’t have fresh carrots, frozen and thawed shredded carrots can work in a pinch.
Flour: All-purpose flour is great for this cake. For a lighter texture, you can try cake flour, but the difference is subtle. Gluten-free flour blends can substitute if you want a gluten-free version; add a bit of xanthan gum if your blend doesn’t have it.
Spices: Cinnamon and nutmeg give the cake its warm flavor. Ground ginger is optional but adds a nice touch—feel free to leave it out or add a pinch of cloves for extra depth.
Oils and Sugars: Vegetable oil keeps the cake moist and tender. For a different flavor, try mild olive oil or melted coconut oil. Brown sugar adds extra moisture and caramel notes, but if you don’t have it, just use more granulated sugar.
Nuts: Walnuts or pecans add crunch and flavor. You can leave them out for nut-free or swap with toasted coconut flakes or sunflower seeds for texture.
Cream Cheese Frosting: Softened cream cheese and butter make a smooth, creamy frosting. If dairy is an issue, try vegan cream cheese and margarine. Adjust powdered sugar to get the consistency and sweetness you prefer.
How Can I Keep the Carrot Cake Moist and Tender?
The key to a soft, moist carrot cake lies in the mixing and ingredients balance. Here’s how I do it:
- Use vegetable oil instead of butter because oil stays liquid at room temperature and keeps the cake moist longer.
- Don’t overmix the batter. Once you add the dry ingredients to the wet, stir gently until just combined. Overmixing can make the cake dense and tough.
- Grate carrots finely so they blend well and release moisture, creating a soft crumb.
- Use a mix of brown and granulated sugar. Brown sugar has moisture and deeper flavor to enhance softness.
- After baking, let the cakes cool well before frosting; this helps frosting stick better without melting.
Equipment You’ll Need
- Mixing bowls – I recommend a set of different sizes to keep ingredients organized and mixing easier.
- Grater – essential for finely shredding the carrots for even distribution and moistness.
- Two 8-inch round cake pans – perfect for even baking and stacking the layers.
- Cooling rack – helps the cakes cool completely so the frosting doesn’t melt or slide.
- Electric hand or stand mixer – makes whipping the frosting smooth and creamy much quicker.
- Offset spatula or butter knife – great for spreading frosting smoothly over the cake.
Flavor Variations & Add-Ins
- Replace walnuts or pecans with toasted coconut flakes for a tropical twist.
- Add crushed pineapple or drained crushed pineapple for extra moisture and flavor.
- Mix in raisins or dried cranberries for bursts of sweetness and chewiness.
- Use cream cheese frosting topped with a sprinkle of cinnamon or a drizzle of honey for added flavor accents.
How to Make Carrot Cake with Cream Cheese Frosting?
Ingredients You’ll Need:
For The Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
For The Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Chopped pecans or walnuts, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30-35 minutes to bake, plus cooling time of about 40 minutes. Then, allow at least 30 minutes chilling time for the frosting to set before slicing and serving. Altogether, plan for roughly 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake Pans and Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. This helps prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger (if using). Make sure everything is evenly combined.
3. Combine Wet Ingredients:
In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well mixed.
4. Mix Dry and Wet Together:
Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined. Be careful not to overmix—this keeps your cake tender.
5. Add Carrots, Nuts, and Vanilla:
Fold in the grated carrots, chopped nuts if you’re using them, and the vanilla extract until they’re evenly spread throughout the batter.
6. Bake the Cake Layers:
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few dry crumbs.
7. Cool the Cakes:
Remove the pans from the oven and let them cool for 10 minutes. Then, carefully turn the cakes out onto a wire rack and let them cool completely before frosting.
8. Make the Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the sifted powdered sugar, a cup at a time, beating on low speed until fully mixed. Add the vanilla extract and beat until the frosting is fluffy. Adjust powdered sugar to your preferred sweetness and thickness.
9. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting over the top. Set the second cake layer on top, then frost the top and sides evenly.
10. Garnish and Chill:
Sprinkle chopped pecans or walnuts on top for a nice crunch and decoration. Chill the cake in the fridge for at least 30 minutes before slicing to allow the frosting to set well.
11. Serve and Enjoy!
Slice your beautiful carrot cake, serve it up, and enjoy the delicious flavors and creamy frosting.
Can I Use Frozen Carrots for the Cake?
Yes, you can use frozen grated carrots, but make sure to thaw and drain them well before adding to the batter to avoid extra moisture that can affect the cake’s texture.
How Should I Store Leftover Carrot Cake?
Store leftover cake covered in the refrigerator for up to 4 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cake Nut-Free?
Absolutely! Simply omit the walnuts or pecans. You can add extra texture with toasted coconut flakes or leave the nuts out entirely without affecting the cake’s moisture or flavor.
How Do I Prevent the Frosting from Melting?
Make sure the cake is completely cool before frosting. Chill the cake after frosting to help it set and keep the cream cheese frosting firm, especially on warm days.