Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots; 1 cup crushed pineapple, drained; 1 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

moist and flavorful carrot cake topped with a luscious cream cheese frosting. This classic dessert combines the natural sweetness of carrots, warm spices, and a smooth, tangy frosting for the perfect balance of flavors. Ideal for gatherings, celebrations, or as a comforting treat, this cake never goes out of style.

Why You’ll Love This Recipe

This carrot cake is the ultimate crowd-pleaser. The cake itself is tender and moist thanks to the shredded carrots and warm spices. The cream cheese frosting adds a velvety richness that complements the cake’s natural sweetness. Whether served as a holiday dessert, a birthday cake, or a simple afternoon indulgence, it is a recipe that always impresses.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or canola oil)
Vanilla extract
Freshly grated carrots
Chopped walnuts or pecans (optional)
Raisins (optional)

For the cream cheese frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract

directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet mixture and stir until just combined.
Fold in the grated carrots, and if desired, nuts and raisins.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until creamy. Add powdered sugar gradually, then mix in the vanilla extract until smooth.
Spread the frosting between the cake layers and over the top and sides. Decorate with additional nuts if desired.

Servings and timing

This recipe serves 10–12 people.
Preparation time: 20 minutes
Baking time: 30 minutes
Cooling and frosting: 45 minutes
Total time: 1 hour 35 minutes

Variations

Add shredded coconut for a tropical twist.
Use pineapple chunks for extra sweetness and moisture.
Swap walnuts with pecans for a slightly different flavor.
Make it into cupcakes by baking in muffin tins.
Use a bundt pan for a more decorative presentation.

storage/reheating

Carrot cake with cream cheese frosting should be stored in the refrigerator due to the frosting. Cover tightly with plastic wrap or store in an airtight container for up to 5 days. To enjoy, bring the cake to room temperature before serving. The unfrosted cake layers can be frozen for up to 2 months; thaw at room temperature before frosting.

FAQs

1. Can I make this carrot cake ahead of time?

Yes, you can bake the cake layers in advance and store them unfrosted. Simply wrap them tightly and refrigerate for up to 2 days or freeze for longer storage. Frost before serving.

2. Do I need to peel the carrots?

It is best to peel the carrots before grating to ensure a smoother texture and cleaner flavor.

3. Can I use pre-shredded carrots from the store?

While possible, freshly grated carrots provide more moisture and better texture than pre-shredded ones.

4. Can I substitute oil with butter?

Yes, melted butter can be used, but oil keeps the cake moister for longer.

5. How do I prevent the cake from becoming too dense?

Avoid overmixing the batter after adding the dry ingredients. Mix only until combined.

6. Is it necessary to use both granulated and brown sugar?

The combination adds depth of flavor and extra moisture. However, you can use just one type if needed.

7. Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend. The result will still be moist and delicious.

8. Can I leave out the nuts and raisins?

Absolutely. These are optional and can be omitted for a smoother cake texture.

9. What is the best way to frost the cake evenly?

Use an offset spatula to spread frosting smoothly, starting with a crumb coat, chilling briefly, then adding the final layer.

10. Can I double this recipe for a larger cake?

Yes, doubling works well. Use larger pans or bake in two batches, adjusting baking time as necessary.

Conclusion

Carrot cake with cream cheese frosting is a timeless dessert that brings warmth, flavor, and comfort to any occasion. Its combination of moist, spiced cake and rich, tangy frosting ensures it remains a beloved favorite. Whether enjoyed with family, shared at celebrations, or savored with tea, this cake is always a delightful choice.