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 cups granulated sugar; 1 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 3 cups grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract (for frosting)

Carrot Cake with Cream Cheese Frosting is a timeless dessert that perfectly balances the natural sweetness of carrots with the richness of a tangy, smooth frosting. Moist, flavorful, and spiced just right, this cake is ideal for celebrations, afternoon tea, or simply as a sweet treat at the end of a meal.

Why You’ll Love This Recipe

This carrot cake offers a harmonious blend of textures and flavors. The grated carrots keep the cake moist while the warm spices enhance its earthy sweetness. The cream cheese frosting adds a luscious contrast, elevating the entire dessert. Whether you’re serving it at a gathering or enjoying it with a cup of coffee, this cake is a crowd-pleaser. It’s easy to make, stores well, and tastes even better the next day.

Ingredients

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

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

For the Cream Cheese Frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and, if using, the nuts and raisins.
Pour the batter into the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pans before removing.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until light and fluffy.
Frost the cooled cake and refrigerate for at least 30 minutes before serving for best results.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Pineapple Carrot Cake: Add crushed pineapple to the batter for added moisture and a tropical twist.
Coconut: Stir in shredded coconut for extra texture and flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
Vegan: Use plant-based egg substitutes, dairy-free cream cheese, and vegetable oil or coconut oil.
Loaf Version: Bake the batter in loaf pans for a carrot cake bread variation.

storage/reheating

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. The flavors deepen and improve after a day.
For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat individual slices in the microwave for 10–15 seconds if desired, but this cake is typically served cold or at room temperature.

FAQs

What makes carrot cake so moist?

The natural moisture from the grated carrots, along with the oil-based batter, contributes to a tender and moist crumb.

Can I make carrot cake ahead of time?

Yes, carrot cake can be made a day or two in advance and actually tastes better after sitting for a day as the flavors develop.

Can I freeze carrot cake with the frosting?

Yes, you can freeze frosted carrot cake. Wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator before serving.

Can I use butter instead of oil?

Oil provides more moisture in carrot cake, but you can substitute melted butter for a slightly different texture and flavor.

Do I have to use nuts or raisins?

No, both are optional. The cake is delicious without them, but they add extra texture and flavor if you enjoy them.

How fine should the carrots be grated?

Finely grate the carrots so they blend well into the batter and cook evenly, resulting in a smoother cake texture.

Can I use pre-shredded carrots?

Pre-shredded carrots are not recommended, as they tend to be too dry and thick. Freshly grated carrots provide better moisture and texture.

What type of cream cheese should I use?

Use full-fat block-style cream cheese for the best consistency and flavor in the frosting.

Why does my carrot cake sink in the middle?

Overmixing, underbaking, or too much leavening agent can cause the cake to sink. Make sure to follow measurements precisely and test for doneness.

Can I make this recipe into cupcakes?

Yes, the batter works well for cupcakes. Adjust the baking time to about 18–22 minutes and use cupcake liners.

Conclusion

Carrot Cake with Cream Cheese Frosting is a classic dessert that remains beloved for its delightful flavor and satisfying texture. It’s simple to prepare, versatile enough to customize, and a guaranteed hit at any event. Whether you stick to the traditional recipe or try one of the variations, this cake is sure to become a favorite in your dessert rotation.