Delicious carrot cake with cream cheese frosting on a rustic wooden table

The BEST Carrot Cake with Cream Cheese Frosting

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why make this recipe

Carrot cake is a classic dessert that never disappoints. It’s wonderfully moist, packed with flavor, and has a delightful blend of spices. What makes this recipe stand out is the irresistible cream cheese frosting, which adds a smooth and tangy sweetness. This cake is perfect for birthdays, holidays, or just a treat for any day. The combination of fresh carrots and warm spices makes every bite feel like a cozy hug!

how to make The BEST Carrot Cake with Cream Cheese Frosting

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup canola or vegetable oil (180ml)
  • 4 large eggs (at room temperature)
  • 1 ½ cups packed light brown sugar (300 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ cup unsweetened applesauce (125 grams)
  • 1 teaspoon pure vanilla extract
  • 3 cups lightly packed grated carrots (300 grams)
  • 1 (8-ounce) package brick style cream cheese (226 grams), softened
  • ½ cup unsalted butter (115 grams), softened
  • 2 cups powdered sugar (240 grams)
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with circles of parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set this bowl aside.
  3. In another large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until everything is mixed well. Add the grated carrots and mix again until combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a whisk or rubber spatula until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  6. Once baked, remove from the oven and let them cool in the pans for 20 to 25 minutes. After cooling, gently remove the cakes from the pans and place them on a wire rack to cool completely.
  7. To prepare the cream cheese frosting, beat the softened cream cheese in a mixing bowl until smooth. Add the softened butter and mix for about 30 seconds until smooth and creamy.
  8. Gradually mix in the powdered sugar and vanilla extract, and continue mixing until fully combined. Scrape down the sides of the bowl if needed.
  9. To assemble the cake, level the tops of the cakes. Place one layer on a cake stand, and spread a little over ½ cup of frosting on top evenly. Place the second layer on top and use the remaining frosting to frost the top and sides of the cake. Optionally, you can top it with pecans or other favorite toppings.

how to serve The BEST Carrot Cake with Cream Cheese Frosting

Slice the cake into generous pieces and serve it at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream for an extra treat!

how to store The BEST Carrot Cake with Cream Cheese Frosting

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you prefer, you can also wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Just make sure to let it cool completely before wrapping.

tips to make The BEST Carrot Cake with Cream Cheese Frosting

  • Use freshly grated carrots for the best flavor and moisture.
  • Make sure all your ingredients are at room temperature for a smoother batter.
  • Do not overmix the batter; it can make the cake dense.
  • If you like nuts, feel free to add chopped walnuts or pecans to the batter.

variation

  • For a tropical twist, add crushed pineapple to the batter, draining the excess liquid first.
  • You can replace some of the granulated sugar with honey or maple syrup for a different sweetness.
  • Consider adding raisins or coconut flakes for added texture and flavor.

FAQs

Q: Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them in the refrigerator or freezer until you’re ready to frost and serve.

Q: How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Q: Can I use a different frosting?

Absolutely! While cream cheese frosting is traditional, you can use buttercream or even a simple glaze if you prefer something lighter.

Carrot Cake

This classic carrot cake is moist, flavorful, and topped with irresistible cream cheese frosting, making it perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.75 cup canola or vegetable oil (180ml)
  • 4 large eggs (at room temperature)
  • 1.5 cups packed light brown sugar (300 grams)
  • 0.5 cup granulated sugar (100 grams)
  • 0.5 cup unsweetened applesauce (125 grams)
  • 1 teaspoon pure vanilla extract
  • 3 cups lightly packed grated carrots (300 grams)
For the Cream Cheese Frosting
  • 1 package brick style cream cheese (8-ounce or 226 grams, softened)
  • 0.5 cup unsalted butter (115 grams, softened)
  • 2 cups powdered sugar (240 grams)
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with circles of parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set this bowl aside.
  3. In another large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until everything is mixed well. Add the grated carrots and mix again until combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a whisk or rubber spatula until just combined.
Baking
  1. Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let them cool in the pans for 20 to 25 minutes. After cooling, gently remove the cakes from the pans and place them on a wire rack to cool completely.
Cream Cheese Frosting
  1. To prepare the cream cheese frosting, beat the softened cream cheese in a mixing bowl until smooth. Add the softened butter and mix for about 30 seconds until smooth and creamy.
  2. Gradually mix in the powdered sugar and vanilla extract, and continue mixing until fully combined. Scrape down the sides of the bowl if needed.
Assembly
  1. To assemble the cake, level the tops of the cakes. Place one layer on a cake stand, and spread a little over ½ cup of frosting on top evenly. Place the second layer on top and use the remaining frosting to frost the top and sides of the cake.
  2. Optionally, you can top it with pecans or other favorite toppings.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you prefer, you can also wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Just make sure to let it cool completely before wrapping. Use freshly grated carrots for the best flavor and moisture. Make sure all your ingredients are at room temperature for a smoother batter. Do not overmix the batter; it can make the cake dense.