Name: Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups finely grated carrots; 1 cup chopped walnuts or pecans (optional); 1/2 cup crushed pineapple (drained); 1/2 cup sweetened shredded coconut (optional); 8 oz cream cheese (softened); 1/2 cup unsalted butter (softened); 2 teaspoons vanilla extract; 3–3.5 cups powdered sugar

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There’s something remarkable about a homemade Carrot Cake with Cream Cheese Frosting—a beloved classic that somehow manages to be both cozy and celebratory in every bite. Imagine tender layers packed with warm spices, flecks of fresh carrot, crunchy walnuts, a touch of juicy pineapple, and finished with a dreamy, tangy cream cheese swirl. This Carrot Cake with Cream Cheese Frosting is truly irresistible, and it just might become your family’s new favorite tradition.

Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is that every ingredient is simple yet packs a punch. The harmony of spices, natural sweetness from carrots and pineapple, and that unmistakable cream cheese frosting come together to create true magic. Here’s how each ingredient plays its unique role:

All-purpose flour: Provides the structure and tenderness that keeps the cake soft, not dense.
Baking soda: Ensures your cake rises evenly, giving it the perfect crumb.
Salt: Just a touch highlights all the sweet and spiced flavors.
Ground cinnamon: The signature spice that delivers classic carrot cake warmth.
Ground nutmeg: Adds complexity and aroma you’ll notice in every forkful.
Ground cloves: A tiny amount brings a subtle, earthy sweetness.
Ground ginger: Offers a gentle zing that keeps things interesting.
Granulated sugar: Sweetens the cake and keeps the crumb moist.
Light brown sugar: Adds a rich, caramel-like flavor that enhances the spice profile.
Vegetable oil: Creates an ultra-moist crumb without any heaviness.
Large eggs: Bind everything together and guarantee richness.
Vanilla extract: Builds a beautiful aromatic foundation for both cake and frosting.
Finely grated carrots: Bring natural sweetness, color, and that signature softness.
Chopped walnuts or pecans (optional): Add crunch and a nutty depth—totally up to your personal taste.
Crushed pineapple (drained): Makes the cake extra juicy and subtly sweet without overpowering.
Sweetened shredded coconut (optional): For a hint of tropical chewiness—delicious, but not required.
Cream cheese (softened): The base for that lush, tangy frosting everyone craves atop carrot cake.
Unsalted butter (softened): To give the frosting an extra-smooth finish with just the right richness.
Powdered sugar: Sweetens and thickens the cream cheese frosting so it’s perfectly spreadable.

How to Make Carrot Cake with Cream Cheese Frosting

Step 1: Prep Your Pans and Oven

Set yourself up for success by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans well, making sure to cover every nook and cranny so that your Carrot Cake with Cream Cheese Frosting layers will release effortlessly later. If you want extra insurance, feel free to line the bottoms with parchment paper rounds.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients beforehand helps distribute all those lovely spices evenly, so every bite is bursting with warmth and flavor.

Step 3: Blend the Wet Ingredients

In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until they’re well combined. This step gives you a smooth, luscious base and ensures your cake stays beautifully moist. Add the eggs one at a time, mixing thoroughly after each, and then stir in the vanilla extract.

Step 4: Combine and Fold Everything Together

Gently add the dry ingredient mixture into the wet mixture, stirring just until blended—don’t overmix, or you risk a tough cake. Now, fold in the grated carrots, nuts (if using), pineapple, and coconut. You’ll see the batter come alive with color and texture at this point; that means it’s ready to shine.

Step 5: Bake to Perfection

Divide the batter evenly between your prepared pans, smoothing out the tops with a spatula. Pop the pans into the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Try not to overbake so your Carrot Cake with Cream Cheese Frosting stays ultra-moist.

Step 6: Cool Completely

Let the cakes rest in their pans for 10 minutes (they’ll firm up and become easier to handle), then gently turn them out onto a wire rack to finish cooling. Patience pays off here, as warm cakes will melt your frosting.

Step 7: Make the Cream Cheese Frosting

In a clean bowl, beat the softened cream cheese and butter until totally smooth with no lumps. Add the vanilla extract, then slowly incorporate the powdered sugar, cup by cup, beating in between until the frosting is creamy, fluffy, and holds its shape. Taste as you go for sweetness!

Step 8: Frost and Stack

Once your cakes are fully cool, spread a generous layer of frosting on the first cake, add the second cake, and cover the entire stack with the rest of that dreamy frosting. Swirl it to your heart’s content. Chill the finished Carrot Cake with Cream Cheese Frosting for about 30 minutes before slicing for the cleanest cuts.

How to Serve Carrot Cake with Cream Cheese Frosting

Garnishes

Dress up your Carrot Cake with Cream Cheese Frosting with a delicate sprinkle of extra chopped nuts, a dusting of cinnamon, or even artfully arranged carrot curls. I love finishing with a few toasted coconut flakes or tiny edible flowers when serving for a special occasion—they turn every slice into a showstopper.

Side Dishes

While this cake absolutely steals the spotlight on its own, pair slices with a cup of hot coffee, a refreshing iced chai, or even a scoop of vanilla bean ice cream for a full-on dessert experience. A fresh fruit salad or berries on the side can also add a chilly, bright contrast to the creamy richness of the cake.

Creative Ways to Present

Try baking the batter in a 9×13-inch pan for easy squares, or as cupcakes for individual portions at potlucks and parties. To make your Carrot Cake with Cream Cheese Frosting extra festive, you can layer it with candied carrots or serve unfrosted wedges with a dollop of the creamy frosting and a drizzle of honey. There’s no wrong way to share!

Make Ahead and Storage

Storing Leftovers

After the celebration, simply wrap leftover Carrot Cake with Cream Cheese Frosting tightly in plastic wrap or stash it in an airtight container. It will keep beautifully in the fridge for up to five days, and actually tastes even better after a day as the flavors mingle.

Freezing

Want to prepare ahead? Freeze the cake layers (unfrosted) tightly wrapped for up to two months. Thaw overnight in the fridge and frost as usual. You can also freeze frosted slices, well wrapped, to enjoy a secret treat whenever the craving hits.

Reheating

If you like your Carrot Cake with Cream Cheese Frosting just slightly warm, zap a slice in the microwave for 10–15 seconds. The cake turns extra tender and the frosting gets wonderfully silky. Don’t overheat or the frosting may melt away.

FAQs

Can I make Carrot Cake with Cream Cheese Frosting without nuts?

Absolutely! Leaving the nuts out is a great option for anyone with allergies or personal preference. The cake stays moist and flavorful thanks to the carrots and pineapple, so you won’t miss a thing.

What’s the best way to grate carrots for Carrot Cake with Cream Cheese Frosting?

For a uniform, tender texture, use the fine holes of a box grater or a food processor. Avoid packaged pre-shredded carrots, as they’re often too thick and dry for baking.

Can I use a different pan size?

Yes, the recipe adapts well to a 9×13-inch pan or cupcake tins. Just keep an eye on the baking time—cakes will need around 40–45 minutes, while cupcakes are typically done in 18–22 minutes.

How do I achieve smooth, lump-free cream cheese frosting?

Make sure both the cream cheese and butter are truly softened before mixing, and sift your powdered sugar to avoid clumps. Always beat until fluffy and smooth for that signature creamy finish.

Can I add raisins or swap in different mix-ins?

Definitely! Golden or regular raisins, dried cranberries, or even chopped dried apricots can all add extra pops of texture and sweetness. Just keep the total add-in volume around 1.5 cups for best results.

Final Thoughts

If you’re ready to bring a little extra joy to your table, give this Carrot Cake with Cream Cheese Frosting a try. It’s a heartfelt treat you can share with loved ones or savor quietly with a cup of coffee—no matter how you slice it, you’ll find yourself coming back for seconds!

Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of a classic Carrot Cake with Cream Cheese Frosting. This moist and flavorful cake is the perfect dessert for any occasion, with a perfect balance of spices and sweetness.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
1/2 cup crushed pineapple (drained)
1/2 cup sweetened shredded coconut (optional)

For the frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
2 teaspoons vanilla extract
3–3.5 cups powdered sugar

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients: Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
Combine Wet Ingredients: In another bowl, beat sugars and oil, then add eggs one at a time, followed by vanilla. Mix well.
Combine Batter: Gradually add dry ingredients to wet mixture. Fold in carrots, nuts, pineapple, and coconut if using.
Bake: Divide batter into pans and bake for 30–35 minutes until a toothpick comes out clean.
Make Frosting: Beat cream cheese and butter, add vanilla, then mix in powdered sugar until smooth.
Frost and Serve: Frost cooled cakes and stack if desired.