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 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 brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup raisins (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

A classic dessert favorite, this carrot cake with cream cheese frosting is moist, spiced, and rich with flavor. The combination of freshly grated carrots, warm spices, and a luscious cream cheese frosting makes this cake a perfect treat for any celebration or simple family gathering.

Why You’ll Love This Recipe

This carrot cake recipe offers a tender crumb, subtle sweetness, and a balance of textures that make it irresistible. It’s easy to prepare, perfect for make-ahead occasions, and always a crowd-pleaser. The tangy cream cheese frosting complements the spiced cake perfectly, offering just the right amount of decadence. Whether you’re serving it at a birthday party, Easter brunch, or casual afternoon tea, this cake never fails to impress.

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
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Freshly 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 line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until well combined.
Gradually add the dry ingredients to the wet mixture and mix until smooth.
Fold in the grated carrots, and if using, add chopped nuts and raisins.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the frosting, beat together cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar and beat until creamy. Mix in the vanilla extract.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and spread frosting over the top and sides of the cake.
Chill slightly before serving for best results.

Servings and timing

This recipe serves 12 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Cooling and frosting time: 45 minutes
Total time: Approximately 1 hour and 40 minutes

Variations

Nut-free version: Omit nuts for those with allergies or personal preference.
Pineapple twist: Add crushed pineapple for extra moisture and flavor.
Coconut carrot cake: Mix in shredded coconut for added texture.
Layered sheet cake: Bake in a 9×13 inch pan for a single-layer version.
Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan version: Use flax eggs, plant-based cream cheese, and dairy-free butter substitutes.

storage/reheating

Store the carrot cake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 3 months. Allow to thaw overnight in the refrigerator before serving. The cake can be enjoyed cold or at room temperature. Avoid microwaving as the frosting may melt unevenly.

FAQs

How do I keep carrot cake moist?

Ensure accurate measurements and avoid overbaking. The oil, carrots, and optional pineapple help retain moisture.

Can I use pre-shredded carrots?

Freshly grated carrots are recommended as pre-shredded ones are often too dry and coarse.

Can I make this cake in advance?

Yes, carrot cake tastes even better the next day. Store it in the fridge and frost it just before serving if preferred.

Can I make this as cupcakes?

Absolutely. This recipe yields approximately 24 cupcakes. Reduce baking time to 18–20 minutes.

What can I substitute for vegetable oil?

You can use canola oil, light olive oil, or melted coconut oil. Avoid butter as it may alter the texture.

Do I need to peel the carrots?

Yes, peeling removes dirt and bitterness from the outer layer.

Why did my cake sink in the middle?

This could be due to underbaking, overmixing, or opening the oven door too early during baking.

Is it necessary to refrigerate carrot cake?

Yes, due to the cream cheese frosting, the cake should be refrigerated.

Can I omit the frosting?

Yes, although the cream cheese frosting enhances the flavor, the cake is still delicious without it.

How can I decorate carrot cake?

Top with chopped nuts, a sprinkle of cinnamon, or decorative frosting swirls for a polished finish.

Conclusion

Carrot cake with cream cheese frosting is a timeless dessert that combines warm spices, natural sweetness, and creamy richness in every bite. Its adaptability, ease of preparation, and impressive presentation make it a go-to recipe for both special occasions and everyday indulgence. Whether served plain or dressed up, this cake is sure to become a cherished favorite in your kitchen.