Carrot Cake with Cream Cheese Frosting is a classic treat that combines moist, spiced cake loaded with grated carrots and warm cinnamon with a smooth, tangy cream cheese frosting on top. The cake’s soft and tender crumb pairs perfectly with the creamy frosting, making every bite a little celebration of flavors and textures.
I love making this cake because it feels like a hug in dessert form. The blend of carrots and spices gives it just the right amount of sweetness and warmth, while the cream cheese frosting adds a fresh, slightly tangy finish that cuts through the richness beautifully. It’s a recipe that friends and family always ask me to bring out, especially around holidays or special occasions.
One of my favorite ways to enjoy this cake is with a cup of tea or coffee, slicing a generous piece and watching everyone’s faces light up with the first bite. If you’re making it at home, I recommend letting the cake cool completely before frosting—it helps the frosting stay nice and smooth. This carrot cake is comfort food you can feel good about sharing with the people you love.
Key Ingredients & Substitutions for Carrot Cake
Carrots: Fresh, finely grated carrots are essential for moist texture and natural sweetness. I prefer grating them by hand for the best texture, but a food processor works fast, too.
Flour: All-purpose flour gives the right structure. For a gluten-free option, try a 1-to-1 gluten-free baking blend instead.
Spices: Cinnamon is the star spice here, with nutmeg and ginger adding warmth—both optional but recommended for depth. If you don’t have ground ginger, a light sprinkle of ground cloves can work.
Sugars: Using both brown and granulated sugar balances sweetness and adds moisture. You can swap brown sugar for coconut sugar for a richer flavor.
Oil: Vegetable oil keeps the cake moist. Light olive oil or melted coconut oil are good alternatives and add unique flavors.
Nuts and Pineapple: Nuts add crunch while crushed pineapple boosts moistness. Both are optional; you can leave them out or substitute with raisins or shredded coconut.
Cream Cheese Frosting: Softened cream cheese and butter give a smooth, rich frosting. For dairy-free, try vegan cream cheese and margarine, adjusting sweetness as needed.
How Do I Get a Moist, Tender Carrot Cake?
Moisture and texture are what make carrot cake so satisfying. Here’s how to nail it:
- Grate carrots finely to spread moisture evenly through the batter.
- Use both brown and granulated sugar; brown sugar adds extra moisture and flavor.
- Add some oil instead of butter to keep the cake tender and soft.
- Including crushed pineapple helps keep the cake moist without extra fat.
- Avoid overmixing the batter; mix just until the dry ingredients are combined to keep the cake light.
- Bake at 350°F and start checking around 30 minutes; overbaking will dry it out.
Let the cake cool completely before frosting to prevent melting or sliding frosting layers.
Equipment You’ll Need
- 2 8-inch round cake pans – I like these because they evenly bake the layers and are easy to handle.
- Mixing bowls – a set makes it simple to prepare the wet and dry ingredients separately.
- Grater – essential for finely shredding carrots for the best texture.
- Electric mixer or whisk – makes beating the cake batter and frosting smooth and easy.
- Spatula – perfect for folding in nuts or pineapple and spreading frosting evenly.
- Cooling rack – helps the cakes cool completely without getting soggy.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or almonds for a different crunch and flavor profile.
- Add crushed pineapple for extra moisture and a tropical twist.
- Mix in shredded coconut to add texture and sweetness.
- Try topping the cake with toasted coconut or chopped dried fruit for a different look and taste.
How to Make Carrot Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp ground ginger (optional)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional for moistness)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- A pinch of salt
For Garnish:
- Chopped pecans or walnuts
How Much Time Will You Need?
This carrot cake will take about 20 minutes to prepare and around 30 to 35 minutes to bake. Add about 10 minutes for initial cooling and 30 minutes to chill the finished cake with frosting before serving. Overall, plan for roughly 1.5 hours from start to delicious finish.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to prevent sticking. This ensures easy removal after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This evenly combines all the dry flavors for a balanced cake.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to bring everything together smoothly.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake tender and fluffy.
5. Add Carrots, Nuts, and Pineapple:
Fold in the grated carrots, nuts (if using), and crushed pineapple (if using) gently until they are evenly distributed throughout the batter.
6. Bake the Cake:
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
8. Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar, one cup at a time, mixing on low speed until smooth. Add the vanilla extract and a pinch of salt, then beat on medium speed until fluffy and light.
9. Frost the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick, even layer of cream cheese frosting over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides evenly.
10. Garnish and Chill:
Sprinkle chopped pecans or walnuts over the top for a lovely finish. Refrigerate the cake for at least 30 minutes to let the frosting set before slicing and serving. Enjoy your homemade carrot cake!
Can I Use Frozen Carrots in This Recipe?
Yes, but make sure to thaw and drain them well before using to avoid extra moisture in the batter. Pat them dry with paper towels to keep the cake texture perfect.
How Should I Store Leftover Carrot Cake?
Store leftover cake in an airtight container in the fridge for up to 4-5 days. Bring to room temperature before serving for the best flavor and texture.
Can I Make the Cake or Frosting Ahead of Time?
Absolutely! You can bake the cake layers a day ahead and keep them wrapped tightly in the fridge. Make the frosting the day of or up to two days in advance—keep it covered in the fridge and bring to room temperature before using.
What Can I Use Instead of Nuts?
If you have a nut allergy or prefer no nuts, simply leave them out or substitute with raisins or shredded coconut for added texture and flavor.