A classic carrot cake with warm spices, grated carrots, and a luscious cream cheese frosting that’s perfect for any celebration.
Why You’ll Love This Recipe
- Moist and flavorful with a hint of cinnamon and nutmeg.
- The cream cheese frosting is rich and irresistible.
- A versatile dessert for birthdays, holidays, or casual get-togethers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Canola or vegetable oil
- Eggs
- Light brown sugar
- Granulated sugar
- Unsweetened applesauce
- Vanilla extract
- Grated carrots
For the Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Batter: Preheat the oven to 350°F. Grease two 9-inch round cake pans. In a large bowl, whisk dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt). In another bowl, mix wet ingredients (oil, eggs, sugars, applesauce, vanilla) and fold in grated carrots. Combine wet and dry ingredients, mixing until just incorporated.
- Bake the Cake: Divide batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Assemble the Cake: Level the cakes if needed. Spread frosting between layers and on the top and sides of the cake.
- Decorate: Garnish with chopped nuts or additional grated carrots, if desired.
Servings and Timing
- Servings: 10 slices
- Prep Time: 35 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add chopped walnuts or pecans to the batter for extra texture.
- Stir in crushed pineapple for a tropical twist.
Storage/Reheating
- Store covered in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best flavor.
FAQs
1. Can I make this cake gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.
2. Can I use pre-shredded carrots?
Freshly grated carrots are best for texture and moisture, but pre-shredded can be used in a pinch.
3. Can I freeze carrot cake?
Yes, freeze unfrosted layers for up to 3 months. Thaw before frosting.
4. Can I make cupcakes instead?
Yes, bake cupcakes at 350°F for 18–22 minutes.
5. Can I reduce the sugar?
Yes, reduce the sugar slightly, but the cake may be less moist.
6. How do I prevent the cake from sticking to the pan?
Grease and flour the pans or line them with parchment paper.
7. Can I add raisins?
Yes, fold in ½ cup of raisins for added sweetness.
8. Can I use a bundt pan?
Yes, adjust the baking time to 45–55 minutes.
9. Can I make this dairy-free?
Use dairy-free cream cheese and butter for the frosting.
10. Can I add spices like cloves or allspice?
Yes, a pinch of cloves or allspice adds a warm, spicy kick.
Conclusion
This carrot cake with cream cheese frosting is a classic recipe that’s rich, moist, and bursting with flavor. Whether for a celebration or a simple treat, it’s always a crowd-pleaser!
Print
The Best Carrot Cake with Cream Cheese Frosting
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
- Moist and spiced Carrot Cake topped with a luscious cream cheese frosting—perfect for birthdays, holidays, or any special occasion. A true classic dessert! #carrotcake #creamcheesefrosting #baking
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable or canola oil
- 4 large eggs
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots (lightly packed)
For the Cream Cheese Frosting:
- 8 oz brick-style cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
Instructions
-
- Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until smooth and combined.
- Add Carrots and Dry Ingredients:
- Fold the grated carrots into the wet mixture. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and tender.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. 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 15 minutes before transferring to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla extract. Gradually mix in the powdered sugar, one cup at a time, until the frosting is thick and creamy.
- Assemble the Cake:
- Level the tops of the cake layers if needed. Place one layer on a serving plate and spread a generous amount of frosting over the top. Add the second layer and frost the top and sides of the cake.
- Decorate and Serve:
- Garnish with chopped pecans, shredded coconut, or decorative carrot shapes if desired. Slice and enjoy!
- Preheat and Prepare Pans:
Notes
-
- Moisture Tip: Use fresh, finely grated carrots for maximum moisture—avoid pre-shredded carrots.
- Optional Add-Ins: Stir in ½ cup chopped pecans, walnuts, or raisins to the batter for added texture.
- Storage: Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw and frost before serving.
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