Description
This carrot cake recipe with cream cheese frosting is a showstopper! It combines the perfect balance of moist, spongy cake and rich, tangy frosting. The homemade cake, made with freshly grated carrots and warm spices, is topped with a velvety, creamy frosting that melts in your mouth. Ideal for any occasion, this recipe is simple enough for beginners but impressive enough for special celebrations. Whether you’re baking for a birthday, holiday, or just to satisfy your sweet tooth, this carrot cake recipe with cream cheese frosting will be a hit!
Ingredients
-
For the Cake:
- 2 cups (260g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (300g) freshly grated carrots
- 1 cup (120g) coarsely chopped walnuts (optional)
- ½ cup (70g) raisins (optional)
-
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (if needed)
Instructions
- Preheat the oven to 350°F (176°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the grated carrots, walnuts, and raisins (if using).
- Divide the batter evenly between the two prepared pans.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
- For the Frosting: Beat together the cream cheese and butter in a large bowl until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, and mix until smooth. Add vanilla extract and milk or cream to reach your desired frosting consistency.
- Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the top and sides. Decorate with additional walnuts if desired.
Notes
For a lighter carrot cake recipe, reduce the sugar or swap half the oil for unsweetened applesauce. If you prefer a different frosting, you can substitute the cream cheese frosting with buttercream for a sweeter alternative. To make this recipe even healthier, use whole wheat flour instead of all-purpose flour for added fiber.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 535
- Sugar: 40.5g
- Sodium: 315.9mg
- Fat: 33.4g
- Saturated Fat: 6.9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 56.4g
- Fiber: 2.4g
- Protein: 5.6g
- Cholesterol: 69.3mg
Keywords: carrot cake, homemade carrot cake, moist carrot cake, easy carrot cake, cream cheese frosting, classic carrot cake, healthy carrot cake, frosting for carrot cake