Easy Carrot Cake with Cream Cheese Frosting Recipe

The Ultimate Carrot Cake with Cream Cheese Frosting Recipe

Is there anything more comforting than a slice of moist, spiced Carrot Cake with Cream Cheese Frosting? This recipe is a family favorite, passed down through generations, and perfected for the home baker. It’s incredibly easy to make, delivers that classic carrot cake taste, and is guaranteed to be a crowd-pleaser. Perfect for birthdays, holidays, or just a delightful weekend treat, this cake is sure to become your go-to recipe.

Why You’ll Love This Carrot Cake with Cream Cheese Frosting

• Easy to Make: The recipe is straightforward and perfect for beginner bakers.
• Incredibly Moist: This cake stays moist for days – if it lasts that long!
• Perfectly Spiced: A warm blend of spices creates a comforting flavor.
• Creamy Dreamy Frosting: The cream cheese frosting is tangy, sweet, and irresistible.
• Kid-Friendly: Even picky eaters will love this classic cake.

Ingredients for Carrot Cake with Cream Cheese Frosting

• For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream (for desired consistency)

Substitutions: For a gluten-free cake, use a 1:1 gluten-free all-purpose flour blend. You can also substitute applesauce for half of the vegetable oil to reduce the fat content.

How to Make Carrot Cake with Cream Cheese Frosting

Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Mix Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in Carrots and Nuts: Fold in the grated carrots, walnuts (or pecans), and raisins (if using).
6. Pour into Pan: Pour the batter into the prepared pan(s) and spread evenly.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool Completely: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
10. Add Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
11. Adjust Consistency: Add milk or cream, one tablespoon at a time, until you reach your desired frosting consistency.
12. Frost the Cake: Once the cake is completely cool, frost the top (and sides, if desired) with the cream cheese frosting.
13. Chill (Optional): Refrigerate the frosted cake for 30 minutes to allow the frosting to set.
14. Serve and Enjoy! Slice and serve your delicious Carrot Cake with Cream Cheese Frosting.

Pro Tips & Variations

• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
• Use Freshly Ground Spices: For the best flavor, use freshly ground spices whenever possible.
• Grate Your Own Carrots: Pre-shredded carrots can be drier and less flavorful.
• Vegan Variation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a vegan cream cheese frosting recipe.
• Spice it Up: Add a pinch of ground ginger or cardamom to the batter for an extra layer of flavor.

Serving Suggestions

This decadent Carrot Cake with Cream Cheese Frosting is perfect on its own, but here are some ideas to elevate your serving experience:

• Coffee or Tea: A warm cup of coffee or tea perfectly complements the spices in the cake.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic and comforting dessert.
• Berries: Fresh berries, such as strawberries or raspberries, add a refreshing contrast to the rich cake.
• Whipped Cream: A dollop of freshly whipped cream is a simple yet elegant addition.

Storage & Reheating

Storage: Store leftover Carrot Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days.

Freezing: You can freeze the cake for up to 2-3 months. Wrap individual slices tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight.

Reheating: While this cake is best enjoyed cold, you can warm individual slices in the microwave for a few seconds if desired.

FAQ about Carrot Cake with Cream Cheese Frosting

Q: Can I use canned carrots for this recipe?

A: Freshly grated carrots are highly recommended for the best flavor and texture. Canned carrots tend to be too soft and watery.

Q: How do I prevent my cream cheese frosting from being too runny?

A: Make sure your cream cheese and butter are softened, but not melted. Gradually add the powdered sugar and only add milk or cream as needed to achieve the desired consistency. Chilling the frosting before applying it to the cake can also help.

Q: Can I make this Carrot Cake with Cream Cheese Frosting as cupcakes?

A: Absolutely! Simply fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time to suit the size of Desserts Cakes & Other Treats you choose to make. The cream cheese frosting will work perfectly on cupcakes too.

Q: Can I add pineapple to this recipe?

A: Yes! Crushed pineapple (drained well) can be a fantastic addition. About 1/2 cup is a good starting point. Just be mindful of the extra moisture it adds.

Final Thoughts on Carrot Cake with Cream Cheese Frosting

This Carrot Cake with Cream Cheese Frosting is more than just a recipe; it’s a tradition, a memory waiting to be made. The warm spices, the moist cake, and the tangy frosting all come together to create a truly unforgettable dessert. Don’t forget to save this recipe to your Pinterest board for later. If you try it, please leave a comment below and let me know how it turned out! And be sure to subscribe to my newsletter for more delicious Desserts Cakes & Other Treats recipes delivered straight to your inbox.

The Ultimate Carrot Cake with Cream Cheese Frosting

Benjamin

Is there anything more comforting than a slice of moist, spiced Carrot Cake with Cream Cheese Frosting? This recipe is a family favorite, passed down through generations, and perfected for the home baker. It’s incredibly easy to make, delivers that classic carrot cake taste, and is guaranteed to be a crowd-pleaser. Perfect for birthdays, holidays, or just a delightful weekend treat, this cake is sure to become your go-to recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chill Time 30 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Equipment

• 9×13 inch baking pan
• – Mixing bowls
• – Whisk
• Wire rack
• Mixer or hand mixer

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.5 tsp salt
• 1.5 cups granulated sugar
• 0.75 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts or pecans optional
• 0.5 cup raisins optional

For the Cream Cheese Frosting

• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened (1 stick)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk or cream for desired consistency

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Fold in the grated carrots, walnuts (or pecans), and raisins (if using).
• Pour the batter into the prepared pan(s) and spread evenly.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
• Add milk or cream, one tablespoon at a time, until you reach your desired frosting consistency.
• Once the cake is completely cool, frost the top (and sides, if desired) with the cream cheese frosting.
• Refrigerate the frosted cake for 30 minutes to allow the frosting to set (optional).
• Slice and serve your delicious Carrot Cake with Cream Cheese Frosting.

Notes

For a gluten-free cake, use a 1:1 gluten-free all-purpose flour blend. You can also substitute applesauce for half of the vegetable oil to reduce the fat content.

Don’t overmix the batter to keep the cake tender. Use freshly ground spices for best flavor. Grate your own carrots for more moisture and taste.

Try a vegan variation by substituting eggs with flax eggs and using vegan cream cheese frosting. Add a pinch of ground ginger or cardamom to spice it up.

Keyword Carrot Cake, Cream Cheese Frosting, Moist Cake, Vegetable Cake