Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake with Cream Cheese Frosting

  • Author: ruth-martha
  • Total Time: 80 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A classic Carrot Cake with Cream Cheese Frosting that’s soft, moist, and perfectly spiced, topped with rich frosting.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 cups (220 g) finely grated carrots
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • 1/2 cup (75 g) crushed pineapple, well drained (optional)
  • 225 g cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) lemon juice
  • 1–2 tablespoons (15–30 ml) heavy cream, if needed
  • 1/4 cup (30 g) chopped walnuts or pecans (for garnish)
  • 1/4 teaspoon ground cinnamon (for garnish)
  • Extra grated carrots (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Mix together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in another bowl until smooth.
  4. Combine the dry ingredients with the wet ingredients. Stir gently until just combined.
  5. Fold in the finely grated carrots and optional nuts or pineapple.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
  9. Beat the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla, and lemon juice, mixing until creamy.
  10. Assemble by placing one cake layer on a plate, spreading frosting on top, then layering the second cake and frosting the top and sides.
  11. Garnish with chopped nuts, a dusting of cinnamon, and grated carrots if desired.
  12. Chill for 30 minutes before slicing and serving.

Notes

For best results, ensure the cake layers are completely cool before frosting. Can be made ahead and stored in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: carrot cake, cream cheese frosting, dessert, baking, moist cake, holiday baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://ruthrecipes.com/carrot-cake-with-cream-cheese-frosting/