If you have a soft spot for moist, flavorful desserts that bring a smile with every bite, then this Carrot Cake with Cream Cheese Frosting Recipe is going to become your new favorite. Loaded with tender grated carrots, a hint of warm spices, and the subtle sweetness of pineapple and nuts, this cake strikes the perfect balance between comfort and elegance. The crowning glory is the luscious cream cheese frosting that is both tangy and sweet, making every slice melt in your mouth like a little celebration. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and rewarding, promising a classic treat that feels both nostalgic and fresh.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures your carrot cake has the perfect texture, flavor, and color. Each one brings something special, whether it’s moisture, spice, or that all-important sweetness to make this cake unforgettable.
- 2 cups all-purpose flour: Provides structure and a tender crumb for the cake.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay light.
- 1 teaspoon baking soda: Works with the acidic ingredients to create fluffiness.
- 1 1/2 teaspoons ground cinnamon: Adds a warm and inviting flavor characteristic of carrot cake.
- 1/2 teaspoon ground nutmeg: Boosts the spice complexity with a subtle nutty aroma.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 cup granulated sugar: Sweetens the cake without overpowering other ingredients.
- 1/2 cup light brown sugar packed: Adds moisture and a richer caramel note.
- 3 large eggs, room temperature: Bind the batter and contribute to the light texture.
- 3/4 cup vegetable oil: Keeps the cake moist and tender for days.
- 1/2 cup unsweetened applesauce: A natural sweetener that adds moisture without heavy fat.
- 2 teaspoons vanilla extract: Infuses the batter with a sweet, fragrant undertone.
- 2 cups finely grated carrots: The star ingredient, providing sweetness, moisture, and texture.
- 1/2 cup crushed pineapple, drained (optional): Adds a tropical twist and an extra layer of moistness.
- 1/2 cup chopped walnuts or pecans (optional): Introduce a satisfying crunch and nutty flavor.
- 8 ounces cream cheese, softened: Essential for making the smooth, tangy frosting everyone loves.
- 1/2 cup unsalted butter, softened: Adds creaminess and richness to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract (for frosting): Rounds out the frosting’s flavor with a delicate sweetness.
How to Make Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans, then line them with baking paper for easy release. In a medium bowl, whisk together all the dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of leavening agents and warm spices sets the foundation for our delicious cake.
Step 2: Mix the Wet Ingredients
In a large bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Whisk them together vigorously until the mixture is smooth and creamy. This step ensures the sugars and eggs are fully incorporated, contributing to the cake’s moistness and tenderness.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently but thoroughly until just combined. Avoid overmixing to keep the cake light and soft. The batter should be thick enough to hold the grated carrots without slipping.
Step 4: Fold in Carrots, Pineapple, and Nuts
Now for the magic: fold in the finely grated carrots along with the drained crushed pineapple and chopped nuts if you are using them. These ingredients add delightful texture, subtle sweetness, and that coveted carrot cake character.
Step 5: Bake the Cake
Divide your batter evenly between the prepared pans and smooth out the tops with a spatula. Pop them in the oven and bake for 28 to 32 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until luxuriously smooth and creamy. Gradually add the powdered sugar along with vanilla extract, continuing to beat until your frosting is fluffy and irresistibly spreadable.
Step 7: Frost Your Cake
Once your cakes are completely cool, spread a generous layer of frosting on top of one layer, then stack the second cake on top. Frost the top and sides evenly for a beautiful, classic finish. It’s a sight that will tempt anyone’s sweet tooth!
How to Serve Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Simple garnishes can add a special touch to your carrot cake. Consider sprinkling chopped walnuts or pecans on top of the frosting for some crunch and contrast. A light dusting of cinnamon or edible flowers also adds a charming, elegant look perfect for gatherings.
Side Dishes
This carrot cake pairs wonderfully with a cold glass of milk or a cup of freshly brewed coffee or tea. If you’re serving it as part of a larger dessert spread, fresh berries or a fruit compote can provide a lovely, refreshing counterbalance to the cake’s rich sweetness.
Creative Ways to Present
Try serving individual slices with a dollop of extra frosting and a sprinkle of nuts or a slice of crystallized ginger for a gourmet touch. For parties, consider carving the cake into perfect squares and placing each on decorative plates with a drizzle of caramel or a small scoop of vanilla ice cream on the side.
Make Ahead and Storage
Storing Leftovers
Leftover carrot cake with cream cheese frosting should be stored covered in the refrigerator to keep the frosting fresh and the cake moist. It will stay delicious for about 3 to 4 days, making it perfect for making ahead of time.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Frost after thawing completely in the refrigerator. If the cake is already frosted, freeze it uncovered briefly to harden the frosting, then wrap carefully to avoid condensation.
Reheating
Since carrot cake is best served cool or at room temperature, simply remove slices from the fridge about 30 minutes before serving. If you prefer it slightly warmed, microwave a slice for 10 to 15 seconds, but avoid overheating or you’ll melt the frosting.
FAQs
Can I make this carrot cake gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum for structure, or add a teaspoon if your blend doesn’t include it.
Is it necessary to use pineapple and nuts in the recipe?
Not at all. Pineapple adds moisture and subtle sweetness, while nuts contribute texture and flavor, but the cake is delicious without either. Feel free to omit them or substitute with raisins or shredded coconut for variety.
How do I ensure my carrots add moisture but not sogginess?
Grate your carrots finely rather than coarsely. This allows them to blend smoothly into the batter, providing moisture without creating an overly wet texture that can weigh the cake down.
Can I prepare the frosting ahead of time?
Yes, you can make the cream cheese frosting a day ahead and store it tightly covered in the refrigerator. When ready to use, beat it briefly to restore its creamy texture before spreading on the cake.
What is the best way to cut this cake cleanly?
Use a sharp, serrated knife and wipe it clean between cuts. For an extra neat presentation, chill the cake for 30 minutes before slicing. This firms up the frosting and crumb, making cleaner cuts easier.
Final Thoughts
This Carrot Cake with Cream Cheese Frosting Recipe is truly a timeless classic that brings warmth to any occasion. Its moist texture, inviting spices, and that dreamy frosting make it impossible to resist. I hope you enjoy baking and sharing it as much as I do—once you try it, you’ll understand why it holds such a special place in so many hearts and kitchens!
Print
Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for any occasion. Packed with grated carrots, warm spices, and optional pineapple and nuts, it offers a delightful texture and taste. The rich, creamy frosting made from cream cheese and butter adds the perfect finishing touch to this traditional American favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 3/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
Add-ins
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Carrots and Optional Ingredients: Fold in the finely grated carrots along with the drained crushed pineapple and chopped walnuts or pecans if using, ensuring they are evenly distributed.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and continue beating until the frosting is fluffy.
- Assemble the Cake: Once the cakes are completely cooled, frost the first layer generously. Place the second layer on top and frost the top and sides evenly to finish.
Notes
- Grate the carrots finely for the best texture and even distribution in the cake.
- The cake can be made a day ahead and stored covered in the refrigerator before frosting to save time.
- Ensure the cream cheese and butter are softened to avoid lumps in the frosting.
- If you prefer a nut-free or pineapple-free version, simply omit these add-ins without affecting the cake’s overall flavor.
