Carrot Cake with Cream Cheese Frosting is a cozy and sweet treat that feels like a hug on a plate. The cake itself is moist and packed with grated carrots, which add just the right amount of natural sweetness and a little texture. It’s spiced perfectly with cinnamon and nutmeg, giving it that classic warm flavor that makes carrot cake so special. Topped off with smooth, tangy cream cheese frosting, this dessert is both comforting and refreshing in every bite.
I’ve always loved how carrot cake feels like a special occasion but is still simple enough to enjoy any day of the week. One thing I like to do is add a handful of chopped walnuts or pecans to the batter for a little crunchy surprise inside. The cream cheese frosting is the best part—it’s creamy without being too sweet, and it pairs beautifully with the spices in the cake. I like to make a bit extra so I can spread a thick layer on top!
My favorite way to enjoy this carrot cake is with a hot cup of tea or coffee in the afternoon. It’s the kind of dessert that brings people together; every time I bake it for friends or family, it disappears fast. Whether it’s a birthday, a casual get-together, or just a treat for myself, this carrot cake always feels like a warm, sweet moment worth savoring.
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots add moisture and natural sweetness. I find grating them by hand gives a better texture than using a food processor, which can be too fine.
Spices: Cinnamon and nutmeg are must-haves for that warm flavor. Ground cloves are optional but add a lovely depth. If you don’t have cloves, just skip them—it’s still tasty.
Nuts: Pecans or walnuts add crunch. You can omit them if allergic or prefer extra moisture instead by adding more crushed pineapple or coconut.
Crushed Pineapple and Coconut: Both help keep the cake moist and add subtle sweetness. If you don’t have pineapple, extra shredded coconut works well or just leave these out for a classic carrot cake.
Cream Cheese Frosting: Use full-fat cream cheese and unsalted butter for the best creamy texture. If you want a lighter frosting, reduce butter or swap some powdered sugar for whipped cream, but the classic recipe is hard to beat.
How Can I Make the Cake Moist without Overmixing?
Moisture comes mainly from carrots, oil, and optional pineapple. To prevent a tough cake, avoid overmixing after adding dry ingredients.
- Whisk dry ingredients separately for even spice distribution.
- When combining wet and dry, stir gently just until you can’t see flour.
- Fold in grated carrots and mix-ins carefully to keep air in the batter.
- Use vegetable oil instead of butter for moisture and softness.
Following these steps helps keep the cake tender and avoids a dense, heavy texture. Patience and gentle mixing are key!
Equipment You’ll Need
- 2 round 9-inch cake pans – I like these because they bake evenly and are easy to lift the cake out of once cooled.
- Mixing bowls – A large one for wet ingredients, and a medium one for dry mixes, to keep your steps organized.
- Whisk or hand mixer – For blending the wet ingredients smoothly; a hand mixer makes it quicker and easier.
- Grater – Essential for finely shredding carrots; I prefer a box grater for control and speed.
- Parchment paper or cake strips – Keeps the cakes from sticking and helps them bake flat and even.
- Spatula and offset spatula – To spread frosting smoothly over the layers and the top of the cake.
Flavor Variations & Add-Ins
- Swap walnuts for almonds or sunflower seeds for a different crunch and flavor profile.
- Add a splash of orange zest or juice in the batter for a bright, citrusy note that pairs well with spices.
- Include shredded coconut or crushed pineapple for extra moisture and tropical flavor.
- Omit nuts and add raisins or chopped dried fruit for natural sweetness and texture.
Carrot Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped pecans or walnuts (plus extra for topping)
- 1/2 cup crushed pineapple, drained (optional for moisture)
- 1/2 cup shredded sweetened coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
You’ll spend about 20 minutes prepping the batter and frosting, and around 30-35 minutes baking the cake. Then, let the cakes cool for 10 minutes in the pans and another 20-30 minutes on a rack. After assembling, chill the cake for at least 30 minutes to firm up the frosting before slicing and serving.
Step-by-Step Instructions:
1. Get Your Oven and Pans Ready:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to make sure your cakes come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. This makes sure your spices and leavening are evenly spread in the cake.
3. Mix the Wet Ingredients:
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each. Stir in the vanilla extract for aroma.
4. Combine Wet and Dry:
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—don’t overmix to keep your cake tender.
5. Add Carrots and Extras:
Fold in the grated carrots, chopped nuts, pineapple, and coconut if you’re using them. Mix until everything is evenly spread through the batter.
6. Bake the Cake:
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool Your Cakes:
Let the cakes cool in their pans for 10 minutes. Then turn them out onto a wire rack and let them cool completely before frosting.
8. Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, about a cup at a time, beating on low speed. When all sugar is mixed in, add vanilla and a pinch of salt, then beat on medium speed until fluffy.
9. Assemble Your Cake:
Place one cake layer on your plate or stand. Spread a thick layer of frosting on top. Add the second cake layer, then cover the entire cake evenly with the remaining frosting.
10. Add a Nutty Finish:
Sprinkle extra chopped nuts on top for a crunchy and pretty garnish.
11. Chill and Enjoy:
Put your cake in the fridge for at least 30 minutes before slicing. This helps the frosting set and makes serving neater and tastier. Dig in and enjoy your delicious homemade carrot cake!
Can I Use Frozen Carrots for This Cake?
Yes, you can! Just thaw them completely and squeeze out any excess moisture before grating or chopping to avoid a soggy batter.
How Long Can I Store Leftover Carrot Cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze slices wrapped tightly for up to 2 months.
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or a light-tasting oil like canola instead. Avoid using butter in this recipe to keep the cake moist and tender.
Is It Okay to Skip the Pineapple or Coconut?
Yes, those ingredients add extra moisture and flavor but are optional. Your cake will still be delicious and moist without them.
