Carrot Cake with Cream Cheese Icing is a nostalgic classic beloved across generations. Soft, moist, warmly spiced, and decadently frosted with a silky cream cheese icing—this cake is the perfect balance of sweetness and richness. Every bite has something delightful: tender grated carrots, crunch from walnuts or pecans, and a hint of cinnamon and nutmeg that makes it taste like a cozy celebration.
Whether served at birthdays, holidays, afternoon tea, or a simple weekend treat, this cake never disappoints. The gentle warmth of spices paired with creamy frosting makes it incredibly satisfying and comforting.
Why I Love This Recipe
I love this recipe because it combines simple ingredients into an extraordinary dessert. It feels homemade in the best way—rustic, flavorful, and irresistibly tender. The cream cheese frosting elevates it and brings the perfect tangy contrast to the sweet cake. Plus, it smells heavenly while baking!
Why It’s a Must-Try Dish
Carrot Cake is a must-try because:
- It’s foolproof even for beginner bakers.
- It stays moist for days—sometimes even better the next day!
- It’s crowd-friendly and universally adored.
- The flavors are perfectly balanced and not overly sweet.
If you haven’t made homemade carrot cake before, this version will turn you into a believer.
Recipe Details
| Category | Details |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40–50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 10–12 slices |
| Calories | Approximately 390 calories per serving |
| Course | Dessert |
| Cuisine | American |
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups grated carrots (freshly grated)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup crushed pineapple, drained (optional but highly recommended)
For the Cream Cheese Icing:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Cooking Directions
Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, eggs, sugars, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and mix just until combined.
- Fold in grated carrots, nuts, and pineapple (if using).
Step 2: Bake
- Pour batter into prepared pan(s).
- Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Step 3: Make the Frosting
- Beat cream cheese and butter until creamy.
- Add vanilla and salt.
- Slowly beat in powdered sugar until smooth and fluffy.
Step 4: Frost the Cake
- Spread icing evenly over cooled cake.
- Garnish with extra chopped nuts if desired.
How to Serve
Serve this cake chilled or at room temperature with:
- A dusting of cinnamon
- A garnish of crushed pecans
- A scoop of vanilla ice cream (optional but delicious!)
Recipe Tips
- Freshly grate the carrots for better moisture.
- Make sure the cake is completely cool before frosting to avoid melting.
- Don’t overmix the batter—this keeps the cake soft and fluffy.
- Toast nuts before using for extra flavor.
Variations
- With Raisins: Add ½ cup golden raisins for extra sweetness.
- Layered Cake: Bake in two pans and fill middle with frosting.
- Spiced Version: Add cloves, ginger, or pumpkin spice for warmth.
- Gluten-Free: Use a gluten-free 1:1 baking flour blend.
Freezing & Storage
- Refrigerator: Store frosted cake up to 5 days in an airtight container.
- Freezing (Unfrosted): Wrap tightly and freeze for up to 3 months.
- Freezing (Frosted): Freeze slices individually wrapped for 2 months.
Special Equipment Needed
- Electric mixer (hand or stand)
- Rubber spatula
- 9×13 pan or two 9-inch round pans
- Cooling rack
Conclusion
This Carrot Cake with Cream Cheese Icing is everything a classic dessert should be—moist, flavorful, beautiful, and satisfying. It’s wonderfully adaptable, keeps well for days, and is guaranteed to impress at any gathering. Whether you’re baking it for a celebration or simply craving something homemade and comforting, this recipe deserves a spot in your kitchen rotation.
Carrot Cake with Cream Cheese Icing
Description
Carrot Cake with Cream Cheese Icing is a nostalgic classic beloved across generations. Soft, moist, warmly spiced, and decadently frosted with a silky cream cheese icing—this cake is the perfect balance of sweetness and richness. Every bite has something delightful: tender grated carrots, crunch from walnuts or pecans, and a hint of cinnamon and nutmeg that makes it taste like a cozy celebration.
Ingredients
For the Cake:
For the Cream Cheese Icing:
Instructions
-
Step 1: Prepare the Batter : Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round cake pans. In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk together oil, eggs, sugars, and vanilla extract until smooth. Add the dry ingredients to the wet mixture and mix just until combined. Fold in grated carrots, nuts, and pineapple (if using).
-
Step 2: Bake : Pour batter into prepared pan(s). Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
-
Step 3: Make the Frosting : Beat cream cheese and butter until creamy. Add vanilla and salt. Slowly beat in powdered sugar until smooth and fluffy.
-
Step 4: Frost the Cake : Spread icing evenly over cooled cake. Garnish with extra chopped nuts if desired.
