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Carrot Cake with Cream Cheese Frosting

A moist and spiced carrot cake topped with velvety cream cheese frosting, perfect for celebrations or cozy family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour or swap half for whole wheat for a nutty bite
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon the soul of this cake
  • 0.5 teaspoon ground nutmeg optional but lovely
  • 1.5 cups granulated sugar can use coconut sugar for a deeper flavor
  • 0.75 cups light brown sugar, packed adds caramel warmth
  • 3 large eggs, room temperature
  • 0.75 cups neutral oil (vegetable or light olive oil) keeps the cake tender
  • 0.5 cups plain Greek yogurt adds tang and richness; substitute applesauce for dairy-free
  • 2 teaspoons pure vanilla extract
  • 3 cups finely shredded carrots (about 4–5 medium carrots)
  • 0.5 cups chopped walnuts or pecans optional for crunch
  • 0.5 cups raisins or chopped pineapple another optional, festive add-in
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Zest of 1 orange optional for brightness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans, or line a 9x13 pan with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. In a large bowl, beat the sugars and eggs until pale. Add oil, yogurt, and vanilla, whisking until smooth.
  4. Fold the dry mix into the wet mixture until just combined — don’t overmix.
  5. Gently fold in the shredded carrots, nuts, and raisins or pineapple if using.
Baking
  1. Divide batter into prepared pans and smooth the tops.
  2. Bake for 35–40 minutes, or until a toothpick comes out clean.
  3. Let cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar gradually and finish with vanilla and orange zest.
Assembly
  1. If stacked, level the cake tops, spread frosting between layers, then cover the top and sides with a final coat.
  2. Let the frosted cake chill for at least 30 minutes to set.

Notes

For an easy twist on the assembly, try making cupcakes — same batter, 20–25 minutes bake time. Use finely grated carrots and resist overmixing.