If you’re looking for a classic dessert that delivers both nostalgia and wow-factor, this Carrot Cake with Cream Cheese Frosting is exactly what you need. It’s lovingly spiced, incredibly moist thanks to a blend of grated carrots and pineapple, and topped with a dreamy, tangy-sweet cream cheese frosting that’s impossible to resist. Whether for a spring celebration, a family gathering, or just because, this cake brings a sense of comfort and joy to any table.
Ingredients You’ll Need
Every ingredient in this Carrot Cake with Cream Cheese Frosting plays a crucial role, from the warm spices to the fresh carrots. These simple staples come together to create a tender crumb, irresistible flavor, and that signature creamy topping.
- All-purpose flour: Provides the structure for the cake while keeping it soft and tender.
- Baking soda: Gives the cake its lovely rise and a light texture.
- Ground cinnamon: Adds a cozy, spicy warmth that defines classic carrot cake flavor.
- Ground nutmeg: Brings subtle depth and a hint of sweetness to the spice mix.
- Salt: Balances out the sweetness and enhances all the other flavors.
- Ground ginger: Offers a gentle zing that brightens the cake.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Brown sugar: Adds moisture and a rich, caramel-like flavor to the batter.
- Vegetable oil: Keeps the cake extra moist and soft, even after chilling.
- Large eggs: Bind everything together and contribute to the cake’s richness.
- Vanilla extract: Enhances the flavor of both the cake and the frosting.
- Finely grated carrots: The star of the show, they bring natural sweetness, color, and moisture.
- Crushed pineapple, drained: Infuses the cake with extra moisture and a subtle fruitiness.
- Chopped walnuts or pecans (optional): Add a delightful crunch and nutty flavor if you like a bit of texture.
- Cream cheese, softened: The foundation for that classic tangy-smooth frosting.
- Unsalted butter, softened: Ensures the frosting is rich and spreadable.
- Powdered sugar: Sweetens and thickens the frosting, giving it a fluffy finish.
How to Make Carrot Cake with Cream Cheese Frosting
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This simple prep step ensures your Carrot Cake with Cream Cheese Frosting releases easily, keeping every slice picture-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger. This blend of spices is what gives carrot cake its signature warmth and aroma—don’t skip or skimp on any!
Step 3: Blend the Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and oil until smooth and fully combined. Then, add the eggs one at a time, mixing well after each, and finish with a good splash of vanilla extract. This step sets the foundation for a moist, flavorful cake.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring just until everything is incorporated. Overmixing can toughen the cake, so stop as soon as you don’t see any more streaks of flour.
Step 5: Fold in the Extras
Gently fold in the grated carrots, drained pineapple, and nuts if you’re using them. These ingredients are what set Carrot Cake with Cream Cheese Frosting apart, making it extra moist with plenty of texture and flavor in every bite.
Step 6: Bake
Pour your batter into the prepared pan(s), smoothing out the top. Bake for 35–40 minutes if using a 9×13-inch pan or 25–30 minutes for round pans. The cake is done when a toothpick inserted in the center comes out clean. Let it cool completely before you even think about frosting—trust me, patience pays off!
Step 7: Make the Cream Cheese Frosting
While the cake cools, beat together the softened cream cheese and butter until creamy. Mix in the vanilla extract, then slowly add the powdered sugar until the frosting is light, fluffy, and irresistible. This is where the magic of Carrot Cake with Cream Cheese Frosting truly shines.
Step 8: Frost and Serve
Once the cake is completely cooled, spread the cream cheese frosting generously over the top (and between layers, if you made a layer cake). Slice, serve, and get ready for rave reviews from everyone at the table!
How to Serve Carrot Cake with Cream Cheese Frosting
Garnishes
For a classic finish, sprinkle your Carrot Cake with Cream Cheese Frosting with extra chopped walnuts or pecans. A few curls of carrot or a dusting of cinnamon on top add a touch of elegance and hint at the flavors inside.
Side Dishes
This cake pairs beautifully with a fresh fruit salad, a scoop of vanilla ice cream, or even a dollop of lightly sweetened whipped cream. These sides bring lightness and balance to each luscious slice.
Creative Ways to Present
Try baking the batter as cupcakes for individual treats, or slice the cake into bars for easy sharing. For special occasions, assemble as a layer cake and decorate with piped frosting or edible flowers for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Carrot Cake with Cream Cheese Frosting in an airtight container in the refrigerator. The cake stays deliciously moist for up to five days—if it lasts that long!
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to three months. Thaw completely before frosting. For frosted cake, freeze slices on a tray, then wrap and store for up to one month.
Reheating
Carrot Cake with Cream Cheese Frosting is best enjoyed at room temperature. If it’s been chilled, let slices sit out for 20–30 minutes before serving for the creamiest frosting and most tender crumb.
FAQs
Can I make Carrot Cake with Cream Cheese Frosting ahead of time?
Absolutely! The flavors actually deepen after a day in the fridge. Just be sure to store it well covered to prevent the cake from drying out.
What’s the best way to grate carrots for this cake?
Use the fine side of a box grater or a food processor for perfectly shredded carrots. This ensures they blend seamlessly into the batter, keeping the cake moist and tender.
Can I use different nuts or leave them out?
Yes, feel free to swap walnuts for pecans or omit the nuts altogether if you prefer a nut-free cake. You can also add raisins or coconut for extra flavor and texture.
How do I prevent my cream cheese frosting from being runny?
Make sure your cream cheese and butter are softened but not too warm, and add the powdered sugar gradually. If needed, chill the frosting briefly before spreading it on your cake.
Can I turn this recipe into cupcakes?
Definitely! Divide the batter between lined muffin tins and bake at 350°F for 18–22 minutes. Top each with a swirl of cream cheese frosting for adorable, portable treats.
Final Thoughts
There’s nothing quite like sharing a homemade Carrot Cake with Cream Cheese Frosting with the people you love. With its perfectly spiced crumb and luscious frosting, it’s a dessert that never fails to impress. Give this recipe a try, and don’t be surprised if it becomes a new favorite in your baking repertoire!
Print
Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful carrot cake made with grated carrots, crushed pineapple, and warm spices, topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or a delightful dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger until thoroughly combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Carrots, Pineapple, and Nuts: Carefully fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Pour and Bake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake for 35 to 40 minutes if using a 9×13-inch pan, or 25 to 30 minutes if using two 9-inch round pans, until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before applying the frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled cake. Slice into pieces and serve fresh.
Notes
- For a layered cake, double the frosting recipe to ensure thick and creamy layers.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- Optional add-ins such as raisins or shredded coconut can be mixed into the batter for additional texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
