You’ll love this easy carrot cake topped with a rich, creamy cream cheese frosting. Moist, warmly spiced cake and silky frosting make it a perfect dessert any time of year.
Carrot cake with cream cheese frosting is one of those timeless desserts: warmly spiced, tender, and satisfying without being heavy. This version is adapted from a trusted recipe and focuses on straightforward ingredients and clear technique, so you can make a reliably moist cake and smooth, decadent frosting at home.
While carrot cake is often associated with fall flavors, it’s equally at home at spring celebrations like Easter. The texture comes from shredded carrots and a balance of wet and dry ingredients, and the frosting—made mostly of cream cheese and butter—adds a luscious finish that pairs perfectly with the spices in the cake.
This recipe keeps additions simple: no coconut, pineapple, or nuts. That makes it a great base recipe you can customize later if you like. The instructions below cover equipment, ingredient measurements, and step-by-step directions so you can bake with confidence.
What is carrot cake?
Carrot cake is a moist, tender cake that incorporates shredded carrots into the batter. The carrots add texture, moisture, and a subtle natural sweetness. Typical versions include warm spices like cinnamon and nutmeg and are most commonly finished with a cream cheese frosting. This recipe emphasizes the classic elements for a clean, traditional flavor.
How do I grate carrots?
The quickest method is a food processor fitted with a grating disc, which produces uniformly grated carrots in seconds. If you prefer less cleanup, a box grater works perfectly well and gives a slightly coarser grate that also bakes nicely into the cake. Either method yields excellent results.
What makes this frosting so creamy?
This frosting is rich because it uses a generous amount of full-fat cream cheese combined with butter and powdered sugar. The result is smooth, spreadable, and luxuriously creamy. Chill briefly before using if you prefer a slightly firmer consistency for piping or spreading.
Love this carrot cake with creamy cream cheese frosting recipe?
If you enjoy this cake, try experimenting with additions such as chopped toasted walnuts, shredded coconut, or a small amount of crushed pineapple. The base recipe is versatile and adapts well to small ingredient changes without losing its signature moistness and flavor.
Carrot Cake with Creamy Cream Cheese Frosting
A warmly spiced, moist carrot cake topped with a rich cream cheese frosting. This classic cake is straightforward to make and ideal for gatherings or a comforting dessert at home.
By: Brandy O’Neill – Nutmeg Nanny
Servings: 1 (9-inch cake)
Prep: 20 mins | Cook: 1 hr 5 mins | Total: 1 hr 25 mins
Equipment
- 9-inch cake pan
- Box grater or food processor for grating carrots
- Mixing bowls
- Stand mixer or hand mixer (for frosting)
- Cooling rack
Ingredients
For cake:
- 12 ounces (340 g) medium grated carrots
- 2 1/2 cups (340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/3 cups (283 g) granulated sugar
- 2 ounces (55 g) dark brown sugar, firmly packed (about 1/4 cup)
- 3 large eggs
- 6 ounces (180 g) plain yogurt
- 6 ounces (160 g) vegetable oil
For frosting:
- 8 ounces (227 g) block cream cheese, room temperature
- 2 ounces (60 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups (255 g) powdered sugar
Instructions
For cake:
- Preheat the oven to 350°F (175°C). Spray a 9-inch cake pan with non-stick cooking spray and set aside.
- Place the grated carrots in a large mixing bowl and set aside.
- In a bowl or food processor, combine the flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt. Pulse briefly just to mix.
- Add the dry mixture to the carrots and toss until the carrots are evenly coated with the flour mixture. This helps distribute the carrots so they don’t sink.
- In a separate bowl (or the food processor bowl), combine the granulated sugar, brown sugar, eggs, and yogurt. With the processor or mixer running, slowly drizzle in the vegetable oil until emulsified.
- Pour the wet mixture into the bowl with the carrot and flour mixture. Stir gently just until combined—do not overmix.
- Pour the batter into the prepared cake pan and bake on the middle rack for 45 minutes.
- Reduce the oven temperature to 325°F (160°C) and bake an additional 20 minutes, or until an instant-read thermometer inserted in the center reads 205–210°F (96–99°C) or a toothpick comes out with a few moist crumbs.
- Remove from oven and allow the cake to cool in the pan for 15 minutes. Then invert onto a cooling rack and let cool completely before frosting.
For frosting:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter on medium speed until smooth and combined.
- Add the vanilla extract and mix to combine.
- With the mixer on low, add the powdered sugar in 3 to 4 additions, beating until smooth after each addition. Scrape the bowl as needed to ensure even mixing.
- Chill the frosting for 5–10 minutes if you prefer a slightly firmer consistency before spreading on the cooled cake. Frost the cake once it is completely cool.
Notes & Tips
- Allow the cake to cool fully before frosting to prevent the frosting from melting.
- Room-temperature cream cheese and butter blend more smoothly and produce the best frosting texture.
- For variation, fold in 1/2 to 1 cup of chopped toasted walnuts or pecans, or add 1/2 cup drained crushed pineapple for extra moisture and flavor.
Nutrition
Nutrition values are approximate and calculated automatically; use as a general guide.
Serving: 1 (whole cake portion)
Calories: 844 kcal
Carbohydrates: 138 g | Protein: 7 g | Fat: 31 g
Saturated Fat: 7 g | Polyunsaturated Fat: 22 g | Trans Fat: 1 g
Cholesterol: 90 mg | Sodium: 437 mg | Fiber: 2 g | Sugar: 111 g
Additional Info
Course: Dessert
Share your results and any variations you used—this cake is easy to adapt and makes a lovely centerpiece for holidays or casual gatherings.