If you are craving a truly comforting and flavorful dessert, this Carrot Cake with Cream Cheese Frosting Recipe is an absolute must-try. It perfectly balances the warm spices of cinnamon, nutmeg, and ginger with the natural sweetness of grated carrots and pineapple, all brought together by the rich and tangy cream cheese frosting. Whether you’re baking for a special occasion or simply want to treat yourself, this cake delivers moist texture and vibrant flavors that feel like a big, sweet hug in every bite.
Ingredients You’ll Need
Gathering simple, everyday ingredients is key to achieving the perfect carrot cake that’s bursting with flavor, texture, and color. Each component plays a role in creating a moist, tender crumb and that classic spiced aroma you love so much.
- 2 cups all-purpose flour: The base of the cake, providing structure while keeping it light.
- 2 teaspoons baking soda: Helps the cake rise beautifully and creates a soft crumb.
- 1 1/2 teaspoons ground cinnamon: Adds warm, cozy spice that defines carrot cake.
- 1/2 teaspoon ground nutmeg: Delivers that subtle nutty flavor enhancing the depth of spices.
- 1/2 teaspoon salt: Balances sweetness and sharpens flavor.
- 1/2 teaspoon ground ginger: Adds a gentle zesty kick that complements the cinnamon.
- 1 cup granulated sugar: Provides sweetness and helps create tenderness.
- 1 cup brown sugar: Brings moistness and a touch of caramel richness.
- 1 cup vegetable oil: Keeps the cake moist and soft all the way through.
- 4 large eggs: Bind ingredients and add richness and fluffiness.
- 2 teaspoons vanilla extract: Enhances all the flavors with a sweet aroma.
- 3 cups finely grated carrots: The star ingredient, giving the cake natural sweetness, moisture, and texture.
- 1/2 cup crushed pineapple, drained: Adds extra moisture and a tropical twist to the flavor.
- 1/2 cup chopped walnuts or pecans (optional): Gives a delightful crunch and nutty contrast if you like texture variety.
- 8 ounces cream cheese, softened: The creamy base of the luscious frosting.
- 1/2 cup unsalted butter, softened: Adds richness and smoothness to the frosting.
- 2 teaspoons vanilla extract: Infuses the frosting with a sweet vanilla note.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting for spreading.
How to Make Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Preparing the Dry Ingredients
Begin by preheating your oven to 350°F and greasing your baking pan(s). In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger until evenly combined. This spice blend and leavening set the tone for the cake’s rich, warm flavor and perfect rise.
Step 2: Mixing the Wet Ingredients
In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until they come together smoothly. Then, add the eggs one at a time, making sure to beat thoroughly after each addition for a silky texture. Stir in the vanilla extract to boost the sweetness and aroma.
Step 3: Combining Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Overmixing can toughen the cake, so keep it gentle and hold back any urge to over-scramble. Now it’s time to fold in the grated carrots, crushed pineapple, and if you opted for nuts, stir those in here as well—this makes the cake wonderfully moist and adds lovely bursts of texture.
Step 4: Baking the Cake
Pour the batter evenly into your prepared pans and smooth out the surface with a spatula. Bake for 35 to 40 minutes if using a 9×13 pan, or 25 to 30 minutes for two 9-inch round pans. Your cue to check doneness is a toothpick coming out clean. Let the cake cool completely in the pan before moving on to the frosting.
Step 5: Making the Cream Cheese Frosting
While the cake is cooling, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Add vanilla extract and slowly mix in powdered sugar until your frosting is fluffy and spreadable. This frosting marries perfectly with the spices of the carrot cake and adds a silky, tangy touch.
Step 6: Frosting the Cake
Spread the cream cheese frosting evenly over the cooled cake layers or the sheet cake. Don’t be shy here, you can double the frosting for thick, luscious layers if you like. With the first taste, you’ll understand why this Carrot Cake with Cream Cheese Frosting Recipe is a beloved classic!
How to Serve Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of finely chopped walnuts or pecans on top of the frosting adds a lovely crunch and rustic look. For a colorful twist, try decorating with edible flowers or zest from an orange to brighten the presentation and add a hint of freshness, which complements the cake’s warm flavors.
Side Dishes
This carrot cake is fantastic on its own but also pairs beautifully with a light scoop of vanilla ice cream or a dollop of whipped cream. For an afternoon tea or coffee time, a cup of chai or cinnamon-spiced tea enhances the cake’s spices wonderfully, making your snack feel like a cozy treat.
Creative Ways to Present
Transform your carrot cake into cupcakes by portioning the batter into muffin tins before baking, then piping the cream cheese frosting on top for charming individual treats. You can also layer your cake with alternating layers of frosting and cake rounds for a show-stopping centerpiece at celebrations.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh carrot cake, store any leftovers covered in the refrigerator; the cream cheese frosting needs to stay cool. This will keep your cake moist and fresh for up to five days, making it easy to savor a slice or two over several days.
Freezing
You can freeze carrot cake before frosting by wrapping it tightly in plastic wrap and then in foil. Freeze for up to three months. When ready, thaw overnight in the refrigerator and then add fresh cream cheese frosting for the best texture and flavor.
Reheating
For serving refrigerated leftovers, bring slices to room temperature so the cake and frosting can soften slightly. Avoid microwaving as it can melt the frosting and change the texture. Room temperature slices taste just like freshly baked, ready to delight all over again.
FAQs
Can I add raisins or coconut to the carrot cake?
Absolutely! Adding raisins or shredded coconut can bring delightful texture and extra flavor dimension to the cake. Just fold about 1/2 cup into the batter with the carrots and pineapple for a personalized twist on the classic.
Is it necessary to use pineapple in this recipe?
While pineapple adds extra moisture and a subtle tropical sweetness, you can omit it if you prefer a more traditional carrot cake flavor. The cake will still be delicious and moist from the carrots and oil.
How can I make the frosting thicker for a layered cake?
Simply double the frosting recipe for thicker, more luscious layers. You can also chill the frosting before spreading to make it firmer and easier to shape between layers.
What’s the best pan to use for this carrot cake recipe?
A 9×13-inch pan is perfect for a sheet cake that serves a crowd, while two 9-inch round pans are ideal for layered cakes. Both options bake well and depend on the presentation you want to achieve.
Can this carrot cake be made gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend made for baking. Keep in mind that texture may vary slightly, but the flavor will remain fantastic.
Final Thoughts
This Carrot Cake with Cream Cheese Frosting Recipe is a wonderfully cozy dessert that feels like a warm embrace from the inside out. With its perfect balance of spices, natural sweetness, and creamy frosting, it’s the kind of recipe you’ll want to make again and again. Gather your ingredients, preheat your oven, and prepare to wow your family and friends with every delicious slice.
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
This classic Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for celebrations or everyday indulgence. Packed with grated carrots, crushed pineapple, and optional nuts for texture, the cake is warmly spiced with cinnamon, nutmeg, and ginger. The luscious cream cheese frosting adds the perfect creamy sweetness to complement the cake’s rich, tender crumb.
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
- Prepare Pan and Oven: Preheat the oven to 350°F. 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 well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until thoroughly mixed. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using, ensuring even distribution without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared baking pan(s). Bake for 35–40 minutes for a 9×13-inch pan, or 25–30 minutes for 9-inch round pans, or 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 frosting to ensure the frosting does not melt.
- Prepare Frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract, then gradually beat in powdered sugar until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake with a spatula or knife.
- Serve and Store: Slice the cake and serve. Store any leftovers in the refrigerator for up to 5 days.
Notes
- For a layer cake, double the frosting recipe to achieve thicker, richer layers.
- Store the cake refrigerated for up to 5 days to maintain freshness.
- Add raisins or shredded coconut to the batter for additional texture and flavor variations.
