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Carrot Cake with Cream Cheese Frosting

Best Moist Carrot Cake with Cream Cheese Frosting You'll Love

Experience the delightful flavors of carrot cake with cream cheese frosting in this easy, comforting recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups Grated Carrots Freshly grated for natural sweetness and moisture.
  • 2 cups All-Purpose Flour Use to create a tender, soft crumb.
  • 1 cup Brown Sugar Adds deep caramel notes and keeps the cake moist.
  • 1 cup Vegetable Oil Ensures a rich, tender texture without heaviness.
  • 3 large Eggs Bind the batter and contribute to structure.
  • 1 tsp Baking Soda Helps the cake rise light and fluffy.
  • 1 tsp Baking Powder Helps the cake rise light and fluffy.
  • 2 tsp Ground Cinnamon The star spice that warms up the flavor remarkably.
  • 1 tsp Ground Nutmeg Adds a subtle, comforting spice touch.
  • 1/2 tsp Salt Enhances all the flavors and balances sweetness.
  • 2 tsp Vanilla Extract Brings a lovely aromatic depth to the batter.
  • 1 cup Chopped Walnuts or Pecans Optional, for added crunch and nuttiness.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened for a smooth, tangy frosting that complements the cake perfectly.
  • 1/2 cup Unsalted Butter Adds richness and helps the frosting set nicely.
  • 4 cups Powdered Sugar Sweetens and creates a silky texture.
  • 2 tsp Vanilla Extract Enhances the frosting's flavor with a sweet aroma.
  • 1 tbsp Lemon Juice or Zest Optional; brightens the frosting and balances sweetness with a hint of freshness.

Equipment

  • 9-inch round cake pans
  • Whisk
  • electric mixer
  • Mixing bowls
  • offset spatula

Method
 

How to Make Carrot Cake with Cream Cheese Frosting
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round pans with butter, then line bottoms with parchment paper to ensure easy cake removal after baking.
  2. In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until evenly combined and fragrant, about 1 minute.
  3. In another bowl, beat eggs, brown sugar, vegetable oil, and vanilla extract until smooth and pale, using a whisk or electric mixer for about 2 minutes.
  4. Gently fold in freshly grated carrots and chopped walnuts (if using) to the wet mixture until fully incorporated, ensuring the batter stays light and airy.
  5. Divide batter evenly into prepared pans, smooth tops, then bake at 350°F for 25–30 minutes until golden brown and a toothpick inserted comes out clean.
  6. Let cakes rest in pans for 10 minutes, then invert onto wire racks. Peel off parchment and cool completely before frosting to avoid melting.
  7. Beat softened cream cheese with room-temperature unsalted butter in a chilled bowl until light and fluffy, about 2–3 minutes.
  8. Gradually add powdered sugar, vanilla extract, and lemon zest or juice (if using), beating until smooth and creamy, scraping bowl sides as needed.
  9. Place one cooled layer on a serving plate, spread ⅓ frosting, top with second layer, then frost the sides and top evenly using an offset spatula.

Notes

Use fresh grated carrots for better moisture. Make sure all ingredients are at room temperature for best results.