There’s something so comforting about a perfectly spiced Carrot Cake with a light, fluffy cream cheese frosting. This recipe keeps it classic with warm cinnamon, a soft and moist texture from fresh shredded carrots, and a whipped cream cheese topping that isn’t too sweet or heavy. Every bite is perfectly balanced with a slight crunch from toasted pecans or walnuts, making this cake an all-time favorite for holidays, gatherings, or an everyday treat.
Whether you’re baking for Easter, a birthday, or just because, this Carrot Cake is the ultimate crowd-pleaser. The recipe is simple, requires no special techniques, and guarantees a soft and flavorful cake every time. Decorate it with toasted nuts or adorable candy carrots for an extra touch of charm. You’ll never need another carrot cake recipe again!
Full Recipe:
For the Cake:
- 200g (1 cup) white sugar
- 100g (1/2 cup) brown sugar
- 3 large eggs
- 170ml (3/4 cup) vegetable oil
- 280g (2 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 5 medium carrots (3 cups), shredded
For the Cream Cheese Frosting:
- 400g (14 oz) full-fat cream cheese
- 300ml (1 ¼ cup) heavy whipping cream (36% fat content)
- 65g (1/2 cup) powdered sugar
- 2 tsp vanilla extract
- 55g (1/2 cup) toasted and chopped walnuts or pecans for decoration
- 8 ready-made candy or white chocolate decorative carrots (optional)
Directions:
- Preheat oven to 180°C (350°F). Grease two 8-inch cake pans and dust with flour.
- In a mixing bowl, beat both sugars, eggs, and oil until well combined (about 1 minute).
- Add flour, cinnamon, baking powder, baking soda, vanilla, and salt. Mix until combined, but do not overmix.
- Fold in shredded carrots with a spatula.
- Divide batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 30 minutes, then turn onto a wire rack to cool completely.
- While cakes are cooling, toast the nuts in a dry frying pan until fragrant and slightly golden. Set aside.
- For the frosting, beat cream cheese, powdered sugar, and vanilla until smooth.
- Separately, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- Place one cake layer on a serving plate and spread with ¼ of the frosting.
- Top with the second cake layer and frost the top and sides.
- Decorate with chopped toasted nuts and optional candy or white chocolate carrots.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 563 kcal per serving | Servings: 10
The Ultimate Carrot Cake with Cream Cheese Frosting
Carrot cake is one of those classic desserts that never goes out of style. With its perfectly moist texture, rich spice flavor, and luscious cream cheese frosting, it’s a favorite for many occasions—from birthdays and family gatherings to Easter celebrations and casual weekends at home. This carrot cake recipe is simple, reliable, and guaranteed to deliver a light and fluffy cake that pairs beautifully with the silky-smooth frosting.
The History of Carrot Cake
Carrot cake has an interesting history that dates back to medieval times. During the Middle Ages, when sugar and sweeteners were scarce and expensive, people turned to naturally sweet ingredients like carrots to add moisture and flavor to their baked goods. The concept evolved over time, and by the 19th century, carrot pudding had transformed into the cake we know today. The popularity of carrot cake soared in the mid-20th century, especially in the United States, where it became a staple in bakeries and home kitchens alike.
What Makes This Carrot Cake Special?
This recipe stays true to the classic flavors of a traditional carrot cake but incorporates a few simple upgrades that elevate the overall texture and taste. Instead of using butter, this cake is made with vegetable oil, which ensures a supremely moist crumb. The use of both white and brown sugar provides a balanced sweetness while enhancing the cake’s caramelized notes. Cinnamon adds warmth and depth, making each bite rich and flavorful.
One of the standout features of this recipe is the cream cheese frosting. Many traditional frostings are made with butter, which can make them overly sweet and heavy. Instead, this version uses whipped heavy cream, creating a light and airy texture that perfectly complements the cake’s density. This frosting is stable enough to hold its shape yet soft enough to melt in your mouth with every bite.
Texture and Flavor Profile
A great carrot cake strikes the perfect balance between moisture and fluffiness. This cake achieves that ideal texture by using just the right amount of grated carrots—enough to infuse natural moisture without making the cake too dense. The warm spice from the cinnamon enhances the cake’s sweetness without overpowering it, while the vanilla extract rounds out the flavor beautifully.
The toasted pecans or walnuts on the outside add a delightful crunch, making every bite more interesting. If you love a textural contrast, you’ll appreciate how the smooth frosting pairs with the slightly crispy nuts.
Tips for the Best Carrot Cake
- Use Freshly Grated Carrots – Pre-shredded store-bought carrots tend to be drier and don’t release the same amount of moisture as freshly grated ones. Using fresh carrots ensures a naturally moist and tender cake.
- Don’t Overmix the Batter – Overmixing can develop the gluten in the flour too much, resulting in a dense and tough cake. Stir the ingredients just until combined.
- Measure Ingredients Accurately – Baking is a science, and precise measurements make a difference. Use a kitchen scale for the best results.
- Line Cake Pans with Parchment Paper – This helps prevent sticking and makes it easier to remove the cakes from the pans after baking.
- Toast the Nuts – Toasting the pecans or walnuts before using them as decoration enhances their flavor and adds a slight crunch.
- Allow Cakes to Cool Completely – Frosting a warm cake can cause the frosting to melt and become runny. Make sure the cake layers are completely cooled before assembling.
Variations and Customizations
One of the best things about carrot cake is its versatility. This recipe provides a solid foundation, but there are plenty of ways to customize it based on your preferences:
- Add Pineapple – For extra moisture and a tropical twist, mix in crushed pineapple. This also adds a hint of natural sweetness.
- Include Raisins or Coconut – Some people love the addition of chewy raisins or shredded coconut for added texture and flavor.
- Swap the Nuts – Instead of pecans or walnuts, try using almonds or hazelnuts for a different taste profile.
- Make It Gluten-Free – Use a high-quality gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Turn It Into Cupcakes – This recipe can easily be adapted into carrot cake cupcakes by adjusting the baking time to 18-20 minutes.
Perfect Occasions to Serve Carrot Cake
Carrot cake is incredibly versatile and can be served on many occasions. Whether you’re making it for a festive celebration or simply as a comforting treat, this cake is always a hit.
- Easter Gatherings – Carrot cake has become a popular Easter dessert because of its bright and fresh flavors that pair well with springtime festivities.
- Birthday Parties – For those who prefer a spiced cake over a traditional vanilla or chocolate cake, this carrot cake makes an excellent birthday dessert.
- Holiday Desserts – Whether it’s Thanksgiving, Christmas, or any other holiday, carrot cake is a fantastic addition to your dessert table.
- Afternoon Tea or Coffee Breaks – A slice of moist carrot cake pairs wonderfully with a hot cup of coffee or tea, making it a cozy treat for any time of day.
How to Store and Keep Your Carrot Cake Fresh
Carrot cake can be stored at room temperature for up to two days, but because of the cream cheese frosting, it’s best to refrigerate it if you’re keeping it for longer. Here’s how to store it properly:
- Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving so that the frosting softens slightly.
- Freezing: You can freeze unfrosted cake layers for up to 3 months. Wrap each layer in plastic wrap, then in aluminum foil, and store in a freezer-safe bag. Thaw overnight in the fridge before assembling and frosting.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and store them at room temperature for up to 2 days or freeze them for longer storage. Frost the cake on the day you plan to serve it for the freshest taste.
2. What type of cream cheese should I use for the frosting?
Always use full-fat cream cheese for the best texture and taste. Reduced-fat or whipped cream cheese won’t provide the same richness.
3. Can I use a different type of oil?
Yes, while vegetable oil is ideal, you can also use canola oil or even melted coconut oil for a slight flavor twist.
4. My cake came out dry—what went wrong?
A dry carrot cake can result from overbaking or using too little oil. Make sure to check for doneness by inserting a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter.
5. Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works just as well for both the cake batter and the frosting. Just be sure not to overmix.
Conclusion
Carrot cake is a timeless dessert that delivers both warmth and sweetness in every bite. This version sticks to the classic flavors while making a few small improvements for an even better texture and taste. Whether you’re making it for a special occasion or just as a treat for yourself, this recipe is sure to become a favorite in your kitchen. With its perfectly moist crumb, delicate spice, and light yet creamy frosting, this carrot cake is truly the ultimate. Enjoy!