Go Back
A slice of carrot cake topped with generous cream cheese frosting on a white plate.

Proven way to grow delicious Carrot Cake with Cream Cheese Frosting

This classic carrot cake is moist, flavorful, and topped with a rich, tangy cream cheese frosting. It's a perfect dessert for any occasion, offering a delightful combination of spices and sweetness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 0.5 cup chopped pecans or walnuts optional
For the Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest optional
Garnish (optional)
  • chopped nuts or carrot shavings

Equipment

  • oven
  • round cake pans
  • large bowls
  • whisk
  • electric mixer
  • wire rack

Method
 

For the Carrot Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
  3. In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Stir in the grated carrots and chopped pecans or walnuts, if using, until evenly distributed.
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
  3. Stir in the vanilla extract and grated orange zest, if using, until well combined.
Assembly
  1. Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting over the top.
  2. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  3. Garnish with chopped nuts or carrot shavings if desired, then slice and serve.

Notes

For extra flavor, you can add a pinch of ground ginger or nutmeg to the cake batter. Ensure your cream cheese and butter are at room temperature for a smooth, lump-free frosting. This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.