Carrot Cake With Cream Cheese Frosting
This single layer carrot cake is ultra moist with a perfectly soft crumb and warm spices. Smeared with an indulgent cream cheese frosting.
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This cake is super moist and fluffy. Just the right about of spice and carrot flavor. The smooth, cream cheese frosting is whipped up while the cake is baking and it is absolutely luscious!
Ingredient Notes:
- Carrots: Opt for fresh, firm carrots and grate them finely for the best texture. The natural sweetness of carrots not only adds flavor but also keeps the cake moist.
- Flour: All-purpose flour works perfectly for this recipe, providing the right structure and texture to the cake.
- Cinnamon: Cinnamon adds warmth and depth to the cake’s flavor profile.
- Nuts: While optional, chopped pecans contribute a delightful crunch to the cake.
- Oil: Using vegetable or canola oil helps maintain the cake’s moisture, resulting in a tender crumb.
- Eggs: They act as a binding agent and provide structure to the cake.
- Sugar: Granulated sugar adds sweetness to the cake.
- Cream Cheese: Opt for full-fat cream cheese for a rich and creamy frosting. Make sure it’s at room temperature for easy blending.
- Butter: Unsalted butter adds richness and flavor to the cream cheese frosting. Again, ensure it’s at room temperature before use.
- Vanilla Extract: Pure vanilla extract enhances the overall flavor of the frosting. Use high-quality extract for the best results.
FAQs:
Q: Can I make this cake ahead of time? A: Yes, you can! Carrot cake tends to improve in flavor and moisture when made a day in advance. Store it covered in the refrigerator and take it out about an hour before serving so it can slightly come to room temperature.
Q: Can I omit nuts from the recipe? A: Absolutely! While nuts add texture and flavor, they’re entirely optional. Feel free to leave them out if you have allergies or simply prefer a nut-free version of the cake.
Q: How do I store leftover carrot cake? A: If you have any leftovers (which is unlikely!), store the cake in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best taste and texture.
Q: Can I freeze carrot cake? A: Yes, you can freeze carrot cake, either frosted or unfrosted. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving, and if needed, you can refresh the frosting after thawing.
Q: Can I use pre-shredded carrots? A: While pre-shredded carrots are convenient, they’re often drier and thicker than freshly grated carrots, which may affect the texture of the cake. For the best results, I recommend grating fresh carrots at home.
If you love this dessert, I bet you’ll love these too!:
Giant Chocolate Chip Skillet Cookie
Raspberry And Almond Buttermilk Scones
Apple Pecan Galette With Vanille Ice Cream
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make this Carrot Cake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Original recipe posted on: April 9, 2020 and updated March 17, 2024.
Carrot Cake With Cream Cheese Frosting
Ingredients
Cake
- 1¾ cups granulated sugar
- 1 cup vegetable or neutral oil
- 4 eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw shredded carrots
- ½ cup chopped pecans
Frosting
- 8 oz package cream cheese, at room temperature
- 4 tablespoons butter, unsalted, at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
For The Cake
- Preheat oven to 300F. Grease a 9×13 baking dish and set aside.
- In a large bowl, whisk together the sugar, vegetable oil, and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the bowl with the wet ingredients and mix until well combined. Fold in the carrots and pecans. Stir until well incorporated.
- Pour the batter into the baking dish and spread evenly. Place into oven and bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let cool to room temperature.
For The Frosting
- In a medium bowl, beat together the cream cheese and butter until softened, about 2 minutes. Add the vanilla and powdered sugar, beat for 1 more minute. Refrigerate until ready for use.
- Once the cake has cooled to room temperature, spread the frosting evenly across the cake. Slice into squares and serve.
Absolutely delicious! My mom loves carrot cake and I made this for her birthday, turned out great. Another great recipe by Fetty!
I’m so happy to hear you and your mom enjoyed it. Happy Birthday to her! Cheers! 🙂
Good to know that works too! I learn so much from you as well! Keep it up great post.
Thanks!