Some desserts come with memories baked right in, and this carrot cake with cream cheese frosting is one I keep coming back to when the day feels a little too long. Imagine pulling a warm, fragrant cake out of the oven, the scent of cinnamon and nutmeg curling through the kitchen air. I usually get distracted by the smell and end up sneaking a crumb or two before the frosting even comes into play.
One afternoon, I remember setting the timer and then getting caught up in a phone call. The cake was just about ready, but I hesitated to open the oven door, afraid it might deflate. When I finally did, the golden edges and moist crumb made me forget the wait entirely. Spreading the cream cheese frosting felt like frosting a little moment of calm onto the hectic day. It’s not perfect — I sometimes get a bit too generous with the frosting, and it’s a little messier than I’d like — but that’s part of the charm.
This cake isn’t just for big celebrations; it’s the kind of dessert that fits casual afternoons or a quiet weekend treat. It has this inviting texture that’s moist but not heavy, with the warm spices balancing the tangy cream cheese frosting just right.
- The balance of spices and sweetness feels homemade and genuine, not over the top.
- The frosting is rich and creamy, though sometimes it’s a bit too soft to pipe perfectly — but who’s judging?
- It’s simple — and that’s kind of the point. No fancy techniques, just honest ingredients and a little time.
- Pairs wonderfully with a cup of tea or coffee, making it easy to enjoy alone or with company.
If you’re worried about the frosting being tricky, don’t be. It’s forgiving and perfect for spreading, even if you’re not a pro baker. Plus, it keeps well in the fridge, so you can make it ahead and savor it over a few days.
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Carrot Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 1x
Description
A moist and flavorful carrot cake made with grated carrots, warm spices, and topped with a rich and creamy cream cheese frosting. Perfect for celebrations or a delicious dessert treat.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4–5 medium carrots)
1 cup chopped walnuts (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in 1 teaspoon vanilla extract and continue beating until the frosting is smooth and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Using just basic pans and a mixer, this cake is approachable, even if you’re juggling a busy kitchen. I like to experiment sometimes with chopped nuts or raisins, but honestly, the simple version is already pretty satisfying. If you’re feeling adventurous, you could try swapping out the walnuts for pecans or adding a hint of orange zest to the batter—though I haven’t tested all of these tweaks extensively.
When serving, a dusting of cinnamon on top adds a little extra flair, or a side of whipped cream can soften the richness for those who prefer it lighter. This cake is surprisingly versatile and forgiving.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes better after resting a day in the fridge. Just bring it to room temperature before serving.
Is it okay to freeze the cake layers? Definitely. Wrap them tightly and thaw overnight in the fridge when ready to frost.
Can I use a hand mixer instead of a stand mixer? Absolutely. Just mix carefully to avoid overbeating.
Next time you want something that feels like a cozy hug on a plate, this carrot cake with cream cheese frosting is worth a try. Save it, print it, and don’t forget to take a moment to enjoy that first bite.