Best Carrot Cake with Cream Cheese Frosting Recipe
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Best Carrot Cake with Cream Cheese Frosting Recipe

ByLily Carter
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There’s something irresistibly heartwarming about a slice of moist, spiced carrot cake topped with luscious cream cheese frosting, isn’t there? This Best Carrot Cake with Cream Cheese Frosting Recipe is one of those classics that never goes out of style. Whether you’re making it for a birthday, a weekend treat, or just because the craving strikes, it’s the perfect blend of sweet, tangy, and warmly spiced flavors that hits every note just right.

What makes this recipe stand out for me—and what I think you’ll love too—is the way the ingredients come together to create a cake that’s both soft and rich, with that signature cream cheese frosting that’s smooth and just sweet enough. Plus, you can easily tweak it to suit your taste or occasion, making it a dependable favorite in my kitchen that I’m excited to share with you.

Ingredients You’ll Need

Each ingredient in this Best Carrot Cake with Cream Cheese Frosting Recipe plays an important role, working harmoniously to create a moist texture and deep flavor. Picking fresh, room-temperature ingredients, especially the eggs and buttermilk, will make a big difference in how the batter comes together and how tender the cake turns out.

  • All-purpose flour: Using spooned and leveled flour ensures accurate measurement for a perfect crumb—not too dense or dry.
  • Ground cinnamon: This warm spice is the heart of carrot cake—don’t skimp on it!
  • Ground nutmeg: Adds a subtle nuttiness; fresh ground is best if you can.
  • Ground ginger: Gives a little spicy lift that complements the sweetness nicely.
  • Ground allspice: Adds complexity—just a touch packs a punch.
  • Baking powder: Helps the cake rise beautifully and stay fluffier.
  • Baking soda: A small amount balances acidity, aiding texture and browning.
  • Salt: Enhances all the flavors and stops the sweetness from being flat.
  • Unsalted butter, softened: Softening butter is key for a creamy batter that traps air for fluffiness.
  • Granulated white sugar: Adds classic sweetness and moisture.
  • Light brown sugar: Brings a touch of molasses flavor and extra softness.
  • Eggs (room temperature): Bind everything while adding richness—room temp eggs mix better for a lighter cake.
  • Vanilla extract: Elevates the cake’s flavor with a sweet aromatic note.
  • Buttermilk (room temperature): Makes the cake tender and adds a subtle tang—definitely don’t substitute with regular milk!
  • Finely grated carrots: Freshly grated carrots add moisture, natural sweetness, and texture—tip: grate them finely to avoid too much chew.
  • For the frosting – unsalted butter, softened: Butter is the base for a silky frosting—softened but not melted is best.
  • Cream cheese (cold): Cold cream cheese whips to the perfect creamy consistency and balances sweetness with tang.
  • Powdered sugar: Sifted for smooth frosting without lumps.
  • Vanilla extract: Just a splash adds depth to the frosting’s flavor.
  • Orange and green food coloring: Optional, but I love a festive pop of color for the frosting.
  • Chopped walnuts or pecans: Toast them lightly to bring out their flavor as a garnish for extra crunch and visual appeal.

Variations

I like to customize this Best Carrot Cake with Cream Cheese Frosting Recipe depending on the occasion or what’s in my pantry. Don’t be afraid to swap or add your own twist—it’s all about making the cake your own!

  • Adding crushed pineapple: I sometimes fold in pineapple for extra moisture and a tropical sweetness. It’s a game-changer if you like your carrot cake a touch juicier!
  • Using coconut flakes: Toss a handful into the batter for a lovely texture and subtle bite.
  • Gluten-free version: Swap the all-purpose flour for a gluten-free blend that includes xanthan gum. The frosting stays the same, and you won’t miss a thing.
  • Spice it up more: If you love spices, add a pinch more cinnamon or try ground cloves for a cozy depth.
  • Nut-free option: Simply skip the nuts in the batter and garnish; the cake is just as delicious without them.

How to Make Best Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F (175°C) and greasing your cake pans well. In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. This step ensures all those lovely spices and leaveners are evenly distributed, which helps with an even rise and consistent flavor throughout.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand beaters, cream the softened butter with both granulated and brown sugars until light and fluffy—about 3-4 minutes. This aeration is crucial for a tender crumb, so don’t rush it! You’ll know it’s ready when the mixture looks pale and creamy.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. Using room temperature eggs here helps the mixture blend smoothly and keeps your batter from curdling.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Now, gently fold in the dry mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined to avoid overworking the batter, which could make the cake tough.

Step 5: Fold in Grated Carrots

Finally, fold in the finely grated carrots. The batter will be thick but moist—you’re almost there! Resist the urge to overmix here; a gentle touch keeps the texture perfect.

Step 6: Bake the Cake

Divide the batter evenly between two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. I like to start checking around 28 minutes to ensure it doesn’t overbake. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

Step 7: Make the Cream Cheese Frosting

While the cakes cool, beat the softened butter until creamy. Add the cold cream cheese in small chunks and continue beating until smooth. Then, gradually add the powdered sugar, beating on low speed until incorporated, and finally the vanilla. If you want, add a few drops of orange and green food coloring to divide and tint portions of your frosting—this adds a fun, festive look!

Step 8: Assemble and Frost

Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Add the second layer on top and frost the entire cake smoothly. I love adding chopped toasted walnuts or pecans around the sides and on top for texture and a beautiful finish.

How to Serve Best Carrot Cake with Cream Cheese Frosting Recipe

The image shows eight small white bowls and plates arranged neatly on a white marbled surface, each holding different baking ingredients. At the top left, a large round bowl is filled with a mound of white flour with a slightly rough texture. To its right, a smaller bowl holds several whole walnuts with a brown, crinkled surface. Below the flour, a round bowl contains dark brown cocoa powder with a fine, powdery texture. Near the center, a tiny bowl holds fine white granulated sugar, and next to it, a similar small bowl contains coarse white sea salt. Below these, a small bowl contains a dark reddish-brown liquid, likely vanilla extract. To its right, another small bowl holds a light yellow liquid, possibly oil. At the bottom left, a white plate holds a pale yellow block of butter with smooth edges. Finally, at the bottom right, a round bowl contains a mound of white cream cheese or a soft white ingredient with a fluffy texture. The image is clear and bright, with soft natural light, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple yet elegant by sprinkling toasted chopped nuts on top for crunch and rustic charm. Sometimes I add edible flowers or fresh grated orange zest when I want a bright, fresh twist. It’s a lovely balance to the richness of the frosting.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or a glass of milk for a classic combo. For a more decadent treat, serve with a scoop of vanilla ice cream or fresh whipped cream on the side—it’s a guaranteed crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve layered this cake in individual jars for adorable single servings. Another fun idea is to bake cupcakes instead of a whole cake and pipe the cream cheese frosting on top, decorating with mini carrot-shaped candies. Either way, it’s a cute presentation that guests love!

Make Ahead and Storage

Storing Leftovers

I keep any leftover cake tightly covered in the fridge to preserve freshness and prevent the frosting from drying out. It’s best enjoyed within 4-5 days. Letting it come to room temperature before serving brings back the softness and flavor.

Freezing

If you want to freeze the cake, I recommend freezing it without the frosting first. Wrap the cooled cake layers tightly in plastic wrap and then foil. When ready to serve, thaw in the fridge overnight, then frost fresh. This keeps the textures and flavors spot on.

Reheating

Since carrot cake is best served at room temperature, I usually take leftovers out of the fridge about 30 minutes before eating. If you want it warm, a quick zap in the microwave for 10-15 seconds does the trick without melting the frosting too much.

FAQs

  1. Can I make this Best Carrot Cake with Cream Cheese Frosting Recipe dairy-free?

    Absolutely! You can substitute the butter with a quality dairy-free margarine or coconut oil, and use a dairy-free cream cheese alternative for the frosting. Use a plant-based milk with a small splash of vinegar to replace buttermilk. The texture and flavor will still be delicious.

  2. How do I prevent the cream cheese frosting from being runny?

    Make sure the cream cheese is cold, not room temperature, when you start whipping it into the butter. Also, avoid over-adding powdered sugar—add it gradually until you reach the right consistency. If frosting gets too soft, chilling it briefly can firm it up before spreading.

  3. Can I bake this carrot cake as cupcakes instead of layers?

    Yes! Cupcakes bake faster, around 20-25 minutes. Keep an eye on them and use a toothpick to test doneness. They’re perfect for individual portions, and the frosting works great piped on top.

  4. Why is my carrot cake dense instead of light and fluffy?

    This often happens if the batter is overmixed after adding flour or if the leavening agents aren’t fresh. Be gentle when combining ingredients and check that your baking powder and soda are not expired for the best rise.

  5. How finely should I grate the carrots?

    Finely grated carrots create a moist texture without large chunks, which helps the cake bake evenly and keeps the crumb tender. You can use a fine grater or food processor with a grating attachment for best results.

Final Thoughts

This Best Carrot Cake with Cream Cheese Frosting Recipe has been a comfort in my kitchen for years, delivering always the perfect balance of spice, sweetness, and creamy frosting. I truly believe anyone can nail this recipe with just a little attention to the details I’ve shared—it’s like a warm hug in dessert form. Give it a try, and I bet it’ll become your go-to carrot cake too, whether it’s for celebrations or just because you deserve a sweet slice of joy.

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Best Carrot Cake with Cream Cheese Frosting Recipe

Best Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 128 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Best Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert featuring a perfectly spiced carrot cake layered with rich and creamy cream cheese frosting. The cake combines warm spices like cinnamon, nutmeg, ginger, and allspice, complemented by the sweetness of grated carrots and a luscious homemade frosting accented with a touch of vanilla and optional vibrant food coloring. Garnished with chopped walnuts or pecans, this classic carrot cake is a delightful treat for any occasion.

Ingredients

Scale

For the Carrot Cake:

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 cups (220 g) finely grated carrots, at room temperature

For the Cream Cheese Frosting:

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 tsp vanilla extract
  • Orange and green food coloring (optional)
  • Chopped walnuts or pecans for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing each addition just until combined. Do not overmix.
  6. Fold in Carrots: Gently fold the finely grated carrots into the batter evenly using a spatula.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, run a knife around the edges and invert them onto wire racks to cool completely.
  9. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter until smooth. Add the cold cream cheese and continue to beat until the mixture is creamy and well combined. Gradually add the powdered sugar and beat on low speed to avoid a sugar cloud, then increase to medium until fluffy. Mix in the vanilla extract. Add a few drops of orange and green food coloring if desired and stir gently to swirl the colors.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Place the second layer over the frosting and cover the entire cake with the remaining frosting.
  11. Garnish and Serve: Sprinkle chopped walnuts or pecans over the top of the cake for garnish. Refrigerate the cake for at least 30 minutes before slicing to set the frosting. Serve and enjoy!

Notes

  • Make sure the eggs and buttermilk are at room temperature for better batter consistency and cake texture.
  • For easy grating, peel the carrots before finely grating.
  • Cold cream cheese is easier to work with and helps prevent a runny frosting.
  • You can add a pinch of salt to the frosting to balance the sweetness if desired.
  • Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
  • Feel free to substitute walnuts with pecans or omit nuts if allergic.
  • Use parchment paper rounds in pans for easy cake removal.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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