carrot cake and frosting recipe

Written ByJenny Smyth Posted on
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The Best carrot cake and frosting recipe

I’ve always been a fan of carrot cake, and this recipe is a game-changer. It’s moist, flavorful, and has just the right amount of spice. My family loves it when I make it for special occasions, and it’s also a great option for everyday eating.

The best part is that it’s actually pretty healthy, thanks to the use of carrots and other nutrient-dense ingredients. I like to think that it’s a great way to get some veggies into my kids without them even realizing it. As for me, I love that it’s a classic dessert that never goes out of style.

Whether I’m serving it at a dinner party or just need a quick dessert fix, this recipe always delivers. One of the things I appreciate about this recipe is how easy it is to make ahead and store in the fridge or freezer. It’s perfect for busy days when I don’t have time to bake from scratch.

And let’s be real – who doesn’t love the smell of freshly baked cake wafting through the house? It’s like a warm hug in a pan. The frosting is the perfect complement to the cake, with its creamy texture and sweet flavor.

I like to use a mix of cream cheese and butter for the frosting, as it gives it a nice tanginess without being too overpowering. My kids always ask for seconds (and sometimes even thirds) when I make this cake, which is all the proof I need that it’s a winner in our household.

Classic Carrot Cake with Cream Cheese Frosting

4.7 from 1667 votes

A moist and delicious carrot cake made with fresh carrots and warm spices. Topped with a tangy cream cheese frosting.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 cups granulated sugar
4 large eggs
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13-inch baking pan.
3In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Set aside.
4In another large bowl, beat sugar and eggs with an electric mixer on medium speed until light and fluffy.
5Gradually add vegetable oil and vanilla extract, mixing until well combined.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the grated carrots and chopped walnuts.
8Pour the batter into the prepared baking pan and smooth the top with a spatula.
9Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10Allow the cake to cool completely in the pan on a wire rack.
11While the cake is cooling, prepare the frosting.
12In a large bowl, beat the cream cheese and butter together until smooth and creamy.
13Gradually add the powdered sugar, mixing until light and fluffy.
14Add the vanilla extract and a pinch of salt, mixing until well combined.
15If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
16Once the cake is completely cool, spread the frosting evenly over the top.
17Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9×13 baking pan
Oven
Mixing spoon
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 42g🥩Protein: 5g

📝Notes

Tips: You can add 1/2 cup of raisins to the cake batter for extra flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.

This carrot cake and frosting recipe is always a good idea for any occasion – whether you’re looking for a special treat or just need something comforting on a tough day.

It’s easy to make ahead and store in the fridge or freezer, making it perfect for busy families like mine.

The best part is that it’s actually pretty healthy, thanks to the use of carrots and other nutrient-dense ingredients.

❓ Frequently Asked Questions About Carrot Cake with Cream Cheese Frosting

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using unbleached all-purpose flour. This will give your cake a nice texture and help it hold together well.

Q: Can I substitute raisins with chopped nuts?

A: Yes, you can substitute raisins with chopped nuts if you prefer. Chopped walnuts or pecans work particularly well in this recipe.

Q: How long does the cake need to chill in the fridge before serving?

A: It’s best to let the cake chill in the fridge for at least 30 minutes before serving. This will help the flavors meld together and make it easier to slice.

Q: Can I make this recipe in advance and freeze it?

A: Yes, you can make this recipe in advance and freeze it for up to 2 months. Just thaw overnight in the fridge before serving.

Q: What’s the difference between cream cheese and butter frosting?

A: Cream cheese frosting has a tangy flavor that pairs well with the sweetness of the cake, while butter frosting is richer and more indulgent.

Q: Can I add any mix-ins to this recipe?

A: Yes, you can add mix-ins such as chopped chocolate chips or dried cranberries to give your cake an extra boost of flavor.

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