Classic Carrot Cake with Cream Cheese Frosting
This Classic Carrot Cake with Cream Cheese Frosting is everything a great carrot cake should be — deeply moist, warmly spiced with cinnamon, nutmeg, ginger, and cloves, and finished with a silky, tangy cream cheese frosting that perfectly balances every bite. Made with freshly grated carrots, vegetable oil, and a touch of applesauce for extra moisture, this cake comes together with just two bowls and no stand mixer required. It's an effortlessly impressive bake that works for birthdays, Easter brunch, holiday gatherings, or any time you want a truly showstopping dessert.
Equipment
- 9-inch round cake pans 2 pans required; or substitute one 9x13-inch pan for a sheet cake
- Large mixing bowls At least 2 required
- Box grater Use large holes; or use a food processor with grating attachment
- Whisk
- Rubber spatula
- Hand mixer or stand mixer For making the cream cheese frosting
- Offset spatula For frosting and smoothing the cake
- Wire cooling racks
- Parchment paper For lining the cake pans
- Measuring cups and spoons
- Toothpick For testing doneness
- Kitchen scale (optional) For dividing batter evenly between pans
- Cake board or serving plate For assembling and presenting the finished cake
Ingredients
For the Carrot Cake
- 2.5 cups all-purpose flour 315g; spoon into cup and level off for accurate measuring
- 2 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 4 large eggs at room temperature
- 1.5 cups granulated sugar 300g
- 0.5 cup light brown sugar 100g; packed
- 1.25 cups vegetable oil 300ml; canola oil also works
- 0.5 cup unsweetened applesauce 120g; adds moisture
- 2 tsp pure vanilla extract
- 3 cups freshly grated carrots about 300g; approximately 4–5 medium carrots; do not use pre-shredded
- 1 cup chopped walnuts or pecans 100g; optional; toasted for best flavor
- 0.75 cup raisins 120g; optional
For the Cream Cheese Frosting
- 16 oz full-fat cream cheese 450g; softened to room temperature
- 0.5 cup unsalted butter 115g; softened to room temperature
- 4 cups powdered sugar 480g; sifted
- 2 tsp pure vanilla extract
- salt pinch
- 1 tbsp heavy cream or whole milk 1–2 tablespoons; to adjust frosting consistency
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and grease the parchment as well.
- Peel and grate 4–5 medium carrots using the large holes of a box grater to yield 3 cups (300g). Do not squeeze out any liquid and do not use pre-shredded carrots.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
- In a second large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth. Add the vegetable oil, applesauce, and vanilla extract and whisk until fully combined.
- Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined and no flour streaks remain. Do not overmix.
- Fold in the grated carrots until evenly distributed. If using, fold in the chopped walnuts or pecans and raisins.
- Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
- Cool the cakes in their pans on wire racks for 15 minutes, then invert, peel off parchment, and cool completely to room temperature before frosting.
- Beat the softened cream cheese and butter together on medium-high speed for 2–3 minutes until fluffy. Add sifted powdered sugar in 2–3 additions, then mix in vanilla, salt, and heavy cream until smooth and spreadable.
- Frost the first layer, stack the second layer on top, apply a thin crumb coat, and refrigerate for 20–30 minutes. Apply the remaining frosting over the top and sides, smooth with an offset spatula, and refrigerate for at least 30 minutes before slicing.
Notes
- Always grate your own carrots fresh. Pre-shredded carrots from a bag are too dry and won't provide the moisture this cake needs.
- Measure flour using the spoon-and-level method. Scooping directly from the bag packs in up to 20% more flour and can make the cake dry and dense.
- Do not overmix the batter once the dry and wet ingredients are combined. Fold just until no flour streaks remain to keep the crumb tender.
- Make sure your cream cheese and butter are fully softened before making the frosting. Cold cream cheese will create lumpy frosting.
- If your frosting turns out runny, refrigerate it for 20–30 minutes and beat again. It will firm up nicely.
- Toast walnuts or pecans in a dry skillet over medium heat for 3–4 minutes before adding to the batter. It deepens their flavor significantly.
- This cake can be made 2 days ahead. The flavors develop and deepen after a day in the refrigerator.
- Store the frosted cake covered in the refrigerator for up to 4 days. Allow slices to come to room temperature for 30 minutes before serving.
- Unfrosted cake layers can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap and a layer of foil. Thaw overnight in the refrigerator before frosting.
- For carrot cake cupcakes, fill lined cupcake tins ¾ full and bake at 350°F for 18–22 minutes. This recipe yields approximately 24 standard cupcakes.
Nutrition
Serving: 1SliceCalories: 480kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 55IUVitamin C: 3mgCalcium: 6mgIron: 8mg
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