Moist and chock full of carrots, this homemade Carrot Cake recipe with cream cheese frosting offers a lightened-up version rich with flavor and succulent texture.
Out of clutter, find simplicity. From discord, find harmony. In the middle of difficulty lies opportunity.
Albert Einstein
You’ll love this moist Carrot Cake with Cream Cheese Frosting!
Tender, perfectly spiced carrot cake with twice the carrots and half the sugar! This is hands-down our favorite carrot cake recipe, and once you make it, you’ll understand why! The flavors are deepened with juicy raisins, toasted walnuts, aromatic spices, and crushed pineapple (or use applesauce).
What does Carrot Cake taste like?
As one of my personal favorites, this cake exemplifies the ideal dessert—not overly sweet, allowing the natural essence of the carrots to shine through, and it retains succulent moisture for days, so you can pace yourself, no need to eat it all at once :). The frosting, while less sugary, is creamy and luxurious, providing a sublime complement to the heavenly textured cake.
Carrot Cake Ingredients
- Carrots: Freshly grated. It helps to use a kitchen scale to get the accurate amount.
- Cinnamon, ginger, and nutmeg: For warm, cozy flavor!
- Walnuts: Or use pecans for a delightfully crunchy texture-rich, toasty depth.
- Raisins: Currants also work!
- All-purpose flour: Scooped and leveled. Use a scale for the most accurate measurement.
- Brown sugar: For just the right amount of sweetness. We love the molasses flavor of brown sugar for this recipe.
- Baking powder and baking soda: Essential leavening agents for a moist, soft cake.
- Eggs: A binding agent that also adds moisture.
- Crushed pineapple: Or applesauce. If using applesauce, add a tablespoon of lemon juice or zest.
- Oil: Avocado oil is my preference.
- Vanilla extract: For the perfect hint of delicious vanilla flavor!
- Cream Cheese Frosting: Cream cheese (full-fat brick style), unsalted butter, salt, powdered sugar, lemon juice, and Greek yogurt (or sour cream).
*See the recipe card below for a detailed list of ingredients and measurements.
How to Make Carrot Cake
1. Prep the pan. Line two 9-inch round cake pans with parchment paper or grease them with butter or oil spray.
2. Prep the ingredients. Toast the nuts at 300F for 8 minutes. Soak the raisins in 1/4 cup hot water. Let sit for 20 minutes while you grate the carrots. Grate the carrots fresh. Pre-grated are too dry and will alter the balance of the cake.
Tip: Soak the raisins in hot water with a tea bag—chai is nice!
3. Combine dry ingredients. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
4. Combine wet ingredients. In a medium bowl, whisk together oil, brown sugar, and vanilla. Beat in the eggs one at a time. Add pineapple and vanilla. Drain the raisins and mix in with the roasted nuts and grated carrots.
5. Add wet mixture to the dry. Make a well in the bowl of dry ingredients. Add the wet mixture and fold it in.
6. Bake. Transfer 3 cups of cake batter to each 9″ pan. Bake in a 350°F oven on the middle rack for 25-30 minutes. Use the toothpick test to tell if the cake is done. The center of the cake should bounce back at the touch, and the cake should pull away from the pan edges. Internal temperature should be 200-205°F. Let cool in the pans on a wire cooling rack.
How to make Icing for Carrot Cake
- Before starting, make sure the butter and cream cheese are fully at room temperature.
- In a stand mixer with a paddle attachment, or using a hand mixer, beat the cream cheese and butter until just smooth.
- Add salt and sift in powdered sugar. Mix until smooth.
- Cream in lemon juice and Greek yogurt.
- The texture should be ultra-creamy and lightly lofty.
7. Assemble and frost. Once the cake layers are cool, place a layer of cake on the serving plate. Frost the top, covering evenly 1/2-inch thick and coming out to about 1/2 inch of the edge of the cake. Add the top layer and use the remaining frosting for the top of the cake. If you wish to cover the sides of the cake make a double batch of frosting.
Chef’s Tips
- For the perfect balance of sweetness: The raisins, pineapple, and frosting add a good balance of sweetness. If omitting any of these, you may need to increase the amount of sugar. The cake itself is less sweet than most carrot cakes.
- If you use applesauce: the pineapple adds a nice zing! If using applesauce, add a tablespoon of lemon juice or zest.
- Soak the raisins in tea: While soaking the raisins in hot water, add a tea bag, like chai!
- Shredding carrots: Shred the carrots by hand using the small, fine side of a box grater. This small shred enhances cake texture and allows the natural sweetness of the carrots to blend more easily. It ensures even baking and moist texture. If using a food processor, grate the carrots first, then switch to a chopper blade and pulse a few times to break up the shreds.
- Use coconut: You can sub the nuts with shredded coconuts or use 1/2 cup of each!
- For one layer 9×13 cake: Bake the cake in a greased 9×13 pan at 350°F for 35-40 minutes. The internal temp should read 200-205°F when done.
- Cupcakes: You could try this recipe for making carrot cake cupcakes, using muffin tins. Bake at 350F for 15 to 18 minutes and allow to cool in the cupcake pan before cooling completely on a wire rack. Makes 24.
- Make-ahead: Bake the cakes as instructed, then let it cool. Wrap tightly at room temperature and let it sit overnight. Make the frosting and refrigerate it overnight. Before assembling the next day, bring the frosting to room temperature (let it sit for 15 minutes)and whip again if needed.
Storing this recipe for Carrot Cake
How long does Carrot Cake last at room temperature?
If the cake is unfrosted, carrot cake can remain unrefrigerated for 2-3 days on the counter. If the carrot cake is frosted with cream cheese frosting, it is best to refrigerate within 4 hours.
Does Carrot Cake need to be refrigerated?
Because of the cream cheese frosting, carrot cake should be refrigerated. It is also easier to cut when refrigerated.
How long does Carrot Cake last in the refrigerator?
Carrot cake can be kept in an airtight container for 5-7 days in the refrigerator.
Does Carrot Cake freeze well?
Unfrosted carrot cake layers will freeze well and can be frozen for up to 3 months. Thaw in the fridge overnight before frosting. Best to frost while still cold.
Frosted carrot cake will keep best for up to 2 months. Thaw in the fridge overnight before cutting. Best to cut this cold.
Serving Suggestions
This Carrot Cake is the perfect dessert for any spring-inspired gathering. Serve it for brunch, with afternoon tea, or as a dessert after dinner. If you like, serve it with whipped cream or ice cream!
Check out our 50+ Fresh & Springy Recipes for the Easter Table for some more ideas!
Best Carrot Cake Recipe FAQs
The basic ingredients you’ll need on hand include carrots, spices, flour sugar, baking powder, baking soda, eggs, and oil.
Avocado oil guarantees a deliciously moist and soft cake every time and keeps the flavor neutral.
Freshly grate your carrots- this is imperative! Plump your raisins, add crushed pineapple or applesauce and do not over-bake- use an internal thermometer!
No they are very different. Though both are leaveners, and make things rise, they are different chemically and in strength. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Without acid, finished recipe can taste metallic. Baking powder includes sodium bicarbonate, as well as an acid.
Some recipes need both baking powder and baking soda because they have too little acid, which isn’t enough to raise the batter’s volume. That’s why baking powder is used as well—to add the necessary lift.
Store-bought shredded carrots are often thicker and dryer, and some may contain a preservation agent. Freshly grated carrots ensure a moist, sweet cake!
Depending on the size and age of your carrots, you may want to peel your carrots. Thin-skinned carrots may just need a good brushing.
Love this easy Carrot Cake recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Description
Moist and chock full of carrots, this delightful Carrot Cake recipe with cream cheese frosting offers a lightened-up version that doesn’t compromise on flavor.
Cream Cheese Frosting
See notes for garnishing suggestions
- Prepare two- 9″ round cake pans with parchment paper. Butter or oil spray the pan and the parchment. See notes for baking in a 9 x 13 pan.
- Toast the nuts at 300°F for about 8 minutes, let cool, and roughly chop.
- Plump the raisins by soaking them in 1/4 cup hot water. You can also soak them with a chai tea bag if you like. Cover and let sit for 20 minutes while you grate the carrots.
- Preheat oven to 350F
- Grate your carrots fresh using a box grater. See notes.
- Mix Dry ingredients. In a large bowl combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix wet ingredeints. In a medium bowl whisk the oil, brown sugar, and vanilla. Beat in the eggs one at a time. Add pineapple (or applesauce), and vanilla. Drain the raisins and add them along with the roasted nuts and grated carrots. Mix to combine.
- Combine. Make well in the dry ingredients. Add the wet mixture and fold in until just mixed.
- Bake. Divide the cake batter into each of the prepared pans (3 cups or 754 grams each). Bake at 350F on the middle rack, for 25-30 minutes. A toothpick test should come out mostly clean. The center of the cake should bounce back when touched and the cake will have pulled away from pan. Internal temperature should read 200-205 F. Let cakes cool completely in the pans on a wire rack.
- Make the Frosting. Note: If you want to cover the sides of the cake, make a double batch of frosting. Make sure the butter and cream cheese are fully at room temperature. In a stand mixer or a hand mixer, beat the cream cheese and butter until completely smooth. Add salt and sift in powdered sugar. Mix until smooth. Cream in lemon juice and Greek yogurt. It should be ultra creamy and lightly lofty.
- Assemble and frost Cake: Once the cake layers are completely cooled, place one layer of cake on the serving plate. Frost the first layer, covering the top evenly with about 1/2-inch thickness of frosting, and come out to 1/2-inch of the edge of the cake. Place the top layer on and frost it the same way.
Notes
Sugar: We have already reduced the sugar. This cake is less sweet than typical carrot cakes. The raisins, pineapple, and frosting create a good balance. If you skip any of these, consider adding more sugar.
Applesauce: Pineapple gives this cake the zing it needs. If you prefer applesauce, I suggest you add a tablespoon of lemon juice or zest.
Shred carrots by hand using the small fine side of a box grater. This small shred enhances the cake texture and allows the natural sweetness of the carrots to blend better with the other ingredients; it ensures even baking and contributes to a moist, flavorful cake. If using a food processor, grate the carrots first, then switch to the chopper blade and pulse a few times to break up the large shreds.
For a one-layer 9×13 cake, bake in a buttered 9 x 13 pan at 350°F for 35-40 minutes, or until the internal temperature reaches 200-205°F.
Prep ahead: The cake layers can be baked, cooled, and wrapped tightly at room temperature overnight. The frosting can be made and refrigerated overnight. Before assembling, bring the frosting out to sit at room temperature for 15 minutes; mix if needed.
Storage: Store leftover cake in the fridge, covered, for up to 7 days.
Freeze: Frosted cake can be frozen up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Unfrosted cake layers can be frozen for 2-3 months. Thaw it in the fridge overnight, then let it reach room temperature before frosting.
Garnishing extras: Peel a carrot into flat strips, simmer in simple sugar mixture (equal parts sugar and water) for about 10 minutes. Remove and mold into shapes- like spirals and little rosettes, let cool on a plate. Candied nuts: toast a half cup of walnuts tossed with a drizzle of maple syrup for 8 minutes at 300°F. Let cool. Chop some for garnish and leave some whole. Mint sprigs and toasted coconut flakes are pretty additions too!
Nutrition
- Serving Size: 1 slice
- Calories: 349
- Sugar: 17.4 g
- Sodium: 216.1 mg
- Fat: 22.5 g
- Saturated Fat: 7.7 g
- Carbohydrates: 33.4 g
- Fiber: 2.3 g
- Protein: 5.4 g
- Cholesterol: 29.7 mg