Perfect Carrot Cake with Cream Cheese Frosting

This homemade carrot cake recipe is a classic dessert that’s perfect for any occasion. Made with fresh shredded carrots, warm cinnamon, and topped with a rich, creamy cream cheese frosting, this cake is guaranteed to be a crowd-pleaser. Whether you’re baking for Easter, birthdays, or simply to satisfy a sweet craving, this moist carrot cake will deliver every time.

With simple ingredients and step-by-step instructions, this is the best carrot cake recipe to make at home. You’ll love how it pairs the natural sweetness of carrots with the tangy, smooth frosting. Plus, you can easily customize it with nuts, raisins, or coconut for added texture and flavor.

This easy carrot cake with cream cheese frosting is a must-try for both beginners and seasoned bakers. Make it today and experience the perfect balance of sweetness, spice, and creaminess!

Ingredients

Carrot Cake:

• 2 ½ cups (300 g) shredded carrots
• 4 large eggs, room temperature
• 2 cups (400 g) brown sugar
• 1 tsp vanilla extract
• 1 ½ cups (375 ml) vegetable oil
• 2 cups (250 g) all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt

Cream Cheese Frosting:

• 1 stick (8 tbsp or 115 g) unsalted butter, softened
• 200 g (7 oz) cream cheese, room temperature
• 3 cups (375 g) powdered sugar (icing sugar), sifted

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Instructions

Make the Carrot Cake:

1. Preheat the oven: Set your oven to 170°C (340°F). Ensure all ingredients are at room temperature.
2. Mix wet ingredients: In a large mixing bowl, whisk together the brown sugar, eggs, vegetable oil, and vanilla extract until fully combined.
3. Incorporate the carrots: Shred the carrots using a box grater and fold them into the wet mixture with a wooden spoon. Set aside.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.
5. Combine wet and dry ingredients: Gently fold the wet mixture into the dry ingredients until no traces of flour remain. Do not overmix.
6. Prepare baking pans: Grease and line two 8-inch (20 cm) round cake pans with parchment paper. Divide the batter evenly between the pans.
7. Bake: Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frosting:

1. Whip the butter: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the softened butter on medium speed for 2-3 minutes until pale and fluffy.
2. Add cream cheese: Add the cream cheese and continue beating for another 2 minutes until smooth.
3. Incorporate sugar: Gradually add the powdered sugar, one-third at a time, mixing well after each addition. Beat until the frosting is smooth and fluffy.
4. Chill: Place the frosting in the fridge for 30 minutes to firm up before assembling the cake.

Assemble and Decorate the Cake:

1. Layer the cakes: If needed, level the tops of the cakes by slicing off any domes. Place one cake layer on a serving plate or cake stand. Spread ⅓ of the frosting evenly over the top.
2. Add the second layer: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
3. Chill and serve: Refrigerate the frosted cake for 30-60 minutes to set before slicing and serving.

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Why You’ll Love This Recipe

• Moist and Flavorful: The combination of shredded carrots and brown sugar creates a naturally sweet and incredibly moist cake.
• Easy-to-Make Frosting: Cream cheese frosting is rich, tangy, and perfectly complements the spiced carrot cake.
• Perfect for Any Occasion: Whether it’s for a holiday, birthday, or weekend treat, this cake never fails to impress.

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Tips

• Use Fresh Carrots: Freshly shredded carrots provide the best texture and moisture. Avoid pre-shredded carrots, which can be dry.
• Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature for smoother mixing.
• Don’t Overmix: Gently fold the wet and dry ingredients to keep the cake light and tender.

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Variations and Substitutions

• Nuts or Raisins: Add ½ cup of chopped walnuts, pecans, or raisins for added texture.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Spices: Add a pinch of nutmeg or ginger for extra warmth.
• Dairy-Free: Use vegan butter and cream cheese for a dairy-free frosting.

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FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake just before serving.

How do I store leftovers?
Refrigerate the cake in an airtight container for up to 5 days. Bring it to room temperature before serving for the best flavor.

Can I freeze the cake?
Absolutely. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

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Serving and Suggestions

• Pairings: Serve with a cup of hot tea, coffee, or spiced chai for a cozy treat.
• Decorations: Garnish the top with chopped nuts, shredded coconut, or a sprinkle of cinnamon for an elegant touch.
• Portions: Slice into 10-12 generous pieces for a dessert that will wow your guests.

Enjoy the irresistible combination of spiced carrot cake and luscious cream cheese frosting in every bite!