Moist carrot cake made with grated carrots, cinnamon, sugar, eggs, and topped with a dreamy cream cheese frosting. Classic, cozy, perfect!
You know how some recipes just stick with you—like, become part of your personal history? This carrot cake is one of those for me. I grew up watching my mom whip it up for just about every spring get-together, usually barefoot, windows wide open, music blasting, and our dog circling the kitchen like a pastry shark.
It was the cake that made birthdays feel extra special, even when everything else was chaos. It’s moist (yeah, I said it), perfectly spiced, and that tangy cream cheese frosting? Oh man. I used to swipe little fingerfuls of it when no one was looking. Not proud, but also not sorry.
Why You’ll Love This Carrot Cake with Cream Cheese Recipe?
Okay, so here’s the deal—this carrot cake with cream cheese frosting isn’t trying to reinvent the wheel. It’s sticking to what works, and doing it really well. Moist crumb, a touch of crunch from optional pecans, warming spices, and a cream cheese frosting so creamy you could write sonnets about it. Plus, no weird ingredients or complicated steps. Just honest baking that delivers every single time. You with me?
Ingredient Notes:
Let’s talk ingredients—because every single one has a job to do here.
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White sugar – Brings the sweetness that balances the spices.
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Vegetable oil – Keeps the cake nice and moist (way better than butter for this one).
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Eggs – Gives structure, binds everything, and helps with that golden color.
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Vanilla extract – Adds depth and rounds out the flavors.
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All-purpose flour – The foundation, baby. Holds it all together.
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Baking soda & baking powder – For that perfect rise.
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Cinnamon – The spice that makes this cake feel like a hug.
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Salt – Enhances every other flavor. Never skip it!
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Grated carrots – The star. Sweet, earthy, and so good for texture.
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Chopped pecans (optional) – Add a little crunch and nutty flavor. Totally your call.
And for the frosting:
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Butter & cream cheese – Softened. Blend them for that rich, velvety base.
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Confectioners’ sugar – Sweetens things up without being gritty.
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Vanilla – A little touch that goes a long way.
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More pecans (if you’re into that) – For garnish or added crunch.
How To Make Carrot Cake with Cream Cheese?
Step 1: Preheat and Prep.
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch pan. Yes, grease AND flour—trust me, it’s worth the extra step.
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Step 2: Make the Batter.
In a big mixing bowl, beat together the sugar, oil, eggs, and vanilla until it’s smooth. You’re looking for a pale yellow, thick-ish mixture.
In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Slowly add that to the wet mixture. Stir in the grated carrots (don’t use the pre-shredded bag stuff—grate fresh!), and fold in pecans if using.
Step 3: Bake.
Pour that glorious batter into your prepared pan and smooth the top. Bake for around 40 minutes, or until a toothpick in the center comes out clean. Don’t overbake—it dries out fast.
Step 4: Cool it Down.
Let the cake cool in the pan for 10 minutes, then pop it onto a wire rack. You need it fully cooled before frosting, or you’ll end up with a melty mess.
Step 5: Whip Up That Frosting.
Beat the butter and cream cheese until smooth and fluffy. Add the sugar slowly (no powdered sugar clouds in your kitchen, please), then the vanilla. Fold in pecans if using. Slather it generously over your cooled cake.
Storage Options:
Cover and refrigerate. It’ll stay fresh for about 4–5 days, but let’s be real—you’ll probably finish it before then. You can also freeze it (frosted or unfrosted) for up to a month. Just wrap it tightly in plastic and foil.
Variations and Substitutions:
Feeling adventurous? Here are a few swaps:
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Gluten-free flour – 1:1 gluten-free baking blends work great.
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No nuts? Leave them out, or swap in shredded coconut or raisins.
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Add pineapple – Crushed pineapple makes it extra moist and gives a tropical twist.
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Spice it up – Add a pinch of nutmeg or allspice if you’re feeling fancy.
What to Serve with Carrot Cake with Cream Cheese?
This carrot cake with cream cheese frosting is pretty perfect on its own, but here are a few ideas if you’re building a dessert spread:
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Hot coffee – Always. Especially with that creamy frosting.
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Vanilla ice cream – For an extra treat.
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Fresh fruit – Think strawberries or pineapple slices.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Bake and frost it the day before, then refrigerate. The flavors deepen overnight!
Can I use pre-shredded carrots?
I wouldn’t. They’re usually dry and don’t melt into the cake the same way freshly grated carrots do.
Do I have to include the nuts?
Nope! Totally optional. The cake is amazing with or without them.
So, are you ready to make this? I hope this carrot cake with cream cheese frosting becomes one of your family favorites too. It’s a slice of comfort, a little nostalgic, and ridiculously delicious.
Can’t wait to hear what you think—drop a comment if you give it a try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Carrot Cake with Cream Cheese
Ingredients
For the Cake:
- 2 cups granulated white sugar
- 1 ¼ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups finely grated carrots
- 1 cup chopped pecans optional
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
Prepare the Cake Batter:
- In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture.
Add Carrots and Nuts:
- Gently fold in the grated carrots and, if desired, the chopped pecans. Mix until evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top. Bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a separate bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the confectioners’ sugar and continue beating until fully incorporated. Add the vanilla extract and mix until smooth. If desired, fold in the chopped pecans.
Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Cut into squares, serve, and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
