Carrot Cake with Cream Cheese Frosting

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

This warmly spiced Carrot Cake with Cream Cheese Frosting is approachable and delicious! It’s flavored with cinnamon, nutmeg and ginger, giving it a cozy feel. It’s frosted with a tangy whipped cream cheese frosting that adds the perfect creamy contrast.

Why I Love This Recipe

Oh this is a good one! First, this carrot cake is simple and approachable. Even someone who bakes often, wants dessert recipes that are easy to make. It’s also perfectly spiced creating a warm and cozy flavor profile that is so nostalgic of carrot cake. I added a ton of shredded carrot that offers color, texture and flavor. There is no denying that this cake is ALL carrot cake. Lastly, the cream cheese frosting is out of this world. It’s smooth, velvety, tangy and sweet. The perfect contrast to the flavor and texture of the cake.

Carrot Cake Ingredients

• All purpose flour – Flour adds structure for the cake.
• Baking powder – Baking powder helps the cake rise.
• Baking soda – Baking soda also helps the cake rise.
• Salt – A little salt enhances the flavors.
• Cinnamon – Gotta have cinnamon in carrot cake. It warms it up.
• Nutmeg – A little nutmeg to adds a subtle spice flavor that complement the cake
• Ginger – A little ginger adds a warm, slightly spicy and zesty flavor to the cake.
• Dark brown sugar – I love dark brown sugar. It adds moisture but a wonderful deep molasses flavor.
• Granulated sugar – Some sugar to sweeten the cake.
• Eggs – The eggs help bind all the ingredients together.
• Sour cream – Sour cream ensures the cake is moist.
• Vegetable oil – Vegetable oil adds moisture and ensures a tender crumb.
• Vanilla extract – Vanilla extract adds warmth and depth to the flavor profile.
• Shredded carrots – Of course we need carrots!
• Walnuts for garnish – A few toasted walnut on top offer a beautiful garnish and crunch

Instructions

1. Preheat oven to 350 degrees and prepare the cake pans. Either grease and flour the cake pans or line them with parchment paper. Either way works.
2. Mix the dry ingredients in a bowl – Flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger: set aside.
3. Grate the carrots so they’re ready to go.
4. Mix together the wet ingredients in a mixer:
   • On medium high speed, cream together brown sugar, granulated sugar and oil for 2 minutes.
   • Add eggs and continue to mix until pale in color
   • Mix in vanilla and sour cream until incorporated.
5. With mixer on low-speed, slowly add the bowl of dry ingredients just until incorporated.
6. Lastly, mix in the shredded carrots by hand.
7. Divide the cake batter into the two prepared cake pans and bake for 23-28 minutes. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, it’s done. Remove the cakes and let cool for 10 minutes then remove them from the pans to cool completely.
8. Once cooled, frost the cakes with an offset spatula and top with toasted walnuts.

Cream Cheese Frosting Ingredients

• Cream cheese
• Butter
• Confectioners sugar
• Vanilla extract
• Salt

Cream Cheese Frosting Instructions

1. First, cream together butter and cream cheese until light and fluffy.
2. Slowly add the confectioners sugar on low-speed until incorporated.
3. Add salt and vanilla extract and whip on high for 2 minutes.

Tips for Success

• Prepare all of the ingredients ahead of time. This prevents mistakes and makes the baking process run smoothly.
• Make sure the ingredients are truly at room temperature. They will incorporate so much better and prevent over-mixing. Over-mixing cake batter results in a tough cake. Not good!
• With that said, do not over-mix the cake batter. It’s important to mix well before adding the flour. After adding the flour, mix just until combined. Why? Because over-mixing develops too much gluten which makes the cake structure resistant to rising and falling. Thus creating a dense, tough or gummy cake.
• Check the cake a few minutes before the baking time is up. All ovens bake differently. It should be set in the center and pulled away slightly from the edges.
• Wait to frost the cake until it’s completely cooled. Frosting too early will melt the frosting.
• Let the cake sit covered for several hours or even overnight. This allows the cake to settle and for the flavors to meld. However, this isn’t absolutely necessary. I understand if you want to dig in right away!

If you enjoy baking cakes, check out my cakes page for all of my recipes!

Continue to Content

Yield: 1 cake

Carrot Cake with Cream Cheese Frosting

Print

A moist, spiced carrot cake filled with carrots, warm cinnmoan, nutmeg and ginger. It's frosted with a whipped cream cheese frosting and topping with chopped walnut for crunch.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

CAKE RECIPE

Toggle ingredient group

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 + 1/8 teaspoons ground nutmeg
• 1/4 + 1/8 teaspoons ground ginger
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 4 eggs, room temp.
• 1/4 cup sour cream, room temp.
• 3/4 cup vegetable oil (can sub refined coconut oil)
• 1 1/2 teaspoons pure vanilla extract
• 3 cups shredded carrots (about 3 large carrots, peeled)
• Chopped toasted walnuts for garnish

CREAM CHEESE FROSTING:

Toggle ingredient group

• 1 cup unsalted butter, room temperature
• 16 ounces cream cheese, room temperature
• 5 cups confectioners sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees and butter and flour two 9 inch or 8 inch cake pans; set aside. You can also trace the bottom of the pans on parchment paper and cut out circles to place in the bottom of the cake pans. You will still need to grease and flour the sides.
2. First, mix together your dry ingredients into a bowl - flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt; set aside.
3. In your mixer cream together brown sugar, granulated sugar and oil on high for about 2 minutes. Next, add the eggs and mix until pale in color. Finally, add vanilla and sour cream and mix until incorporated.
4. With mixer on low-speed, slowly add the dry ingredients and mix only until just incorporated. Do not over-mix.
5. Lastly, add the shredded carrots and mix in with a spatula. Divide cake batter between the two cake pans and bake for about 25 minutes, give or take. Test with a toothpick for doneness. Set aside to cool for about 10 minute then remove the cakes onto a cooling rack to cool completely. If you wait, they can stick to the pan.
6. To make the cream cheese frosting, add the butter and cream cheese to the mixer and mix until smooth. Gradually add in the confectioners sugar on low-speed until incorporated. Finally add the vanilla and salt and turn the mixer on high for about a minute to whip it good!
7. Frost the cakes and then garnish with walnuts!
8. To toast walnuts, add them to a saute pan and place over medium heat. Stir until toasted. Remove and cool.

Notes

Store cake in a cake container for 5-7 days in the refrigerator.

Unfrosted cake rounds can be frozen for up to 2 months.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram