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Irresistible Carrot Cake with Cream Cheese Frosting
Caroline

Irresistible Carrot Cake with Cream Cheese Frosting

This classic carrot cake is tender, moist, and spiced with cinnamon, then topped with a rich cream cheese frosting. Perfect for celebrations, holidays, or any time you crave a comforting homemade dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowls
  • electric mixer or whisk
  • 9×13-inch baking pan (or round cake pans)
  • spatula
  • Grater for carrots

Method
 

  1. Set the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat sugar, oil, and eggs until smooth. Stir in grated carrots.
  4. Gradually fold the dry ingredients into the wet mixture. Stir in walnuts if using.
  5. Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before frosting.
  7. Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
  8. Spread frosting evenly over cooled cake and serve.

Notes

  • Store frosted cake in the refrigerator to keep the cream cheese frosting fresh.
  • For a layered version, divide the batter into round pans and adjust the baking time to 25–30 minutes.
  • Add shredded coconut for extra texture and flavor.