This classic carrot cake is moist, tender, and perfectly spiced. It's topped with thick, luscious cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷 The cake is moist, fluffy, and very tender; our secret is to process the carrots, sugar, oil, and eggs in a food processor for 5 minutes until completely smooth, rather than grating them. It's topped with creamy Cream Cheese frosting and toasted pecans.
It can also be made as cupcakes or a 13 x 18-inch half-sheet pancake. For more Carrot Cake recipes, check out my Classic Carrot Cake Cupcakes or the Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro" recipe.
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What is Carrot Cake?
Carrot cake has grated carrots, sugar, flour, and spices like cinnamon and nutmeg. It's usually baked and topped with cream cheese frosting. It's known for its sweet, moist, and slightly spiced flavor.
Carrot Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Carrot Cake:
- All-Purpose Flour: Provides structure and acts as a base for the cake.
- Raisins: Add natural sweetness and chewy texture to the cake.
- Carrots: Give the cake distinctive flavor and moisture while providing natural sweetness.
- Unsweetened Coconut Flakes: Add texture, flavor, and a subtle coconut taste to the cake.
- Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy.
- Kosher Salt: Enhances the overall flavor by balancing sweetness and other spices.
- Ground Cinnamon: Adds warm and spicy notes to the cake's flavor profile.
- Ground Nutmeg, Allspice, Ginger, and Cloves: Provide additional spices that complement and enhance the carrot flavor.
- Pecans or Walnuts: Add a nutty crunch and flavor to the cake.
- Eggs: Act as a binder and provide structure while contributing to the cake's moisture.
- Granulated Sugar: Sweetens the cake and helps with its texture.
- Light or Dark Brown Sugar: Adds depth of flavor, moisture, and sweetness to the cake.
- Avocado Oil: Provides moisture and richness to the cake, making it moist and tender.
- Pure Vanilla Extract: Enhances the overall flavor and aroma of the cake.
For the Cream Cheese Frosting:
- Full-Fat Cream Cheese: Forms the base of the frosting, providing a creamy and tangy flavor.
- Unsalted Butter: Adds richness and smoothness to the frosting.
- Pure Vanilla Extract: Enhances the flavor of the frosting with a hint of vanilla.
- Confectioners' Sugar: Sweetens and thickens the frosting, giving it a smooth, spreadable consistency and sweetness.
Tools you'll need
- Food Processor or Blender
- (3) 9-inch round cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Carrot Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Arrange a rack in the center of the oven and coat three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray. Sift the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves in a large bowl. Set aside.
In a food processor fitted with a steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes. Transfer the wet mixture to a large bowl and stir in the vanilla extract. Mix half of the dry and wet ingredients using a hand whisk. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
Scrape the batter evenly into the prepared pans. Bake the Carrot Cake for 25 to 30 minutes, until a toothpick comes out clean. Transfer the carrot cake to a wire rack to cool completely.
How to Make Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes. Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 2 to 3 minutes.
How to Assemble
When the carrot cakes are completely cool, place one carrot cake, doomed-side down, on a cake stand. Spread ¾ cup of the frosting evenly over the top.
Place the second carrot cake and spread the top with another ¾ cup of the frosting. Repeat with the third layer.
Spread the remaining frosting over the top and sides of the cake, and smooth out completely or swirl decoratively if desired. Sprinkle with the finely ground pecans—store covered in refrigerator. Enjoy!
Substitutions
- All-purpose flour: You can substitute this with whole wheat flour, spelled flour, or gluten-free flour blend.
- Raisins: You can substitute raisins with dried cranberries, chopped dried apricots, or chopped dates.
- Carrots: You can substitute carrots with grated zucchini, sweet potato, or pumpkin.
- Unsweetened coconut flakes: You can substitute this with shredded unsweetened coconut or omit it altogether.
- Baking soda: You can substitute baking soda with baking powder, but you must use three times as much baking powder as baking soda.
- Pecans or walnuts: You can substitute these with almonds, hazelnuts, or macadamia nuts.
- Eggs: Substitute eggs with flax or chia seeds soaked in water or applesauce.
- Granulated sugar: You can substitute granulated sugar with brown sugar, coconut sugar, or maple syrup.
- Avocado oil: You can substitute avocado oil with canola, vegetable, or melted coconut oil.
- Cream cheese: You can substitute cream cheese with vegan or Greek yogurt.
- Unsalted butter: You can substitute unsalted butter with coconut oil or vegan butter.
- Confectioners' sugar: You can substitute confectioners' sugar with powdered coconut sugar or erythritol.
Variations
- Add spices: You can add a pinch of cardamom or cayenne pepper to the cake batter for a bit of heat or a pinch of black pepper to enhance the spice flavors.
- Make it gluten-free: You can replace the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this cake.
- Add nuts: Add ½ to 1 cup of chopped macadamia nuts or hazelnuts to the cake batter or frosting for extra crunch.
- Add chocolate chips: Add ½ to 1 cup of chocolate chips or chunks to the cake batter for a chocolaty twist.
- Make it healthier: You can substitute some sugar with maple syrup or honey and use applesauce instead of oil for a healthier version of this cake.
- Add a layer of frosting: You can divide the cake batter between two cake pans, bake, and add a layer of cream cheese frosting between the two cakes for a layered carrot cake.
- Make it vegan: You can substitute eggs with flax or chia seeds soaked in water and use vegan cream cheese and vegan butter for the frosting to make a vegan version of this cake.
How to Serve
Carrot Cake with Cream Cheese Frosting is a classic dessert for any occasion. Once you have made this delicious cake, there are a few different ways to serve it. You can slice it into individual portions and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a cup of coffee or tea as an afternoon snack or a sweet end to a dinner party. If you want to dress it up, add a sprinkle of chopped nuts or coconut flakes to the frosting for extra texture and flavor. No matter how you serve it, this Carrot Cake with Cream Cheese Frosting will surely be a crowd-pleaser!
How to Store & Re-Heat
To store: Carrot Cake with Cream Cheese Frosting; ensure it has completely cooled to room temperature. Then, cover the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Before serving, let the cake sit at room temperature for 30 minutes to an hour to allow it to return to room temperature.
To reheat: You can place individual slices on a microwave-safe plate and microwave them for 10 to 15 seconds until they are warm. Alternatively, you can reheat the entire cake by covering it with foil and placing it in a 350-degree Fahrenheit oven for 10 to 15 minutes until it is warm.
Be careful not to overheat the cake, as this can cause it to dry out or become tough. If you have any leftover frosting, you can store it in an airtight container in the refrigerator for up to a week. Then, before using it again, let it come to room temperature and give it a good stir to make sure it is smooth and creamy.
Make-Ahead
The carrot cake with cream cheese frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the pans.
How to Freeze
Freeze the carrot cake with frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Carrot Cake
- Follow the recipe: Follow the Carrot Cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 9 by 13 nonstick sheet cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the carrot cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the carrot cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
What if my carrot cake is too dry?
Ensure you're not over-measuring the flour and not overbaking the cake. Also, make sure your carrots are finely processed to release moisture into the batter.
Why did my cake come out dense?
This could be due to overmixing the batter, which develops the gluten too much, or not adding enough leavening agent. Also, ensure your baking soda is fresh.
Can I substitute the avocado oil?
Yes, you can use canola oil or another neutral-flavored oil. You can also use melted butter for a richer taste.
How can I make sure my cake layers are even?
Use a kitchen scale to divide the batter evenly between the pans. You can also use cake strips for even baking.
What can I do if my frosting is too runny?
Add more sifted confectioners' sugar a tablespoon until you reach the desired consistency. Make sure your cream cheese and butter aren't too warm.
Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend that substitutes one-to-one for regular flour.
Why is my cake sticking to the pan?
Make sure to grease the pan and line it with parchment paper properly. Also, let the cake cool for a few minutes before turning it onto a wire rack.
My cake is too sweet; how can I adjust that?
You can reduce the amount of sugar in the cake batter. For the frosting, use less confectioners' sugar or add a pinch of salt to cut the sweetness.
How can I make my cake more moist?
Add a bit more oil, and make sure not to overbake. A simple syrup brushed on the cake layers can also add moisture.
Can I add additional flavors to the cake or frosting?
Add orange zest to the cake batter for a citrusy twist or almond extract to the frosting for a different flavor profile.
Notes:
- For thinner frosting, add 1 to 4 tablespoons of evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, bringing the Carrot cake back to room temperature before serving.
- 1 tablespoon of light corn syrup makes the cream cheese frosting glossy. You can leave it out if you'd like.
- Don't overdo it when mixing; mix until just combined.
- Do not overcook them.
- This Carrot cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes)
Related Recipes:
Recipe
Easy Carrot Cake with Cream Cheese Frosting
Ingredients
For the Carrot Cake:
- 281.25g (2-¼ cups) all-purpose flour
- 98 g ¾ cup raisins
- 455 g 1 pound carrots
- 30 g ( ¾) cup unsweetened coconut flakes
- 9.1 g 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 1-½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 73 g ¾ cup pecans or walnuts
- 4 large eggs
- 324 g 1-½ cups granulated sugar
- 113 g ½ cup packed light or dark brown sugar
- 200 ml 1 cup avocado oil
- 3 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 452g (2) 8 oz full-fat cream cheese
- 226 (2 sticks) unsalted butter
- 5 ml (1teaspoon) pure vanilla extract
- 500g (4 cups) confectioners' sugar
Instructions
To make the Carrot Cake:
- Preheat oven to 350 °F. Arrange a rack in the center of the oven and coat three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
- In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes.
- Transfer the wet mixture to a large bowl. Using a hand whisk, mix ½ of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
- Scrape the batter evenly into the prepared pans. Bake the Carrot Cake for 25 to 30 minutes, until a toothpick, comes out clean. Transfer the carrot cake to a wire rack to cool completely.
How to Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes.
- Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 2 to 3 minutes.
To Assemble the Carrot Cake:
- When the carrot cakes are completely cool, place one carrot cake, doomed-side down, on a cake stand. Spread ¾ cup of the frosting evenly over top.
- Place the second carrot cake, and spread the top with another ¾ cup of the frosting. Repeat with the third layer.
- Spread the remaining frosting over the top and sides of the cake, and smooth out completely or swirl decoratively if desired. Sprinkle with the finely ground pecans. Store covered in refrigerator for up to 3 days. Enjoy!
Notes
- To store: Carrot Cake with Cream Cheese Frosting; ensure it has completely cooled to room temperature. Then, cover the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Before serving, let the cake sit at room temperature for 30 minutes to an hour to allow it to return to room temperature.
- To reheat: You can place individual slices on a microwave-safe plate and microwave them for 10 to 15 seconds until they are warm. Alternatively, you can reheat the entire cake by covering it with foil and placing it in a 350-degree Fahrenheit oven for 10 to 15 minutes until it is warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.