Carrot Cake with Cream Cheese Frosting

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Carrot Cake with Cream Cheese Frosting

Prep Time: 25 minutes
Bake Time: 25–35 minutes
Cooling & Assembly: 60 minutes
Yield: 1 two-layer 8-inch cake or one 9×13-inch cake

This carrot cake has a moist crumb, balanced spice flavor, and a smooth cream cheese frosting. It is suitable for gatherings, celebrations, or everyday desserts.

Ingredients

For the Carrot Cake

  • 2 cups (250 g) all-purpose flour

  • 1½ cups (300 g) granulated sugar or brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves (optional)

  • 3 large eggs, room temperature

  • ¾ cup (180 ml) vegetable oil

  • ½ cup (120 ml) buttermilk or milk

  • 1 teaspoon vanilla extract

  • 2½ cups (260 g) finely grated carrots

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup raisins, sultanas, or dried cranberries (optional)

  • Zest of 1 orange (optional)

For the Cream Cheese Frosting

  • 200 g cream cheese, softened

  • ½ cup (113 g) unsalted butter, softened

  • 2½ cups (300 g) powdered sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon orange zest (optional)

Detailed Instructions

1. Prepare the Oven and Pans

Preheat the oven to 350°F (175°C).

Grease and line:

  • Two 8-inch round cake pans, or

  • One 9×13-inch baking pan

Set aside.

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger

  • Cloves

Whisk until evenly combined and free of lumps.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Eggs

  • Vegetable oil

  • Buttermilk

  • Vanilla extract

Mix until smooth and fully combined.

4. Combine Batter

Pour the wet ingredients into the dry ingredients.

Using a spatula, gently fold until just combined.

Add:

  • Grated carrots

  • Nuts (if using)

  • Dried fruit (if using)

  • Orange zest

Fold gently. Do not overmix, as this can affect texture.

5. Bake

Divide the batter evenly between prepared pans.

Bake for 25–35 minutes, or until:

  • The center springs back lightly when touched

  • A toothpick inserted in the center comes out clean

Remove from the oven and allow cakes to cool in pans for 10 minutes. Transfer to a wire rack and cool completely before frosting.

Cream Cheese Frosting

6. Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, mixing on low speed until incorporated.

Add vanilla extract and orange zest (if using).

Increase speed and beat until light and smooth.

7. Assemble the Cake

If using layered pans:

  • Place one cake layer on a serving plate

  • Spread frosting evenly on top

  • Place the second layer on top

Frost the top and sides evenly.

For a sheet cake:

  • Spread frosting evenly over the cooled cake

Optional Garnishes

  • Chopped nuts

  • Dried fruit

  • Thin carrot curls

  • Light dusting of powdered sugar

Storage

  • Store refrigerated in an airtight container for 3–4 days

  • Bring to room temperature before serving

  • Cake layers can be frozen (unfrosted) for up to 2 months

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