Carrot Cake with Cream Cheese Icing
This Carrot Cake with Cream Cheese Icing is a moist carrot cake recipe that actually lives up to the hype! This is the one that won me a grand prize in a baking contest. It’s soft, rich, perfectly spiced, and layered with the kind of frosting people scrape off the plate!
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These tender cake layers are packed with freshly grated carrots and crushed pineapple for unbeatable moisture, then topped with my favorite cream cheese frosting. It has all the flavor of a classic spice cake, but with a softer crumb and just the right sweetness!
Topped with my favorite cream cheese frosting, this cake is the real deal! Skip the pre-shredded carrots and grate your own. It makes all the difference. This really is the best way to make carrot cake from scratch.
Whether you bake it in round cake pans, as a single layer cake, or turn it into part of your carrot cake cupcakes recipe, it comes out great every time.
If you love carrot cake flavor in smaller portions, you might also enjoy our Carrot Cake Cookies.
What you’ll love about this Carrot Cake Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this basic carrot cake recipe:
- All-purpose flour
- Baking powder
- Cinnamon
- Baking soda
- Salt
- Granulated white sugar
- Vegetable oil
- Eggs
- Grated Carrots
- Crushed pineapple
- Nuts, optional
- Butter
- Cream cheese
- Confectioners’ sugar
INGREDIENT NOTES:
- Carrots: Use freshly grated carrots for the best texture. They make all the difference in keeping the cake moist.
- Vegetable Oil: Adds moisture and keeps the cake tender.
- Cream Cheese: Essential for that tangy frosting that balances the sweetness of the cake.
How to make a Carrot Cake:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray or one 9×13-inch baking pan.
Step 2: In a medium bowl, whisk together the flour mixture: flour, baking powder, cinnamon, baking soda, and salt.
Step 3: In a large bowl or stand mixer with a paddle attachment, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Fold in the grated fresh carrots and drained pineapple using a rubber spatula.
Step 6: Pour the carrot cake batter evenly into prepared cake pans.
Step 7: Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 8: Allow cake to cool in the pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
Step 9: For the frosting: In a large bowl, beat the softened butter and cream cheese with an electric hand mixer on medium speed until smooth and creamy, about 2–3 minutes.
Step 10: Add the powdered sugar one cup at a time, beating on low speed until incorporated. Once all sugar is added, increase speed to medium-high and beat 2–3 minutes until frosting is light and fluffy.
Step 11: When the cake is completely cool, spread frosting between layers, then frost the top of the cake and sides. If using nuts, sprinkle over the top and sides.
Step 12 : Store the frosted cake in an airtight container in the refrigerator.
PRO TIP:
For the best results, make sure the butter and cream cheese are at room temperature before beating to avoid lumps in the frosting.
Storage and Reheating
Storage: Keep cake in an airtight cake container in the refrigerator for up to 5 days.
Reheating: Bring slices to room temperature before serving for the best texture. We prefer it cold, straight from the fridge!
Freezing: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Additions & Substitution:
ADDITIONS:
- Add sour cream to the batter for even more moisture.
- Stir in brown sugar along with the granulated sugar for extra depth.
SUBSTITUTIONS:
- Vegetable oil: Swap with melted coconut oil for a subtle twist.
- All-purpose flour: Try half whole wheat flour for added fiber.
- Round pans: You can also use a tube pan or sheet cake pan for a different presentation.
FAQs about this moist carrot cake recipe:
Can I turn this into cupcakes?
Absolutely! Use the same carrot cake batter, fill cupcake liners 2/3 full, and bake for 18–20 minutes.
Why is my carrot cake dry?
Overbaking can cause this. Start checking at 30 minutes and use the toothpick test.
Can I make this in a bundt pan?
Yes! Grease and flour your bundt cake pan well and extend baking time to 40-50 minutes.
What Can I Serve with this recipe for the best carrot cake?
Serve this moist carrot cake with a hot cup of coffee or tea, or a tall glass of cold milk. If you are serving it for a holiday meal, it goes great with baked ham or a spring brunch spread. And if you love layered cakes, our Triple Chocolate Cake is another showstopper.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Carrot Cake with Cream Cheese Icing! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Carrot Cake with Cream Cheese Icing
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated white sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 20 ounce can crushed pineapple drain half of the can
For the Frosting:
- 2 1/4 sticks of butter softened (18 tablespoons)
- 15 ounces cream cheese, softened
- 6 cups powdered sugar
- 1/2 cup nuts chopped, optional
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray or one 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. 2 cups all-purpose flour,2 teaspoon baking powder,2 teaspoons cinnamon,1 1/2 teaspoon baking soda,1/2 teaspoon salt.
- In a large bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition. 2 cups granulated white sugar,1 1/2 cups vegetable oil,4 large eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, and drained pineapple. 2 cups grated carrots,20 ounce can crushed pineapple.
- Pour batter evenly into prepared pan.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan for 10 minutes, then remove from pans and cool completely on wire racks before frosting.
- For the frosting: In a large bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. 2 1/4 sticks of butter,15 ounces cream cheese,.
- Add the powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. 6 cups powdered sugar.
- Once all sugar is incorporated, increase mixer speed to medium-high and beat for 2-3 minutes until frosting is light and fluffy.
- When the cake is completely cool, spread frosting between layers, then frost the top and sides of the cake. If using nuts, sprinkle them over the top and sides of the cake. 1/2 cup nuts
- Option: For decorative piping, transfer some frosting to a piping bag fitted with a tip and decorate as desired.
- Store frosted cake in the refrigerator.
Notes
Nutrition
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Yummy recipe perfect