Classic Carrot Cake Recipe With Cream Cheese Frosting

Ingredients

For The Cake

Here’s your shopping list for this classic carrot cake recipe:

• eggs – you’ll need 4 of them
• baking supplies: 1 cup white granulated sugar, 1 cup brown sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda
• oil: 1 cup vegetable or canola oil – I don’t recommend using olive oil since it has a stronger flavor that can throw off the taste of the cake.
• flavoring: 1 teaspoon vanilla
• spices: 2 teaspoons cinnamon, ½ teaspoon nutmeg
• seasoning: 1 teaspoon salt
• vegetables: ½ pound carrots – I use baby carrots since you don’t have to peel them. Avoid using pre-grated carrots that come in a package since they don’t have as much moisture in them and will make the cake too dry.
• optional additions: ½ cup raisins, ½ cup nuts (pecans or walnuts) – I think the cake has more flavor and texture with them included, but that is a personal choice. So feel free to leave one (or both) out if you don’t like them. (No other recipe modifications are needed).

For The Cream Cheese Icing

If you’re making the cream cheese frosting, this is what you’ll need:

• dairy: 1 8-ounce package of cream cheese, 1 stick (1/2 cup) non-salted butter – salted butter will work but I think the icing tastes better with non-salted butter.
• baking supplies: 1 pound (4 cups) of icing sugar (also known as confectioner’s sugar or powdered sugar)
• flavoring: 2 teaspoons vanilla

How To Make Classic Carrot Cake From Scratch

1 | Prep work

Take the cream cheese and butter out of the refrigerator a couple of hours ahead of time so they can soften before you make the frosting.

Pre-heat the oven to 350℉.

If you are using full sized carrots, start by peeling them. (As I mentioned above, I like to use baby carrots since you don’t have to do this step.)

Then you will need to grate them.

The easiest way to do this is with a food processor that has a grating wheel or attachment. But you can do it manually with a hand grater as well.

If you have a choice of grate sizes, pick the biggest hole size that doesn’t end up making chunks. Otherwise, you will end up with too much moisture coming out of the carrots when you grate them.

2 | Line the cake pans

Before we actually start making the cake, you’ll want to make sure the cake isn’t going to stick to the pans. Otherwise, it will be very difficult to get the cake out of the pans in one piece when they’re done baking.

The traditional way to do this is to grease the pans with a little oil, shortening or cooking spray. And then sprinkle a little flour over the bottom of the pan.

However, this method doesn’t always work for me. And it can be a little messy to do.

So I prefer to use parchment paper.

To do this, put the cake pan onto a sheet of parchment paper and trace around the bottom with a pencil.

Then cut out the shape you just drew.

Then place the piece of parchment paper in the bottom of your cake pans. If you ended up with some pencil marks on the paper, put the paper in with the pencil marks facing down.

3 | Combine the liquids and sugar

In a large bowl, beat 4 eggs on medium-high speed until they are light and fluffy. We’ll be adding all of the dry ingredients to this bowl later, so make sure it is big enough to hold everything.

If you are using a stand mixer, use the whisk attachment rather than the regular beater bar. This will add some air into the batter and make the cake lighter.

While continuing to beat, gradually add in 1 cup white granulated sugar.

Then gradually mix in 1 cup brown sugar.

Still while beating, slowly pour in 1 cup vegetable oil.

Finally mix in 1 teaspoon vanilla.

Set this bowl aside.

4 | Mix the dry ingredients

In another mixing bowl, use a spoon to combine all of the rest of the dry ingredients: 2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon nutmeg.

5 | Make the batter

Now we’re ready to combine all of the ingredients.

Pour the dry ingredients into the bowl with the wet ingredients.

Mix with a spoon just until combined.

Then stir in the carrots, raisins and nuts (if using).

We will be doing all of this stirring by hand with a spoon. The idea is to mix it as little as possible (just enough to get everything combined). Otherwise the gluten in the flour will stiffen which will make the cake tough and chewy.

6 | Bake the cake

Pour the batter into your prepared cake pan(s).

Bake in the pre-heated oven.

The amount of time it will need to cook depends on the size of cake pans you’re using:

• 8″ square or circular cake pans: 35 minutes
• 9″ square or circular cake pans: 40 minutes
• 9″ x 13″ rectangular cake pan: 50 minutes
• 10″ tube or Bundt pan: 1 hour and 15 minutes
• 24 cupcakes: 25 to 30 minutes

Before taking the cake out of the oven, test if it’s done by inserting a wooden toothpick through the center of the cake. It should come out clean. Make sure to use the standard square-ish wooden toothpicks for this, not smooth, round or colored ones. The smooth toothpicks tend to come out clean even if the cake isn’t done.

7 | Cool the cake

When the cake is finished baking, put the pan(s) onto the cooling rack(s).

Let it sit for 5 to 10 minutes.

Then remove the cake from the pan(s) by:

• running a knife around the edge of the pan to loosen it
• putting your hand over the top of the cake to keep it from falling out (and falling apart)
• then turning the pan over to dump the cake out
• if you used parchment paper, peel it off the bottom of the cake

Put the cake (without the pans) back on the wire racks and let it cool completely.

8 | Make the cream cheese frosting

While this classic carrot cake recipe is pretty tasty all on its own, I think some fluffy cream cheese frosting makes it even better.

In a mixer on medium-high speed, beat the butter and cream cheese together until light and fluffy (about 3 minutes.)

Mix in the vanilla.

Turn the mixer down to low speed.

Add ½ cup of the icing sugar.

Wait until it is completely mixed into the cream cheese before adding the next ½ cup.

Continue adding icing sugar in ½ cup increments until the icing is thick enough to stick to a spoon or spatula without running off.

This usually takes 3½ to 4 cups.

Get more tips on making fluffy cream cheese frosting.

9 | Ice the cake

When the cake has cooled to room temperature, spread the cream cheese icing.

Make sure it is totally cool before doing this or the icing will melt.

An easy way to ice a layer cake is to put the frosting on top of the layers and leave the sides plain. It still looks good, but it’s way easier and less messy than trying to ice the sides.

Decorating suggestions

If you are good at piping, add orange food coloring to some of the frosting and create a ruffle around the top of the cake.

Or pipe little carrots on top of the cake.

If you do frost the sides, you can coat it with crushed walnuts or pecans to add some texture.

For a totally different look, add sliced strawberries and mint leaves to the top of the cake.

Or take the easy way out and outline the cake with pecans or walnuts.

Storage

Carrot cake can be stored in the refrigerator for up to 3 days. (In fact, I think it tastes better the next day when the flavors have had a chance to blend more.)

Or in the freezer (without the frosting) for 4 to 6 months.

Make sure to wrap it in foil or plastic wrap to keep it fresh.

Frequently asked questions

Does carrot cake with cream cheese frosting need to be refrigerated?

The short answer is Yes!

Since cream cheese is a dairy product, it needs to be refrigerated to keep it from going bad.

It also melts and loses it shape if it is kept out at room temperature for too long. Which doesn’t affect the taste, but your cake might not look as good.

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Classic Carrot Cake With Cream Cheese Frosting

5 from 1 vote

Servings: 12 slices

Prep 30 minutes mins

Cook 45 minutes mins

Cooling 30 minutes mins

Total 1 hour hr 45 minutes mins

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Ingredients

  

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Carrot Cake Ingredients

• 4 large eggs
• 1 cup white granulated sugar
• 1 cup brown sugar
• 1 cup vegetable or canola oil
• 2 teaspoons vanilla flavoring
• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups grated carrots about 1/2 pound
• ½ teaspoon nutmeg
• ½ cup raisins optional
• ½ cup pecans or walnuts optional

Cream Cheese Frosting Ingredients

• ½ cup (or 1 stick) non-salted butter at room temperature
• 8 ounces (or 1 package) cream cheese at room temperature
• 2 teaspoons vanilla
• 3 to 4 cups sifted icing sugar

Equipment

• cake pan(s): 3- 8" cake pans, 2 – 9" cake pans, 1 – 9" x 13" rectangular cake pan, 1 – 10" tube or Bundt pan, or 24 cupcake tins
• (optional) parchment paper and pencil
• food processor with grating attachment or a hand grater
• measuring cups and spoons
• mixer and mixing bowl
• another mixing bowl
• cooling rack(s)
• Spatula
• mixing spoon

Instructions

 

How To Make Carrot Cake

• Pre-heat the oven to 350℉.
• Grease the cake pans or line the bottom with parchment paper.
• Beat the eggs in the mixer on medium-high speed.
  4 large eggs
• While continuing to mix, slowly add in the white granulated sugar, brown sugar, vegetable oil, and vanilla. Set aside.
  1 cup white granulated sugar, 1 cup brown sugar, 1 cup vegetable or canola oil, 2 teaspoons vanilla flavoring
• In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg
• Add the dry ingredient mixture into the liquid mixture, and mix with a spoon until they are combined. (Do not use the mixer).
• Add in the grated carrots, raisins and nuts (if using). Mix with a spoon just until combined.
  3 cups grated carrots, ½ cup raisins, ½ cup pecans or walnuts
• Pour the mixture into the cake pans.
• Bake at 350℉ for the following amount of time, or until a toothpick inserted in the center of the cake comes out clean.

  – 8" square or circular cake pans: 35 minutes

  – 9" square or circular cake pans: 40 minutes

  – 9" x 13" cake pan: 50 minutes

  – 10" tube or Bundt pan: 1 hour 15 minutes

  – 24 cupcakes: 25 to 30 minutes
• Remove the cake pans from the oven and set on cooling racks for 5 to 10 minutes.
• Remove the cake from the pans and let cool completely on the wire racks.
• When it has reached room temperature, frost with Cream Cheese Icing.

How To Make Cream Cheese Icing

• Beat the cream cheese and butter with a mixer on medium-high speed until they are light and fluffy, about 3 minutes.
  ½ cup (or 1 stick) non-salted butter, 8 ounces (or 1 package) cream cheese
• Mix in the vanilla.
  2 teaspoons vanilla
• Change the mixer speed to low.
• Add in ½ cup of the icing sugar and mix until it is combined. Continue adding icing sugar in ½ cup increments until the frosting does not run off a spoon or spatula. This usually takes 3 to 4 cups.
  3 to 4 cups sifted icing sugar

Notes

• Avoid using pre-grated carrots since they will result in a cake that is too dry.
• If mixing the liquid ingredients with a stand mixer, use a whisk attachment instead of the regular beater for best results.
• Once the flour mixture has been added to the liquid ingredients, only mix by hand with a spoon to prevent the cake from turning out tough and chewy.
• Make sure that the cake is completely cooled before icing it otherwise the frosting will melt.
• Carrot cake with frosting should be stored in the refrigerator for up to 3 days. It can also be frozen without the frosting for up to 4 months.

Nutrition Facts

Classic Carrot Cake With Cream Cheese Frosting

Serving Size

 

1 slice

Amount per Serving

Calories

711

% Daily Value*

Fat

 

36

g

55

%

Saturated Fat

 

12

g

75

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

12

g

Monounsaturated Fat

 

10

g

Cholesterol

 

39

mg

13

%

Sodium

 

479

mg

21

%

Potassium

 

266

mg

8

%

Carbohydrates

 

96

g

32

%

Fiber

 

2

g

8

%

Sugar

 

71

g

79

%

Protein

 

5

g

10

%

Vitamin A

 

5839

IU

117

%

Vitamin C

 

2

mg

2

%

Calcium

 

98

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorAuthor: Wanda Simone

courseCourse: Dessert

cuisineCuisine: American

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