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Carrot Cake With Cream Cheese Frosting

Spiced carrot cake topped with rich cream cheese frosting that’s perfect for any celebration or cozy treat.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 slices
Calories: 603kcal
Author: Lucy Brewer

Ingredients

For the cake

  • 2 packed cups light brown sugar
  • 4 large eggs
  • 1 cup neutral oil (such as vegetable or canola)
  • 2 cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 3 cups carrots, peeled and shredded (approx 4 carrots)

For the cream cheese frosting

  • 1 cup unsalted butter, room temperature
  • 1 8-ounce brick of cream cheese, room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla bean extract or vanilla extract
  • pinch of salt

To decorate

  • ½ cup toasted walnuts or pecans, finely chopped See notes below for toasting instructions.

Instructions

Make the Cake

  • Preheat the oven to 350 degrees F and line the bottom of two 8 inch baking pans with parchment paper.
  • In the large bowl of a stand mixer with the paddle attachment fitted, add 2 packed cups light brown sugar, 4 large eggs, and 1 cup neutral oil (such as vegetable or canola). Beat on medium speed until fully combined (about 1 minute).
    A metal mixing bowl filled with a light brown, frothy liquid sits on a woven mat next to a beige cloth on a light countertop.
  • In a smaller bowl, add 2 cups all-purpose flour, spooned and levelled, 1 teaspoon baking soda, 2 teaspoons baking powder and 1/2 teaspoon salt and whisk to combine.
  • On a slow speed, gradually add the flour to the mixer. Once it has all been incorporated, add 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon freshly ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract and beat on the slowest speed for 3 minutes.
    A metal mixing bowl containing a brown liquid mixture and a pile of white flour on top, placed on a woven mat.
  • Turn off the mixer and add 3 cups carrots, peeled and shredded (approx 4 carrots). Use a rubber spatula or wooden spoon to gently fold them into the cake batter.
    A mixing bowl with shredded carrots on top of a light-colored batter, placed on a woven mat, with a gray cloth nearby.
  • Divide the cake batter evenly between the two cake pans.
    Two round white baking pans filled with light brown cake batter on a light-colored surface, with a beige cloth in the bottom left corner.
  • Place the cake pans into the center of the preheated oven. You should be able to fit them on one shelf side by side. Check for doneness after 25 minutes, the cakes will have risen and look golden brown. When touched lightly with a finger the sponge should spring back. A toothpick inserted into the middle of the cakes should come out clean. If they are not baked, return to the oven for another couple of minutes and then check again.
    Two round chocolate cakes in white baking pans on a light-colored surface, with a light gray cloth partially visible in the corner.
  • Cool the cakes in the pans for 15 minutes then invert on to a wire cooling rack.

Make the frosting

  • In the large bowl of a stand mixer with the paddle attachment fitted, add 1 cup unsalted butter, room temperature. Beat on medium to medium-high until the butter is creamy. Add 1 8-ounce brick of cream cheese, room temperature and beat until the cream cheese is fully incorporated with the butter and there are no lumps.
  • Add 4 cups powdered sugar, sifted and beat on low until blended, then increase to medium-high and beat until smooth. Add 1 teaspoon vanilla bean extract or vanilla extract along with pinch of salt, then beat for an additional 5 minutes. The frosting will look light and fluffy.
    A mixing bowl containing flour, sugar, butter, and vanilla extract, partially mixed, on a light countertop with a cloth nearby.
  • When the cakes have cooled, place one of them on a large cake plate or platter. Spread over about 1/3 of the frosting then add the other cake on top.
    A round, unfrosted cake sits on a white plate with a dollop of white frosting on top, next to a light-colored textured cloth.
  • Spread about 1/3 of frosting up and around the sides of the cake then add the final 1/3 of frosting to the top of the cake and smooth it out.
    A person spreading frosting on a cake.
  • Scatter 1/2 cup toasted walnuts or pecans, finely chopped around the outside edge of the cake.
    A round, frosted layer carrot cake with chopped walnuts on top sits on a white plate with a metal cake server beside it.

Notes

To toast walnuts or pecans: place the nuts on a baking sheet and bake at 350 degrees F for about 8 minutes. Keep an eye on them because they can burn quickly. 
  • The Carrot Cake layers took exactly 25 minutes to bake in our oven. Use the tips in the written recipe above to check for doneness. Baked in 8-inch pans, the carrot cake shouldn’t take any longer than 28 minutes total.
  • We used vanilla bean paste in our frosting as it has a lovely flavor, and it’s nice to see the tiny specks of vanilla bean in the frosting. You can use vanilla extract if that’s all you have. This frosting is tangy and not overly sweet. The hint of sea salt adds an extra dimension to the flavor and pairs very well with it.
  • Do not beat the frosting for longer than 5 minutes, as cream cheese can become runny when over-mixed.
  • We added a coating of cream cheese frosting to the outside sides of the cake. This is easy to do, and it doesn’t have to look perfect. If you want to skip this step, simply add half of the frosting to the inside of the cake and the other half on top.
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