Carrot Cake with Cream Cheese Frosting – Moist, Rich & Easy Recipe

introduction

This carrot cake is moist, warmly spiced, and topped with a smooth cream cheese frosting. It uses a good amount of grated fresh carrots, walnuts, and raisins for texture and flavor. The cake is easy to make in two round pans or one large pan. The steps are clear and use simple tools. If you want a tested favorite that many home bakers trust, read about the best version of this carrot cake for extra tips and photos.

why make this recipe

Make this recipe because it gives a rich, homemade cake that tastes like a small celebration. The olive oil keeps the cake moist and gives a subtle depth that butter-only cakes sometimes lack. The mix of granulated and brown sugar gives a mild caramel note. Spices are gentle so the carrots shine. This cake feeds many people and holds well for parties, birthdays, and simple desserts. If you like a cake that is both classic and full of texture, you may also enjoy the dense style of the Einstein carrot cake variation, which is a nice comparison for different textures.

how to make The Best Carrot Cake with Cream Cheese Frosting

Make the cake step by step and keep the oven steady. Read all steps before you start. Prepare pans first so batter goes in right away.

1. Preheat and prepare pans. Heat your oven to 350°F (175°C). Grease two 9-inch round pans with olive oil and dust with a little flour. Tap out the extra flour. If you use one large pan, check baking time later.
2. Mix wet ingredients. In a large bowl, beat 1 ⅓ cup olive oil with 1 cup granulated sugar and 1 cup brown sugar until smooth. Add 4 eggs, one at a time, beating after each. Stir in 3 tsp vanilla extract.
3. Combine dry ingredients. In a separate bowl, sift or whisk 2 cups all-purpose flour with 1 tbsp ground cinnamon, ¾ tsp baking soda, 1 tsp aluminum-free baking powder, and 1 tsp sea salt.
4. Fold batter. Add the dry mix to the wet mix in two or three steps. Use a spatula and fold just until you no longer see streaks of flour. Do not overmix.
5. Add carrots and mix-ins. Fold in 4 cups grated fresh carrots (use the 2nd largest grate setting on your grater), 1 cup chopped walnuts, and 1 cup raisins. Stir until even.
6. Bake. Divide batter evenly between the two prepared pans. Smooth the tops. Bake in the center of the oven for 25–35 minutes, or until a toothpick comes out with a few moist crumbs. If you used one large pan, it may take 45–60 minutes.
7. Cool. Let cakes cool in the pans for 10–15 minutes. Run a knife around the edges and turn cakes out onto a wire rack. Cool completely before frosting.
8. Make the frosting. Beat 1 ⅔ blocks of room-temperature cream cheese (13 oz total) with 2 sticks room-temperature butter (8 oz) until smooth. Add 2 tsp vanilla extract and ¼ tsp sea salt. Gradually add 4 cups powdered sugar, beat until smooth and creamy.
9. Assemble. If the cakes are uneven, level the tops with a serrated knife. Place one layer on a plate or cake board. Spread a layer of frosting. Top with the second cake layer and spread frosting on top and sides. Use a spatula to make a clean finish or leave it rustic.
10. Chill slightly. Put the cake in the fridge for 20–30 minutes to set the frosting if you plan to slice it cleanly.

If you prefer a quicker or smaller version, you can follow a super simple carrot cake method for a faster bake or smaller pan choices.

Ingredients :

• 1 ⅓ cup olive oil + extra for greasing pans
• 1 cup granulated sugar (or rapadura)
• 1 cup brown sugar (tightly packed when measuring it out; may also use rapadura)
• 4 eggs
• 3 tsp pure vanilla extract
• 2 cups all-purpose flour + a little extra for the pans
• 1 tbsp ground cinnamon
• ¾ tsp baking soda
• 1 tsp baking powder (aluminum-free)
• 1 tsp sea salt
• 4 cups grated fresh carrots (1 lb — use the 2nd largest grate setting)
• 1 cup chopped walnuts
• 1 cup raisins

For the Cream Cheese Frosting:

• 1 ⅔ blocks of cream cheese (13 oz total, room temperature)
• 2 sticks butter (8 oz or 1 cup, room temperature)
• 2 tsp pure vanilla extract
• ¼ tsp sea salt
• 4 cups powdered sugar

Directions :

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a large bowl, mix the olive oil with both sugars until smooth.
3. Add eggs one at a time, beating well after each. Stir in vanilla.
4. In another bowl, whisk flour, cinnamon, baking soda, baking powder, and sea salt.
5. Add the dry mix to the wet mix slowly, folding until combined.
6. Fold in grated carrots, chopped walnuts, and raisins.
7. Pour batter into pans and bake 25–35 minutes. Test with a toothpick.
8. Cool in pans 10–15 minutes, then cool completely on racks.

For the Frosting:

1. Beat room-temperature cream cheese and butter until smooth.
2. Add vanilla and salt, mix well.
3. Slowly add powdered sugar and beat until the frosting is thick and smooth.
4. Chill briefly if too soft, then frost the cooled cake.

how to serve The Best Carrot Cake with Cream Cheese Frosting

Serve the cake at room temperature for the best texture and flavor. Cut with a clean, sharp knife for tidy slices. Wipe the knife between cuts for neater pieces. For a simple plate, serve one slice with a small spoon of extra frosting or a sprinkle of chopped walnuts. This cake pairs well with coffee, black tea, or a mild milk. For a party, place on a cake stand and let guests slice their portions.

how to store The Best Carrot Cake with Cream Cheese Frosting

Store cake in the fridge because the frosting has cream cheese. Cover with a cake dome or store in an airtight container. The cake keeps well for 4–5 days in the refrigerator. To freeze, wrap whole cake or slices tightly in plastic wrap and then in foil. Freeze up to 2 months. To thaw, move the cake to the fridge overnight, then bring to room temperature for 30–60 minutes before serving.

tips to make The Best Carrot Cake with Cream Cheese Frosting

• Use fresh grated carrots. They give the best moisture and color. Pack the carrots lightly into the measuring cup.
• Room temperature ingredients mix better. Take cream cheese, butter, and eggs out of the fridge ahead of time.
• Do not overmix after you add flour. Overmixing makes the cake dense. Fold until just combined.
• Measure flour correctly. Spoon flour into the cup and level with a knife, or use a scale. Too much flour makes a dry cake.
• Check doneness early. Ovens vary. Start checking at 25 minutes for round pans.
• Cool completely before frosting. Warm cake will cause frosting to melt and slide.
• If frosting is too soft, chill for 10–20 minutes and re-whip. If too stiff, add a teaspoon of milk and beat until smooth.
• Toast walnuts for more flavor. Spread on a sheet and bake at 350°F for 6–8 minutes, cool before adding.

variation (if any)

• Pineapple carrot cake: Add 1 cup drained crushed pineapple for a moist, tropical note. Reduce olive oil by 2 tbsp if batter seems too loose.
• Coconut carrot cake: Fold in 1 cup shredded sweetened coconut with walnuts. Top with toasted coconut.
• Orange spice cake: Add 1 tbsp orange zest to batter and 1 tsp orange extract to the frosting for a bright flavor.
• Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and add 1 tsp xanthan gum if your blend lacks it. Bake time may change slightly.
• Mini cakes or cupcakes: Bake in muffin tins at 350°F for 18–22 minutes for muffins. Adjust time as needed.

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FAQs (four FAQ)

Q1: Can I use vegetable oil instead of olive oil?
A1: Yes. Vegetable oil or light-tasting oils work. Olive oil adds a mild flavor, but it is not required. Use the same amount.

Q2: Can I skip the nuts or raisins?
A2: Yes. You can leave out walnuts and/or raisins. Replace nuts with crushed pineapple, chopped apples, or extra raisins if you like. The cake will still be moist.

Q3: How do I prevent the cake from falling in the middle?
A3: Do not open the oven door often while baking. Make sure baking powder and baking soda are fresh. Test for doneness near the end of baking. Overbeating the batter can also cause sinking.

Q4: Can I make the frosting ahead of time?
A4: Yes. Make the frosting a day ahead, store it in the fridge in an airtight container. Bring it to room temperature and re-whip for 1–2 minutes before spreading.

The Best Carrot Cake with Cream Cheese Frosting

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• Author: maeve-connell
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

This carrot cake is moist and warmly spiced, topped with a smooth cream cheese frosting. It’s a trusted favorite for home bakers.

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Ingredients

Scale 1x2x3x

• 1 ⅓ cup olive oil + extra for greasing pans
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 eggs
• 3 tsp pure vanilla extract
• 2 cups all-purpose flour + a little extra for the pans
• 1 tbsp ground cinnamon
• ¾ tsp baking soda
• 1 tsp baking powder (aluminum-free)
• 1 tsp sea salt
• 4 cups grated fresh carrots (1 lb)
• 1 cup chopped walnuts
• 1 cup raisins

• 1 ⅔ blocks of cream cheese (13 oz total, room temperature)
• 2 sticks butter (8 oz or 1 cup, room temperature)
• 2 tsp pure vanilla extract
• ¼ tsp sea salt
• 4 cups powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Mix the olive oil with both sugars until smooth.
3. Add eggs one at a time, beating well after each. Stir in vanilla.
4. Whisk flour, cinnamon, baking soda, baking powder, and sea salt in another bowl.
5. Add the dry mix to the wet mix slowly, folding until combined.
6. Fold in grated carrots, chopped walnuts, and raisins.
7. Pour batter into pans and bake 25–35 minutes. Test with a toothpick.
8. Cool in pans 10–15 minutes, then cool completely on racks.
9. Beat room-temperature cream cheese and butter until smooth.
10. Add vanilla and salt, mix well.
11. Slowly add powdered sugar and beat until the frosting is thick and smooth.
12. Chill briefly if too soft, then frost the cooled cake.
13. Serve at room temperature for the best texture and flavor.

Notes

Make sure the room temperature ingredients mix better. Do not overmix after adding flour. Store in the fridge due to the cream cheese frosting.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 32g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg