Carrot Cake with Cream Cheese Icing recipe

There are some desserts that just feel like a warm hug, and for my family, this Carrot Cake with Cream Cheese Icing is undoubtedly one of them. I remember the first time I baked it – the aroma of cinnamon, nutmeg, and sweet carrots filling the kitchen was intoxicating. I was slightly nervous, hoping it would live up to the hype I’d built in my head. When I finally pulled the perfectly golden-brown layers from the oven, I knew I was onto something special. But the real magic happened after dinner. Slicing through the incredibly moist crumb, revealing those vibrant flecks of orange, and layering it with that tangy, luxurious cream cheese icing… it was pure bliss. My husband, usually a man of few words when it comes to sweets, declared it “the best carrot cake ever.” My kids, initially skeptical about vegetables in their cake, devoured their slices and immediately asked for seconds. Since then, it’s become our go-to celebration cake – birthdays, Easter, or sometimes just a random Tuesday when we need a pick-me-up. It’s consistently moist, perfectly spiced, and the balance between the sweet cake and the tangy frosting is simply divine. This isn’t just a recipe; it’s a memory-maker, a guaranteed crowd-pleaser, and honestly, the only carrot cake recipe you’ll ever need.

The Ultimate Moist Carrot Cake Ingredients

Achieving the perfect balance of moisture, spice, and sweetness starts with the right ingredients in the right amounts. Here’s what you’ll need for both the cake layers and the decadent cream cheese icing:

For the Carrot Cake:

• All-Purpose Flour: 2 ½ cups (spooned and leveled) – Provides structure.
• Granulated Sugar: 1 ¼ cups – For sweetness and moisture.
• Brown Sugar: ¾ cup (packed) – Adds deeper flavour and extra moisture.
• Baking Soda: 2 teaspoons – The primary leavening agent, reacts with acidic ingredients.
• Baking Powder: 1 teaspoon – Provides additional lift for a lighter crumb.
• Salt: 1 teaspoon – Enhances all the other flavours.
• Ground Cinnamon: 2 teaspoons – The classic warm spice.
• Ground Nutmeg: ½ teaspoon – Adds warmth and complexity.
• Ground Ginger: ½ teaspoon – Provides a subtle spicy kick.
• Ground Cloves: ¼ teaspoon (optional, but recommended) – Adds depth to the spice blend.
• Large Eggs: 4 – Bind the ingredients and add richness. Ensure they are at room temperature for better incorporation.
• Vegetable Oil: 1 ¼ cups (or other neutral oil like canola or melted coconut oil) – The key to an incredibly moist cake.
• Vanilla Extract: 2 teaspoons – Enhances sweetness and flavour complexity.
• Finely Grated Carrots: 3 cups (packed, about 4-5 medium carrots) – The star ingredient! Use freshly grated for best moisture and texture. Do not use pre-shredded packaged carrots as they are often dry.
• Chopped Pecans or Walnuts: 1 cup (optional, toasted for extra flavour) – Adds delightful crunch and nutty flavour.
• Raisins: ½ cup (optional) – Adds chewy sweetness. You can plump them in hot water for 10 minutes before using if desired.
• Crushed Pineapple: ½ cup (well-drained, optional) – Another secret weapon for moisture and a hint of tropical sweetness.

For the Cream Cheese Icing:

• Cream Cheese: 16 ounces (two 8-ounce blocks), softened to room temperature – The base of our tangy frosting. Full-fat yields the best flavour and texture.
• Unsalted Butter: 1 cup (2 sticks), softened to room temperature – Adds structure and richness to the icing.
• Powdered Sugar: 4-5 cups (sifted) – Provides sweetness and structure. Adjust amount based on desired sweetness and consistency. Sifting prevents lumps.
• Vanilla Extract: 2 teaspoons – Enhances the flavour.
• Salt: ¼ teaspoon – Balances the sweetness.
• Heavy Cream or Milk: 1-2 tablespoons (optional) – To adjust consistency if the icing is too thick.

Step-by-Step Baking Instructions

Follow these detailed instructions carefully for carrot cake perfection. Remember, baking is a science, so precision matters!

Making the Carrot Cake Layers:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper circles, then grease and flour the sides. This guarantees easy release.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). Whisking well ensures the leavening agents and spices are evenly distributed, preventing pockets of bitterness or uneven rising.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract until well combined and slightly emulsified.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or stir by hand with a whisk or spatula) just until the flour streaks disappear. Be careful not to overmix at this stage; overmixing develops gluten, which can lead to a tough cake.
5. Fold in the Goodies: Gently fold in the finely grated carrots using a rubber spatula. If using, fold in the chopped nuts, raisins, and/or drained crushed pineapple. Ensure everything is evenly incorporated, scraping the bottom of the bowl to catch any hidden pockets of dry ingredients. The batter will be thick.
6. Divide and Bake: Evenly divide the batter between the two prepared cake pans. You can use a kitchen scale for perfect precision if desired. Smooth the tops with the spatula.
7. Bake: Place the pans in the preheated oven. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached. Baking times can vary depending on your oven, so start checking around the 30-minute mark. The cakes should be springy to the touch.
8. Cooling Process (Crucial!): Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for 15-20 minutes. This allows the cakes to firm up slightly, preventing them from breaking when inverted. After 15-20 minutes, carefully invert the cakes onto the wire rack, remove the pans (and parchment paper, if used), and let them cool completely. This can take 1-2 hours. Do not attempt to frost warm cakes, as the icing will melt and slide right off.

Making the Cream Cheese Icing:

1. Beat Cream Cheese and Butter: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth, creamy, and well combined. This usually takes about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently to ensure no lumps remain. Starting with properly softened (not melted!) ingredients is key here.
2. Add Powdered Sugar Gradually: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. Adding it slowly prevents a sugar explosion in your kitchen and allows it to incorporate smoothly.
3. Incorporate Flavour and Adjust: Once all the powdered sugar is mostly incorporated, add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth. Scrape the bowl down again.
4. Adjust Consistency (If Needed): If the icing seems too thick, add heavy cream or milk, one tablespoon at a time, beating until you reach your desired spreading consistency. If it seems too thin (which can happen if your cream cheese or butter was too warm), you can chill it in the refrigerator for 15-20 minutes to firm up, or carefully add a bit more sifted powdered sugar.

Assembling the Carrot Cake:

1. Level the Cakes (Optional but Recommended): Once the cake layers are completely cool, you may want to level them for a more professional look and stable stacking. Using a long serrated knife, carefully slice off any domed tops so the layers are flat. (Save the scraps for snacking!)
2. First Layer and Frosting: Place one cake layer, cut-side up (if leveled), onto your serving plate or cake stand. Dollop about 1 to 1 ½ cups of the cream cheese icing onto the center of the layer. Using an offset spatula or the back of a spoon, spread the icing evenly out towards the edges.
3. Add Second Layer: Carefully place the second cake layer on top, either cut-side down (if leveled) or top-side down. Gently press to secure it.
4. Crumb Coat (Optional but Helpful): Apply a thin layer of frosting all over the top and sides of the cake. This is called a crumb coat, and it traps any loose crumbs, ensuring your final layer of frosting is clean and beautiful. Chill the crumb-coated cake in the refrigerator for about 20-30 minutes to set the frosting.
5. Final Frosting: Apply the remaining cream cheese icing generously over the top and sides of the chilled cake. You can create smooth sides using your offset spatula or a bench scraper, or make decorative swirls for a more rustic look.
6. Decorate (Optional): Garnish the cake as desired. Popular options include:
   • Pressing chopped toasted pecans or walnuts around the bottom edge or sprinkling them on top.
   • Piping small carrots using tinted frosting (orange and green).
   • Creating decorative swirls on top with the back of a spoon or spatula.
   • Leaving it beautifully simple.
7. Chill Before Serving: For the best flavour and easiest slicing, chill the frosted cake in the refrigerator for at least 30 minutes to an hour before serving. This allows the frosting to set completely.

Nutrition Facts (Approximate)

• Servings: This recipe typically yields 12-16 generous slices.
• Calories per Serving: Approximately 650-850 calories per slice, depending on the final size of the slice and optional additions like nuts and pineapple.

Disclaimer: Nutritional information is an estimate only, calculated using standard ingredients. Actual values may vary based on specific ingredients used, portion sizes, and optional additions.

Preparation Time

• Prep Time: 30-40 minutes (includes grating carrots, mixing batter, and making icing)
• Cook Time: 30-40 minutes
• Cooling Time: 2 hours (minimum, for cakes to cool completely)
• Assembly & Chilling Time: 30 minutes (plus optional 30-60 minutes chilling before serving)
• Total Time: Approximately 3 hours 30 minutes to 4 hours 30 minutes (includes crucial cooling time)

How to Serve Your Masterpiece Carrot Cake

This carrot cake is fantastic on its own, but here are a few ways to elevate the serving experience:

• Classic Slice: Serve a simple, generous wedge at room temperature or slightly chilled. The flavours meld beautifully when not served ice-cold.
• Warm Beverage Pairing:
  • Enjoy with a hot cup of freshly brewed coffee or espresso.
  • Pair with a comforting cup of black tea (like Earl Grey or English Breakfast) or a spiced chai latte.
  • A glass of cold milk is always a classic choice, especially for kids.
• A La Mode: Gently warm a slice (microwave for 10-15 seconds) and top with a scoop of high-quality vanilla bean ice cream. The contrast of warm cake, cool ice cream, and tangy frosting is incredible.
• Drizzle Delight: Add an extra touch of decadence with a drizzle of:
  • Salted caramel sauce
  • Butterscotch sauce
• Extra Garnish: Just before serving, consider adding:
  • A dollop of freshly whipped cream alongside the slice.
  • A sprinkle of extra toasted nuts (pecans or walnuts).
  • A light dusting of powdered sugar or cinnamon.
• Occasion Ready: This cake is perfect for:
  • Birthday celebrations (add candles!)
  • Easter gatherings
  • Potlucks and dinner parties
  • A special weekend treat

Additional Tips for Carrot Cake Success

Unlock the full potential of your carrot cake with these expert tips:

1. Grate Your Own Carrots: This is non-negotiable for the best texture and moisture. Pre-shredded carrots from the store are often dry and thick. Use the small holes on a box grater or the shredding disk on a food processor for fine, moist shreds that melt into the cake batter. Don’t squeeze out the liquid – that’s flavour and moisture!
2. Room Temperature Ingredients are Key: Ensure your eggs, cream cheese, and butter are all at true room temperature (around 68-70°F or 20-21°C). Cold eggs don’t incorporate as well, potentially leading to a denser cake. Cold cream cheese and butter will result in lumpy frosting. Plan ahead and take them out of the fridge about 1-2 hours before you start baking (depending on your kitchen’s temperature).
3. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can result in a tough, chewy, or dense cake instead of the tender, moist crumb we’re aiming for. Fold in the carrots and nuts gently.
4. Cool Cakes Completely Before Frosting: Patience is crucial here. Attempting to frost even slightly warm cake layers will cause the cream cheese icing to melt, slide off, and create a frustrating mess. Allow ample time (at least 1-2 hours on a wire rack) for the cakes to cool fully to room temperature. You can even chill them briefly in the fridge before frosting if your kitchen is very warm.
5. Toast Your Nuts: If you’re including pecans or walnuts, toasting them beforehand significantly enhances their flavour and adds a delightful crunch. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, watching carefully to prevent burning. Let them cool completely before chopping and adding to the batter or using as garnish.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this carrot cake recipe:

1. Q: Can I make this carrot cake ahead of time? How should I store it?
   • A: Absolutely! Carrot cake often tastes even better the next day as the flavours meld.
     • Unfrosted Layers: Bake the cake layers as directed, let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature for up to 2 days, or freeze them for up to 2 months. Thaw frozen layers overnight in the refrigerator before frosting.
     • Frosted Cake: Store the fully assembled and frosted cake in an airtight container in the refrigerator for up to 4-5 days. The cream cheese icing requires refrigeration. Let it sit at room temperature for about 20-30 minutes before serving for the best texture and flavour.
     • Freezing Frosted Cake: You can freeze the whole frosted cake or individual slices. Flash-freeze the cake uncovered for about an hour until the frosting is firm, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
2. Q: Can I make substitutions? (e.g., omit nuts/raisins, use different oil, reduce sugar?)
   • A: Yes, with considerations:
     • Nuts/Raisins/Pineapple: These are optional! Feel free to omit any or all of them based on preference without significantly altering the cake’s basic structure.
     • Oil: You can substitute canola oil, melted coconut oil (use refined if you don’t want a coconut flavour), or even applesauce for part of the oil (e.g., replace up to half) for a slightly lower-fat version, though oil provides superior moisture. Butter is generally not recommended as a direct substitute in this type of cake as oil creates a moister crumb.
     • Sugar: Reducing sugar can affect both the sweetness and the moisture/texture of the cake. You might be able to slightly reduce it (e.g., by ¼ cup total), but significant reductions are not recommended without adjusting other ingredients.
     • Flour: While this recipe uses all-purpose, some bakers have success substituting part of the flour with whole wheat pastry flour for added nutrition, but it may result in a slightly denser cake. We haven’t tested a gluten-free version with this specific recipe.
3. Q: Why did my carrot cake turn out dry or dense?
   • A: Several factors can cause this:
     • Measuring Flour Incorrectly: Scooping flour directly from the bag packs it down, resulting in too much flour. Always spoon flour into the measuring cup and level it off with a straight edge.
     • Overmixing: As mentioned in the tips, overmixing develops gluten, leading to toughness. Mix just until combined.
     • Overbaking: Baking the cake for too long will dry it out. Start checking for doneness early and remove it as soon as a toothpick comes out clean or with moist crumbs.
     • Not Enough Moisture: Ensure you’re using the full amount of oil and freshly grated, moist carrots. Using dry, pre-shredded carrots is a common culprit.
     • Oven Temperature Issues: An oven running hotter than indicated can cause dryness. Consider using an oven thermometer to check accuracy.
4. Q: Can I bake this recipe in different pan sizes (e.g., 8-inch rounds, 9×13 inch pan, cupcakes)?
   • A: Yes, but you’ll need to adjust baking times:
     • 8-Inch Rounds: The layers will be thicker. Increase baking time, likely to 40-50 minutes. Start checking around 35-40 minutes.
     • 9×13 Inch Pan: Pour all batter into a greased and floured 9×13 inch pan. Baking time will be longer, around 40-55 minutes. Check starting at 40 minutes. You’ll frost it like a sheet cake.
     • Cupcakes: Line muffin tins with paper liners. Fill each liner about two-thirds full. Bake for 18-24 minutes, checking around 18 minutes. This recipe should yield about 24 standard-sized cupcakes. Cool completely before frosting.
5. Q: My cream cheese icing is too runny/lumpy. How can I fix it?
   • A:
     • Runny Icing: This usually happens if the cream cheese or butter was too warm, or if you added too much liquid. Chill the frosting in the refrigerator for 20-30 minutes to help it firm up. If it’s still too thin, you can try beating in more sifted powdered sugar, ¼ cup at a time, until it reaches the desired consistency.
     • Lumpy Icing: Lumps typically occur if the cream cheese or butter wasn’t fully softened to room temperature before mixing, or if the powdered sugar wasn’t sifted. Ensure ingredients are properly softened next time. To try and fix it now, let the frosting sit at room temperature for 15-20 minutes (if it was cold) to soften any small butter/cream cheese bits, then beat it again on medium-high speed for a couple of minutes. If lumps are from powdered sugar, unfortunately, they are harder to remove completely once incorporated, which highlights the importance of sifting!

Print