A moist and spiced carrot cake layered with rich cream cheese frosting, topped with elegant floral decorations. This classic dessert is the perfect treat for Mother’s Day or any special celebration.

Why You’ll Love This Recipe

Incredibly moist and flavorful – Thanks to the grated carrots and warm spices.
Rich and creamy frosting – Classic cream cheese frosting adds the perfect tangy sweetness.
Simple yet elegant – A beautiful cake with minimal effort.
Perfectly balanced sweetness – Not overly sweet, with a natural flavor from the carrots.
Customizable – Add nuts, raisins, or even pineapple for a unique twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 ½ cups (310g) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups (240g) grated carrots
½ cup (60g) chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract

Directions

Preheat the Oven: Preheat to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients: In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine: Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the grated carrots and chopped walnuts (if using).
Bake the Cake: Divide the batter evenly between the cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Make the Frosting: Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating until fluffy.
Assemble the Cake: Spread a layer of frosting between the two cake layers, then frost the top and sides of the cake.
Decorate & Serve: Garnish with fresh edible flowers or chopped nuts for an elegant finish. Slice and enjoy!

Servings and Timing

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories per serving: 450 kcal

Variations

Pineapple Carrot Cake: Add ½ cup of crushed pineapple for extra moisture.
Nut-Free Version: Omit the walnuts for an allergy-friendly cake.
Raisin Addition: Mix in ½ cup of raisins for extra sweetness.
Coconut Carrot Cake: Stir in ½ cup of shredded coconut for a tropical touch.
Spiced Carrot Cake: Add ¼ tsp ground ginger and ¼ tsp ground cloves for more depth of flavor.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before frosting.
Serving Tip: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

FAQs

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and frost just before serving.

How do I prevent my cake from being dry?

Use freshly grated carrots and avoid overbaking.

Can I make this cake without eggs?

Yes, substitute eggs with ½ cup applesauce or mashed banana for an egg-free version.

What type of oil is best for carrot cake?

Vegetable oil or canola oil works best for a moist texture.

Can I use a different frosting?

Yes, a whipped cream frosting or buttercream can be used instead of cream cheese frosting.

How do I get a smooth frosting finish?

Chill the cake before frosting and use an offset spatula for even spreading.

Can I make cupcakes instead?

Yes, bake in a lined cupcake pan at 350°F (175°C) for 18-22 minutes.

What’s the best way to grate carrots for this cake?

Use a fine grater to ensure the carrots blend well into the batter.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the cake may be slightly denser. Use half whole wheat and half all-purpose flour for a balance.

How do I store leftover frosting?

Keep any extra frosting in an airtight container in the fridge for up to 5 days.

Conclusion

Carrot Cake with Cream Cheese Frosting is a classic dessert that’s moist, flavorful, and beautifully spiced. Perfect for Mother’s Day or any special occasion, this cake is easy to make and always a crowd-pleaser. With its creamy frosting and soft texture, every bite is a delightful mix of sweetness and spice. Try it today and impress your loved ones with this homemade favorite!

Carrot Cake with Cream Cheese Frosting

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Author: Mari
Total Time: 55 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

A moist and spiced carrot cake layered with rich cream cheese frosting, topped with elegant floral decorations. A perfect treat for Mother’s Day!

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
Prepare Dry Ingredients:
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
- In another bowl, beat sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine:
- Gradually add dry ingredients to the wet mixture.
- Fold in grated carrots and walnuts.
Bake:
- Divide batter between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool completely.
Make the Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, beating until creamy.
Assemble the Cake:
- Spread frosting between layers and over the cake.
Decorate & Serve:
- Garnish with fresh flowers or chopped nuts.

Notes

For extra moisture, add ½ cup crushed pineapple or applesauce to the batter.
Toast the walnuts for a richer flavor.

Store in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American