Nothing quite beats the warm, comforting embrace of a Simple Carrot Cake with Cream Cheese Frosting Recipe when you want to treat yourself or impress your loved ones. This cake is a beautiful harmony of moist, spiced carrot goodness paired with luscious, tangy cream cheese frosting that’s both rich and refreshing. Whether you’re an experienced baker or just starting out, this recipe is straightforward enough to make your kitchen smell amazing and your taste buds sing with joy.
Ingredients You’ll Need
The magic of this carrot cake is in its simple but essential ingredients. Each one plays a crucial role — from the bright, natural sweetness of grated carrots that keep the cake moist to the warm spice of cinnamon that gives it character. Plus, a few pantry staples come together effortlessly to create the perfect structure and flavor balance.
- All-purpose flour: Provides the perfect base and structure for a tender cake.
- Granulated sugar: Sweeter and adds a lovely crumb texture to the batter.
- Baking powder: Helps the cake rise and stay fluffy.
- Baking soda: Works with acidic ingredients to give the cake extra lift.
- Ground cinnamon: Adds cozy warmth and depth to the flavor.
- Salt: Enhances all the other flavors without being overpowering.
- Vegetable oil: Keeps the cake wonderfully moist and tender.
- Eggs: Bind the ingredients together and provide richness.
- Grated carrots: The star ingredient that adds sweetness, texture, and vivid orange color.
- Chopped walnuts (optional): Adds a delightful crunch and earthy taste.
- Cream cheese: The base of the rich, tangy frosting that balances the cake’s sweetness.
- Powdered sugar: Sweetens the frosting and gives it that silky smooth texture.
- Vanilla extract: Adds a lovely aromatic depth to the frosting.
- Milk (optional): Adjusts frosting consistency to your perfect spreadable texture.
How to Make Simple Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper — this helps your cakes release easily after baking and prevents any sticking, ensuring your layers come out perfectly intact.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together all the dry ingredients — flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisking them well not only mixes everything evenly but also aerates the flour, making your cake lighter and fluffier. This step lays down the foundation of your cake’s flavor and texture.
Step 3: Mix the Wet Ingredients
In another bowl, blend the vegetable oil, eggs, grated carrots, and, if you like a bit of crunch, chopped walnuts. Combining these ingredients separately ensures that your wet mix is smooth and the carrots are evenly dispersed, which helps prevent overmixing later.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently fold them together until just combined. The key here is to mix gently — overmixing can make your cake dense rather than tender and airy. Don’t worry if a few lumps remain; they’ll bake out beautifully.
Step 5: Bake to Perfection
Divide the batter evenly between your two prepared pans. Pop them into the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center of each comes out clean or with just a few moist crumbs. Removing the cakes from the oven at just the right time guarantees moist, tender layers.
Step 6: Make the Cream Cheese Frosting
As the cakes cool, whip up the frosting by beating cream cheese with powdered sugar and vanilla extract until smooth and creamy. If the frosting feels a little thick, add a splash of milk to reach your ideal spreading consistency. This frosting is the perfect creamy, tangy complement to the spice and sweetness of the cake.
Step 7: Assemble and Frost Your Cake
Once your cakes are completely cool, spread a generous layer of frosting over one cake layer. Gently place the second layer on top, and frost the top and sides as much as you like. This cake loves a thick, luscious frosting coat for that classic carrot cake experience.
How to Serve Simple Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle some chopped walnuts or toasted pecans over the frosting. A light dusting of cinnamon or a few fresh carrot curls made with a vegetable peeler can also brighten the presentation and hint at the flavor inside.
Side Dishes
Pair this cake with a cup of freshly brewed coffee, a warm chai latte, or even a glass of cold milk for a classic treat. If you want to add a fruity touch, fresh berries or a compote work beautifully to balance the richness of the cream cheese frosting.
Creative Ways to Present
Transform your Simple Carrot Cake with Cream Cheese Frosting Recipe into a showstopper by serving it as individual cupcakes or mini trifles layered with extra frosting and crushed nuts. Another delightful idea is to add edible flowers on top for a stunning visual that also adds a fresh note to your dessert table.
Make Ahead and Storage
Storing Leftovers
This carrot cake stays fresh for several days when stored properly. Keep leftovers in an airtight container in the refrigerator to maintain the moisture and prevent the cream cheese frosting from spoiling. It’s perfect for preparing in advance for a weekend treat or any occasion.
Freezing
You can freeze both the cake layers and the frosting separately. Wrap layers tightly in plastic wrap and then foil for storage in the freezer for up to 3 months. Thaw overnight in the fridge before frosting and assembling for a fresh-baked taste whenever you need a sweet pick-me-up.
Reheating
Since carrot cake is moist and dense, it’s best enjoyed cold or at room temperature, especially with cream cheese frosting. If you prefer it slightly warm, let it come to room temperature first and then warm a single slice briefly in the microwave for around 10 seconds — any longer risks melting the frosting.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour adds a nuttier flavor and more fiber, though it might make the cake a bit denser. Try substituting half of the all-purpose flour with whole wheat flour for a balance of texture and nutrition.
Is it necessary to use vegetable oil in the cake?
Vegetable oil is key for keeping this cake moist and tender. You can substitute it with melted coconut oil or another neutral oil if you prefer, but avoid using butter as it tends to create a denser texture in carrot cake.
How do I make the cream cheese frosting less sweet?
Simply reduce the powdered sugar slightly, but keep in mind that the cream cheese is tangy and needs sweetness to balance it. Taste as you go to find the perfect sweet-to-tang ratio for your palate.
Can I add pineapple or raisins to the recipe?
Yes! Adding crushed pineapple or raisins boosts moisture and sweetness and creates a classic carrot cake variation. Fold them in with the wet ingredients before combining with the dry for even distribution.
What if I don’t have parchment paper for lining pans?
You can grease and flour your pans generously to prevent sticking if you don’t have parchment paper handy. Just be sure to get into all the edges for easy removal after baking.
Final Thoughts
This Simple Carrot Cake with Cream Cheese Frosting Recipe is one of those timeless treats that never fails to bring comfort and smiles. Its perfect balance of spice, sweetness, and creamy frosting means it’s always welcomed at dessert tables and celebrations. I truly hope you give this recipe a try and enjoy every moist, decadent bite with friends and family.
Print
Simple Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and moist carrot cake layered with creamy, smooth cream cheese frosting. This simple homemade carrot cake uses fresh grated carrots and optional walnuts for added texture, perfect for celebrations or any sweet craving.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Frosting
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Make sure the mixture is evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the vegetable oil, eggs, grated carrots, and chopped walnuts if using, until fully blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined to avoid overmixing which can make the cake dense.
- Fill Pans and Bake: Divide the batter evenly into the prepared cake pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Cream Cheese Frosting: While the cakes cool, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time to reach desired spreading consistency.
- Assemble Cake: Once cakes are completely cooled, frost the top of one layer. Place the second layer on top and frost the top and sides of the assembled cake as desired.
Notes
- For best texture, avoid overmixing the batter.
- Chilling the cream cheese before mixing makes a smoother frosting.
- Walnuts can be omitted or substituted with pecans or raisins.
- Make sure the cakes are fully cooled before frosting to prevent melting.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
