Easy Carrot Cake with Cream Cheese Frosting – moist, warmly spiced, and simply delicious.
For years I avoided carrot cake because it felt wrong to mix vegetables into dessert. I wouldn’t frost a salad or ice a dinner roll, so why should carrots get a place on the cake table?
Eventually I let go of that stubborn thinking and gave carrot cake a fair chance. The result surprised me: tender cake, bright carrot flavor, fragrant cinnamon and nutmeg, and that tangy cream cheese frosting all work beautifully together. This easy carrot cake recipe captures those elements perfectly.
My dad has always loved carrot cake, so when he asked for one I agreed—reluctantly at first. After a taste test I had to admit he was right. The cake is dense and moist, more like a spice or gingerbread cake than a light, fluffy layer cake. That texture comes from brown sugar, three eggs, and a bit of Greek yogurt (you can use sour cream or plain yogurt if you prefer), which keep the crumb rich and tender.
This recipe uses both pureed and shredded carrots: the puree adds moisture and depth of flavor, while the shredded carrots give texture and visual appeal. If you have the time, boil and puree fresh carrots in a food processor. If not, a jar of baby carrot puree from the grocery store works fine and saves time.
Note that this cake takes a while to bake—typically around 55–65 minutes depending on your oven. Because the cake is dense, the usual toothpick test can be misleading. Instead, gently nudge the pan: the cake is done when the center no longer wobbles and the edges begin to pull away from the pan.
No carrot cake is complete without cream cheese frosting. This frosting is tangy, creamy, and designed to be spread rather than piped, so no special tools are required—just a spatula and patience. There is often enough frosting to cover both the top and sides and still have a little left for taste testing.
If you haven’t tried carrot cake or have written it off, make this easy carrot cake with cream cheese frosting. Expect warm spice, moist texture, and a frosting that balances sweetness with tang. You may find yourself reaching for a second slice.
Easy Carrot Cake with Cream Cheese Frosting
Ingredients
- For the Cake
- 2 and 1/4 cups all-purpose flour, spooned & leveled
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, melted & cooled (3/4 cup plus 2 tablespoons)
- 2 cups packed brown sugar
- 1 tablespoon vanilla
- 3 large eggs, room temperature
- 1/4 cup plain Greek yogurt, room temperature (or sour cream or regular plain yogurt)
- 1 and 1/2 cups carrot puree*
- 1/2 cup shredded carrots
- 3/4 cup chopped walnuts
For the Cream Cheese Frosting
- 250 grams brick-style cream cheese, room temperature
- 1/3 cup unsalted butter, room temperature
- 2-3 cups icing/confectioner’s/powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Walnuts for decorating, optional
Instructions
-
Preheat the oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper and grease the sides with butter. A 9-inch pan may overflow, so stick with 10 inches.
-
In a large bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
-
In a separate very large bowl, using a stand or hand mixer, beat together the melted butter, brown sugar, eggs, and vanilla on medium speed until smooth and lump-free. Turn off the mixer and fold in the yogurt, carrot puree, and shredded carrots with a rubber spatula or wooden spoon. Add the dry ingredients in about two additions while mixing on low, scraping the bowl as needed. The batter will be thick. Fold in the walnuts on low speed or by hand.
-
Pour the batter into the prepared pan and bake for 55–65 minutes. The cake is done when the edges pull away slightly and the center no longer wobbles when you gently nudge the pan. Cool the cake completely in the springform pan.
-
To make the frosting, beat the cream cheese and butter together on medium speed for about 3 minutes until smooth. Gradually add the powdered sugar, 1/2 to 1 cup at a time, until you reach your preferred sweetness and consistency. Beat in the vanilla and salt. The frosting will be somewhat thin but spreadable.
-
Release the springform clamp. You can serve the cake on the pan bottom or carefully flip the cake to remove the metal base. Spread the frosting with a flat-edged knife and decorate with walnuts if desired. There should be enough frosting for the top and sides.
Notes
Nutrition
Recipe adapted from the Williams-Sonoma Collection: Cake cookbook by Fran Gage and inspired by a Super Moist Carrot Cake recipe.