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Carrot Cake with Cream Cheese Frosting

This decadent dessert offers incredible flavor in an easy recipe that everyone will fall in love with.
Course Dessert
Cuisine American
Keyword best carrot cake, carrot cake, carrot cake recipe, carrot cake with cream cheese frosting
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 209kcal

Ingredients

Carrot Cake Ingredients

  • 1 2/3 cup oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg optional
  • 1 lb carrots shredded (about 2-3 large carrots)

Cream Cheese Frosting Ingredients

  • 8 oz package cream cheese softened at room temperature
  • 1/2 cup butter softened
  • 2-3 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/4 cup pineapple juice optional

Instructions

  • Preheat oven to 350.
  • Prepare a cake dish by either oiling & flouring or lining with parchment paper. Set aside.
  • In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
  • In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
  • Scrap the batter out of the bowl into the prepared cake pan and bake 35-45 minutes, but start testing around the 30 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.
  • Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.
  • Meanwhile, prepare the frosting by blending together all ingredients. Adjust the pineapple juice and icing sugar amounts to your personal preference.
  • When ready, cut the cake in half and frost. Add the second layer and add a generous coat of frosting.
  • Garnish with walnuts and then pour on the caramel sauce, if using.

Video

Notes

I prepared this as shown with two 8-inch pans. 

Nutrition

Calories: 209kcal