Print

Print Recipe

A simple, reliably moist carrot cake made with pantry staples and warm spices, topped with a tangy cream cheese frosting. Perfect for celebrations, brunch, or a cozy afternoon treat, with easy options for gluten-free and dairy-free adaptations.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • 1 ½ cups (300g) packed brown sugar (light brown preferred)
  • 1 cup (240ml) vegetable oil (melted coconut oil as alternative)
  • 3 large eggs, room temperature
  • 2 cups (about 3–4 medium) grated carrots, freshly grated
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup crushed pineapple, drained (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • A pinch of salt to balance sweetness

Instructions

  1. Preheat oven to 350°F (175°C). Grease baking pan(s) and line with parchment paper for easy removal. (About 10 minutes)
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
  3. In a separate bowl, beat brown sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. (About 5 minutes)
  4. Gently fold in grated carrots, nuts, and pineapple (if using) into the wet mixture until just combined.
  5. Slowly add dry ingredients to wet mixture, folding gently until just combined. Batter should be thick and slightly sticky; avoid overmixing.
  6. Pour batter into prepared pan(s), smoothing the surface. Bake at 350°F (175°C) for 40–45 minutes for a 9×13 pan or 30–35 minutes for two 8-inch pans. Begin checking doneness at 30 minutes using a toothpick; it should come out clean or with a few moist crumbs.
  7. Let cake rest in pan for 15 minutes. Then transfer to a cooling rack until completely cool before frosting, about 1 hour.
  8. For the frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract and a pinch of salt. Adjust sweetness if desired.
  9. Spread frosting evenly over cooled cake with a spatula. For layered cakes, frost between layers and on top. Optionally chill in fridge for 30 minutes for firmer frosting.

Notes

For lighter frosting, substitute Greek yogurt mixed with honey and vanilla instead of cream cheese frosting., To keep cake moist, grate carrots finely and squeeze out some moisture but do not completely dry them., Use room temperature eggs and dairy to ensure smooth mixing and even baking., Avoid overbaking to prevent dryness; start doneness checks early., Frosting can be refrigerated for 15 minutes and whipped again if too soft before spreading., Variations include adding shredded coconut, swapping nuts for seeds to make nut-free, or using grated apple or pear instead of pineapple for seasonal flavor., Gluten-free adaptation: Replace all-purpose flour with a 1-to-1 gluten-free baking blend., Dairy-free adaptation: Use almond-based cream cheese and vegan butter alternatives for the frosting., Store leftover cake in an airtight container in fridge up to 5 days. Freeze unfrosted cake wrapped tightly for up to 2 months. Thaw overnight in fridge before frosting., Warm slices gently in microwave for 10-15 seconds to refresh flavor.

Nutrition

Find it online: https://sweetovenstories.com/moist-homemade-carrot-cake-recipe-with-easy-cream-cheese-frosting/