Carrot Cake with Cream Cheese Frosting

This Carrot Cake with Cream Cheese Frosting recipe uses pantry staples, shredded carrots, and a pinch of cinnamon in a homemade cake topped with a sweet and tangy frosting. It’s the perfect Easter, Thanksgiving, and holiday cake.

My mother-in-law has always been a fabulous cook. She’s always on top of it and can make a delicious meal from seemingly nothing. This carrot cake recipe, with tips and tricks, was all hers (and some of Miss Betty’s). It’s an easy cake recipe that tastes rich but not overpowering. And, it’s a sturdy cake that travels well and can be made ahead of time for a quick dessert and stress-free party.

My family has eaten our fair share of carrot cake! My kids have grown up on it. I can tell you that while they love the cake and its creamy frosting, they will probably not love the chopped pecans on top until they are grown. However, this carrot cake recipe holds a special place in our hearts. It’s been a staple cake on the dessert table at our parties. It’s been made for holidays and birthdays. We have enjoyed it on vacation and through all the celebrations. This cake features simple flavors that melt in your mouth yet leave a lasting impression. It’s sweet and savory and definitely worth a shot!

How to Make an Easy Carrot Cake with Cream Cheese Frosting

I never knew making a carrot cake was this easy. It was really a surprise for me. However, shredding the carrots was the worst part. The rest is pantry staples, some mixing, and waiting for it to cool. The result is a moist, flavorful carrot cake with a sweet, tangy cream cheese frosting!

Ingredients for a Carrot Cake

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups finely shredded carrots
  • I use this hand-crank vegetable and cheese shredder from Amazon.
  • You can substitute pre-shredded carrots.
• 1 cup oil
• 4 eggs
• 1/4 cup chopped pecans for garnish

Ingredients for a Cream Cheese Frosting

• 6 ounces cream cheese, softened at room temperature.
• 1/2 cup butter, softened to room temperature
• 2 teaspoons almond extract
• 4 1/2 cups powdered sugar

Instructions for a Cream Cheese-Frosted Carrot Cake

Preheat the oven to 350°F and lightly grease the bottom and sides of a 9×13-inch baking dish.

First, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.

Next, add in the shredded carrots, oil, and eggs. Mix until well combined, but do not overmix.

Then pour the cake batter into the prepared baking dish and evenly spread it out.

Bake the cake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake.

Once the cake is completely cooled, prepare the frosting.

First, in a medium mixing bowl, using an electric hand mixer, cream together the softened butter and cream cheese.

Then blend in the almond extract and gradually beat in 2 cups of the powdered sugar. Add just enough of the remaining powdered sugar until the frosting is fluffy and at spreading consistency.

Lastly, frost the cake, then, if desired, sprinkle on the chopped pecans as a garnish. Enjoy!

Pro Tip! *Freezing the cake for at least 12-24 hours is the secret to a moist carrot cake! Freeze it before or after it is frosted. It’s a simple trick that works wonders.

How to Store a Carrot Cake with Cream Cheese Frosting

Any cream cheese dessert needs refrigeration due to its dairy content. Store this frosted carrot cake, covered, in the refrigerator for up to 7 days to help retain moisture.

More Great Recipes

We have been on an apple kick over here, making all sorts of delicious apple dishes that work for breakfast to dessert. First, this easy Classic Apple Crisp recipe has all the traditional flavors of fall, with healthy substitutions for those looking to eat a little more healthfully. Then we have this Apple Cinnamon Dutch Baby for breakfast. This dish hails from Germany with its subtle sweetness but hearty feel. It’s a dense eggy pancake that is baked and topped with pure maple syrup or powdered sugar.

Then, for lunch or dinner, soup is in season. We have a variety of delicious soup recipes. They are easy to make and keep you feeling satisfied. Our Creamy Parmesan Italian Sausage Soup is very popular. It is a fun soup with Italian flavors, pasta, and sausage all in a creamy tomato-based sauce! Then, we have our traditional Hamburger Soup with Frozen Vegetables, Easy Lasagna Soup, and 7-can Taco Soup. All amazing and perfect for feeding the family this winter.

Lastly, cake. If you haven’t tried our Pig Pickin’ Cake and love mandarin oranges. You are missing out! This fruit-infused cake with Cool Whip topping is one of a kind. It’s refreshing and fun.