Carrot Cake With Cream Cheese Icing

This made-from-scratch Carrot Cake With Cream Cheese Icing is moist, warmly spiced, and filled with freshly grated carrots and toasted nuts. Finished with sweet homemade cream cheese icing, it’s the kind of layer cake that’s perfect for any party or celebration.

Originally published March 2022 – Updated March 2026

Carrot Cake With Cream Cheese Frosting

Carrot cake usually gets its big moment around Easter, but I’ve never understood why it doesn’t show up more often. When a cake is this easy to make from scratch and turns out this good, it deserves a spot on the table all year long.

I use freshly grated carrots, toasted nuts, and warm spices to create the cake layers. Then I finish it with homemade cream cheese icing for that sweet tanginess everyone loves in a traditional carrot cake.

I wasn’t looking for shortcuts when I created this recipe. I wanted it to taste like it was made from scratch, with real ingredients the old-fashioned way. It bakes up super moist and full of flavor, with the perfect balance of spice and sweetness. It truly is a classic.

With this carrot cake on the table, you’ve got dessert covered. If you still need ideas for Easter dinner, you cannot go wrong with this Brown Sugar Glazed Ham. Add these Maple Glazed Carrots (SO good) and Garlic Rosemary Mashed Potatoes and you’ve got the perfect Easter dinner!

Ingredients

For The Cake Layers

• All-purpose flour: Forms the base of the cake batter and gives the carrot cake structure.
• Baking powder: Helps the cake rise and creates a soft, fluffy cake layer.
• Cinnamon: Adds warm spice flavor that pairs perfectly with carrot cake.
• Nutmeg: A small amount deepens the spice cake flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Brown sugar: Adds moisture and a deep caramel sweetness to the cake.
• Sugar: Sweetens the cake and helps create a tender crumb.
• Vegetable oil: Keeps the carrot cake incredibly moist and soft.
• Eggs: Provide structure and richness to the cake batter.
• Vanilla: Adds a warm background flavor to the cake.
• Grated carrots: Gives carrot cake its signature flavor and moisture.
• Chopped pecans: Adds texture to the cake and a crunchy topping.

For The Cream Cheese Icing

• Heavy whipping cream: Whips up to create fluffy cream cheese frosting.
• Cream cheese: Creates the tangy base for the cream cheese frosting.
• Powdered sugar: Sweetens the frosting and helps it hold structure.
• Vanilla extract: Adds extra flavor to the frosting.

How to Make The Best Carrot Cake

For The Cake

Step 1. Preheat oven to 350 degrees. Line two round 9-inch cake pans with parchment paper, then lightly spray with non-stick cooking spray.

Step 2. In a large bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

Step 3. Using another large mixing bowl, whisk vegetable oil, vanilla, eggs, brown sugar, and white sugar until the ingredients are combined. Set aside.

Step 4. Slowly add the dry ingredients to the wet ingredients a little at a time, mixing between each addition. Mix until the flour mixture is just incorporated, being careful not to over mix.

Step 5. Fold grated carrots and one cup of pecans into the cake batter.

Step 6. Pour batter into the prepared pans and bake for 35-40 minutes. The cake will be finished baking when a toothpick inserted into the middle of the pans comes out clean. Remove the cake from the oven and place it on a wire rack to until it cools completely to room temperature.

Step 7. While the cake layers are cooling, place one cup of chopped pecans on a rimmed baking sheet and bake for 4-5 minutes until toasted. Set aside.

For The Icing

Step 1. To make the frosting, cream together powdered sugar and cream cheese using a stand or hand mixer. Continue until the mixture is light and fluffy.

Step 2. Add vanilla and continue to mix until combined.

Step 3: Pour heavy whipping cream into a separate bowl. Beat on medium speed for 2-3 minutes, until peaks begin to form. Add to the whipped cream cheese mixture.

Step 4: Use a spatula to fold the whipped cream into the cream cheese mixture until well incorporated.

Step 5. Frost the cake as desired, then sprinkle the toasted pecans on top.

Storage Instructions

Because this cake has cream cheese frosting, you’ll need to refrigerate leftovers in a covered container. It should stay fresh for up to 4 days in the refrigerator.

You can also freeze it for up to 4-6 months. For the best results, chill the cake in the fridge first tot give the frosting time to harden. Then wrap it in plastic wrap, followed by aluminum foil or a freezer bag.

Tips & Tricks

A few simple tips can make a big difference when baking carrot cake from scratch. These quick pointers will help you get soft, flavorful cake layers and smooth cream cheese icing every time.

• If you’re short on time, you can buy a bag of pre-shredded carrots and give them a quick chop before stirring them into your cake batter. But keep in mind that freshly grated carrots tend to have a bit more flavor and moisture, so it’s best to grate them if you have the time.
• Don’t overmix the cake batter once the flour mixture is added. Stir until the ingredients are just combined. It’s okay if the batter seems little lumpy but there shouldn’t be any pockets of dry flour mixture.
• When assembling your cake layers, it helps to carefully slice off the top rounded portion with a cake leveler or serrated knife, so they’re flat on top. This allows your layers to stack neatly and make your cake easier to frost.
• To get a smooth and creamy frosting, be sure that your cream cheese is room temperature before mixing. Otherwise you may have little lumps of unblended cream cheese.

Variations And Add-ins

One of the things I love about carrot cake is how easy it is to customize. Here are a few simple ways to switch things up or add a little extra flavor while keeping the cake every bit as delicious.

• Crushed pineapple: Fold ½ cup drained crushed pineapple into the cake batter for extra moisture and a slightly sweeter carrot cake.
• Walnuts: Swap pecans for walnut pieces if you prefer a traditional walnut carrot cake.
• Carrot cake cupcakes: This carrot cake recipe also works well for carrot cake cupcakes. Bake in cupcake liners for about 18 to 22 minutes.
• Extra spice cake flavor: Add a pinch of ginger or allspice to the dry ingredients if you enjoy a slightly bolder spice cake flavor.
• Raisins: Some people love adding ½ cup raisins to homemade carrot cake batter for extra texture.
• Zucchini: Replace one cup of carrot with grated zucchini for a carrot zucchini cake variation.

FAQs

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