If you’ve been on the hunt for that perfect, moist, and irresistibly flavorful treat, look no further than the Best Carrot Cake with Cream Cheese Frosting Recipe. This cake is everything you want in a dessert—delightfully spiced, packed with fresh carrots that add natural sweetness and texture, and topped with a luscious cream cheese frosting that’s both tangy and sweet. It’s the kind of cake that never fails to bring a smile, whether it’s for a family gathering, a holiday celebration, or just because you deserve something delicious today.
Ingredients You’ll Need
The magic behind this Best Carrot Cake with Cream Cheese Frosting Recipe lies in its simple, well-chosen ingredients. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and color that will make your cake stand out.
- All-purpose flour (2 1/2 cups): This forms the sturdy base of your cake, providing the right structure for a tender crumb.
- Ground cinnamon (1 tbsp): Adds warm, comforting spice that is essential in every carrot cake.
- Ground nutmeg, ginger, allspice (1/2 tsp each): A trio of spices that deepens the flavor profile, creating that classic fall-inspired taste.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): These leavening agents ensure your cake rises beautifully and stays light.
- Salt (1/2 tsp): Enhances all the other flavors, balancing sweetness and spice.
- Unsalted butter (10 tbsp softened for cake, 1 cup softened for frosting): Adds richness and moisture to both cake and frosting.
- Granulated sugar (1 cup) and light brown sugar (1/2 cup packed): The brown sugar adds a subtle molasses flavor, making the sweetness more complex.
- Eggs (3 at room temperature): Bind the cake together and add richness.
- Vanilla extract (2 tsp for cake, 1 tsp for frosting): Brings a natural sweetness and aromatic lift to the whole recipe.
- Buttermilk (3/4 cup at room temperature): Tenderizes the crumb and adds a tang that pairs gorgeous with the cream cheese.
- Finely grated carrots (2 cups): The heart of the recipe, providing moisture, subtle sweetness, and lovely texture.
- Cream cheese (8 oz cold): Gives the frosting that signature tangy creaminess.
- Powdered sugar (2 1/2 cups): Sweetens and smooths the frosting beautifully.
- Orange and green food coloring: For decorating mini carrot shapes on top, adding that fun, festive touch.
- Chopped walnuts or pecans: Adds lovely crunch and a nutty contrast to the soft cake and frosting.
How to Make Best Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready when your batter is mixed. Spray your 9×9 inch baking pan with non-stick spray, then line it with parchment paper. This little extra step makes it so easy to lift out your cake without any sticking or crumbling. A smooth release means a perfect presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour and your blend of spices—cinnamon, nutmeg, ginger, and allspice—along with baking powder, baking soda, and salt. This pre-mixing ensures your spices and leavening agents are evenly distributed. It makes the magic happen evenly in every bite.
Step 3: Cream the Butter and Sugars
Using an electric mixer on high speed, cream the softened unsalted butter with granulated and light brown sugars until the mixture is pale and fluffy. This takes about 3 to 4 minutes and is crucial for creating a tender texture. It’s like the cake’s foundation getting its first lift.
Step 4: Add Eggs and Vanilla
One by one, beat in your eggs along with the vanilla extract. This smooths out the batter and adds essential moisture and richness. Don’t forget to scrape down the sides of your bowl to keep everything evenly combined. The batter should become lighter and a little fluffy here.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed to keep your batter tender, then increase to medium just until everything is combined. Overmixing can make the cake dense, and we certainly don’t want that!
Step 6: Fold in the Carrots
Gently fold in the finely grated carrots with a rubber spatula, being careful not to deflate your batter. Those carrots bring moisture, natural sweetness, and texture that define this cake’s character.
Step 7: Bake
Pour the batter into your prepared pan, smoothing the surface evenly. Bake for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Your kitchen will start filling with the most delightful aromas. Let the cake cool in the pan for about 30 minutes before carefully lifting it out and transferring to a wire rack to cool completely.
Step 8: Make the Cream Cheese Frosting
In a large bowl, beat softened butter on high speed until pale and fluffy—about 5 minutes. Add cold cream cheese and beat again until fluffy. Gradually incorporate sifted powdered sugar while mixing on low, then increase speed once fully combined. Stir in vanilla extract and continue beating until the frosting is light and creamy. This frosting is the signature touch that turns this into the Best Carrot Cake with Cream Cheese Frosting Recipe.
Step 9: Decorate Your Cake
Divide the frosting into two bowls and tint one orange and the other green with food coloring. Spread a generous, even layer of plain frosting over the cooled cake. Using piping bags with different tips, pipe adorable carrot shapes on top—orange for the carrot body and green for the stems. Finish with a sprinkle of chopped walnuts or pecans for a delightful crunch and visual appeal. It’s a feast for both the eyes and taste buds!
How to Serve Best Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
A little garnish goes a long way in elevating your carrot cake experience. Chopped walnuts or pecans not only add texture but also complement the spice of the cake and the tang of the frosting. For a fresh twist, a light dusting of cinnamon or even some edible flowers can make each slice feel like a celebration.
Side Dishes
This cake pairs wonderfully with a simple cup of coffee or a spicy chai tea to balance its sweetness. For something lighter, a crisp glass of milk or a chamomile tea works beautifully. If you’re serving it as part of a bigger meal, fresh fruit salad or tangy citrus sorbet creates a refreshing counterpoint.
Creative Ways to Present
Instead of a classic square, try layering this carrot cake in rounds for a show-stopping layer cake with frosting piped between each layer and on top. You can also create mini versions as cupcakes for easy, individual servings that are perfect for parties. Adding a swirl of fresh whipped cream or a drizzle of caramel sauce can also bring new life to this beloved classic.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Best Carrot Cake with Cream Cheese Frosting Recipe covered tightly in the refrigerator. Use an airtight container or cover the cake plate with plastic wrap to keep moisture in and prevent the frosting from drying out. Properly stored, it should stay fresh and delicious for up to 4 days.
Freezing
You can freeze this cake either frosted or unfrosted. If freezing unfrosted, wrap it tightly in plastic wrap and then foil before placing in a freezer bag. For frosted cake, flash freeze uncovered until firm, then wrap it gently and return to the freezer. Frozen cake can keep well for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
This cake is best served at room temperature, but if you want that just-baked warmth, pop a slice in the microwave for 10 to 15 seconds. Avoid overheating, as it can soften the frosting too much. The subtle warmth enhances the flavors without losing the cake’s delicate texture.
FAQs
Can I substitute the buttermilk in this carrot cake?
Absolutely! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for about 5 minutes before using. This mimics the tanginess of buttermilk that keeps the cake tender and flavorful.
Is it necessary to use both baking powder and baking soda?
Yes, both have distinct roles. Baking powder is a complete leavening agent, while baking soda reacts with the acidic buttermilk to create lift. Using both ensures your cake rises perfectly with a light, moist crumb.
How fine should I grate the carrots?
Finely grated carrots are best to evenly distribute moisture and sweetness without making the cake too chunky. Use the small side of your grater or a food processor attachment for the best consistency.
Can I make this recipe gluten-free?
Definitely! Use a high-quality gluten-free flour blend that measures cup-for-cup like all-purpose flour. You might want to add a teaspoon of xanthan gum if your blend doesn’t contain it to help with texture. The cake will still be delicious!
How far in advance can I assemble and frost this carrot cake?
This cake can be baked and frosted up to 2 days in advance. Keep it tightly wrapped and refrigerated. Bringing it to room temperature before serving will enhance the flavors and texture.
Final Thoughts
There’s just something about the Best Carrot Cake with Cream Cheese Frosting Recipe that feels like a warm hug on a plate. It’s rich without being heavy, delicately spiced, and topped with frosting that’s smooth, tangy, and downright addictive. Whether you’re a longtime carrot cake lover or it’s your very first try, I’m confident this recipe will quickly become a cherished favorite you’ll want to make again and again. So grab those carrots, get baking, and get ready to enjoy every delectable bite!
Print
Best Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 53 minutes
- Total Time: 1 hour 23 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert featuring a blend of warm spices and finely grated carrots, topped with a rich, tangy cream cheese frosting. Decorated with colorful frosting designs and crunchy nuts, it makes a perfect centerpiece for any celebration or cozy gathering.
Ingredients
Dry Ingredients
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients for Cake
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 cups (220 g) finely grated carrots, at room temperature
Ingredients for Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 1 tsp vanilla extract
- Orange and green food coloring
- Chopped walnuts or pecans for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with granulated sugar and light brown sugar until fluffy and light, about 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time along with vanilla extract, mixing on medium to medium-high speed until the batter is smooth, pale, and slightly fluffy, about 2 to 3 minutes. Scrape the bowl as needed.
- Add Dry Mix and Buttermilk: Alternately add the dry ingredient mixture and buttermilk in batches to the butter mixture, mixing on low then medium speed just until combined. Be careful not to overmix for a tender batter.
- Fold in Carrots: Gently fold in the finely grated carrots using a rubber spatula until just combined, keeping the batter light.
- Transfer Batter and Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 30 minutes. Then lift the cake out using the parchment paper and place it on a wire rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: In a large bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
- Add Cream Cheese: Add the cold cream cheese and mix on high speed until the mixture is fluffy, about 1 minute.
- Add Powdered Sugar: Sift powdered sugar into the bowl gradually, mixing on low then medium-low speed until fully incorporated and smooth.
- Add Vanilla and Beat: Mix in vanilla extract on high speed until the frosting is light and fluffy, around 1 to 2 minutes.
- Color the Frostings: Divide the frosting into two small bowls. Add orange food coloring to one and green to the other; mix until desired intensity is reached.
- Frost the Cake: Place the cooled cake on a serving plate and spread a thick, even layer of plain cream cheese frosting over the top using an offset spatula.
- Pipe Decorations: Fill piping bags fitted with small tips—use a round tip for orange frosting to create carrot bodies and a star tip for green frosting to pipe carrot stems. Pipe mini carrots evenly spaced over the cake surface. Optionally, slice the cake into 16 squares before decorating for precision.
- Garnish: Sprinkle chopped walnuts or pecans over the decorated cake to add texture and a nutty flavor.
Notes
- Make sure all wet ingredients are at room temperature for a smooth batter.
- Avoid overmixing the batter once dry ingredients are added to keep the cake tender.
- Allow the cake to cool completely before frosting to prevent frosting from melting.
- You can replace walnuts or pecans with your preferred nuts or omit for nut-free version.
- For best results, cream cheese should be cold when adding to the frosting mixture.
- Use parchment paper in the baking pan to make cake removal easier and cleaner.
