carrot cake

Carrot Cake with Cream Cheese Frosting

Carrot cake is my favorite type of cake. My mom always makes it for me when I come home for my birthday. I love that carrot cake isn’t overly sweet but it also doesn't taste like carrots. Don’t get me wrong, it is still a dessert, but the actual cake is savory and is offset by the sweet, tangy cream cheese frosting. When the cake comes out of the oven, let it cool before you frost the cake, otherwise the icing will just melt off.



For the carrot cake:

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

1 ½ cups vegetable oil

2 cups granulated sugar

4 eggs

2 cups grated carrots


For the cream cheese frosting:

1 (8-ounce) package of cream cheese

1 (12-ounce) box confectioner’s sugar

½ cup unsalted butter

1 teaspoon vanilla extract



For the carrot cake:

Preheat the oven to 350°.  

In a medium bowl sift together flour, baking powder, baking soda, cinnamon and salt then set aside. In a large mixing bowl whisk together vegetable oil and sugar. Slowly whisk flour mixture into the dry mixture, until completely combined. Whisk in one egg at a time.

Once all other ingredients are combined gently stir in the grated carrots. Grating is best done in a food processor or blender but can be done by hand as well. Lightly oil three 6-inch round cake pans. Evenly divide the cake batter among the three pans. 

Bake, until golden brown and you can stick a knife in the middle of the cake and remove it cleanly, about 40 minutes. Turn cakes out onto a cooling rack until completely cool.


For the cream cheese frosting:

In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute. Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once it is all combined beat on medium for another minute then set aside.

Use a baker’s knife to evenly spread the icing over the top of one layer of cake. Add another one of the cakes to the top of the first and repeat until all have been stacked.  


Serves 12.


Makes a 3-tier 6-inch cake or a 13 x 9” sheet cake (cook for 50 minutes.)


carrot cake


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