Carrot Cake With Cream Cheese Frosting

Carrot cake has always been a little tricky for me. I’ve tasted so many versions that either felt oily, heavy, or worse—bland.

I wanted a carrot cake that’s soft without being soggy, full of real flavor without being cloyingly sweet, and rich enough to feel like a real treat without weighing you down.

After lots of testing, mixing, and honestly a few total flops, this carrot cake with cream cheese frosting is finally what I had been hoping for.

It’s packed with finely shredded carrots that melt right into the batter, leaving the cake moist and tender without feeling greasy.

I skipped the usual extras like pineapple and coconut because they often overpower the simple, earthy sweetness that carrots bring.

Instead, the warmth comes from just the right balance of cinnamon, nutmeg, cloves, and ginger.

A little applesauce cuts down on the oil without losing any softness, and a handful of crushed walnuts gives a tiny bit of texture that makes every bite feel even more special.

The frosting is everything you want it to be: thick, creamy, slightly tangy, and not overly sweet.

It sits on top in big, beautiful swirls, with a few crunchy pecans and walnuts tucked in for a little extra.

If you’ve been searching for a carrot cake that actually tastes like it was made with care, this is the one you’ll want to come back to every single time.

Table of Contents

Carrot Cake With Cream Cheese Frosting Recipe

Ingredients

For The Cake

2 cups finely grated carrots (peeled and grated fresh)
1 and 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup light brown sugar (packed)
1/2 cup white granulated sugar
3/4 cup vegetable oil (like sunflower or canola)
1/4 cup unsweetened applesauce
3 large eggs (at room temperature)
2 teaspoons pure vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed walnuts (optional: very finely chopped)

For Cream Cheese Frosting

8 oz full-fat cream cheese (block-style, not spreadable, softened)
1/2 cup unsalted butter (softened)
2 cups powdered sugar (sifted for smoothness)
1 teaspoon pure vanilla extract
1 tablespoon heavy cream (only if needed for spreading consistency)

For Decoration

Whole pecans
Whole walnuts

Instructions

Preheat the oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch round cake pan with parchment paper. Lightly flour the sides or use baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
In another large mixing bowl, beat together the brown sugar, white sugar, oil, and applesauce until well blended. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix or the cake will be dense.
Fold in the finely grated carrots and crushed walnuts gently using a spatula.
Pour the batter into the prepared cake pan. Smooth out the top evenly with the back of a spoon.
Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together until smooth and creamy using a handheld or stand mixer. Gradually add the sifted powdered sugar and beat until fluffy. Mix in the vanilla extract. If needed, add 1 tablespoon of heavy cream to adjust the consistency so it spreads easily.
Once the cake has completely cooled, slice it carefully in half horizontally using a serrated knife to create two even layers.
Spread a thick layer of cream cheese frosting over the bottom half. Place the top half gently back on and frost the entire top with the remaining frosting, swirling it smoothly with an offset spatula or butter knife.
Decorate the top with whole pecans and walnuts, arranging them evenly across the frosting for a beautiful finish.
Chill the cake for about 30 minutes before slicing to help the frosting set neatly.

Tips For Making The Best Carrot Cake With Cream Cheese Frosting

If you want your carrot cake to turn out soft, moist, and full of flavor, keep these simple tips in mind:

Use freshly grated carrots: Freshly shredded carrots hold more moisture and taste sweeter than pre-shredded ones from the store.
Do not overmix the batter: Mixing too much can make the cake heavy and dense instead of soft and fluffy.
Measure flour correctly: Spoon the flour into the measuring cup and level it off with a knife. Scooping directly can pack the flour and make the cake dry.
Use room temperature ingredients: Eggs, yogurt, and butter should be at room temperature so they blend smoothly into the batter.
Cool the cake completely before frosting: If the cake is even a little warm, the frosting will melt and slide off.
Toast the nuts lightly: If you are using walnuts or pecans, toast them in a pan for a few minutes. It brings out their flavor and makes them crunchier.
Use full-fat cream cheese: For the richest and smoothest frosting, always use full-fat cream cheese, not reduced-fat or spreadable types.
Chill the frosting slightly: If the frosting feels too soft, chill it in the fridge for 10-15 minutes before spreading it on the cake.

Variations For Carrot Cake

Carrot cake is flexible, and there are a few easy ways to change it while keeping it delicious:

Add chopped nuts: Walnuts or pecans give the cake a nice crunch without making it heavy.
Use raisins or golden raisins: If you like a little chew and sweetness, stir in a handful of raisins.
Spice it up more: Add extra cinnamon, nutmeg, or even a little cardamom if you love stronger spice flavors.
Swap applesauce with mashed banana: If you do not have applesauce, a ripe mashed banana works well and adds natural sweetness.
Top with shredded carrots or nuts: For a pretty finish, sprinkle a few extra shredded carrots or chopped nuts over the frosting.
Make it into cupcakes: Pour the batter into cupcake liners and bake for a shorter time to make individual servings.

How To Store Carrot Cake With Cream Cheese Frosting?

Carrot cake stays fresh if you store it properly. Here’s how to keep it tasting great:

Store in the refrigerator: Because of the cream cheese frosting, the cake must be kept in the fridge. Cover it tightly with plastic wrap or place it in an airtight container.
Eat within 4 to 5 days: The cake tastes best within the first few days. After that, the texture can change.
Let it come to room temperature before serving: Cold cake can feel dense. Take it out of the fridge about 30 minutes before serving so it softens up.
Freeze for longer storage: You can freeze the unfrosted cake layers wrapped tightly in plastic and then foil for up to 2 months. Thaw at room temperature before frosting and serving.
Do not freeze cream cheese frosting: The texture becomes watery after thawing, so always freeze the cake plain and frost it fresh when ready.