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Indulge in this moist carrot cake recipe, richly spiced and topped with smooth cream cheese frosting. Easy to make, deliciously sweet, and always a crowd-pleaser!
Know Before You Scroll
- Flavor Profile: Soft, moist carrot cake layers filled with cozy cinnamon spice and topped with a sweet, tangy cream cheese frosting—every bite is comfort in cake form!
- Difficulty Level: Easy. Great for beginners or anyone looking for a foolproof bake!
- What You’ll Need: Flour, baking powder, baking soda, cinnamon, nutmeg, Chinese five-spice, shredded carrots, vegetable oil, butter, eggs, brown sugar, granulated sugar, vanilla extract, buttermilk, cream cheese, powdered sugar, kosher salt.
- Equipment: Two 8-inch round cake pans, parchment paper, large mixing bowls, whisk, spatula, hand mixer or stand mixer, wire cooling rack.
- Top Tip: Make sure your cakes are fully cooled before frosting—warm cake means melted frosting! Pop your layers into the fridge for a quicker chill.
- Make Ahead: Bake your cake layers the day before, wrap them tightly, and refrigerate. Frost the next day for stress-free assembly!
- Time-Saving Hack: Use pre-shredded carrots from the grocery store—they’ll taste great and save you prep time!
- Ingredient Swaps: Out of buttermilk? Regular milk mixed with a teaspoon of vinegar or lemon juice works perfectly. No Chinese five-spice? Extra cinnamon or pumpkin pie spice does the trick!
Do you ever have those recipes that instantly bring you back to happy, cozy moments? For me, this carrot cake recipe with cream cheese frosting is exactly that—it takes me straight back to my grandma’s kitchen, surrounded by laughter and the warm scent of cinnamon. There’s something magical about those fluffy, spice-filled cake layers paired with the smooth, creamy frosting. Honestly, every bite feels like a hug. Whether you’re baking this for a birthday, a holiday, or just because it’s Tuesday, this carrot cake is about to become your new favorite comfort-food tradition. Let’s bake something delicious!
The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!
Step By Step Instructions
Hey friends! Today we’re baking the ultimate carrot cake, topped with dreamy cream cheese frosting. This cake is soft, cozy, and packed with all those warm spices that make your kitchen smell amazing.
First things first: preheat your oven and grab two round cake pans. Grease them up nicely, then line the bottoms with parchment paper so your cakes slip out perfectly later.
Now, in a big bowl, let’s whisk together our dry ingredients—flour, baking powder, baking soda, and a blend of cozy spices like cinnamon, nutmeg, and a little Chinese five-spice for extra warmth. Throw in both brown and white sugars, and give it all a good stir.
Next, toss in your shredded carrots, mixing gently until they’re evenly spread through the flour mixture.
In another bowl, whisk together your wet ingredients: vegetable oil, melted butter, eggs, vanilla, and buttermilk. This combo gives your cake the perfect tender crumb.
Slowly pour the wet ingredients into your dry mixture, stirring gently just until combined—no need to overmix!
Divide your batter evenly into the prepared pans, then pop them into the oven until they’re beautifully golden and pass the toothpick test.
While those cakes cool completely, let’s get started on the frosting. Beat softened cream cheese with a bit of butter until creamy and smooth, then gradually add powdered sugar until it’s fluffy and perfect. A splash of vanilla and a pinch of salt bring it all together deliciously.
Time to assemble! Place your first cake layer on a serving plate, add a generous spread of frosting, then stack on the next layer. Frost the top and sides until everything looks beautifully smooth and irresistible. Decorate with chopped nuts if desired. Chill for just a few minutes to set it perfectly.
Slice yourself a big piece, enjoy every bite, and share the carrot cake love. Happy baking!
Did you make this?
Recipe
Carrot Cake with Cream Cheese Frosting
Ingredients
- 3 cups flour
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ tablespoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon Chinese five-spice
- 3 cups loosely packed shredded carrot (about 12 oz)
- 1 cup vegetable oil
- 3 tablespoons butter (melted)
- 4 eggs
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons buttermilk
Cream Cheese Frosting:
- 10 oz cream cheese, softened (1 ¼ cups, (block-style))
- 4 tablespoons unsalted butter (softened)
- 2 ¾ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 pinch kosher salt
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, Chinese five-spice, brown sugar, and sugar.
- Stir in the shredded carrot until evenly distributed.
- In a separate bowl, whisk together the wet ingredients: vegetable oil, melted butter, eggs, vanilla extract, and buttermilk.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
- Divide the batter evenly between the two prepared 8-inch cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the confectioners’ sugar and continue beating until fluffy.
- Mix in the vanilla extract and a pinch of salt.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting over the top.
- Place the second cake layer on top and frost the entire cake, covering the sides and top.
- For a smoother finish, refrigerate for 15-20 minutes before serving.
Tips
Erren’s Top Tips
- Measure Accurately: Use the “spoon and level” method to measure flour. Scooping directly from the bag can pack too much flour and make your cake dry.
- Carrot Prep: Finely shredded carrots bake into the cake better—use the small holes on your grater or a food processor for perfect carrot texture.
- Mix Gently: Stir the batter just until the ingredients come together. Overmixing can result in a dense cake.
- Test for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready!
- Cool Completely: Always cool cake layers fully before frosting. Warm cakes can melt the frosting and create a messy finish.
- Smoother Frosting Trick: For a professional look, chill the frosted cake in the fridge for 15-20 minutes before serving.
Storage & Freezing Instructions
Store your carrot cake, covered tightly, in the refrigerator for up to 5 days. Let it sit out at room temperature for about 20 minutes before serving for the best taste and texture. Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. To thaw, unwrap and let sit at room temperature before frosting.If freezing a frosted cake, freeze uncovered until the frosting is solid (about 1 hour), then wrap tightly with plastic wrap and foil. Thaw overnight in the fridge, removing wrapping first.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use pre-shredded carrots from the store?
Yes, pre-shredded carrots are convenient, but fresh-grated carrots tend to be moister and tastier in carrot cake.
Why did my carrot cake turn out dry?
Usually, dryness occurs from too much flour or overbaking. Make sure to spoon flour lightly into your measuring cup and watch the baking time carefully.
Can I leave carrot cake with cream cheese frosting out overnight?
Because cream cheese frosting contains dairy, it’s safest to refrigerate your cake. It’s okay at room temperature for a couple of hours, but overnight refrigeration is recommended.
Can I use something other than vegetable oil in carrot cake?
Yes! Neutral-tasting oils like canola or avocado oil also work well. You could even substitute half oil and half applesauce for a lighter option.
What can I use if I don’t have Chinese five-spice?
No worries! Replace it with extra cinnamon, pumpkin pie spice, or even a pinch of ground ginger to keep the cozy flavors.
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