Name: Best Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
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; 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; 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

Jump to Recipe·Print Recipe

I can’t tell you how many times I’ve reached for this Best Carrot Cake with Cream Cheese Frosting Recipe when I wanted something that feels like a warm hug on a plate. It’s just the perfect balance of moist, spicy carrot cake paired with that smooth, tangy cream cheese frosting that brings it all together. Whether you’re baking for a birthday, a holiday, or just because, this cake makes every occasion feel special.

What I love most—and I think you’ll appreciate this too—is how approachable this recipe is. The ingredients are everyday pantry staples, and the steps are straightforward without skimping on flavor or texture. If you’ve been searching for the Best Carrot Cake with Cream Cheese Frosting Recipe that actually works every single time, I’m excited to share mine with you.

Ingredients You’ll Need

These ingredients are the magic behind the moist and flavorful cake and the luscious frosting. Each one plays its part perfectly, so picking quality items—especially fresh carrots and real butter—really pays off here.

All-purpose flour: The foundation of the cake; spoon it into your measuring cup to avoid packing and get the perfect texture.
Ground cinnamon: Brings that cozy warmth that makes carrot cake so comforting.
Ground nutmeg: Adds a subtle nutty spice to deepen flavor complexity.
Ground ginger: Gives a touch of zing, enhancing the spices without overpowering.
Ground allspice: Adds that blend of cinnamon, cloves, and nutmeg in one pinched spice.
Baking powder: Helps the cake rise nice and fluffy.
Baking soda: Works with the acidic buttermilk for the perfect crumb.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Using softened butter ensures smooth mixing and rich flavor.
Granulated white sugar: Adds sweetness and helps with structure.
Light brown sugar: Offers a bit of molasses depth and extra moisture.
Eggs: At room temperature—they bind everything together and add richness.
Vanilla extract: Enhances the natural flavors beautifully.
Buttermilk: The acidity tenderizes the crumb and reacts with baking soda.
Finely grated carrots: Freshly grated for moisture and that signature carrot cake texture.
Cream cheese: Cold cream cheese makes for that tangy, creamy frosting you’ll love.
Powdered sugar: Sweetens and thickens the frosting to that perfect spreadable consistency.
Orange and green food coloring: Optional, but fun to swirl into your frosting for a playful carrot effect.
Chopped walnuts or pecans: Toasted and sprinkled on top for crunch and nuttiness.

Variations

I always encourage you to make this Best Carrot Cake with Cream Cheese Frosting Recipe your own. Over the years, I’ve played with a few tweaks depending on the season or who I’m baking for, and it’s never disappointed.

Add pineapple: I’ve added crushed pineapple a couple of times for extra moisture, which takes the cake to a tropical twist that my family loves.
Swap nuts: Use pecans instead of walnuts if you prefer a slightly sweeter nuttiness, or leave them out for nut allergies.
Make it gluten-free: I’ve tried this with a blend of gluten-free flours and it works well—just be sure to check your baking powder for gluten-free certification.
Spice it up: If you like things a little bolder, don’t be shy about adding a pinch more cinnamon or even a hint of cardamom.
Frosting fun: Sometimes I mix a little lemon zest into the cream cheese frosting for a bright twist that cuts through the sweetness beautifully.

How to Make Best Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prepping Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and greasing your cake pans. I like to use two 9-inch round pans, but a bundt pan works great too. Make sure your carrots are finely grated—that really makes the texture melt in your mouth. Also, bring your eggs and buttermilk to room temperature as this helps the batter come together smoothly for even baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. I find sifting isn’t always necessary, but giving the mixture a good whisk ensures all those spices spread evenly so every bite tastes balanced.

Step 3: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter with the granulated and brown sugars until light and fluffy. This usually takes about 3 minutes. It’s a step you don’t want to rush because it helps give the cake that tender crumb we all love.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This helps create a smooth and glossy batter.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to combine but avoid overmixing—overworked batter can cause a tough cake. Finally, fold in the grated carrots with a spatula.

Step 6: Bake the Cake

Pour the batter evenly into your prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. I always check at the 30-minute mark because ovens can vary. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Step 7: Make the Cream Cheese Frosting

While the cake cools, beat the softened butter until creamy, then add the cold cream cheese in small chunks. Beat until smooth and creamy. Gradually add the powdered sugar and vanilla until the frosting is luscious and spreadable. If you want to get playful, you can add a few drops of orange and green food coloring to create a fun, carrot-inspired theme.

Step 8: Assemble and Frost

Place one cake layer on your serving plate, spread a generous layer of frosting, and top with the second cake layer. Use the remaining frosting to cover the top and sides smoothly. Sprinkle with chopped toasted walnuts or pecans for a little crunch and an extra nutty punch.

How to Serve Best Carrot Cake with Cream Cheese Frosting Recipe

The image shows eight white dishes arranged on a white marbled surface. The largest dish holds a heap of light beige flour with a soft, powdery texture. Next to it, a dish is filled with brown walnuts that have a rough, wrinkled texture. Below, there is a small dish containing a dark brown powder, likely cocoa, with a fine, soft surface. Another small dish holds a white granular substance, possibly sugar. There is a small dish of a pale yellow liquid, and beside it, a small dish of a dark amber liquid, both smooth and shiny. A square slab of pale yellow butter with a smooth surface sits on a separate white plate. Finally, a white bowl contains a thick, creamy white substance with a soft texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish off the cake with toasted chopped walnuts—that crunch contrasts so nicely with the creamy frosting. Sometimes, when I’m feeling festive, I add a few small edible flowers or even some freshly grated orange zest on top for an elegant touch.

Side Dishes

This carrot cake pairs wonderfully with a cup of strong coffee or a spiced chai latte. On occasion, I’ve also served it alongside a light fruit salad with citrus segments to balance the richness.

Creative Ways to Present

For celebrations, I like to create a “carrot patch” theme by piping leaf shapes with green colored frosting around small marzipan carrots on top. It’s a hit with kids and adults alike! You could also serve the cake in pretty individual jars or as cupcakes using the same recipe for easy, grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge because of the cream cheese frosting. It stays fresh and moist for up to 4 days when covered properly. If you find your frosting gets a little firm after refrigeration, just let the slice sit at room temperature for 10-15 minutes before serving.

Freezing

Freezing carrot cake is totally doable! I’ve wrapped individual slices tightly in plastic wrap and placed them in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge, then let it sit out a bit to reach room temperature before eating. The cake holds up nicely without losing that tender crumb.

Reheating

If you want a slightly warm slice, I pop a piece in the microwave for about 15 seconds. Be careful not to overheat—it’s all about warming the cake without melting the frosting completely. This little trick makes it feel fresh out of the oven again.

FAQs

Can I make the Best Carrot Cake with Cream Cheese Frosting Recipe dairy-free?

Absolutely! Swap the butter and cream cheese for dairy-free alternatives like vegan butter and dairy-free cream cheese. Use a plant-based milk mixed with a little lemon juice or vinegar to mimic buttermilk. The texture might be slightly different, but it still tastes delicious.
How do I keep the cream cheese frosting from getting too runny?

Make sure your cream cheese is cold and your butter is softened but not melted before you start. Beat them well, and gradually add the powdered sugar to get a thick, spreadable consistency. If it feels too soft, a quick chill in the refrigerator will help it firm up before frosting the cake.
Can I use pre-shredded carrots?

While pre-shredded carrots might be tempting, I recommend grating your own for the best texture and moisture. Pre-shredded ones can sometimes be drier or coated with preservatives that affect the cake’s moisture and flavor.
What’s the best way to prevent the cake from drying out?

Don’t overbake! Keep an eye on your cake starting a few minutes before the suggested baking time. Also, make sure to store it properly covered after cooling. This recipe’s mix of brown sugar and buttermilk helps keep it moist, but good storage seals in that freshness.
Can I add raisins or coconut to the carrot cake?

Yes! I’ve added raisins and shredded coconut before, and they add lovely texture and sweetness. Just fold them in with the grated carrots in the final step. A little goes a long way so don’t overload the batter.

Final Thoughts

This Best Carrot Cake with Cream Cheese Frosting Recipe holds a cozy spot in my kitchen because it’s the perfect blend of simple but special. Whether you’re a baking newbie or a seasoned pro, I hope you enjoy how straightforward and rewarding it is to make. Trust me—once you’ve tried it, you’ll want to keep this one in your recipe rotation for birthdays, brunches, or just a sweet pick-me-up. So grab your grater and let’s bake some happiness together!