This is the Best Carrot Cake Recipe with Cream Cheese Frosting you’ll ever make! My mama’s famous recipe with some adaptations, this homemade carrot cake features two layers of sweet, moist, perfectly spiced cake with a tangy cream cheese frosting. Offering the perfect balance of flavors, it’s sure to be an instant favorite! 

Mama’s Famous Carrot Cake with Cream Cheese Frosting

Growing up, my mom made her homemade carrot cake for every special occasion. To this day, it’s hands down one of the best versions I’ve ever tasted. I have adapted her recipe by making a few adjustments, which makes this carrot the absolute one to beat!

The cake is soft, fluffy, and moist and infused with warm spices, carrots, and a touch of orange zest. The careful blend of ingredients creates a delicious cake that’s perfectly sweet with lots of warm depth and a refreshing citrusy taste. 

However, what really makes this the best carrot cake recipe ever is the homemade frosting. Smooth and creamy, the tangy taste is the perfect complement to the sweet cake. Then, the vanilla flavor helps tie everything together. Not only does the frosting take the flavor of the cake over the top, but it acts as a “glue” holding the layers together. By the time you’re done, you’ll have a layered carrot cake recipe that looks gourmet and tastes far better than any restaurant or store-bought option! 

Recipe Ingredients

Carrot Cake

All-Purpose Flour: We are using all-purpose flour for the base of the cakes. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. Spoon and level the flour when measuring. 

Baking Soda and Powder: These leavening agents help the cake rise and become light and fluffy by producing carbon dioxide gas when combined with acidic ingredients. Make sure to use non-aluminum baking powder, 

Spices: Ground ginger, nutmeg, cardamom, and salt add the perfect amount of spice to create the warm flavor you want in a classic carrot cake recipe. 

Orange Zest: Adds a bright, citrusy flavor that complements the sweetness and spice of the cake and the richness of the frosting. 

Vegetable Oil: Adds moisture and creates a tender crumb in cakes, ensuring they stay soft and flavorful without altering the taste. Its neutral flavor and liquid consistency make it ideal for keeping cakes moist even at room temperature.

Unsweetened Applesauce: This adds sweetness to the cake and contributes to the moist consistency. 

Grated Carrots: A must in any carrot cake recipe! There’s no need to peel the carrots before grating, but you can if you want. 

Eggs: Eggs provide structure, moisture, and richness, helping to bind the ingredients and create a tender crumb.

Light Brown Sugar: Brown sugar plays an important role in this easy carrot cake recipe. Brown sugar contributes to the rich, complex flavor of the cake and provides additional moisture, which contributes to a more tender cake. 

Granulated Sugar: Granulated sugar helps to sweeten the cake and contributes to a light, airy crumb by dissolving into the batter, creating a smooth texture.

Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances and balances the other ingredients in the cake.

Walnuts: Technically optional, I love to include walnuts as a garnish for a picture-worthy appearance and a satisfying crunch. 

Cream Cheese Frosting 

Unsalted Butter: This adds richness and smoothness to the frosting while allowing for easy blending. Use room-temperature butter.

Cream Cheese: Provides a tangy, creamy base that gives the frosting its signature flavor and texture. Be sure to use block cream cheese, not cream cheese from a tub (my fav is Philadelphia). 

Powdered Sugar: Sweetens and thickens the frosting. I sift my powdered sugar to ensure a smooth, lump-free consistency. Do NOT substitute granulated sugar!

Vanilla Extract or Vanilla Bean Paste: Enhances the frosting with a sweet, vanilla taste running throughout.

Salt: Balances the sweetness of the powdered sugar and elevates the flavors of the cream cheese and vanilla.

How to Make This Easy Carrot Cake Recipe

Step 1. Before you begin, preheat the oven to 350°F. Then, grease two 9-inch round cake pans, and line them with parchment paper to ensure the batter doesn’t stick. 

Step 2. In a large mixing bowl, sift the flour, baking soda, baking powder, and salt, and set aside. 

Step 3. In a second large mixing bowl, add the sugars, spices, oil, vanilla, applesauce, orange zest, and eggs. Whisk until well combined. Next, add the grated carrots, and mix until well incorporated. Be sure to scrape the sides of the mixing bowl to ensure all the batter is incorporated! 

Step 4. Next, pour the wet batter into the dry ingredients, and mix with a rubber spatula until smooth. Be careful not to overmix! It’s okay if you still have a few lumps. 

Step 5. Evenly divide the batter between the two prepared pans. Then, bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven! 

Step 6. Allow the cakes to cool completely in the pan on a wire rack. 

Step 7. Make the frosting. While the carrot cakes cool, combine the softened cream cheese with the softened unsalted butter in a large bowl. Beat on high until smooth and creamy. Next, mix in the vanilla extract and salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high. 

Step 8. Assemble the cake. Place the first layer of cake on a serving plate or cake stand. Then, evenly spread the top of the cake with frosting. Next, add the second layer, and use the rest of the frosting to frost the top and sides of the entire cake. Refrigerate your homemade carrot cake for at least 30 minutes before cutting and serving, and enjoy! 

How to Frost and Decorate a Cake in 4 Easy Steps

Step 1. Place the Cool Cake on a Plate: Put your cooled cake on a cake plate or serving platter.

Step 2. Add Frosting to the Center: Start by placing a generous amount of frosting in the center of the cake. Then, evenly spread the top of the cake with frosting, pushing a bit of the frosting on the side of the cake. Next, add the second layer. Use an offset spatula to spread the frosting from the center outwards to cover the sides evenly.

Step 3. Create a Wavy Design & Decorate: Use the spatula to create a wavy pattern in the frosting. Then, sprinkle chopped walnuts on top for decoration.

Step 4. Refrigerate: Chill the cake for 20–30 minutes to set the frosting before serving.

Tips for the Best Carrot Cake Recipe

1. Fluff, spoon, and level your flour into the measuring cups (Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.) 
2. Use room temperature ingredients to prevent overmixing. 
3. Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter. 
4. Don’t overbake. Once a toothpick comes out clean, the cakes are done. 
5. Let the carrot cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart. 

FAQs

Can I use this recipe to make carrot cake cupcakes? 

Hey! Yes, you can. You’ll just need to bake them until a toothpick comes out clean. Probably about 20-25 minutes, but you’ll need to keep an eye out, as every oven is different. 

Can I add raisins or nuts? 

Yes, if you like raisins or nuts in your carrot cake, gently fold them into the batter before transferring it to the cake pans. I typically just add candied walnuts to the top, but make this cake your own!

How should I store leftovers? 

Store unfrosted homemade carrot cake in an airtight container at room temperature for up to 2-3 days. If frosted, keep it in the fridge for up to 5 days to prevent the frosting from melting. 

Can I freeze this cake? 

Yes, you can freeze this easy carrot cake recipe. Wrap the cooled cake tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. It will keep for up to 2 months. Thaw at room temperature before serving. 

More Delicious Cake Recipes

• Easy Banana Cake with Cream Cheese Frosting 
• Honey Bun Cake
• Lemon Pound Cake with Lemon Icing
• Oreo Cheesecake Recipe
• Homemade Salted Caramel Cheesecake Recipe
• The Best Strawberry Cheesecake Recipe
• Red Velvet Cake with Cream Cheese Frosting
  

I hope you love my Mama’s Famous Carrot Cake Recipe with Cream Cheese Frosting! It’s sweet, spiced, moist, and topped with the best tangy frosting. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Best Carrot Cake Recipe with Cream Cheese Frosting

5 from 3 votes

Prep Time :20 minutes mins

Serves: 12

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Ingredients

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Carrot Cake

• ▢ 2 cups all-purpose flour spooned and leveled
• ▢ 1 tsp baking soda
• ▢ 2 tsp baking powder non-aluminum
• ▢ 2 1/2 tsp ground cinnamon
• ▢ 1 tsp ground ginger
• ▢ 1/4 tsp nutmeg
• ▢ 1/4 tsp cardamon
• ▢ 1 tsp of orange zest
• ▢ 1/2 tsp salt
• ▢ 3/4 cup vegetable oil
• ▢ 1/2 cup unsweetened applesauce room temperature
• ▢ 3 cups grated carrots lightly packed (about 5 carrots)
• ▢ 4 large eggs room temperature
• ▢ 1 1/2 cup light brown sugar packed
• ▢ 1/2 cup granulated sugar
• ▢ 2 tsp vanilla extract
• ▢ walnuts for garnish (optional)

Cream Cheese Frosting

• ▢ 1/2 cup unsalted butter room temp
• ▢ 16 oz cream cheese brick, room temp
• ▢ 3 1/2 to 4 1/2 cups of powdered sugar more to taste
• ▢ 2 tsp vanilla extract
• ▢ 1/8 tsp salt
• ▢ nuts try my candied walnuts

US Customary – Metric

Instructions

• Preheat the oven to 350F and grease 2 9-inch round cake pans and line with parchment paper to ensure the batter doesn’t stick. Set aside.
• In a large mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl, add the sugars, spices, oil, vanilla, applesauce, orange zest, and eggs. Then, whisk until combined. Next, add the grated carrots and mix until combined. Be sure to scrape the sides of the mixing bowl to ensure all the batter is incorporated.
• Next, pour the wet batter into the flour mixture and mix with a rubber spatula until combined. Be sure not to overmix, a few lumps are okay.
• Next, evenly divide the batter in the 2 prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven.
• Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
• Make the Frosting. In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in vanilla extract, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.
• Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second layer and use the rest of the frosting to frost the top and sides of the cake. I like to add nuts to the top. Lately, I have been topping this cake with my candied walnuts — SO GOOD! Refrigerate the cake for at least 30 minutes before cutting and serving.

Video

Notes

1. 1. Fluff, spoon, and level your flour into the measuring cups (Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.)
   2. Use room temperature ingredients to prevent overmixing.
   3. Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter.
   4. Don’t overbake. Once a toothpick comes out clean, the cakes are done.
   5. Let the carrot cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart. 

Nutritional Information

Calories: 720kcal (36%)Carbohydrates: 95g (32%)Protein: 6g (12%)Fat: 36g (55%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 113mg (38%)Sodium: 433mg (19%)Potassium: 147mg (4%)Fiber: 1g (4%)Sugar: 77g (86%)Vitamin A: 828IU (17%)Vitamin C: 0.4mgCalcium: 118mg (12%)Iron: 2mg (11%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan