Carrot Cake with Cream Cheese Frosting
Moist and flavorful, filled with warm spices, with the best cream cheese frosting — a family favorite.
Bobbie's tips: use freshly grated carrots for the best texture and moisture; do not overmix the batter; crushed pineapple adds extra moisture and sweetness; toast the nuts for deeper flavor; let the cake cool completely before frosting; for a thicker cake, use three 8-inch pans and reduce the baking time slightly. Variations: carrot cupcakes (bake at 350°F for 18–22 minutes); spice it up with 1/4 tsp cloves or 1/2 tsp allspice; no nuts: omit or substitute with shredded coconut; tropical: add coconut and pineapple; healthier option: use half applesauce for part of the oil and reduce the sugar by 1/4 cup; gluten-free: use a 1:1 gluten-free flour blend. Storage: room temperature covered up to 2 days; refrigerator in an airtight container up to 5 days; freeze unfrosted layers wrapped tightly up to 3 months; freeze frosted up to 2 months, thaw in the refrigerator overnight. Nutrition per slice (1 of 14), from Bobbie's card: about 420 calories, 25 g fat, 46 g carbohydrates, 34 g sugar, 5 g protein, 320 mg sodium.
Ingredients
For the carrot cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (300 g) grated carrots (about 5–6 medium carrots)
- 1 cup (120 g) chopped pecans or walnuts (optional)
- 1 cup (150 g) crushed pineapple, drained (optional)
- 1/2 cup (75 g) raisins (optional)
For the cream cheese frosting
- 16 oz (452 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
For garnish (optional)
- Chopped pecans or walnuts
- Carrot curls or shredded carrots
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Method
- 1
Prep and mix the dry ingredients: in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
- 2
Mix the wet ingredients: in a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla until smooth and well combined.
- 3
Combine and add the carrots: gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots, nuts, pineapple and raisins (if using).
- 4
Bake the cake: divide the batter evenly between two 9-inch (23 cm) round cake pans (or a 9×13-inch pan). Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool completely: let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack (about 1 hour) before frosting.
- 6
Make the cream cheese frosting: in a large bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla and a pinch of salt. Beat on medium speed until light and fluffy.
- 7
Frost and assemble: place one cake layer on a plate. Spread frosting evenly on top. Add the second layer and frost the top and sides.
- 8
Decorate: sprinkle chopped nuts on the sides and top. Add carrot curls or extra nuts for a beautiful finish.
- 9
Slice and enjoy: serve at room temperature and enjoy!
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Carrot Cake with Cream Cheese Frosting is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026