If you’re searching for a show-stopping dessert that’s as comforting as it is crowd-pleasing, look no further than Homemade Carrot Cake with Creamy Cheese Frosting. This classic cake is a celebration of moist, tender crumb, warmly spiced layers, and a heavenly blanket of tangy-sweet frosting. Whether you’re baking for a holiday, a special birthday, or just to treat yourself, this recipe brings together simple pantry staples and a few fresh ingredients to create something truly memorable. Every bite is packed with flavor, texture, and a touch of nostalgia, making it a dessert you’ll want to share with all your favorite people.
Ingredients You’ll Need
The beauty of Homemade Carrot Cake with Creamy Cheese Frosting is how it transforms humble ingredients into a bakery-worthy treat. Each component—spices, carrots, pineapple, and, of course, the cream cheese frosting—plays a unique role in creating the cake’s signature flavor, moisture, and irresistible appearance.
- All-purpose flour: Provides structure and a tender base for the cake layers.
- Baking powder & baking soda: These leaveners help the cake rise and stay fluffy.
- Salt: Balances the sweetness and enhances the flavors of the spices.
- Ground cinnamon, nutmeg, and cloves: The trio of warming spices gives the cake its signature cozy aroma and complexity.
- Granulated sugar & brown sugar: A mix of both creates the perfect balance of sweetness and adds a hint of molasses depth.
- Vegetable oil: Keeps the cake moist and tender from the first bite to the last.
- Large eggs: Add richness, binding, and structure to the crumb.
- Vanilla extract: Rounds out the flavors and enhances the frosting and cake alike.
- Grated carrots: The star ingredient, providing natural sweetness, color, and moisture.
- Crushed pineapple (drained): Lends extra juiciness and a subtle fruity note.
- Chopped walnuts or pecans: Add a satisfying crunch and earthy flavor.
- Shredded coconut (optional): For a hint of tropical sweetness and added texture.
- Cream cheese (softened): Forms the base of the luscious, tangy frosting.
- Unsalted butter (softened): Enriches the frosting, making it silky and spreadable.
- Powdered sugar: Sweetens and thickens the cream cheese frosting.
- Milk (if needed): Adjusts the consistency of your frosting for easy spreading.
How to Make Homemade Carrot Cake with Creamy Cheese Frosting
Step 1: Prepare Your Pans and Preheat the Oven
First things first: set yourself up for cake success! Preheat your oven to 350°F and grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. These little steps make all the difference when it’s time to unveil your gorgeous, intact layers.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed, so every bite of cake bursts with warm, aromatic flavor.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. This step is where the luscious texture of Homemade Carrot Cake with Creamy Cheese Frosting begins!
Step 4: Bring It All Together
Gently stir the dry ingredients into the wet mixture just until combined—don’t overmix, or your cake could turn out dense. Then, fold in the grated carrots, crushed pineapple, chopped nuts, and coconut if using, ensuring everything is evenly incorporated.
Step 5: Divide and Bake
Pour the batter evenly into your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be absolutely irresistible.
Step 6: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes, then run a knife around the edges and carefully turn them out onto wire racks. Let them cool completely before you even think about frosting—patience is key for perfect layers.
Step 7: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. If the frosting feels too thick, add milk a tablespoon at a time until you reach a spreadable consistency.
Step 8: Assemble and Frost
Once your cakes are completely cool, spread a generous layer of frosting on top of one layer, stack the second cake on top, then coat the top and sides with the remaining cream cheese frosting. The result is a Homemade Carrot Cake with Creamy Cheese Frosting that’s as beautiful as it is delicious!
How to Serve Homemade Carrot Cake with Creamy Cheese Frosting
Garnishes
Dress up your cake with a flourish of chopped walnuts or pecans, a sprinkle of shredded coconut, or even a few delicate carrot curls. These finishing touches add a little extra texture, color, and flavor, making your Homemade Carrot Cake with Creamy Cheese Frosting truly irresistible when you present it to guests.
Side Dishes
While this cake can absolutely stand on its own, it pairs beautifully with a hot cup of coffee, a chai latte, or even a scoop of vanilla ice cream. The creamy, tangy frosting and spiced cake are complemented by cool, creamy sides or warm, comforting drinks.
Creative Ways to Present
Try baking the batter as cupcakes for individual treats, or transform it into a simple sheet cake for easy slicing at potlucks and gatherings. For a festive touch, layer the cake in a trifle dish with extra frosting and chopped nuts—it’s a showstopper every time you serve Homemade Carrot Cake with Creamy Cheese Frosting this way!
Make Ahead and Storage
Storing Leftovers
Cover any remaining slices of your carrot cake tightly with plastic wrap or store in an airtight container in the refrigerator. Thanks to the creamy cheese frosting, the cake stays moist and flavorful for up to five days—if it lasts that long!
Freezing
You can absolutely freeze Homemade Carrot Cake with Creamy Cheese Frosting. Simply wrap individual slices or whole unfrosted layers tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator and frost freshly for best results.
Reheating
If you prefer your cake at room temperature, let slices sit out for about 30 minutes before serving. Avoid microwaving frosted cake, as the frosting can melt; instead, allow it to gently come to temperature for the perfect taste and texture.
FAQs
Can I make this carrot cake ahead of time?
Absolutely! In fact, Homemade Carrot Cake with Creamy Cheese Frosting often tastes even better the next day as the flavors meld and deepen. Just store it in the fridge and frost it right before serving for the freshest texture.
Is it possible to make this recipe as a sheet cake or cupcakes?
Yes, you can easily pour the batter into a 9×13-inch pan for a sheet cake or scoop it into muffin tins for cupcakes. Just adjust the baking time—cupcakes usually take about 18–22 minutes.
Do I have to add nuts and coconut?
Not at all! Feel free to leave out the nuts and coconut if you prefer a smoother texture, or swap them for your favorite mix-ins like raisins or sunflower seeds for a unique twist on Homemade Carrot Cake with Creamy Cheese Frosting.
How do I make the frosting extra smooth and creamy?
The key is to use fully softened cream cheese and butter, and to beat them together thoroughly before adding powdered sugar. If needed, a splash of milk will help achieve that dreamy, spreadable consistency.
Can I use pre-shredded carrots?
While you can use pre-shredded carrots in a pinch, freshly grated carrots are best for this recipe—they’re more tender and juicy, which helps keep the cake moist and flavorful.
Final Thoughts
I hope you’re as excited to bake this Homemade Carrot Cake with Creamy Cheese Frosting as I am to share it! This recipe is pure joy—from the first whiff of spices to the last swipe of frosting. Gather your ingredients, invite someone you love to bake with you, and savor every sweet, spiced bite.
Print
Homemade Carrot Cake with Creamy Cheese Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful homemade carrot cake layered with a rich and creamy cheese frosting. Perfect for celebrations or as a delightful dessert that combines warm spices, tender carrots, and a luscious cream cheese topping.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, if needed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Add Carrots and Extras: Gently fold in the grated carrots, drained crushed pineapple, chopped walnuts or pecans, and shredded coconut if using, ensuring even distribution throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. Add milk, a tablespoon at a time, if the frosting needs to be thinner for spreading.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading evenly on the top and sides.
- Garnish and Serve: Optionally, garnish the cake with extra chopped nuts or shredded coconut. Refrigerate if not serving immediately and slice to enjoy.
Notes
- Carrot cake tastes even better the next day as the flavors deepen.
- For an alternative, bake this recipe in a 9×13-inch sheet pan for a single-layer cake.
- Store frosted cake in the refrigerator for up to 5 days to maintain freshness.
- Ensure pineapple is well drained to avoid excess moisture in the batter.
- Adjust milk in frosting to desired consistency for easier spreading.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
