Carrot Cake with Cream Cheese Frosting (2025)

Three Reasons to Love This Cake

Year-Round Dessert - Carrot cake has a bit of a year-round charm, perfect for spring (especially around Easter) and the fall because of its cozy cinnamon spice.

From Scratch - I love this carrot cake because it’s made from scratch so its got that perfect balance of tender crumb and fresh-out-of-the-oven goodness only a homemade cake has.

FYI - carrot cake doesn't taste like carrots! It super moist and tastes more like spice cake. And if you love cinnamon, this Cinnamon Swirl Cake won't let you down!

The Frosting! - Now, let’s talk about the real star of the show—the frosting. This isn’t just any cream cheese frosting; it’s velvety smooth, just the right amount of sweet, and has a little something extra if you’re feeling fancy — finely chopped pecans!

Ingredients for Carrot Cake

Flour, sugar, eggs, baking soda, and salt are a given for this cake! However, I've got a little extra ingredient information, including substitutions and additions.

Carrots - peel and finely grate raw carrots to add delicious carrot flavor and color. Use the small holes in a box grater to easily do this.

Spices - ground cinnamon is the only spice used in this cake, but you can also add ½ teaspoon of ground ginger and/or nutmeg to the batter for more of a spice cake vibe.

Sugar - my version only contains granulated sugar. If you want, you can add half granulated sugar and half light brown sugar.

Oil - use a neutral flavored oil so the flavor won't clash with the other ingredients. Canola oil is a great choice, as well as vegetable oil.

Vanilla extract - this stuff is in the cake and the frosting! Pure vanilla extract, Mexican Vanilla, or vanilla bean paste are all excellent choices. Skip the imitation stuff.

Cream cheese - use the full fat block of cream cheese for the creamiest texture! The cream cheese icing is the star of the show, so reach for the full fat, name brand stuff!

Pecans - use unsalted pecans, located in the baking section of the store. Of course, you can swap out the pecans with walnuts!

Note - I love this carrot cake with its classic cream cheese frosting, but if you prefer something without cream cheese, this simple buttercream frosting works, too!

Step 1. Combine the flour, sugar, cinnamon, baking soda, and salt

Step 2. Add the oil, eggs, vanilla extract, and carrots.

Step 3. Fill three 9-inch round cake pans, and bake as directed.

Step 4. Bake as directed. Let cakes cool completely before frosting.

Step 5. Blend the butter, cream cheese, and powdered sugar until smooth creamy.

Step 6. Add the chopped pecans and fold them into the cream cheese mixture.

Step 7. Spread the icing between the layers and on top. Store the cake in the fridge.

Step 8. Place the cake on your favorite wooden cake platter. Enjoy!

Essential Recipe Tips

Read the Recipe First. Before you start, read through the entire recipe so you know the steps and have all your ingredients ready.

Properly Measure Ingredients. Use dry measuring cups for flour and sugar and a liquid measuring cup for the oil. Spoon and level flour—don’t scoop directly from the bag, or you’ll pack in too much.

Room Temperature Ingredients. Butter, eggs, and dairy mix better when they’re at room temp.

Decorating Tips

This cake is beautiful as is! If you're looking for an extra special touch, try these tips.

• Lightly sift cinnamon over the top of the frosted cake for a warm, spiced look.
• Arrange whole pecan halves in a circle on top for a classic touch.
• Use a vegetable peeler to create thin carrot curls and place them in the center for decoration.

How to Freeze Carrot Cake (Whole, Sliced, or Just the Layers)

Freezing carrot cake is a great way to make it ahead and enjoy it later. Here's how to do it!

• Whole Frosted Cake: Chill first, then pre-freeze for an hour before wrapping tightly in plastic wrap and foil. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Individual Slices: Pre-freeze slices, then wrap each one in plastic wrap and foil or a freezer bag. Store in an airtight container and thaw in the fridge or at room temp when ready to eat.
• Cake Layers (Unfrosted): Cool completely, wrap each layer individually, and freeze flat. Thaw overnight before frosting for the freshest texture and crunchier pecans.

Frequently Asked Questions

Have a question? Let me know in the comment section or send me an email at [emailprotected].

If you tried this deliciousCarrot Cake, leave a recipe rating and let me know how it turned out. Thank you!

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