Best Carrot Cake With Cream Cheese Frosting Easy Recipe

Nothing says spring celebration quite like a classic carrot cake. Moist, warmly spiced, and studded with sweet carrots and crunchy nuts, this cake is a timeless favorite — and the creamy, tangy cream cheese frosting takes it to the next level. Whether you’re hosting Easter brunch, a spring gathering, or simply craving a cozy homemade dessert, this carrot cake will surely impress. It’s easy to make, rich in flavor, and perfect for sharing with family and friends.

Read more about Easter Recipes: Easy Ideas for a Delicious Celebration

Did You Know?

Carrots are more than just a sweet, crunchy snack — they’re a powerhouse of nutrients! Packed with beta-carotene (which your body converts to vitamin A), carrots help support healthy vision, boost your immune system, and keep your skin glowing. They’re also rich in fiber and antioxidants, which aid digestion and protect against chronic diseases. A slice of carrot cake never sounded so healthy (well, almost.

Health Benefits of Carrots

• Rich in Beta-Carotene (Vitamin A): Carrots are packed with beta-carotene, which your body converts into vitamin A — essential for healthy vision, immune function, and skin health.
• Powerful Antioxidants: Carrots contain antioxidants like lutein, zeaxanthin, and carotenoids that help protect your cells from damage and reduce the risk of chronic diseases.
• Supports Heart Health: Carrots’ fiber, potassium, and antioxidants support healthy blood pressure and cholesterol levels, contributing to a healthy heart.
• Good for Digestion: Carrots are high in dietary fiber and promote regular bowel movements and support gut health.
• Boosts Immunity: Vitamin A, along with vitamin C and other antioxidants in carrots, helps strengthen the immune system and fight infections.
• May Reduce Cancer Risk: Some studies suggest that the antioxidants and phytochemicals in carrots may lower the risk of certain cancers, including colon and prostate cancer.
• Promotes Healthy Skin: The high vitamin A content supports skin cell renewal and can help prevent dryness and breakouts.

Carrot Cake with Cream Cheese Frosting

Servings: 12
Prep Time: 20 minutes
Cooking Time: 40–45 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the cake:

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 cups (200g) grated carrots
• 1 cup (100g) chopped walnuts or pecans (optional)
• ½ cup (120ml) crushed pineapple, drained (adds moisture!)
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Fold in grated carrots, crushed pineapple, and nuts (if using).
5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
6. Divide batter evenly between the two pans. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
8. Make the Frosting
9. In a large bowl, beat the cream cheese and butter until smooth and creamy.
10. Add powdered sugar, vanilla, and salt, and beat until light and fluffy.
11. Once the cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the entire cake.

Storage

• Refrigerator: Store the frosted cake in the fridge in an airtight container for up to 5 days.
• Freezer: You can freeze the unfrosted cake layers for up to 3 months. Thaw it overnight in the fridge before frosting.

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