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  • Homemade Carrot Cake Recipe with Cream Cheese Frosting

    filed under: Cakes · Rose + Rosette Cakes on December 14, 2017

    The best Carrot Cake Recipe you will ever try. This homemade carrot cake is bursting with flavor and moisture! But one of my favorite things about this cake is (in my opinion) the best cream cheese frosting on the planet.

    Carrot Cake

    Homemade Carrot Cake

    Trying to find a real carrot cake recipe is not as easy as you would think.  My Mother-in-Law was having a big birthday party last Sunday and her only request was a carrot cake from scratch.

    Real carrot cake.  With real ingredients. (No box mixes allowed!) After testing out several recipes, I finally found one that everyone loves and that is now a tradition in our home.

    Easy Carrot Cake with Cream Cheese Rosettes!

    For the exterior, I did a version of my original Rosette Cake.

    My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers.  Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton. (It brought her to tears… if you ever have the opportunity to replicate this for a loved one I highly recommend it!)

    Chunky Carrot Cake From Scratch with Cream Cheese Rosettes!

    How to Make the Best Carrot Cake

    Once you have added the flour to the wet ingredients you want to be very gentle with the batter. I recommend removing the bowl from the stand mixer and mix all dry ingredients in by hand.

    If you do not want to add pineapple, you can add 1/4 more oil and omit the pineapple. You can also make other substitutions or changes like adding sweetened coconut (1/4 cup should do!) or using a little brown sugar.

    Allow the cakes to cool completely before assembling the cake. I like to use a chilled cake for assembly and a room-temperature frosting. You may need to level your cake prior to assembly. (Get detailed instructions on that here.)

    BONUS: One way to make this cake AMAZING (and for the 21+ crowd) is to plump up your raisins in rum or brandy.

     

    Easy Homemade Carrot Cake Recipe {Best Frosting}

    Cream Cheese Frosting

    This cream cheese frosting is amazing for a few reasons. First, it’s amazingly sweet AND you can pipe with it. If you do not want to pipe out 67 rosettes, you can simply spread it over the cake in glorious swoops. This recipe and a “rustic” design are a match made in heaven!

    The BEST Cream Cheese frosting!

    Tips for the Perfect Cream Cheese Frosting:

    So the ingredients for this frosting are pretty basic. Butter, cream cheese, vanilla, and confectioners sugar. But it’s how you put them together that makes the difference! And it is important that your cream cheese and butter are room temperature. If your cream cheese is chilled it will be lumpy and those lumps are impossible to get out!

    CREAM CHEESE FROSTING FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to NOT overbeat the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.

    CREAM CHEESE FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 3-5 minutes additional minutes in your stand mixer. This results in the creamiest cream cheese frosting you will ever have.

    Everything about these recipes is perfection.  The flavor of this homemade carrot cake recipe is delightful.  The texture was exquisite. It’s the world’s best!

    I think I just talked myself into making another one. Hope you enjoy this Homemade Carrot Cake recipe!

    5 from 4 votes
    Carrot Cake with Cream Cheese Frosting
    Prep Time
    20 mins
    Cook Time
    1 hr
    Total Time
    1 hr 20 mins
     

    This amazing carrot cake with cream cheese frosting is going to be your new family favorite!

    Course: Dessert
    Cuisine: American
    Keyword: Carrot Cake, cream cheese frosting
    Servings: 12
    Calories: 464 kcal
    Author: Amanda
    Ingredients
    Carrot Cake
    • 2 cups (400g) granulated sugar
    • 2 1/4 cups finely grated carrots
    • 1 cup roughly chopped walnuts
    • 1 cup raisins
    • 1 1/2 tsp. salt
    • 2 tsp. baking soda
    • 1/4 tsp. nutmeg
    • 2 tsp. ground cinnamon
    • 2 3/4 cup (352g) all-purpose flour
    • 1 tsp. pure vanilla extract
    • 3 large eggs, at room temperature
    • 1 1/4 cup (250g) vegetable oil
    • 1/2 cup pineapple, can be from a can or freshly diced
    Cream Cheese Frosting
    • 8 ounces cream cheese, softened
    • 1/2 cup (1 stick or 113g) salted butter
    • 4 cups (512g) confectioners sugar
    • 1 tsp. vanilla extract
    Instructions
    Carrot Cake
    1. Heat the oven to 350°F.
    2. Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.
    3. Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
    4. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
    5. With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
    6. Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
    7. Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
    8. Allow the cakes to cool completely on a wire rack.
    Cream Cheese Frosting
    1. Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. 
    2. Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy. 

    3. Cover cake in frosting.

    Recipe Video

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    Comments

    Congratulation
    I made This carrot cake
    My Family is happy

    What happens if I leave out raisins

    May I hv the cream cheese frosting recipe. Tq
    350F is ____C

    Do you use crushed pineapple or chunks

    Do you have recipe books for sale

    Can I have your cream cheese frosting please

    Carrot cake sounds “yummy” will make it for my hisbands birthday Nov. 9
    Thanks for sharing

    This is so beautifuly attractive
    Am going to try this,it is so rich

    Dear Amanda,
    I just wanted to tell you that I came upon your website today and I just don’t know what to say except that you’re amazing! I have never seen such well thought out deserts are just amazing you look beautiful, but I have one question I have a pumpkin bread cake that I love the spices would I be able to use that same spice in your pumpkin pancake? I just cannot pick out which one to make that might be my first also carrot cake for my sister-in-law whose birthdays coming up, ty
    I’m going to cook my way through your books just like some people did with Julia child in the end I will post my pictures thank you !
    Also would there be a way that you could share with flour that you use when you make your cakes? Thank you
    My daughter went to school for baking and pastry I can’t wait to give her your books you are so amazing! But I’m gonna cook my way through I haven’t figured out which one is gonna be my favorite I think I can’t wait to dry thank you Amanda

    Great recipe came out perfect.

    why didn’t you post the frosting recipe? what good is the cake without the frosting?

    I would like a printable recipe of cake and Iceing…

    I would like your icing recipe for the Carrot Cake.

    That looks so good

    What is the baking time for cupcakes ?

    Thank You love carrot cake

    Please can I have the recipe cream cheese frosting as mine always running not that thick enough like on top your carrot cake

    Hi l was wondering if you reply to posts since you use Akismet. I had a few questions for you. 😀

    Where’s the cream cheese icing recipe for carrot cake

    I have my mom’s recipe. Everyone loves it. Going to try yours.

    I plan to make this tonight, but I am going to use coconut oil instead of vegetable oil and I’m going to bake it in a bundt pan. I’ll post the outcome!! It sounds delicious.

    Came out better than any carrot cake recipe I’ve ever tried. Easy to make …bonus.

    I just love the recipes. I enjoying reading them. Thanks

    This is the most moist flaverfull carrot cake i,ve evere taste.. Its my to go recipe… Everyone love it and they ask me to bake it again and again… Very delucious .thank u so much for this Beautiful recipe

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