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.

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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 14 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 Rettke
Ingredients
Carrot Cake
  • 2 cups (400g) granulated sugar
  • 1 1/4 cup (250g) vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 3/4 cup (352g) all-purpose flour
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 cup raisins
  • 1 cup roughly chopped walnuts
  • 2 1/4 cups finely grated carrots
  • 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
  • 1 tsp. vanilla extract
  • 4 cups (512g) confectioners sugar
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

  • Nasrulah says:

    nice

  • Julie Tan says:

    I couldnt find the recipe for Cream Cheese Frosting for the carrot cake. Can i have the tecipe for it please. Thank you

  • Amina Gallie says:

    I love your cakes . how do you do cream cheese Frosting.thank you AMina

  • Nancy says:

    Can’t ever get on your site for the recipe love cake

  • Laly says:

    Congratulation
    I made This carrot cake
    My Family is happy

  • Cheryl says:

    What happens if I leave out raisins

  • Alice Tan says:

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

    • KHAYO MSWELI says:

      Can I have yourcream cheese frosting pls

  • Pam murray says:

    Do you use crushed pineapple or chunks

  • Flores, Juanita says:

    Do you have recipe books for sale

  • G.S Geneva says:

    Can I have your cream cheese frosting please

  • Dorothy says:

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

  • Jacque says:

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

  • Jewel says:

    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

  • kia says:

    Great recipe came out perfect.

  • tim says:

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

  • Georgia M. Crum says:

    I would like a printable recipe of cake and Iceing…

  • Sandy Powell says:

    I would like your icing recipe for the Carrot Cake.

  • Jackie Hamm says:

    That looks so good

  • RITA says:

    What is the baking time for cupcakes ?

  • Sharon Washington says:

    Thank You love carrot cake

  • Maryati Tracy says:

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

  • LISA says:

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

  • Janet Donnery says:

    Where’s the cream cheese icing recipe for carrot cake

  • Carole mitchell says:

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

  • Donna Westfall says:

    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.

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