Carrot Cake With Cream Cheese Frosting

Why You’ll Love This Recipe

• Moist, tender crumb from freshly grated carrots and crushed pineapple.
• Warm, balanced spices with a tangy cream cheese frosting that’s not cloyingly sweet.
• Reliable layers that bake up flat and sturdy for easy frosting.
• Flexible format: make a layer cake, sheet cake, or cupcakes.

Grocery List

• Produce: Carrots, lemon (for frosting), optional fresh herbs or flowers for garnish
• Dairy: Cream cheese, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, neutral oil, vanilla extract, crushed pineapple (canned in juice), baking powder, baking soda, fine sea salt, cinnamon, nutmeg, ground ginger (optional), walnuts or pecans, optional marzipan and food coloring

Full Ingredients

For the Carrot Cake (two 9-inch layers)

• 2 cups (260 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp ground ginger (optional)
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 4 large eggs, at room temperature
• 1 cup (240 ml) neutral oil (canola, vegetable, or grapeseed)
• 2 tsp pure vanilla extract
• 2 1/2 cups (270 g) finely grated carrots (from about 4–5 medium carrots)
• 1 cup well-drained crushed pineapple (measure after draining; from a 20 oz/565 g can)
• 1 cup (110 g) chopped walnuts or pecans, toasted and cooled

For the Cream Cheese Frosting

• 16 oz (454 g) full-fat cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• Pinch of fine sea salt
• 1–2 tbsp heavy cream or reserved pineapple juice, as needed

Optional Decorations

• 3/4–1 cup (80–110 g) finely chopped walnuts or pecans for coating the sides
• Marzipan carrots (4–6 oz marzipan tinted with orange and green gel color)

Step-by-Step Instructions

Step 1: Prep the pans, toast nuts, and preheat

Heat the oven to 350°F (177°C) with a rack in the center. Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then lightly grease the parchment and sides. For easier release and flat layers, you can dust the pans with flour and tap out the excess or use baking spray with flour. Spread the walnuts or pecans on a small baking sheet and toast for 6–8 minutes, until fragrant. Cool completely, then chop.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). This ensures the leaveners and spices are evenly distributed for a well-risen, evenly flavored cake.

Step 3: Whisk the eggs and sugars, then stream in oil

In a large bowl, whisk the granulated sugar, brown sugar, and eggs until the mixture is thick, slightly pale, and ribbony, about 60–90 seconds by hand (or 30–45 seconds on medium with a mixer). While whisking, slowly stream in the oil until fully emulsified. Stir in the vanilla.

Step 4: Combine batter; fold in carrots, pineapple, and nuts

Add the dry ingredients to the wet mixture and stir with a spatula just until a few streaks of flour remain. Fold in the grated carrots, well-drained crushed pineapple, and chopped nuts. The batter will be thick and densely speckled. Do not overmix.

Step 5: Bake the layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, rotating the pans once halfway through, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans on a rack for 10 minutes, then turn out, peel off parchment, and cool completely, at least 1 hour.

Step 6: Make the cream cheese frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy, 2 minutes. Add the vanilla, lemon juice, and salt; mix to combine. Beat in the powdered sugar gradually, starting with 3 1/2 cups. Add 1–2 tbsp cream or pineapple juice, as needed, to reach a smooth, spreadable consistency. For a slightly sweeter, firmer frosting (better for piping), beat in the remaining powdered sugar.

Step 7: Assemble, frost, and decorate

Level any domed cake tops with a serrated knife, if needed. Place the first layer on a stand. Spread 1 to 1 1/4 cups frosting over the top, edge to edge. Set the second layer on top. Apply a thin crumb coat over the entire cake and chill for 15 minutes. Finish with a thicker, smooth coat of frosting. If desired, press chopped nuts onto the sides and decorate the top with marzipan carrots or simple swirls. Slice with a hot, dry knife for neat pieces.

Pro Tips

• Grate carrots finely on the small holes of a box grater for even moisture and a tender crumb. Pre-shredded carrots are too dry.
• Drain pineapple thoroughly by pressing it in a fine-mesh sieve or between paper towels; excess juice can make the cake dense.
• Measure flour accurately. If using cups, spoon and level; or use 260 g by weight to avoid a dry cake.
• For ultra-flat layers, use cake strips or insulate pans with a double band of damp parchment.
• For a tangier, less-sweet frosting, keep sugar toward the low end, add the lemon juice, and finish with a pinch of salt.

Variations

• 9×13-inch sheet cake: Bake at 350°F (177°C) for 35–40 minutes. Cool and frost the top only.
• Cupcakes (about 24): Line muffin tins and fill 2/3 full; bake 18–20 minutes. Top with swirls of frosting and a sprinkle of nuts.
• Nut-free: Omit nuts and fold in 1/2 cup (80 g) golden raisins for texture, or leave plain for a smooth crumb.

Storage & Make-Ahead

Store the frosted cake covered in the refrigerator for up to 5 days; bring to room temperature for 30–45 minutes before serving. Unfrosted layers can be wrapped well and stored at room temperature for 24 hours or frozen up to 2 months (thaw in the wrapper in the fridge, then to room temp). Frosting keeps refrigerated for 3–4 days; re-whip briefly before using.

Nutrition (per serving)

Approximate for 1/12 of cake with standard frosting: 780 calories; 41 g fat (15 g saturated); 89 g carbohydrates; 59 g sugars; 8 g protein; 430 mg sodium; 2 g fiber. With optional nut coating, add about 60–70 calories per serving. Values are estimates and will vary with specific ingredients.