Carrot Cake with Cream Cheese Frosting

by Erin

This carrot cake is the only recipe I have ever used. It is perfectly moist and surrounded by cream cheese frosting, proving it’s relevance beyond Easter.

Carrot Cake 2

Jump to recipe

Easter may have been yesterday but it’s never too late to share a carrot cake recipe. Especially when it’s my favorite carrot cake recipe and have already managed to go 3.5 years without sharing it with the masses. The original recipe called for just white granulated sugar but I use half white and half brown sugar while also reducing the oil a little bit and find that it is perfectly moist. From there you can mix in walnuts, pecans or raisins if you so desire. But don’t forget the cream cheese frosting! I even added halved baby carrots on top for decoration.

Springtime Sweets

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Carrot Cake 1

Three years ago: Peanut Butter, Banana & Nutella Bars


Yield: 12-16 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 cups grated carrots
  • 1 cup chopped pecans or walnuts, optional (or raisins)


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature (I used reduced fat)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup chopped pecans or walnuts, optional


  1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans, set aside.
  2. In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and pecans, if using. Pour into prepared pans.
  3. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. While the cake cools, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners' sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost and layer the cooled cake. Top with chopped pecans, if desired.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Allrecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like


Carrot Cake Biscotti March 22, 2023 - 6:01 am

[…] But they are the ninth carrot cake-inspired recipe, joining the ranks of: Carrot Cake Banana Bread, Carrot Cake Batter Dip, Carrot Cake Cookies and even Carrot Cake Breakfast Cookies, Carrot Cake Oatmeal, Carrot Cake Pecan Pie, Carrot Cake Waffles, and of course Carrot Cake. […]

Nan-e Berenji: Gluten Free Persian New Year Cookies March 20, 2022 - 1:34 pm

[…] Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie […]

Strawberry Cheesecake Macarons - Jen Around the World March 20, 2022 - 9:53 am

[…] Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie […]

Tropical Cupcakes with Passion Fruit Frosting - Hezzi-D's Books and Cooks March 20, 2022 - 6:09 am

[…] Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie […]

Easy Cream Cheese Frosting – Art of Natural Living March 20, 2022 - 1:11 am

[…] Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie […]

Mini Carrot Ginger Rhubarb Bread Loaves #SpringSweetsWeek March 24, 2021 - 7:08 am

[…] this recipe, I actually halved my favorite carrot cake recipe and substituted rhubarb for walnuts. Add a little ginger along with other spices into the mix, as […]

Colleen, the Smart Cookie Cook April 22, 2014 - 9:38 pm

I wanted to make carrot cake for Easter so badly but my BF hates it, so I didn’t. This reminds me of my great-grandmother’s recipe that I love so much. I’m sure yours is amazing!

Danguole April 22, 2014 - 3:19 pm

Lovely! I adore how chock-full of goodness it is. I like a dense carrot cake with lots of nuts, fruit, etc.

Zainab April 22, 2014 - 12:33 am

This cake looks amazing!! And you are right…carrot cake is always always perfect!!

Emily @ Life on Food April 21, 2014 - 8:24 pm

I went with a new pie this year for dessert. I loved how that turned out but I am not going to lie. Not having a carrot cake was a bit strange. I guess I will just have to make one soon. I love your decorating!

Elizabeth @ April 21, 2014 - 6:35 pm

Carrot cake is an every day food! We don’t need Easter as an excuse to enjoy it. This is one gorgeous cake!

Jocelyn (Grandbaby Cakes) April 21, 2014 - 9:01 am

This is such a fab carrot cake. It looks unbelievably moist! Wow!

Maureen | Orgasmic Chef April 21, 2014 - 8:13 am

You’re speaking my cake language with a beauty like this. Sweet but not too sweet, moist not dry and covered in a blanket of sweet cream cheese. Be still my heart.


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More