This carrot cake with cream cheese buttercream frosting is delicious, simple, and perfect for any occasion. The batter is ready in just minutes, and you'll need only one mixing bowl. It is an all-time favorite dessert and is oh-so-easy to make. Yielding the most moist and tasty carrot cake ever.
Serve for Easter, Good Friday, or over the Christmas holiday. Add some homemade, no-churn vanilla ice cream for sweet enjoyment!
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I can't believe it took me this long to bake a carrot cake for the website! Of course, I meant to get this posted a long time ago—like the same year I baked it—Easter 2018, at the same time as my Hot Cross Buns.
This is a traditional, classic cake like no other...with historical roots going back deep into medieval Europe. While many will attribute carrot cake to the English use of carrots as a substitute sweetener (carrots are second only in sugar content to sugar beets) in the related carrot pudding, it is more likely that the history goes even deeper into European history.
If you love baking cakes, make sure to take a look at all of my favorite cake recipes!
🥘 Ingredients
If you like to bake then you most likely already have all of these ingredients! If not, they are just a quick grocery stop away!
Carrot Cake
- Coconut Oil - ¾ cup of coconut oil or butter.
- Eggs - 4 large eggs that are at room temperature.
- Vanilla - 2 teaspoons of vanilla extract.
- Brown Sugar - 1½ cups of light brown sugar, packed.
- Baking Powder - 2 teaspoons of baking powder.
- Baking Soda - 1 teaspoon of baking soda.
- Cinnamon - 1½ teaspoon of ground cinnamon.
- Ginger - ½ teaspoon of ground ginger.
- Nutmeg - ½ teaspoon of ground nutmeg.
- Orange Peel - 1 teaspoon of dried orange peel.
- Salt - ½ teaspoon of salt.
- Applesauce - ½ cup of unsweetened applesauce.
- Carrots - 3 cups of grated carrots (about 3-4 medium to large carrots).
- Flour - 1 cup of all-purpose flour.
- Cake Flour - 1 cup of cake flour.
Cream Cheese Buttercream Frosting
- Cream Cheese - 1 8-ounce package of cream cheese at room temperature.
- Butter - ½ cup of butter (1 stick) at room temperature.
- Confectioners' Sugar - 4 cups of confectioners' sugar.
- Vanilla Bean Paste - 2 teaspoons of vanilla bean paste.
- Walnuts (optional) - ¼ cup of walnuts for topping, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Carrot Cake
I always use my favorite one-bowl method of mixing to make this super easy carrot cake even easier.
The batter will be ready in minutes and can be poured into two 8" or 9" cake pans or baked in a 9x13 cake pan, depending on your preference.
This recipe will yield one two-tier 8-inch cake, which can be cut into about 24 servings.
Make the Carrot Cake
- Preheat. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans using a non-stick baking spray or grease them and coat them in flour.
- Mix. In a large mixing bowl or the bowl of your stand mixer, combine ¾ cup of coconut oil, 4 large eggs, and 2 teaspoons of vanilla extract, and then whisk to combine.
- Combine. Add 1½ cups of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, baking spices (1½ teaspoons of ground cinnamon, ½ teaspoon of ground ginger, and ½ teaspoon of ground nutmeg), 1 teaspoon of dried orange peel, and ½ teaspoon of salt then combine thoroughly.
- Mix. Mix in ½ cup of unsweetened applesauce and 3 cups of grated carrots, and stir until all of the carrots are moistened and evenly distributed in the wet batter.
- Add flour. Add 1 cup each of both all-purpose flour and cake flour and then stir until just combined, do not over-mix the carrot cake batter. The batter will be wet (runny) and lumpy.
- Bake. Pour batter into prepared cake pans, distributing the batter evenly between the two cake pans. Bake at 350°F (175°C) for 25-28 minutes or until an inserted toothpick comes out clean.
- Cool. Remove from the oven and allow the cakes to cool slightly in the pan before inverting them to transfer to a wire cooling rack. Allow the carrot cake layers to cool completely before frosting them.
Make the Buttercream Frosting
- Cream. In a large mixing bowl or the bowl of your stand mixer, cream together 8 ounces of cream cheese and (softened, room temperature) ½ cup of butter with a hand mixer or your stand mixer.
- Mix. Add 2 teaspoons of vanilla bean paste and 4 cups of confectioners sugar in gradual portions until fully incorporated. *If your frosting is too runny, add more confectioners' sugar. If it is too firm to spread easily on your cake, then drizzle some heavy cream in gradually until you achieve your desired consistency.
Assemble & Frost
- Trim the layers. If necessary, cut any excess 'dome' from the tops of your layers so that the cake layers are even. Stack your cake with the first layer face down, giving you a nice, smooth surface to work with.
- Frost. On the first cake layer, add enough frosting for a roughly ¼ inch layer (more or less, depending on your preference) and smooth the edges of the cake layer using a straight or offset spatula.
- Stack. Stack the second cake layer, then add more frosting (for a thicker top layer) and spread evenly over the top. If desired, spread a thin layer on the sides and scrape evenly for a semi-exposed 'naked' look.
- Top and serve. Place ¼ cup of walnuts in a Ziploc bag and crush slightly. Sprinkle the walnuts on the top center of your frosted cake.
This classic cake is great for any occasion. Check out this handy serving guide so you can easily slice and serve your cake to a crowd. Enjoy!
💭 Angela's Pro Tips & Notes
- If you're a beginner baker and would like some tips and tricks, take a look at my how-to guide for frosting a cake!
- Use freshly grated carrots (rather than packaged shredded carrots) for the best flavor.
- When measuring flour, you should always use a spoon to scoop it out of the storage container and into a measuring cup. If you use the measuring cup to scoop it out of the container then you are packing too much flour into the cup and can have a dry or dense cake. Make sure to level off the top, too!
🥡 Storing
Since carrot cake has a cream cheese frosting, it should be refrigerated. You can keep it in the fridge in an airtight container for up to 5 days.
Freezing
Freeze your cake layers before they're frosted. Simply wrap the layers tightly in plastic cling film and then store them in the freezer for up to 3 months. Thaw overnight before frosting.
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❓ Recipe FAQs
Yep! Make the batter as directed and pour it into a cupcake pan, only filling the cavities ⅔ of the way full. Bake for 14-18 minutes, making sure to test the cupcakes with a toothpick to see if they are done.
It's best to freeze your cake layers when they are not frosted. Simply wrap the layers tightly in plastic wrap and pop them in the freezer for up to 3 months. Thaw overnight before frosting.
This cake will taste great with some walnuts or pecans mixed in! Feel free to add ¾ cup to the batter. Additionally, you can mix in ½ cup of raisins if you like!
🍰 Best Cake Recipes
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- Strawberry Dump Cake - Dump cakes only use a handful of ingredients and are ridiculously easy to throw together!
- Bisquick Coffee Cake - This cake uses Bisquick for an extra effortless recipe that can be enjoyed any time of the day!
- Homemade White Cake - A light and fluffy cake that is a classic choice for any occasion!
- Easy Chocolate Cake - This simple and quick fool-proof cake is perfect for when you're in a pinch!
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📖 Recipe Card
Carrot Cake with Cream Cheese Buttercream Frosting
Ingredients
Carrot Cake
- ¾ cup coconut oil (or butter)
- 4 large eggs (at room temperature)
- 2 teaspoon vanilla extract
- 1 ½ cups light brown sugar (packed)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon orange peel (dried)
- ½ teaspoon salt
- 3 cups carrots (grated, 3-4 medium to large carrots)
- ½ cup unsweetened applesauce
- 1 cup all-purpose flour
- 1 cup cake flour
Cream Cheese Buttercream Frosting
- 8 oz cream cheese (1 package)
- ½ cup butter (1 stick)
- 4 cups confectioners sugar
- 2 teaspoon vanilla bean paste
- ¼ cup walnuts (optional, for topping)
Instructions
Carrot Cake
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans using a non-stick baking spray or grease them and coat them in flour.
- In a large mixing bowl, or the bowl of your stand mixer, combine ¾ cup coconut oil, 4 large eggs, 2 teaspoon vanilla extract, and whisk to combine.
- Add the 1 ½ cups light brown sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, baking spices (1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg), dried 1 teaspoon orange peel, and ½ teaspoon salt then combine thoroughly.
- Mix in the ½ cup unsweetened applesauce and grated 3 cups carrots, and stir until all of the carrots are moistened and evenly distributed in the wet batter.
- Add the 1 cup all-purpose flour and 1 cup cake flour and stir until just combined; do not over-mix the carrot cake batter. The batter will be wet (runny) and lumpy.
- Pour batter into prepared cake pans, distributing the batter evenly between the two cake pans. Bake at 350°F (175°C) for 25-28 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and allow the cakes to cool slightly in the pain before inverting them to transfer to a wire cooling rack. Allow the carrot cake layers to cool completely before frosting them.
Cream Cheese Buttercream Frosting
- In a large mixing bowl or the bowl of your stand mixer, cream together the 8 oz cream cheese and (softened, room temperature) ½ cup butter with a hand mixer or your stand mixer.
- Add 2 teaspoon vanilla bean paste and 4 cups confectioners sugar in gradual portions until fully incorporated. *If your frosting is too runny, add more confectioners' sugar. If it is too firm to spread easily on your cake, then drizzle some heavy cream in gradually until you achieve your desired consistency.
Assembling your Carrot Cake with Cream Cheese Buttercream Frosting
- If necessary, cut any excess 'dome' from the tops of your layers so that the cake layers are even. Stack your cake with the first layer face down, giving you a nice, smooth surface to work with.
- On the first cake layer, add enough frosting for a roughly ¼ inch layer (more or less, depending on your preference) and smooth the edges of the cake layer using a straight or offset spatula.
- Stack the second cake layer and add more frosting (for a thicker top layer) and spread evenly over the top. Spread a thin layer on the sides and scrape evenly for a semi-exposed 'naked' look, if desired.
- Place walnuts in a Ziploc bag and crush slightly, sprinkle the ¼ cup walnuts on the top center of your frosted cake.
Notes
- If you're a beginner baker and would like some tips and tricks, take a look at my how-to guide for frosting a cake!
- Use freshly grated carrots (rather than the packaged shredded carrots) for the best flavor.
- When measuring flour, you should always use a spoon to scoop it out of the storage container and into a measuring cup. If you use the measuring cup to scoop it out of the container then you are packing too much flour into the cup and can have a dry or dense cake. Make sure to level off the top, too!
- Cupcake directions: Fill the cupcake cavities ⅔ of the way full. Bake for 14-18 minutes, making sure to test the cupcakes with a toothpick to see if they are done.
- To store: Since carrot cake has a cream cheese frosting, it should be refrigerated. You can keep it in the fridge in an airtight container for up to 5 days.
- To freeze: Freeze your carrot cake layers before they're frosted. Simply wrap the layers tightly in plastic cling film and then store them in the freezer for up to 3 months. Thaw overnight before frosting.
Dorothy says
Absolutely loved this cake, my husband said best cake I’ve ever made and wants more.