You’ll love this simple carrot cake with creamy cream cheese frosting recipe! It’s perfect for fall! Who doesn’t love warm scented cake with soft creamy frosting!
There is nothing more I love than carrot cake with creamy cream cheese frosting.
It’s the perfect fall (or spring!) dessert.
Honestly, I always think of it as a fall dessert but I know it’s super popular at Easter time too.
This recipe was from Alton Brown who I personally LOVE!
His recipe for this cake is sheer perfection. The cake turns out super moist with just the right amount of warm spices.
Of course, the creamy cream cheese frosting on top is literally the icing on the cake!
What is carrot cake?
Well, it’s a cake made with carrots!
I know, duh.
However, if you have ever looked up carrot cake recipes you’ll see a million different recipes.
Some have coconut, others have pineapple, some with nuts, some without nuts – you get it.
This version is simply just carrots with spices – no coconut, no pineapple, and no nuts.
I like to keep it simple.
How do I grate carrots?
The fastest way to grate carrots is a food processor.
What makes this frosting so creamy?
LOTS of cream cheese and butter.
I know, it’s not low fat but damn is it good!
If you like your frosting a bit more fluffy and light you could try my fluffy cream cheese frosting!
Love this carrot cake with creamy cream cheese frosting recipe?
Try a few of my other tasty cake recipes!
- Sourdough Discard Cinnamon Crumb Cake
- Vanilla Cranberry Buttermilk Cake
- Butterscotch Pumpkin Bundt Cake
- Mixed Berry Coffee Cake
- Chocolate Zucchini Date Cake
- 12 ounces (340 grams) medium grated carrots
- 2-1/2 cups (340 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1-1/3 cup (283 grams) granulated sugar
- 2 ounces (55 grams) dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces (180 grams) plain yogurt
- 6 ounces (160 grams) vegetable oil
- 8 ounces (227 grams) block cream cheese, room temperature
- 2 ounces (60 grams) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups (255 grams) powdered sugar
- Preheat oven to 350 degrees F.
- Spray a 9-inch cake pan with non-stick cooking spray, set aside.
- Put the carrots into a large mixing bowl and set aside.
- Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
- Add this mixture to the carrots and toss them until they are well-coated with the flour.
- In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
- With the processor still running drizzle in the vegetable oil.
- Pour this mixture into the carrot mixture and stir until just combined.
- Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
- Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
- Remove the pan from the oven and allow the cake to cool 15 minutes in the pan.
- After 15 minutes, turn the cake out onto a rack and allow the cake to cool completely.
- Frost with cream cheese frosting after cake has cooled completely.
- In the bowl of a stand mixer with the paddle attachment, combine the cream cheese and butter on medium just until blended.
- Add the vanilla and beat until combined.
- With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
- Place the frosting in the refrigerator for 5 to 10 minutes before using it.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 844Total Fat: 31gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 90mgSodium: 437mgCarbohydrates: 138gFiber: 2gSugar: 111gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.