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Carrot Cake with Creamy Cream Cheese Frosting

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!

carrot cake with creamy cream cheese frosting cut with one slice missing

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.

However, I often time hate dirtying my food processor so I opt for the box grater.

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!

carrot cake with creamy cream cheese frosting on a glass plate

Love this carrot cake with creamy cream cheese frosting recipe?

Try a few of my other tasty cake recipes!

carrot cake with creamy cream cheese frosting cut with one slice missing

Carrot Cake with Creamy Cream Cheese Frosting

Author: Brandy O’Neill – Nutmeg Nanny
This carrot cake with creamy cream cheese frosting is the perfect fall dessert! Warm scented cake topped with the best creamy cream cheese frosting!
5 from 2 votes
Print Pin
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 1 (9-inch) cake

Ingredients

For 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

For frosting:

  • 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

Instructions

For cake:

  • 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.

For frosting:

  • 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.

Nutrition

Serving: 1g | Calories: 844kcal | Carbohydrates: 138g | Protein: 7g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 437mg | Fiber: 2g | Sugar: 111g
Course Dessert
Keyword cake recipes, carrot cake, cream cheese frosting, cream cheese icing, fall cake recipes, fall desserts, frosting recipes, icing recipes
Did you try this recipe?Leave a comment and 5 star review!
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Jen @ My Kitchen Addiction

Thursday 25th of March 2010

Yum! I love carrot cake... and my hubby loves it even more than me. :) Definitely a winner!

Faith

Tuesday 23rd of March 2010

Your carrot cake is gorgeous! I'm so excited to see what everyone makes! :)

5 Star Foodie

Tuesday 23rd of March 2010

The carrot cake looks terrific, love the frosting, yum!

Cakelaw

Monday 22nd of March 2010

Yummo - this carrot cake looks fab, and of course is one of my faves.

Patty

Monday 22nd of March 2010

Mmm that looks fantastic, it's the only way I can eat carrots ;)

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