Carrot Cake with Cream Cheese Frosting

Slice of carrot cake topped with cream cheese frosting.

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Carrot Cake with Cream Cheese Frosting

This classic Carrot Cake with Cream Cheese Frosting has a perfectly moist and tender crumb texture, loads of shredded carrots, yummy spices, and creamy frosting on top!

Prep Time30

Cook Time40

Cooling Time:2

Total Time3 10

Servings: slices

Calories: 288kcal

Author: Naomi Andres

Equipment

9x9-inch baking pan
parchment paper or non-stick spray
mixing bowls
electric handheld mixer
measuring cups & spoons
cooking thermometer

Ingredients

For the Cake Batter:

½ cup salted butter * softened
1 ¼ cup packed brown sugar
2 cups all-purpose flour (260 g) spooned & levered
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 ½ cups shredded carrots *
½ cup buttermilk *
2 eggs
2 tablespoons neutral oil (I use avocado oil)
1 teaspoon vanilla extract

For the Frosting:

¼ cup salted butter * softened
4 ounces full-fat cream cheese softened
1 ½ cups powdered sugar (confectioners sugar)
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350℉. Line a 9X9-inch pan with parchment paper or grease with non-stick spray or butter.
Using an electric mixer with the whisk attachment(s), begin blending the softened butter, brown sugar, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until the mixture resembles sand.
½ cup salted butter, 1 ¼ cup packed brown sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg
In a separate bowl, whisk together the shredded carrots, buttermilk, eggs, oil, and vanilla. Add the combined carrot mixture to the butter and flour mixture and mix just until incorporated, being careful not to overmix.
2 ½ cups shredded carrots, ½ cup buttermilk, 2 eggs, 2 tablespoons neutral oil, 1 teaspoon vanilla extract
Smooth the cake batter into a prepared pan. Bake in the preheated oven for 35-40 minutes or until the internal temperature reaches 200℉ and a tester inserted comes out with crumbs, not wet batter.
While the cake is cooling, mix softened butter and cream cheese using an electric mixer until smooth. Add powdered sugar and vanilla and mix at high speed for 2 minutes until fluffy. Once the cake has cooled fully, *(see note) spread or pipe the frosting onto the cake.
¼ cup salted butter, 4 ounces full-fat cream cheese, 1 ½ cups powdered sugar, ½ teaspoon vanilla extract

Video

Notes

If using unsalted butter, add an additional ¼ teaspoon of salt to the batter and ⅛ teaspoon of salt to the frosting.
I like to use the regular-size grater setting to shred the carrots so that the pieces don't disappear in the batter.
Buttermilk is important for making this cake soft and moist, and to activate the baking soda in this recipe. If you don't have any, try using this helpful guide to make homemade buttermilk with enough acid to be used in baking.

Frosting Note: Due to the need for cream cheese frosting to be refrigerated, I recommend keeping the cake and frosting separate until closer to when you want to serve the cake. Make the cream cheese frosting right before assembling and serving or store in the refrigerator until ready to assemble, taking it out about 30 minutes before to allow it to soften, making it easier to work with.

Store assembled cake with the frosting covered in the refrigerator for up to 3 days or the cake on its own can be stored covered at room temperature.

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