Original Post March 3, 2013 – updated March 7th 2025

Carrot cake with Cream Cheese Icing is one of those timeless desserts that always hits the spot. With its perfectly spiced, moist crumb and luscious cream cheese icing, it’s the ultimate treat for birthdays, holidays, or just because you’re craving something sweet. Whether you’re a longtime fan or new to this classic, this guide will walk you through everything you need to know about making the perfect carrot cake. From essential ingredients to fun variations and storage tips, we’ve got you covered!

Why You’ll Love This Carrot Cake Recipe

Carrot cake with Cream Cheese Icing is a fan favorite for so many reasons:

• Moist and Flavorful: Thanks to the combination of shredded carrots, oil, warm spices, and a velvety icing, this cake stays incredibly soft and rich.
• Perfectly Balanced Sweetness: The sweetness from the carrots pairs beautifully with the tangy cream cheese icing.
• Simple to Make: No fancy techniques required—just mix, bake, and enjoy!
• Great for Any Occasion: Whether it’s a casual family dessert or a centerpiece for a special event, carrot cake always impresses.
• Customizable: You can make it your own with add-ins like nuts, raisins, or even a citrus twist.

Ingredients You’ll Need

To make a classic carrot cake with cream cheese icing, you’ll need:

For the Cake:

• Carrots – The star of the show! Finely shredded for even texture and moisture.
• Flour – All-purpose flour works best, but whole wheat flour can be used for a heartier texture.
• Sugar – A mix of white and brown sugar provides sweetness and depth of flavor.
• Eggs – Essential for structure and stability.
• Oil – Helps keep the cake moist (vegetable or canola oil is ideal).
• Pineapple – Crushed pineapple adds moisture and a hint of fruity sweetness.
• Baking Powder & Baking Soda – Leavening agents to help the cake rise perfectly.
• Spices – Cinnamon, nutmeg, and a pinch of cloves or ginger bring warmth and flavor.
• Salt – Balances the sweetness and enhances the flavors.
• Vanilla Extract – Adds an extra layer of richness.

For the Cream Cheese Icing:

• Cream Cheese – The base of the icing, providing a tangy and creamy texture.
• Butter – Helps smooth out the icing and adds richness.
• Powdered Sugar – Sweetens the icing while keeping it light.
• Vanilla Extract – Enhances the overall flavor.

How to Make Carrot Cake with Cream Cheese Icing:

1. Prepare the Batter: Start by whisking together the dry ingredients (flour, baking powder, baking soda, spices, and salt) in one bowl. In another bowl, beat together the sugar, oil, eggs, and vanilla until smooth. Gradually mix the dry ingredients into the wet ingredients, then fold in the shredded carrots.
2. Bake: Pour the batter into a greased 9″x13″ pan and bake in a preheated oven at 350°F until a toothpick inserted in the center comes out clean.
3. Cool: Let the cake layers cool completely before icing to prevent melting.
4. Make the Cream Cheese Icing: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
5. Assemble the Cake: Cut the cake into 12 squares and then split open each square. Spread a generous layer of icing between the cake squares, then cover with the top of the cake square
6. Decorate: Optionally, sprinkle with icing sugar

Substitutions, Add-Ins & Flavor Changes

Substitutions:

• Oil Alternatives: Swap vegetable oil with melted butter or applesauce for a slightly different texture.
• Flour Variations: Use whole wheat flour for a denser cake or gluten-free flour for a gluten-free version.
• Sugar Replacements: Coconut sugar or honey can be used instead of granulated sugar for a natural sweetness.
• Egg Alternatives: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for an egg-free version.

Add-Ins:

• Nuts: Walnuts or pecans add crunch and flavor.
• Raisins or Dried Fruit: Golden raisins, chopped dates, or dried pineapple bring extra sweetness.
• Shredded Coconut: For a tropical twist, mix in some unsweetened coconut.

Flavor Changes:

• Citrus Twist: Add orange zest to the batter and icing for a bright, fresh taste.
• Extra Spice: Increase cinnamon and nutmeg for a bolder spiced flavor.
• Chocolate Touch: Mix in mini chocolate chips for a decadent spin on this classic cake.

Storing, Freezing & Make-Ahead Tips

Storing:

• At Room Temperature: If unfrosted, carrot cake can stay fresh in an airtight container for up to 2 days.
• In the Fridge: Once frosted, store the cake squares in the fridge for up to 5 days. Cover it to prevent it from drying out.

Freezing:

• Cake Squares: Wrap unfrosted cake squares tightly in plastic wrap and freeze for up to 3 months.
• Whole Cake: A whole carrot cake can also be frozen. Wrap it well in plastic wrap and aluminum foil. Defrost in the fridge overnight before serving.
• Individual Icing-Filled Squares: Wrap squares in plastic wrap and store them in an airtight container for easy single-serving treats.

How Can You Change This Carrot Cake with Cream Cheese Icing:

• You can make them as directed in a 3 cake pans and then fill the cake layers with frosting…just like a regular carrot cake!! Frost the outside with the remaining frosting and decorate with chopped walnuts.
• You can bake them in a Twinkie pan – the kids looove this!! Filling them is easy by piping the icing into the bottom in three spots to make it seem as thought the icing is in the middle.
• Bake them in cupcakes and frost the top of bake them larger by using mini spring form pans (see below).
• You can make them into a layer cake and decorate it as a ‘naked’ cake – see below how it is decorated with homemade marzipan carrots).

The Secret To Getting This Carrot Cake With Cream Cheese Icing into the Oven in 7 Minutes:

It literally takes 7 minutes to get in the oven if you do a bit of work and grate the carrots in bulk and freeze them.  Take a bag of carrots out of the freezer when you want to bake the cake…by the time you measure your dry ingredients, they will be defrosted enough to dump in the mix…hence taking 7 minutes to get into the oven! Now there is now no excuse not to have dessert!

Below are all the directions…if you want to see if in real time, click on this link to see my you tube video for step by step directions!

Remember, buy a large bag of carrots and scrub them clean (no need to peel them).  Remove the tops and grate in a food processor…then freeze in 2 cup measures.  You’ll have ready carrots at a moment’s notice!

Make-Ahead Tips:

• Batter: You can prepare the batter and refrigerate it overnight before baking.
• Icing: Cream cheese icing can be made ahead and stored in the fridge for up to a week (or frozen for up to 4-6 months).
• Assemble Later: Bake the cake in advance, freeze, and fill with icing the day you plan to serve the cake.

Final Thoughts

Carrot cake with cream cheese icing is a dessert that never goes out of style. It’s rich, moist, and filled with warming spices that make every bite irresistible. Whether you stick to the classic recipe or customize it with your favorite add-ins, this cake is sure to become a staple in your baking repertoire. So, grab your mixing bowls and start baking—your taste buds will thank you!

Carrot Cake with Cream Cheese Icing

If you want a nostalgic dessert, this is your day to make carrot cake!!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Cake:

• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 3/4 cups sugar
• 1 1/4 cups oil
• 4 eggs
• 2 cups grated carrots
• 1 cup crushed pineapple drained

Icing:

• 8 oz 1 package cream cheese
• 1/4 cup butter
• 1 tsp vanilla
• 3 cups icing sugar

Instructions

 

• Preheat oven to 350 degrees and spray a 9 X 13″ pan with cooking spray or line it with parchment
• In a bowl, mix together flour, baking powder, baking soda, cinnamon and salt; set aside.
• In another bowl, beat sugar and oil; add eggs and beat until light.
• Add in dry ingredients and stir; fold in carrots and pineapple.
• Pour into your prepared pan and bake at 350 for 40 – 50 minutes for a 9X13″ pan
• Cool and cut into 12 squares.
• For the icing, in the bowl of an electric mixer, combine all ingredients and beat until smooth.
• Cut each cake square horizontally and fill with frosting
• Replace with top cake and wrap individually in plastic wrap.  Freeze them and take them out, one at the time, for fresh carrot cake at any time.

Notes

If you have leftover icing, freeze it in an air-tight container.

If you’d like to make these into Twinkies (you can find Twinkie pans online) or cupcakes and bake for 20-25 min. Pipe the frosting into the bottom of the Twinkies or cupcakes to make it seem as though it is in the middle