Carrot Cake with Cream Cheese Frosting

Moist, warmly spiced, and topped with irresistible cream cheese frosting

This classic carrot cake is a crowd-pleaser wherever it goes—whether it’s a school event, charity sale, or celebration at home. Made in a simple sheet or loaf pan and finished with a rich frosting, it’s as easy to make as it is delicious.

Why You’ll Love This Carrot Cake

It’s all about a perfectly moist and flavorful crumb that comes from using plenty of grated carrots and oil instead of butter. We’ve kept things simple, so you don’t need any special equipment or techniques to achieve a bakery-quality cake right in your own kitchen. And let’s not forget the crowning glory: a rich and tangy cream cheese frosting that is simply magical.

Ingredient Breakdown: What Each Part Does

Cake

Eggs: Bind the batter and add richness.
Sugar: Sweetens and helps the cake stay moist.
Neutral oil (e.g., soybean, canola): Keeps the cake soft and moist.
Grated carrots: Add moisture, texture, and natural sweetness.
Flour: The base of the cake.
Baking powder: Helps the cake rise.
Cinnamon: Adds warm spice.

Frosting

Butter: Softened to mix easily with the cream cheese.
Cream cheese: Adds tang and richness.
Icing sugar: Sweetens and thickens the frosting.

Carrot Cake ingredients — *Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.*

Make-Ahead Tips

The cake can be made a day in advance and kept covered at room temp.
The frosting can be made ahead and refrigerated—just bring it to room temp before spreading.
The whole cake (frosted or unfrosted) also freezes well—slice it before freezing for easy serving.

Storage

Fridge: Store frosted cake in the fridge for up to 5 days. Cover to prevent drying.
Freezer: Freeze slices in an airtight container for up to 3 months.

Time and Yield

Total time: 40–60 minutes
Makes: 1 large pan, approx. 20 pieces
Pan size: 25 x 30 cm (10 x 12 in) or equivalent loaf/baking pan

Step-by-Step Instructions

1. Prepare the batter

In a large bowl, whisk together:

6 eggs
4 dl (400 g / 2 cups) sugar
3.5 dl (350 ml / 1½ cups) neutral oil

Grate 500 g (about 5 medium) carrots finely and add them to the bowl. Mix well.

2. Add the dry ingredients

Sift together and add:

6 dl (360 g / 2½ cups + 2 tbsp) wheat flour
1 tbsp baking powder
1 tsp ground cinnamon

Stir until fully combined and smooth.

3. Bake

Line your pan with parchment paper. Pour in the batter and smooth the top.

Bake on the bottom rack at 180 °C (350 °F) for about 45 minutes. Use a toothpick to test—it should come out clean.

Cool completely on a wire rack before frosting.

4. Make the Frosting

Let the butter come to room temperature.

In a bowl or stand mixer, beat together until smooth:

200 g (7 oz / ¾ cup + 1 tbsp) soft butter
200 g (7 oz / about 7 oz) natural cream cheese
200 g (1⅔ cups) icing sugar

Spread the frosting evenly over the cooled cake.

Ingredients (Metric & US)

Cake

6 eggs
4 dl sugar (400 g / 2 cups)
3.5 dl neutral oil (350 ml / 1½ cups)
500 g grated carrot (about 5 medium carrots)
6 dl wheat flour (360 g / 2½ cups + 2 tbsp)
1 tbsp baking powder
1 tsp ground cinnamon

Cream Cheese Frosting

200 g (7 oz / ¾ cup + 1 tbsp) soft butter
200 g (7 oz) natural cream cheese
200 g (1⅔ cups) icing sugar

Garnish

1 carrot (optional, for strips)

Nutritional Info

1 Cake

Calories: 8797 kcal Fat: 576 g Protein: 107 g Carbohydrates: 767 g