It was one of those slow afternoons where the sunlight spilled just right through the kitchen window, catching the little crumbs on the counter and making everything feel a bit warmer. I remember pulling this carrot cake out of the oven, the scent of cinnamon and nutmeg weaving through the air, mixing with the faintly sweet smell of grated carrots. While waiting for it to cool, I couldn’t help but sneak a small crumb, sticky with cream cheese frosting that was still a little soft. It wasn’t perfect—some frosting smudged on the side and the top was a little uneven—but honestly, that’s part of the charm. There’s something about the softness of the cake paired with the tangy cream cheese that feels like a little celebration, whether it’s for a birthday or just because it’s Wednesday.
This cake doesn’t demand fancy presentation or rushed bites. It’s the kind of dessert that makes you want to sit down, maybe with a cup of tea, and let the flavors linger. I usually find myself going back for second helpings, even if I know I should probably stop. It’s comforting in a way that feels honest and a bit indulgent, like a quiet reward after a busy day.
- The warmth of cinnamon and nutmeg makes this cake feel like autumn, but it’s just as lovely any time of year.
- Its moist texture means it’s not a dry, crumbly cake that falls apart; it’s soft enough to make you forget the world for a moment.
- The cream cheese frosting balances sweetness with a slight tang, but it’s rich, so a little goes a long way.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients, just honest comfort food.
If you’re worried about frosting getting too soft, chilling the cake for a bit before serving helps it set nicely. And it keeps well, so leftovers are a good problem to have.
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Carrot Cake with Cream Cheese Frosting
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A moist and flavorful carrot cake made with grated carrots, warm spices, and topped with a rich, creamy cream cheese frosting. Perfect for celebrations or a delicious dessert any time.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 cup vegetable oil
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth and creamy.
Add the vegetable oil, applesauce, and vanilla extract to the sugar and egg mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots and chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks and cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and beat until the frosting is light and fluffy.
Place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Don’t worry if you don’t have a fancy mixer—this cake comes together with basic kitchen tools and a little patience. Serving it slightly chilled or at room temperature both work; I like it with a hot cup of coffee or a cold glass of milk. If you want to tweak it a bit, sometimes I swap walnuts for pecans, or add a pinch more cinnamon when I’m feeling extra cozy. I haven’t tried it with pineapple or raisins, but they might add an interesting twist if you’re up for experimenting.
FAQ
Can I make this cake ahead of time? Absolutely. It actually tastes better the next day once the flavors have melded together.
How should I store leftovers? Keep the cake covered in the fridge; just bring it to room temperature before serving for the best texture.
Is this cake gluten-free? This recipe uses regular flour, but you can try a gluten-free blend if you’re up for a little kitchen adventure.
Give this carrot cake a try next time you need a sweet break. It’s the kind of dessert that invites you to pause, take a breath, and enjoy something truly comforting.