Carrot Cake with Cream Cheese Frosting Recipes

carrot cake with cream cheese

I don’t remember exactly when I first heard about this carrot cake, but I know for sure that I tasted it in New York for the first time. Coincidence made this happen. Until I got there, it seemed like a very strange dessert, like carrot cake? Can he be good? And look, when I arrived at one of the confectioneries in New York (and there are many, you know, very appetizing ones), I said to try this weirdness too. I changed my mind about him from the first teaspoon. It is so fragrant, with a dense top and a fine cream that you can’t help but like it. So it was that during the whole time I was there I ate only ‘carrot cake’ and ‘cheesecake’. They were delicious, Americans know how to make great sweets even if they sometimes overdo it with sugar.

It’s been a while since I first tasted this cake and because I missed it (very much missed) I also tried a carrot cake recipe in my kitchen. It’s probably not the same as the one from across the world – especially since I didn’t follow the original recipe at all but it was really delicious and eaten with pleasure by the whole family. The combination of flavors: carrots, cinnamon, nutmeg, walnuts and fine cream cheese completely conquered me, I will definitely make it soon.

Separately, lightly mix the eggs with the whisk, add the sugar and beat them lightly. Over the eggs we put the rest of the liquid ingredients: oil, milk and yogurt then mix. Add the grated carrot and mix well.

We combine the two compositions, liquids plus solids, that is, we pour the liquid ingredients over the flour and with a large fork (or a spatula) we homogenize everything. At the end we put the coarsely chopped walnuts.

Preheat the oven to medium heat. Wallpaper with baking paper 2 round trays with a diameter of 20 cm. Divide the composition evenly into the two trays and put them in the oven. Bake the tops for 40-45 minutes until they pass the toothpick test. Leave the tops in the pan for 10 minutes after which we can transfer them on a grill to cool.

Cream. We mix the soft butter at room temperature with the sugar until it becomes creamy. Gradually add the cream cheese and mix well after each addition. At the end we put the vanilla extract and homogenize. Let the cream cool for an hour to harden.

We cut the cold countertops in two horizontally. We will use the cream cheese to fill the tops and to decorate them. I chose to simply decorate it with some roses made of cream and colored dragees.  After decorating it, let it cool for at least an hour, then we can slice it according to preference.


Carrot Cake with Cream Cheese Frosting Recipes

carrot cake with cream cheese
  • Author: Amy Tjia
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 1 1x
  • Category: Dessert
  • Cuisine: American


  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) canola or vegetable oil
  • 4 large eggs room temperature
  • 1 and 1/2 cups (300 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (125 grams) unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese, softened to room temperature
  • ½ cup (115 grams) unsalted butter, softened to room temperature
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract


To make the carrot cake:

  • Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

  • Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.


  • Serving Size: 10 slices
  • Calories: 531 kcal
  • Sodium: 203mg
  • Fat: 28g
  • Carbohydrates: 68g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 67mg

Keywords: carrot cake with cream cheese

Carrot Cake with Cream Cheese Frosting Recipes | Amy Tjia | 4.5