Best 5 Awesome Carrot Cake With Cream Cheese Frosting Recipes

Indulge in a delectable journey of flavors with our Awesome Carrot Cake with Cream Cheese Frosting recipe. This classic dessert is a harmonious blend of moist carrot cake and velvety cream cheese frosting, creating an unforgettable taste experience. With our step-by-step guide, you'll discover the secrets to achieving the perfect balance of spices, sweetness, and texture.

This carrot cake recipe yields a moist and fluffy cake loaded with grated carrots, crushed pineapple, raisins, walnuts, and a symphony of warm spices like cinnamon, nutmeg, and ginger. The cream cheese frosting is a luscious and tangy complement, adding a delightful richness to each bite.

Our collection also includes a delectable Vegan Carrot Cake recipe for those with dietary restrictions. This version offers a moist and flavorful cake made with plant-based ingredients, topped with a creamy and tangy coconut cream frosting.

For those seeking a gluten-free option, we present our divine Gluten-Free Carrot Cake recipe. This delightful cake uses a blend of almond flour and tapioca flour to create a tender and moist texture, complemented by a luscious cream cheese frosting.

And for those who love the classic combination of carrot cake and cream cheese frosting but prefer a lighter texture, we offer our Air Fryer Carrot Cake recipe. This innovative approach uses an air fryer to create a moist and fluffy cake without the need for traditional baking methods.

No matter your dietary preferences or cooking style, our collection of carrot cake recipes has something for everyone. Embark on a culinary adventure and treat your taste buds to the irresistible charm of carrot cake with cream cheese frosting.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories Desserts Frostings and Icings Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

Ingredients

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

BEST CARROT CAKE WITH CREAM CHEESE FROSTING

Best Carrot Cake With Cream Cheese Frosting image

This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.

Provided by HocoRuco

Categories Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup pecans, chopped
8 ounces cream cheese
1 (16 ounce) box powdered sugar
1/4 cup butter or 1/4 cup margarine
2 teaspoons vanilla

Steps:

First prepare the cake.
Preheat oven to 350 degrees.
Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
Allow cake to cool and prepare cream cheese frosting.
In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
Cover cooled cake with frosting, slice and serve.
You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4

CARROT CAKE WITH CREAM CHEESE FROSTING

Carrot Cake with Cream Cheese Frosting image

This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 10 servings

Number Of Ingredients 18

Ingredients

Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
1 pound cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold

Steps:

For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

CARROT CAKE WITH CREAM CHEESE FROSTING

Carrot Cake With Cream Cheese Frosting image

This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too!

Provided by CulinaryQueen

Categories Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 14

Ingredients

2 cups sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon nutmeg
4 eggs
1 1/2 cups vegetable oil
3 cups carrots, shredded
8 ounces cream cheese, softened
4 ounces butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 cups nuts, finely chopped (optional)

Steps:

Preheat oven to 350F/180°C.
Grease and flour a 9" X 13" glass baking dish. Set aside.
In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
Can be stored in cool place for up to five days, if it lasts that long!

Nutrition Facts : Calories 464.1, Fat 29, SaturatedFat 8.7, Cholesterol 74.4, Sodium 301.4, Carbohydrate 48.5, Fiber 1, Sugar 36.3, Protein 4

Tips:

Use fresh, high-quality carrots for the best flavor.
Grate the carrots finely so that they distribute evenly throughout the cake.
Don't overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
Use a generous amount of cream cheese frosting to really make the cake special.

Conclusion:

This carrot cake with cream cheese frosting is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful cake and creamy, tangy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this carrot cake a try. You won't be disappointed!