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5.0 from 345 votes

Best Carrot Cake with Cream Cheese Frosting

This is truly the very Best Carrot Cake with Cream Cheese Frosting we've ever had the pleasure of sinking our teeth into! The cake is super moist and tender. The cream cheese frosting is smooth and velvety. Can be made a day ahead, and actually tastes better the next day!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 684 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 2 ½ cups all purpose flour
  • 1 ¼ tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp table salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 4 large eggs room temp
  • 1 ½ cups vegetable oil or olive oil
  • 1 lb carrots peeled and grated (I did half using large holes of box grater and half small holes)
  • ½ cup crushed pineapple liquid drained and squeezed out of the fruit
For Cream Cheese Frosting
  • 12 oz cream cheese softened
  • 6 TB salted butter softened
  • 4 tsp sour cream
  • 1 tsp pure vanilla extract
  • 3 cups confectioner's sugar (powdered sugar)

Instructions

    Cup of Yum
  1. Preheat oven to 350F with rack on lower middle position. Line 2 (9 in) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. Set aside.
  2. Make the Cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  3. In a stand mixer fitted with paddle attachment, beat both sugars with eggs on medium high until combined, 45 sec. Reduce to medium speed and add oil gradually. Increase to high speed and mix until light in color, 1 min.
  4. Remove bowl and using a rubber spatula, fold in the carrots and pineapple. Gently fold in dry ingredient mixture just until no flour streaks remain; do not over mix.
  5. Scrape batter, divided evenly, into prepared cake pans. Smooth top to release air bubbles. Bake until toothpick inserted in center comes out with a few tender crumbs attached, 30-35 minutes.
  6. Remove pans and cool cakes completely in pans on a wire rack (at least several hours.)
  7. Meanwhile, Make the Frosting: In stand mixer fitted with whisk attachment, mix the softened cream cheese, butter, sour cream, and vanilla at medium high speed until combined, 30 seconds, scraping down as needed. Add confectioners' sugar and mix until very fluffy, 1 minute. Keep chilled until ready to use.
  8. Be sure cakes are completely cooled. Run thin knife around edge of cakes to loosen and invert one round cake onto serving platter. Tap back of pan to remove cake and gently peel off parchment paper. Spread half of the cream cheese frosting on top of cake.
  9. Repeat with second layer of cake, placing it gently over the top of frosting. Spread remaining frosting on top, and garnish however you like, but no garnish necessary. Cake may be covered and chilled 1 day ahead.

Notes

  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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  • When preparing your carrot cake, ensure all your ingredients are at room temperature. This helps them blend together more smoothly. 
  • Use a mix of large and small holes on your grater for the carrots. This will give your cake a nice texture and ensure the carrot flavor is evenly distributed.
  • Be careful not to over-mix your batter after adding the dry ingredients. That can lead to a tougher cake, so only mix until no flour streaks remain.
  • To ensure your cake is baked perfectly, insert a toothpick into the center. If it comes out with a few tender crumbs attached, your cake is done.
  • Always cool your cakes completely before frosting. If the cake is still warm, the frosting will melt. 
  • Cake can be fully assembled a day or two in advance. Keep covered and chilled until ready to serve. This cake container/carrier is helpful for storing or transporting. 
  • Optional: you can add 1/2 cup raisins if you like. Top with toasted chopped pecans or walnuts if desired.
  • Click here if you'd like to make carrot cake cupcakes.

Nutrition Information

Calories 684kcal (34%) Carbohydrates 92g (31%) Protein 7g (14%) Fat 45g (69%) Saturated Fat 14g (70%) Polyunsaturated Fat 17g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 99mg (33%) Sodium 320mg (13%) Potassium 252mg (7%) Fiber 2g (8%) Sugar 68g (136%) Vitamin A 6965IU (139%) Vitamin C 3mg (3%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 684

% Daily Value*

Calories 684kcal 34%
Carbohydrates 92g 31%
Protein 7g 14%
Fat 45g 69%
Saturated Fat 14g 70%
Polyunsaturated Fat 17g 100%
Monounsaturated Fat 11g 55%
Trans Fat 0.4g 20%
Cholesterol 99mg 33%
Sodium 320mg 13%
Potassium 252mg 5%
Fiber 2g 8%
Sugar 68g 136%
Vitamin A 6965IU 139%
Vitamin C 3mg 3%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.