Moist, sweet, and lightly spiced, this carrot cake with cream cheese frosting is the food of which sweet tooth dreams are made.
Pioneer Woman Carrot Cake
For the longest time, years actually, I was on a hunt for the best carrot cake recipe. Carrot cake is one of Sean’s favorite cakes and I tried several cakes that were good, but they just didn’t measure up to our expectations. We both have a hard time resisting carrot cake anytime it is served, so the idea of making the perfect carrot cake at home was irresistible.
Then I found Ree Drummond’s carrot cake recipe and let me tell you, this baby measures up. I haven’t tried another recipe since I made this one for the first time over ten years ago. I make it at least once a year, sometimes more often than that.
This carrot cake is moist and sweet and incredibly flavorful. Classic carrot cake often includes pecans in the frosting, so I’ve listed them below as optional. (I rarely include nuts in my cakes and frostings, so I often skip them when making a cake just for my family to enjoy.)
Simple Carrot Cake
It shouldn’t come as news to any of you that I am not a cake decorator. Not even a little bit. My sister and I baked this cake one time when I was visiting her and while the word “rustic” covers a multitude of mistakes, it might be pushing it here.
When you’re spending time with your sister, laughing at your mistakes is way more fun than attempting to fix them.
As long as a cake is covered in frosting, I’m happy.
I’ve tried to force myself to care what a final cake looks like, but even for a pretty blog post, I’m just not that girl. (You can thank my sister Jenny for the fact that she added flowers to the cake the first time I photographed this cake and managed to make it presentable.)
My favorite cakes are almost always baked in sheet pans or flipped out of a bundt pan. Jenny and I doubled the recipe and made two generously sized cakes–a layered round cake and a bundt cake–to serve a ton of people.
The recipe as written below makes a cake that’s large enough to provide dessert for an average family a few times over. I don’t recommend doubling it unless you want to have a LOT of cake left over or you’re making a cake for a big party. (Not that anyone complains about extra cake!)
Can You Freeze Carrot Cake with Cream Cheese Frosting?
That’s an emphatic YES, my friend. So, if you’re as big a fan of carrot cake as my husband is, go for it and double the recipe.
Refrigerate the cake overnight to make sure the frosting is set and then wrap either the whole cake or individual slices airtight in plastic wrap, followed by aluminum foil, a zip-close bag, or an alternate container.
Best Cream Cheese Frosting for Carrot Cake
I can think of few cake and frosting combinations more perfect than carrot cake with cream cheese frosting. The carrot and cinnamon flavor in the cake is enhanced and heightened by the addition of creamy, sweet cream cheese frosting.
There are a couple of ways to enjoy this cream cheese frosting. The first method is to just spread the thick frosting over the top of the cooled cake in whatever method you desire.
When you frost your cake this way, each bite will include a layer of moist carrot cake and another layer of frosting.
When I make this cake in a bundt pan, I usually turn the frosting into a pourable glaze. By stirring heavy cream or whole milk into the cream cheese mixture, you’ll create a thinner icing that is perfect for pouring over an inverted bundt cake.
I like this method for topping my cakes as it requires very few decorating skills and any imperfections are easily hidden.
The frosting in this incredible carrot cake recipe is truly one of the best frostings I’ve tasted.
It has just the right amount of vanilla flavor and powdered sugar mixed in with the butter and cream cheese. I make this frosting even when I’m not making carrot cake; that’s how good it is!
This cream cheese frosting is also delicious on cinnamon rolls, spice cakes, pumpkin cupcakes, and gingerbread recipes.
If you end up with any leftover frosting after you make this carrot cake, it keeps well in the refrigerator for a couple of weeks. (Or go ahead and dig in with a spoon, I won’t tell.)
Classic Carrot Cake Recipe
- Preheat oven to 350°F. Grease your pan thoroughly with butter. (A sheet pan, a 9×13, a bundt pan or (2) 8″ rounds will all work well.) Combine the sugar, oil, and eggs and beat until smooth.
- Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
- Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Cream Cheese Frosting for Carrot Cake
- Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired.
- When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top.
Classic Carrot Cake
Dessert is a hit every time I make this recipe. While other carrot cakes I made in the past turned out dense, dry, or too crumbly, this one turns out moist and tender with every bite.
I’ve had some very good carrot cakes from bakeries too but I have to say this homemade carrot cake recipe is the best I’ve tasted. It makes a great birthday dessert or after-dinner treat. A slice of carrot cake with cream cheese frosting is just perfect to share with a friend over a cup of coffee in the afternoon.
I love a good old-fashioned carrot cake with cream cheese frosting but I also get a kick out of other homemade treats inspired by carrot cake. You might also enjoy these Carrot Cake Pancakes with Maple Cream Cheese Syrup and these Ginger Spice Carrot Cake Cookies.
To enjoy the richness of carrot cake flavor in a nourishing hearty breakfast form, you must try my Carrot Cake Oatmeal. It’s almost as good as having cake for breakfast but even better since you get to skip the inevitable sugar crash.
Another great carrot cake for breakfast idea is this recipe for Carrot Cake Muffin Tops with Cream Cheese Frosting by Shugary Sweets.
Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake Ingredients
- 2 cups sugar
- 1 cup light flavored olive oil
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
Cream Cheese Frosting Ingredients
- ¼ cup butter softened
- 8 ounces cream cheese room temperature
- 4⅓ cups powdered sugar
- 2 teaspoons vanilla
- 1 cup chopped pecans OPTIONAL
- ¼-½ cup heavy cream, half and half, or milk OPTIONAL
Instructions
Cake Instructions
- Preheat oven to 350°F. Grease your pan thoroughly with butter. (A sheet pan, a 9×13, a bundt pan or (2) 8" rounds will all work well.) Combine the sugar, oil, and eggs and beat until smooth.
- Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
- Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Frosting Instructions
- Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired.
- When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top.
Nutrition
{originally published 9/23/13 – recipe notes and photos updated 5/24/23}
recipe slightly adapted from and with thanks to The Pioneer Woman
Unknown says
I'm new to your blog and wondered where you live – a question of altitude. Thanks.
Mary says
I'm in Phoenix, AZ.
Unknown says
Thanks. In Denver so need to adjust a bit.
MT Davis says
Some swear by using Crisco sticks instead of butter or oil. What is your take on that?
Mary says
I've never tried this with Crisco, but it would probably work if that's more your style. If you decide to try it, let me know how it works for you!
Sharon Davis says
something that drives me crazy about carrot cake is the addition of pineapple! that’s not carrot cake in my opinion!
Sdw says
I made this last Easter as a bundt cake, and it was a hit. My family was impressed I made this myself. Haha I’m going to make again this weekend, but as cupcakes.
Kerri says
I’m making this cake right now and all I can taste is olive oil. I’m a little concerned. Should I be??
Jennifer says
Olive oil should not be used in baking. I’ve learned the hard way. It completely ruined my chocolate cake.
Mary says
I adore olive oil in cakes, Jennifer, but it does depend on the cake AND the oil. This is a light olive oil, absolutely not a heavier flavored virgin olive oil. I hope that helps.
Jennifer says
Hmm, maybe I’ll give that a try! I’m always up for experimenting! Thanks!!
Robert J. Booth says
I’ve made this several times, i add 1/2 tsp vanilla..
To the mixture as well.
I also toasted my pecans and sprinkle W/ brow sugar while they’re still hot.
Toss em around and sprinkle over cream cheese frosting😎🇺🇸
Barbara A Foti says
My mom and I made this cake and it was quickly devoured! Delicious cake!
Odessa says
What kind of flour do you use?
Mary says
I use all purpose flour, Odessa.
Rachel Kohls-Lunt says
Made this for my 11 yr old’s birthday party — he & his friends all thought the cake was excellent or fantastic. Overall it’s a very good recipe – the cake had a wonderfully moist crumb while the outside had a wonderfully crispy coat (45min on the nose). I did modify the spice in the batter to punch up the flavor a bit (tip from Cook’s Country Tropical Carrot) — instead of cinnamon, I used 3 t. pumpkin pie spice (which is my own blend) and 3/4 t. ground ginger. I made the cake in a bundt pan and used only about half of the icing from the recipe (with chopped toasted pecans & walnuts). The icing was also a bit more sweet than I’m used to, so may cut the sugar by about half next time with 1 t sour cream for tang (tip from Cook’s Illustrated Simple Carrot).
Mary Younkin says
I’m so glad that you liked the cake, Rachel!
Cari Z. says
Fantastic Cake. I have made several times.
I’ve used brown sugar in place of white and cut to only a cup. Added Vanilla & Orange zest plus the juice and it always comes out amazing. My very picky kids always request these as muffins. Thank You!
Mary Younkin says
I’m so glad that your family is enjoying the cake, Cari!
Silvana says
Hi Mary, I love your recipes and this one looks delicious. Just wondering how long do you bake 2 8-inch rounds. I’m planning on making it tomorrow. Thank you!
Mary Younkin says
Silvana – I would start with 25-30 minutes and be sure to use a cake tester to test it before removing it from the oven.
Sharon Wooden says
Hi Mary, do you happen to know how to make this a gluten free recipe? I am sensitive to gluten.
Thank you so much.
Mary Younkin says
Hi, Sharon! I don’t have a gluten free version of this recipe, but I do have many other gluten free dessert recipes on my blog. This list features some audience favorites: https://barefeetinthekitchen.com/gluten-free-dessert-recipes-with-no-special-ingredients/.
Beth Hauser says
Best carrot cake ever! I have celiac disease & have made this several times. I use Cup 4 Cup gf flour with great success.
Mary Younkin says
I’m so happy to hear that the cake is a hit, Beth.
Diana WRIGHT says
if making muffins how long to bake, please.
Mary Younkin says
Hi, Diana! I haven’t tried making muffins with this recipe before; I would recommend watching the pan and checking with a knife occasionally. When the blade of the knife is no longer wet, you should be all right. I hope you love the recipe!
Kathy says
I’ve made the Carrot Cake with Cream Cheese frosting in the Bundt pan. I put a small can of drained crushed pineapple, a handful or two of raisin (which I soaked the raisins in a sauce pan over low heat to plump them up), add some grated carrot, and about 1/2 cup of pecans. I put the remainder or pecans on top with the frosting. I have gotten many compliments on the cake made that way and requests to make it again for events.
Mary Younkin says
That sounds fantastic, Kathy! I’m glad the cake was a hit.