Carrot Cake with Cream Cheese Frosting
A moist carrot cake with a thick cream-cheese frosting and chopped nuts.
- Prep25 min
- Cook40 min
- Total65 min
- Serves10
- LevelMedium
- Calories460
About this recipe
Carrot cake should taste like spice and carrot, not like a plain sponge with frosting. Oil keeps it moist for days.
The frosting is tangy. Nuts on top give the slice the look in the photo.
Why this recipe works
- Oil stays moist after chilling.
- Fresh grated carrot, not cooked, keeps texture.
- A cool cake frosts cleanly.
Variations
- Add raisins with the carrot.
- Skip the nuts if you prefer a smooth top.
How to serve
A single wedge, frosting side up, nuts showing.
Storage and reheating
Store baked desserts covered at room temperature for 1 day, then in the fridge for up to 4 days. Frozen desserts keep in an airtight container in the freezer for up to 2 weeks. Let cold desserts sit 10–15 minutes before serving for the best flavor.
Questions
How long does Carrot Cake with Cream Cheese Frosting take?
About 65 minutes in total: 25 minutes of prep and 40 minutes of cooking. It serves 10.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I freeze it?
Most baked desserts freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge.
