• Prep Time: 35 mins
  • Cooking Time: 60 mins
  • Serves: 14

Easy Carrot Cake with Cream Cheese Frosting

  • Recipe Submitted by on

 Ingredients List

  • For the Cake
  • 2 and 1/4 cups all-purpose flour , spooned & leveled
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter , melted & cooled (3/4 cup plus 2 tablespoons)
  • 2 cups packed brown sugar
  • 1 tablespoon vanilla
  • 3 large eggs , room temperature
  • 1/4 cup plain Greek yogurt , room temperature, or sour cream or regular plain yogurt
  • 1 and 1/2 cups carrot puree
  • 1/2 cup shredded carrots
  • 3/4 cup chopped walnuts
  • For the Cream Cheese Frosting:
  • 250 grams brick style cream cheese , room temperature
  • 1/3 cup unsalted butter , room temperature
  • 2-3 cups icing/confectioner's/powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • walnuts for decorating , optional


Preheat the oven to 350F degrees. Line the bottom of a 10 inch spring-form pan with parchment paper, then grease the sides of the pan with butter. I do not recommend using a 9 inch spring-form, as the batter may rise up over the edges. Set aside.
In a large bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda & salt.
In a separate very large bowl using a stand or hand-held electric mixer beat together the melted butter, sugar, eggs & vanilla on medium speed until no lumps remain. Turn off the mixer and stir in the yogurt, pureed carrots and shredded carrots using a large rubber spatula or wooden spoon. Add in the flour mixture about 1/2 at a time while mixing on low. Turn off the mixer to scrape down the sides of the bowl as necessary. The batter will be thick, and there will be a lot of it. Finally, add in the walnuts while mixing on low.
Pour the batter into the prepared pan and bake for 55 to 65 minutes. When the cake is done it should be pulling away at the sides of the pan and when you give the pan a gentle nudge you shouldn't see any wobble in the middle of the cake. Remove from the oven and allow to cool fully in the springform pan.
To make the icing, in a large bowl beat together the cream cheese and butter on medium speed using a hand held or electric mixer for about 3 minutes until well combined and no lumps remain. Slowly add in the icing sugar about 1/2 to 1 cup at a time until the desired sweetness level and consistency is achieved. Then beat in the vanilla and salt. The icing is quite thin.
Release the clamp on the springform pan. Either leave the cake on the bottom of the spring-form for serving, or gently flip the cake over to remove the metal bottom of the plan. Frost the cake using a flat-edged knife, and decorate with walnuts. There will likely be enough icing for both the top & sides of the cake.

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