Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Finally, a carrot cake recipe I love!  The best carrot cake I’ve ever had before making this one was at a steakhouse calledTexas de Brazil in Las Vegas. There’s a huge salad bar that has so many options, you really don’t need to order any meat. And the desserts are huge! Not only was the food in general amazing, but the carrot cake was out of this world. Honestly, I’m not a huge fan of carrot cake. If I had a choice of cakes, I’d choose a different flavor. But, this cake is soft, moist, and irresistible.  I’ve made about four carrot cake recipes before trying this one. I love the lightness of it and the hint of spiciness from the cinnamon and nutmeg. And did I mention the moistness? This recipe calls for vegetable oil which doesn’t add much to the flavor like butter does but does add moisture to the cake.  

Some carrot cake recipes include added textures and flavors, like coconut, pineapple, and walnut or pecans. Personally, I’m not a fan of a lot of different textures and crunchiness when I eat cake so I finely chopped the carrots, coconut, and walnuts in a Ninja chopper. It blended well into the cake and the flavors were still apparent. Of course, it’s perfectly fine to omit the nuts if there’s a possibility of a nut allergy. It’ll still be super yummy.

Oh, I almost forgot to mention the frosting. Cream Cheese frosting is one of my favorites to make because it’s basically fool proof. Cream cheese, butter, powdered sugar, extract. That’s it. For smedium (smallish-medium) cake like this one, you’ll need one block of cream cheese, one stick of butter and four cups of sifted powdered sugar. I always sift powdered sugar to remove any lumps. Sifting also makes the sugar fluffier by adding air, thus making the frosting softer and fluffier. Another key is to beat with an electric mixer on medium speed for several minutes. Doing this will create a soft frosting that will still hold its shape. This carrot cake recipe isn’t overly sweet so the sweetness from the frosting gives it a nice balance. It’s so good, you won’t feel guilty (I didn’t) if you eat it for breakfast, lunch, and dinner. By all means, eat cake until you feel happy!

Carrot Cake with Cream Cheese Frosting

Serves 24


Carrot Cake

  • 2-1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoons salt
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup sugar
  • 1 cup brown sugar (light or dark)
  • 1-1/4 cup vegatable oil
  • 2 teaspoons pure vanilla extract
  • 4 eggs
  • 1lb carrots (shredded)
  • 2/3 cups walnuts (chopped)
  • 1 cup coconut (shredded)

Cream Cheese Frosting

  • 8oz cream cheese (softened to room temperature)
  • 1/2 cup butter (softened to room temperature)
  • 1 cup confectioner's sugar (sifted)
  • 2 teaspoons pure vanilla extract


Carrot Cake
Preheat oven to 350 degrees F. Lightly grease and flour two 8 or 9 inch cake pans. Line the bottom with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate bowl, beat together the sugars and oil with an electric mixer until well combined.
Beat in the extract and eggs.
With mixer on low speed, beat in flour mixture just until combined.
Stir in carrots, walnuts, and coconut.
Divide batter evenly into the prepared pans and bake for 30-35 minutes or until an inserted toothpick comes out clean.
Let cake cool completely before removing from the pans.
Cream Cheese Frosting
Sift the confectioner's sugar and set aside.
Beat the cream cheese and butter until smooth.
Add the extract and slowly beat in the confectioner's sugar. Beat on medium speed until smooth.
Spread on the cake and decorate.

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