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You are here: Home / Dessert / classic carrot cake recipe with cream cheese icing

classic carrot cake recipe with cream cheese icing

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This Classic Carrot Cake Recipe with Cream Cheese Icing is simply the best carrot cake I’ve ever had. Incredibly moist, full of sweet carrot flavor, topped with a smooth and creamy, luscious frosting, and garnished with a candied pecan crunch, it is inarguably a show stopper!

top view of a classic carrot cake recipe with cream cheese icing

This completely scratch made cake might be the oldest recipe in my repertoire as I’ve been making it since I was eleven with the help of my Dad.

We have made this cake literally DOZENS of times. It has made appearances at birthday parties, holidays, family gatherings, dinner parties, work events, and more. It can even be made as a Carrot Sheet Cake and is as well loved as my German Chocolate Sheet Cake.

This incredibly easy, fail proof, Carrot Cake is a perfect example of simplicity at it’s finest.

It is also a perfect choice for a make ahead dessert as it’s even better the next day!

Jennifer holding a slice of carrot cake

How to make this Classic Carrot Cake Recipe with Cream Cheese Icing

After stirring the dry ingredients together in a large mixing bowl, add the grated/shredded carrots, oil, and eggs.

cake ingredients for classic carrot cake recipe with cream cheese icing

Beat the mixture with a hand mixer or stand mixer for two minutes.

Pour into greased, round 9″ or 10″ cake pans and bake until a toothpick pulls clean.

How to make Cream Cheese Icing

frosting ingredients for classic carrot cake recipe with cream cheese icing

Cream together softened cream cheese with room temperature butter until it’s smooth.

Add powdered sugar, vanilla extract, and almond extract.

Beat until creamy and spread on the cooled cake layers.

The candied pecans are made by melting sugar and stirring with pecans.

After they cool, they have a delightful caramel, crunchy crackle.

Garnish the cake as desired.

classic carrot cake recipe with cream cheese icing slice on a gray plate with the rest in the background

If you love Carrot Cake as much as I do, make sure to try:

  • EASY CARROT SHEET CAKE RECIPE FROM SCRATCH
  • CHERRY SWIRL CHEESECAKE WITH GRAHAM CRUST
  • APPLE CINNAMON SWIRL LOAF
  • GERMAN CHOCOLATE SHEET CAKE RECIPE
  • BLUEBERRY LEMON SOUR CREAM POUND CAKE

If you’ve tried this or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!

Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #SAVORWITHJENNIFER. I can’t wait to see your work!

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classic carrot cake recipe with cream cheese icing viewed from the side on a glass plate
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Classic Carrot Cake Recipe with Cream Cheese Icing

This Classic Carrot Cake Recipe with Cream Cheese Icing is simply the best carrot cake I've ever had. Incredibly moist, full of sweet carrot flavor, topped with a smooth and creamy, luscious frosting and with a candied pecan crunch, it is simply a show stopper.
Course Dessert
Cuisine American
Keyword Classic Carrot Cake Recipe with Cream Cheese Icing
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16
Calories 440kcal
Author Jennifer Grissom

Ingredients

  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups carrots, peeled and shredded approx a pound
  • 1 cup vegetable oil
  • 4 eggs

Cream Cheese Icing

  • 16 ounces cream cheese – softened slightly
  • 8 ounces butter – room temperature
  • 3/4 cup powdered confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Candied Pecans

  • 3/4 cup pecan halves or pieces
  • 2 tablespoons sugar

Instructions

  • Preheat the oven to 325 degrees.
  • Grease two (2) 9" or 10" round cake pans.
  • Stir or whisk the dry ingredients together in a large mixing bowl.
  • Add the carrots, oil, and eggs to the dry ingredients.
  • Beat on medium-high for 2 minutes, scraping the bowl upon occasion.
  • Pour equal amounts of the batter into the round cake pans and bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cream Cheese Icing

  • Cream together the softened cream cheese and the room temperature butter until it is smooth and creamy.
  • Add the powdered sugar in several batches and continue to beat until it is well combined.
  • Beat in the vanilla and almond extracts.
  • Spread the Icing as desired on the cakes after they are completely cooled.

Candied Pecans

  • Place a small skillet or small sauce pan on medium heat with 2 tablespoons of regular granulated sugar in the bottom and let it sit. Wait until you see the sugar granules melt and begin to turn caramel color. 
    three pictures showing how to candy pecans
  • When all of the sugar granules have turned to liquid, stir in the pecans.
  • Immediately remove the sugar coated pecans from the heat and pour them onto a piece of foil sprayed with non-stick spray.
  • The pecans burn easily. Make sure they are taken off the heat and poured out immediately after being stirred into the liquified sugar.
  • After the pecans harden, break or chop into pieces before using to garnish the Icing on the cake.

Notes

For a 9×13 cake pan, bake for 50-60 minutes until a toothpick inserted into the center pull clean.

Nutrition

Calories: 440kcal | Carbohydrates: 49g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 427mg | Potassium: 195mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4807IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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