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Square carrot cake with cream cheese frosting surrounded by carrot cake cupcake with cream cheese frosting all decorated with little frosting carrots.

Carrot Cake with Cream Cheese Frosting

Loaded with nuts, raisins, and warm spices, and topped with tangy cream cheese frosting, this carrot cake will satisfy any dessert craving.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert

Ingredients
  

Carrot Cake

  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup crushed pineapple (drained)
  • 1/2 teaspoon vanilla
  • 1 cup freshly grated carrots
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped pecans
  • 1/2 cup raisins

Cream Cheese Frosting

  • 8 ounces full fat cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla

Instructions
 

Carrot Cake

  • Preheat the oven to 350°F (175°C).
  • Prepare the pan: Spray a 9-inch square or 9-inch round cake pan with non-stick spray. Or line with parchment paper.
  • Mix the dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix the wet ingredients: In a medium bowl, stir together oil, eggs, crushed pineapple (drained), vanilla, brown sugar, and granulated sugar until well combined.
  • Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture. Stir until just combined and no dry flour remains.
  • Add mix-ins: Gently fold in the grated carrots, raisins, and pecans. Pour the batter into the prepared pan.
  • Bake: Bake at 350°F for 35–40 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool completely before frosting.

Cream Cheese Frosting

  • In the bowl of a stand mixer or a food processor, beat the butter and cream cheese together until smooth and well combined.
  • Add the powdered sugar, vanilla, and a pinch of salt. Mix or pulse until the frosting is smooth and creamy.
  • Frost the cooled cake generously.

Notes

This recipe can make a single-layer 9-inch round or square cake, 12 cupcakes, or a 3-layer 6-inch cake.
  • Cupcakes will bake for about 20 minutes.
  • 6-inch cake layers will bake for about 20–25 minutes.
The frosting will generously frost 12 cupcakes or a single-layer cake, or lightly frost a 3-layer 6-inch cake.
The frosted cake will keep in the refrigerator for up to 5 days, but is best enjoyed within 1–2 days.
Both the cake and frosting can be made ahead and frozen separately.
The recipe can be doubled to make a 2-layer 9-inch cake.
Keyword Carrot Cake