Simple Carrot Cake with Cream Chesse Frosting- The Best Ever

This is such a classic dessert!


This carrot cake is another recipe you could make for your Easter Dinner because it is so stunning and elegant as well. This particular recipe makes your cake with a tender crumb and balanced spice and not dense and soggy. The frosting well is divine. It has extra tang and vanilla for a rich flavor!


This is one of my favorite cakes. I just love eating my veggies in cake form and I love Spring time! This recipe is truly a keeper, but you will have to make it for yourself so you can see.


Simple Carrot Cake with Cream Cheese Frosting

Note: I used 1 cup of white whole wheat flour and 1 1/2 cup of all purpose and it came out just as delicious.


2 1/2 cups of unbleached all purpose flour

1 1/4 teaspoon of baking powder

1 teaspoon of baking soda

1 1/4 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/8 teaspoon of ground cloves

1/2 teaspoon of salt

1 pound of carrots, peeled

1 1/2 cups of sugar

1/2 cup of packed light brown sugar

4 eggs, room temperature

1 1/2 cups of oil

Frosting Ingredients

16 ounces of cream cheese, softened

10 Tablespoons of butter, softened

2 Tablesppoon of sour cream

1 1/2 teaspoon of vanilla

2 1/2 cups of powdered sugar

1/2 cup of melted white chocolate


1. Adjust oven rack to middle position and grease 9×13 or 2 9 inch round pans

2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.

3. Shred carrots ( in a food processor or a box grater ) should have about 3 cups

4.  In a bowl of a stand mixer with a paddle attachment or a large bowl with handheld mixer, beat sugar, brown sugar, and eggs. Reduce speed to low and slowly add in oil so it does not splatter everywhere. Increase speed to high and mix until light in color and well emulsified. Turn off mixer and mix in carrots and dry ingredients by hand. Until no flour remains.

5. Pour in to prepared pans and gently pat pan on counter to release air bubbles and then bake for 32 minutes for 2 9 inch round pans and 40 minutes for a 9×13 pan.

6. Let cake cool completely about 2 hours before frosting. For the frosting, use a stand mixer with a whisk or a large bowl with a handheld mixer, and beat cream cheese, butter, sour cream, vanilla, and salt at high speed about 30 seconds then add powdered sugar and mix until very fluffly about a minute, scrap bowl down as needed.  Fold in melted white chocolate.Frost and eat!

Recipe Source: adapted slightly from Cook’s Illustrated

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