Scrumptious Carrot Cake with Cream Cheese Frosting

Make the perfect Carrot Cake that is so scrumptious and dreamy – topped with the most amazing Cream Cheese Frosting.


Carrot Cake – yay or nay? It’s been a long debate in our house.

Before I married Adam, I always thought carrots were a vegetable that everyone loved. You know, sort of like corn, peas, broccoli or green beans. Vegetables that are mild in flavor and make a frequent appearance on dinner tables around the country.

Since I love eating most vegetables, it never occurred to me that I could be sharing my life with someone who isn’t a huge fan. Over the years, I have had to get creative with sneaking in vegetables or simply not mentioning that my sweetie was chowing down on turnips and not regular potatoes :).

A method that has served us well so far. Except when it comes to carrots. Apparently carrots have such a strong taste that they can ruin an entire meal. Who knew?


So when I mentioned a couple of weeks ago, that I’d been really wanting to try to bake a carrot cake, you can probably imagine the look I received. There was no convincing that a dessert could include vegetables, much less carrots.

But with Easter getting closer and closer, I could finally stand it no longer and set out to create a carrot cake that would please a self-proclaimed vegetable-avoider.


Oh, and I should also mention that earlier that day, I had tried to introduce him to a fabulous quinoa and broccoli casserole, which did not go over as I had hoped.

Since I had seriously challenged his taste buds already, I was more than nervous to have him come taste-test a slice of a new cake recipe I had just finished.


With countless meals eaten that secretly contained carrots (in small amounts, of course), there was no tricking his eyesight. He knew what he was about to try.

And to both of our surprise, he was blown away. Absolutely elated and beyond excited. The official review dubbed this cake as one of the richest, most delicious and super moist cakes he’d ever had. Mission accomplished!


Definitely agree with everything he said. This may be one of my favorite cakes; and certainly one of the best ones I’ve ever made myself. So glad I finally made a homemade carrot cake. It’s beyond – just beyond!


It probably goes without saying that this would be a wonderful dessert to make for your Easter celebrations. Nothing says Spring more than this cake, if you ask me.

Carrot Cake receives a resounding YAY at our house. And hey, I don’t think there’s a better way to eat your veggies. Nope, there’s not!

Scrumptious Carrot Cake with Cream Cheese Frosting
Serves 8
A recipe for super moist and incredible carrot cake topped with a delicious cream cheese frosting and toasted coconut. This cake is a new family favorite.
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For the Cake
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. 2 large eggs
  7. 1 cup granulated white sugar
  8. 1 1/2 teaspoon vanilla extract
  9. 3/4 cup canola oil
  10. 1 1/2 - 2 cups carrots, shredded
For the Cream Cheese Frosting
  1. 4 ounces cream cheese, softened
  2. 3/4 cup unsalted butter, softened
  3. 1 3/4 cups confectioners' sugar
  4. 1 teaspoon vanilla extract
  5. 1 cup sweetened coconut, optional
  1. Preheat oven to 350 degrees F and grease a 9-inch round cake pan.
  2. 1. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
  3. 2. In the bowl of your stand mixer, combine eggs and white sugar. Beat until combined and add vanilla extract and canola oil. Slowly mix in dry mixture into wet mixture until no lumps remain.
  4. 3. Remove from the mixer and fold in shredded carrots. Pour mixture into the prepared cake pan and bake in the oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  5. 4. Remove from oven, invert cake onto a wire rack and let cool completely.
  6. 5. Meanwhile, prepare the cream cheese frosting by mixing together the cream cheese, butter, confectioners' sugar and vanilla extract until smooth and creamy.
  7. 6. Line a baking sheet with parchment paper and place sweetened coconut on top. Place in a 350 degree oven for 8 -10 minutes, stirring often.
  8. 7. Spread cream cheese frosting evenly over the cake and garnish with toasted coconut, if desired.
  1. Carrot Cake will keep up to 5 days stored in an airtight container in the fridge.
  2. The recipe for cream cheese frosting yields a thick layer. If you prefer, you can easily half the recipe for a thinner layer.
Deliciously Yum!

46 thoughts on “Scrumptious Carrot Cake with Cream Cheese Frosting

    • Ha. Happens to me all the time. Thanks for finishing your comment – I appreciate it so much. Yeah, this cake turned out extremely moist and so yummy. Couldn’t have been happier with it! I have asked myself if carrot cake for breakfast is acceptable… I think it totally should be 🙂

  1. I think carrot cake is the PERFECT way to eat veggies! 🙂 So glad that your husband is a fan…although that means that you HAVE to share the cake and not keep it all for yourself! Haha!

    Carrot cake with cream cheese frosting was actually my wedding cake! We had sheets of white cake, but both my husband and I wanted something different and delicious. Carrot cake was a no-brainer for us! 🙂

    • Haha! I was so surprised he loved it as much as he did. I am pretty sure my hips are happy he is helping with devouring this cake :).
      Also, I love that you chose carrot cake as your wedding cake. So fun and original. Seriously LOVE!

  2. Ummm, this carrot cake looks PERFECT! You and I would be great cooking buddies because I cannot get enough vegetables. Seriously. Sometimes I’ll make 3 different veggie side dishes with dinner, and still eat them all up.

    • YES! We totally would be, Natalie. Can you even imagine how much fun we’d have?? High five, fellow veggie lover. And thanks for your sweet comment, dear!!

  3. I LOVE carrot cake! And this looks perfect – so moist and it’s so pretty too! Want to send me a big ol’ slice that I can have for dessert right now?? : )

  4. I certainly can’t think of a better way to eat your veggies!! I’m awful at picking favorites, but carrot cake might just be my favorite cake. Plus it reminds me of my grandma which is always awesome!! Yours looks so beautiful and now I’m having all sorts of late night cravings!

    • Thank you so much, Brooke! So glad this post brought back some memories for you. That’s one of the best things about cooking and baking :). Thanks for stopping by and saying hi!

    • Chelsea, you know how to make me blush. I still have so much to learn about photography myself and you have no idea what your comment means to me. Especially coming from a talented lady like yourself. Thank you so much!!

    • Hi Mary. No, I didn’t use a spring from pan, but you can definitely use one if you have it. Hope you’ll have a wonderful Easter eating a delicious cake :).

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  7. Hi! I’m actually baking it right now before I could sit to read all your comments and before I could taste it also. I thought it looks good so I decided to bake it right away since I’m a fun of carrot cake although I made some changes.. (Sorry) We’ll actually I added pineapple and dry cranberries since that’s my sisters request;) I hope it taste good 😉


  9. Hello there! This carrot cake recipe looks and sounds lovely! I’m planning to make it for Easter this Sunday, can I just ask what size baking pan you were using? I’m a bit of a baking novice lol

  10. This is the best cake I ve ever eaten! was the reaction from my husband Graham to my latest creation. He has tasted many cakes during our 21 years together, so I pay attention when he makes a proclamation like this. I have to agree, this carrot cake with cream cheese frosting is a winner! The recipe comes from Carole Bloom s book The Essential Baker Pretty soon I will be harvesting carrots from my very own backyard urban farm, until then I used really nice sweet organic carrots from my co-op, which probably added something to the flavor. Carolyn, whose birthday inspired me to try this recipe, is in the camp of people who don t like nuts in their carrot cake so I replaced them with shredded coconut. The raisins that Bloom suggests in the recipe were traded for dried cherries to tie in with the marzipan cherries that would adorn the top. Otherwise I followed this recipe from The Essential Baker .

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