Carrot Cake with Cream Cheese Icing

Decadent carrot cake with light cream cheese icing – perfectly moist crumb with warm spices, raisins, nuts, and orange zest.

Why is THIS the best carrot cake recipe you may ask? Because it has as many spices, add-ons, and moist ingredients in the carrot mixture as you can imagine. All the good stuff!

The tip to make it taste better is to add brown sugar. Its caramel sweetness adds nice chewiness and depth to the spiced cake.

My bundt cake doesn’t use the cake layers so you don’t really have to assemble it and it turns out moist without pineapple tidbits or applesauce. I’ll show you how!

Icing vs Frosting

Most of the carrot cakes use a cream cheese frosting recipe to top it. However, a frosting is usually richer, fluffier, and thicker than icing. Frosting can be piped or applied with a spatula.

My icing runs down the bundt cake crevices and it is semi-transparent. You can simply pour it over the baked cake.

Why You’ll Love This Recipe

• A great moist carrot cake recipe with the perfect amount of spices for Easter and birthdays.
• Kids are absolutely in love with this. No matter the age.
• Freeze-friendly and amazing to make ahead. The moist texture of this delicious cake remains even after thawing.
• Quick and easier to make than a traditional carrot cake recipe – no stacking, no filling. Kinda one cake layer here!
• Gives us a break from calorie-rich thick frosting. I love it too but sometimes it is just too much so I can’t finish a slice! With icing, you can still taste the carrot cake and get to savor the sugary icing.

Ingredients Notes

Don’t be intimidated by the long list of ingredients, all the ingredients are easy and affordable. Check the recipe card for the exact quantities.

For Carrot Cake

• Flour mixture: all-purpose flour + baking powder + baking soda + salt. The mix helps the cake rise and have the softest texture. Make sure to measure the flour correctly to avoid dense and dry cake.
• Warm spices: ground cinnamon, ground ginger, ground nutmeg. I stick to these three as they are balanced and don’t become overpowering in the cake.
• Sugar mix: granulated sugar and light brown sugar. The brown sugar really makes a tender bite and deepens all the flavors.
• Eggs added to the cake batter help bind all the ingredients and make a taller, thicker cake.
• Vegetable oil (olive oil is good, but you can use any other like canola or sunflower oil). One of the basic ingredients to make a moist soft cake. But for the best cake, it won’t be enough. I also like to use oil over butter because it will keep the cake tender even over the next few days.
• Plain Greek yogurt or sour cream will make not just moist but soft and rich carrot cake.
• Vanilla extract. You should add vanilla extract for more flavors, as it goes really well with the icing and the cake flavor. But, you can also skip it.
• Grated carrots. Buy fresh carrots and grate them up to 2 days before baking. You can also use shredded carrots, but still not pre-shredded. Fresh carrots also are high in water, so they also help you to moisten the dessert. And if you think 4 large carrots (2 cups) is too much for a dessert, trust me, it is not.
• Chopped pecans or chopped walnuts
• Raisins or sultanas. They don’t have a strong taste but add a nice texture.
• Orange zest – my secret ingredient for flavor and tenderness.

For Cream Cheese Icing

• Cream cheese softened, brick-style.
• Unsalted butter, softened
• Confectioner’s sugar
• Milk (as needed) you can also use heavy cream
• Vanilla extract

Kitchen Equipment

• 10-cup bundt cake pan
• Mixing bowls
• Measuring Cups
• Wooden spoon or rubber spatula
• Stand mixer or electric mixer
• Food processor fitted with the blade or box grater (you can use it for grating carrots)
• Aluminum foil and plastic wrap or an airtight container for leftovers

How To Make Carrot Cake Recipe

Step 1: Make Cake Batter

1. Preheat the oven to 350°F (175°C).
2. Liberally grease and flour a 10-cup bundt pan. Set aside.
3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
4. Beat the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla in a large mixing bowl until smooth. A stand mixer works great for this.
5. Slowly stir the dry ingredient mixture into the wet ingredients.
6. Fold in the grated carrots, orange zest, and any optional mix-ins like chopped nuts or raisins.

Step 2: Bake The Carrot Bundt Cake

1. Transfer the batter to the prepared cake pan, spreading the batter evenly in a layer.
2. Bake for 55-60 minutes in a preheated oven, or until the toothpick inserted comes out clean. (when working with bundt cakes I find that the spring-back test isn’t quite as accurate because of how thick the cake is)
3. Let the cake cool in the pan for 15 minutes before inverting on a wire rack to remove it from the pan. Let it cool completely to room temperature on the wire rack before decorating.

How To Make Cream Cheese Icing

1. Combine the softened cream cheese and butter in the mixing bowl and beat well until creamy.
2. Gradually add the confectioner’s sugar, little bits at a time until incorporated.
3. Stir in the milk (adding only what is needed to reach the desired consistency) and vanilla – until smooth. The icing should be spreadable, but thick enough to not drip completely off the sides of the cake.
4. Drizzle or spread the icing over the top of the cake.

Storage

Store leftover carrot cake in an airtight container in the fridge for 4-5 days.

You can freeze unfrosted or frosted carrot cake cut into slices and wrapped in one layer of plastic wrap and a layer of foil for 3 months. I highly recommend freezing undrosted cake, since cream cheese can become grainy after thawing.

This carrot cake can be made 1 day in advance.

Substitutions & Variations

• Not in a mood for frosting? Dust the cake with powdered sugar or make lemon frosting by simply adding some lemon juice and zest.
• Add ground cloves and allspice for the most complete warm spices mix for carrot cakes.
• Top with additional chopped nuts once you frost cake.
• Use butter instead of vegetable oil – it will make an amazing buttery cake, and it will be very rich. You can also use maple syrup as liquid sugar (it will also contribute to moist crumbs).
• Not a bundt cake. If you want a classic cake, bake cake rounds or make a rectangular carrot cake. For a party, you can make carrot cake cupcakes.
• Use candy carrots for decorations.

Popular Questions

Do You Have To Refrigerate A Carrot Cake With Cream Cheese Icing?

Yes, because of the cream cheese and dairy in the icing you need to keep the leftover cake in the fridge. 

How To Thicken Cream Cheese Frosting For Carrot Cake?

Adding cornstarch, beating for a bit longer, and skipping the milk, will make a thick fluffy cream cheese frosting.

What Makes A Good Carrot Cake?

A combo of warm spices like cinnamon, nutmeg, and ginger, as well as lots of liquid-packed ingredients like grated carrots, pineapple, applesauce, or yogurt, make the best carrot cake. 

If you love this cake recipe, you’re going to love these other carrot cake recipes too. Please click each link below to find the easy, printable recipe!

More Great Easter Desserts

Slow Cooker Carrot Cake

Carrot Bundt Cake

Spring Roll Cake

Easy Lemon Cake Recipe

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