Carrot Cake With Cream Cheese Frosting
A moist, flavorful carrot cake packed with nuts, coconut, and spices, topped with creamy cheese frosting—perfect for celebrations or a delightful dessert craving.
Ingredients
- 1 1/3 cups unsalted butter ⓘ
- 1 3/4 cups sugar ⓘ
- 4 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1/4 teaspoon salt ⓘ
- 3 cups shredded fresh carrots ⓘ
- 1 1/4 cups chopped walnuts or pecans ⓘ
- 1 cup shredded sweetened coconut ⓘ
- 3/4 cup raisins ⓘ
Instructions
- Lightly grease and flour a 13 x 9-inch pan.
- In a large bowl, cream the butter until smooth.
- Gradually add sugar, beating well after each addition until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in vanilla extract.
- In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the dry ingredients to the creamed mixture, blending well.
- Stir in shredded carrots, chopped nuts, shredded coconut, and raisins.
- Spoon and spread batter evenly in the prepared pan.
- Bake in preheated 325°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Frost with cream cheese frosting.
Tips & Substitutions
For added moisture, consider using crushed pineapple (drained) in place of some of the shredded carrots. If you want a healthier version, substitute half the sugar with applesauce. Remember to blend the dry ingredients thoroughly to prevent clumping. A stand mixer can make creaming the butter and sugar easier, achieving a light and fluffy texture.
Serving Suggestions
This carrot cake pairs beautifully with cream cheese frosting and can be served with a dollop of whipped cream on the side. Consider adding a scoop of vanilla ice cream for an indulgent dessert. For a complete meal, serve alongside a refreshing salad or a light soup, which complements the sweet flavors of the cake.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to one week. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. When ready to enjoy, thaw in the refrigerator overnight and serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cake With Cream Cheese Frosting contains roughly 842 calories, with 13g protein, 99g carbohydrates, and 39g fat. It is an excellent source of vitamin A (242% of the Daily Value), dietary fiber (68% of the Daily Value), and potassium (44% of the Daily Value). Note that it is relatively high in sodium, at 1100mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain moisture, you might want to add a bit more liquid or fat to the batter, such as an extra egg or a tablespoon of oil.
What can I use if I don't have cream cheese for the frosting?
If you don't have cream cheese, you can create a simple frosting using butter and powdered sugar with a splash of milk for consistency. Another option is to use mascarpone cheese, which has a similar texture and taste, providing a delicious alternative.
How can I make this cake dairy-free?
To make this carrot cake dairy-free, substitute the unsalted butter with a dairy-free margarine or coconut oil. For the frosting, use a dairy-free cream cheese alternative or a mixture of coconut cream and powdered sugar for a sweet topping that pairs well with the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).