Dessert · British

Classic Carrot Cake with Cream Cheese Frosting

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 24, 2026

This is the carrot cake you make when you want something reliably moist, spiced, and crowd-pleasing. The batter comes together in one bowl (no mixer required for the cake itself), and the tangy cream cheese frosting on top ties it all together. It is the kind of cake that gets better on day two.

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Classic Carrot Cake with Cream Cheese Frosting

Why you'll love this

  • One bowl for the batter and no fussy creaming step.
  • Stays moist for days thanks to the oil and carrots.
  • That tangy cream cheese frosting is the perfect match for the warm spice.
  • Feeds a crowd and always disappears fast.

EveryDayMeal recipe

Classic Carrot Cake with Cream Cheese Frosting

Prep
20m
Cook
75m
Total
95m
Serves
12
Level
Easy

Ingredients

  • 2 cups vegetable oil
  • 3 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 3/4 cups granulated sugar
  • 5 large eggs
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • about 5 cups (roughly 1 lb) grated carrots
  • 1 1/2 cups walnuts, chopped
  • 7 oz cream cheese
  • 3/4 cup granulated sugar (for frosting)
  • 7 tbsp butter, softened

Equipment

  • 10-inch springform pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Box grater
  • Wire cooling rack
  • Offset spatula or palette knife

Instructions

  1. Preheat your oven to 325F. Grease a 10-inch springform pan and line the bottom with parchment so the finished cake releases cleanly.
  2. In a large bowl, whisk together the oil, flour, baking soda, granulated sugar, eggs, salt, and cinnamon until the batter is smooth and no dry streaks remain, which means every bite will bake up evenly.
  3. Fold in the grated carrots and chopped walnuts until they are evenly distributed, so you get moisture and crunch in each slice.
  4. Pour the batter into the prepared pan and smooth the top. Bake for about 1 hour 15 minutes, until a skewer inserted in the center comes out clean and the cake springs back lightly when pressed.
  5. Let the cake rest in the pan for 10 minutes so it sets up, then release the springform and transfer the cake to a wire rack to cool completely (frosting a warm cake will make it slide right off).
  6. While the cake cools, beat the cream cheese, granulated sugar, and softened butter together until light and fluffy, about 2 to 3 minutes, so the frosting spreads smoothly.
  7. Once the cake is fully cool, spread the frosting over the top with an offset spatula or palette knife, slice, and serve.

Tips from the kitchen

  • Grate the carrots yourself on the large holes of a box grater for the best moisture and texture; pre-shredded bagged carrots are too dry and coarse.
  • Check the cake at the one-hour mark and tent it loosely with foil if the top is browning too fast, since it bakes for over an hour.
  • Make sure the cream cheese and butter are truly at room temperature before beating, or the frosting will turn out lumpy.

Estimated nutrition per serving: 620 cal · 7g protein · 62g carbs · 40g fat

Make it your own

  • Stir in 3/4 cup raisins or shredded coconut along with the carrots for extra chew.
  • Swap the walnuts for pecans, or leave the nuts out entirely for a nut-free cake.
  • Add a pinch of nutmeg or ground ginger to deepen the spice.

Storing & make-ahead

Keep the frosted cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving for the best flavor and texture. Unfrosted cake freezes well wrapped tightly for up to 2 months.

Good to know

Can I make this as a layer cake?
Yes. Divide the batter between two 9-inch round pans and bake for about 35 to 45 minutes, checking early since thinner cakes bake faster.
Why did my cake sink in the middle?
Usually it needs more time in the oven. Make sure the skewer comes out fully clean and avoid opening the oven door during the first hour.
Can I use less sugar?
You can cut the cake sugar by about a quarter without major issues, though the texture will be slightly less moist and tender.
Do I have to peel the carrots?
A quick peel gives a cleaner flavor and color, but a good scrub works fine if you are in a hurry.

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