A carrot cake covered in cream cheese icing with icing carrot decorations.

Easy Carrot Cake with Cream Cheese Icing (Moist, From-Scratch Classic Recipe!)

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By Rebecca St.Clair

This classic carrot cake with cream cheese icing is tender, flavourful, and incredibly easy to make. Packed with freshly grated carrots and warm spices, this homemade carrot cake recipe bakes up moist and delicious with a thick layer of creamy icing on top.

This easy carrot cake recipe is everything you want in a vintage dessert. Whether you’re looking for a simple carrot cake recipe for beginners or a delicious holiday dessert, this homemade favourite is timeless and irresistible.

A carrot cake decorated with cream cheese icing and icing carrot decorations.

This classic carrot cake recipe uses fresh grated carrots, canned pineapple, and simple pantry staples for incredible flavour and texture. This foolproof recipe delivers bakery-style results every time. It’s the ultimate carrot cake for birthdays, Easter dessert, or holiday gatherings. If you love traditional desserts, this easy from-scratch carrot cake is a must-bake.

A slice of carrot cake on it's side. There is a bite-sized piece removed and a fork to the side.

Why You’ll Love This Recipe

Easy – This recipe is so quick and easy to put together. The cake and icing only require simple ingredients for the best taste and texture.
Festive – The perfect Easter or spring time dessert.
Classic – This vintage inspired recipe full of old-fashioned charm.
Moist – This flavour packed cake, is soft, moist, and tender.

A slice of carrot cake with cream cheese icing on a blue plate. There is more carrot cake on a cake stand in the background.

How to store Carrot Cake with Cream Cheese Icing

Refrigerator

  1. Let the cake cool completely before storing.
  2. Place in an airtight cake container or cover completely with plastic wrap.
  3. Store in the fridge for up to 5 days.
  4. Carrot cake tastes best at room temperature so it’s slightly softened, not fridge-cold.
  5. Remove from the fridge 30–60 minutes before serving. This allows the frosting to become creamy again and the cake to regain its soft texture.

Freezer

Freezing a Whole Cake

  • Chill first so the frosting firms up.
  • Wrap tightly in plastic wrap, then foil.
  • Freeze up to 3 months.

Freezing Slices

  • Freeze slices on a tray until firm.
  • Wrap individually and store in an airtight container.

Thaw overnight in the fridge, then bring to room temperature before serving.

A carrot cake with some slices removed to show the inside cake. The cake is decorated with cream cheese icing and has some icing carrot decorations.

Easy Carrot Cake with Cream Cheese Icing Alternatives

Crunchy Add-Ins

  • Chopped walnuts
  • Pecans
  • Toasted coconut flakes
  • Sunflower seeds or pumpkin seeds

Fruity Mix-Ins

  • Crushed pineapple (well-drained)
  • Raisins
  • Dried cranberries
  • Finely diced apple

A Little Indulgence

  • White chocolate chips
  • Dark chocolate chips
  • Butterscotch chips

Flavour Boosters

  • Orange zest
  • Ground ginger
  • Vanilla bean paste

Sophistacated Twists

  • Toasted shredded coconut + pineapple
  • Chopped candied ginger
  • Splash of bourbon or dark rum
A carrot cake on a cake stand. There are two slices in front. One is on it's side. The cake is decorated with cream cheese with icing and icing carrots.

Ingredients

Flour – I used all-purpose flour for this recipe.
Sugar – I use white sugar for sweetness.
Baking powder – For lift and rise.
Baking soda – For lift and rise.
Salt – Flavour.
Vanilla – Flavour.
Butter – Melted butter can be replaced by a flavourless oil.
Spices – I used cinnamon, nutmeg, and ground clove.
Eggs – For soft a soft and tender cake.
Pineapple – I used canned pineapple chunks. This can be replaced by your favourite mix-ins (see above.)
Carrot – Thinly grated carrots.
Icing
Cream cheese – Use softened full-fat, brick-style cream cheese
Butter – Softened butter for a creamy icing.
Icing sugar – Also called powdered sugar or confectioner’s sugar.
Vanilla – Flavour.
Salt – Flavour.

A table full of labeled ingredients.
A table full of labeled ingredients.

How to Make Easy Carrot Cake with Cream Cheese Icing

  1. Preheat oven to 350 °F (180 °C).
  2. Grease and line two 8-inch cake pans.
  3. In a large bowl, beat together 4 eggs.
  4. Beat in 2 cups of sugar and 1 cup of melted butter until light and creamy.
A large glass bowl filled with beaten eggs.
A large glass bowl filled with a mixture of eggs, and melted butter.

5. Meanwhile in a bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 Tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground clove.

6. Mix the dry ingredients into the wet.

7. Mix in 2 1/4 cups grated carrots, 1 can crushed pineapple, 1 teaspoon vanilla extract.

A glass bowl with dry ingredients.
A large glass bowl filled with carrot cake batter.

8. Split the batter between the two pans.

9. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean.

10. Allow the cakes to cool slightly. Then, invert to release from the pans.

11. Set the cakes on a wire rack to cool completely before decorating.

Icing

  1. Beat 1/4 cup butter and 1 8oz brick soft cream cheese together until smooth.
  2. Add in 3 cups icing sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Mix on low and then increase the speed and beat until thick and fluffy.
Carrot cake batter in a greased and line pan.
Whipped cream cheese icing in a large glass bowl.

3. Place the first cake on the cake stand. Spread some of the icing on top and place the top cake to sandwich the icing inside.

4. Spread the icing on the top and sides of the cake.

5. If you want to decorate the cake, save some of the icing and tint it. Decorate as desired.

A cake on a cake stand, decorated with white icing.
A cake on a cake stand covered with white icing. It is decorated with icing carrots.
A carrot cake covered in cream cheese icing with icing carrot decorations.
Yield: 1 cake

Easy Carrot Cake with Cream Cheese Icing

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This classic carrot cake with cream cheese icing is tender, flavourful, and incredibly easy to make. Packed with freshly grated carrots and warm spices.

Ingredients

  • 4 eggs
  • 2 cups white sugar 400 g
  • 1 cup melted butter 250 ml
  • 2 cups all-purpose flour 300 g
  • 2 teaspoons baking powder 10 g
  • 1 teaspoon baking soda 5 g
  • 1/2 teaspoon salt 2 g
  • 1 Tablespoon cinnamon 9 g
  • 1 teaspoon nutmeg 3 g
  • 1/2 teaspoon ground clove 1 g
  • 2 1/2 cups grated carrot 220 g
  • 1 19 oz can diced or crushed pineapple (drained) 540 ml
  • 1 teaspoon vanilla 5 ml
  • 1/4 cup butter 60 g
  • 8oz brick cream cheese 250 g
  • 3 cups icing sugar 390 g
  • 1 teaspoon vanilla extract 5 ml
  • 1/2 teaspoon salt 1 g

Instructions

  1. Preheat oven to 350 °F (180 °C).
  2. Grease and line two 8-inch cake pans.
  3. In a large bowl, beat together 4 eggs.
  4. Beat in 2 cups of sugar and 1 cup of melted butter until light and creamy.
  5. Meanwhile in a bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 Tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground clove.
  6. Mix the dry ingredients into the wet.
  7. Mix in 2 1/4 cups grated carrots, 1 can crushed pineapple, 1 teaspoon vanilla extract.
  8. Split the batter between the two pans.
  9. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean.
  10. Allow the cakes to cool and invert to release from the pans.
  11. Set the cakes on a wire rack to cool completely before decorating.

    Icing

    1. Beat 1/4 cup butter and 1 8oz brick soft cream cheese together until smooth.
    2. Add in 3 cups icing sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Mix on low and then increase the speed and beat until thick and fluffy.
    3. Place the first cake on the cake stand. Spread some of the icing on top and place the top cake to sandwich the icing inside.
    4. Spread the icing on the top and sides of the cake.
    5. If you want to decorate the cake, save some of the icing and tint it. Decorate as desired.

Notes

Swap our of add in your favourite mix-ins to the batter.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 528Total Fat 19gSaturated Fat 11gUnsaturated Fat 8gCholesterol 107mgSodium 511mgCarbohydrates 83gFiber 4gSugar 46gProtein 7g

Nutrition information isn't always accurate.

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Let us know how it was!

© Flour and Filigree
Cuisine: American / Category: dessert
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A Pinterest pin for carrot cake.

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Hi, I'm Rebecca!
I'm a Mom of 4 who is passionate about simple living, vintage whole food meals, and old-fashioned skills. Here on my blog, you will find comfort food recipes, delicious breads, and easy decadent desserts to share with your family, along with old-fashioned skills and simple living projects to make your home cozy.

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