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Crazy-Good Carrot Cake with Cream Cheese Frosting

Crazy-Good Carrot Cake with Cream Cheese Frosting

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This is the best carrot cake with cream cheese frosting that you’ll ever taste. It’s easy to make, moist and delicious, and will “wow” everyone you know. This carrot cake recipe is guaranteed to become one of your go-to dessert recipes for all occasions. 

If you have an abundance of carrots in the garden (or in your fridge), and you’re looking for a crazy-good carrot cake recipe to make with them with, look no further.

This is THEE carrot cake to beat all carrot cakes. I mean it!

It might even be just as good as my crazy banana cake, and believe me, THAT cake is out of this world.

Now, my banana cake is kind of “crazy” because of the way you bake and cool it, but my carrot cake is just plain crazy-GOOD. It’s rich and dense and super-moist, and everyone goes nuts for it.  And oh man, the cream cheese frosting?  Well, let’s just say it’s “the icing on the (carrot) cake”. Ha!

Recipe for Crazy-Good Carrot Cake with Cream Cheese FrostingRecipe for Crazy-Good Carrot Cake with Cream Cheese Frosting

I had tried dozens of carrot cake recipes over the years, and they were all good, but about 10 years ago, one of my best friends introduced me to this particular recipe.

Friends, I have abandoned all other carrot cake recipes.

There was no turning back after tasting this one. I swear, it is the world’s best carrot cake. 

Crazy-Good Carrot Cake with Cream Cheese Frosting:

grated carrots, oil, eggsgrated carrots, oil, eggs

Ingredients:

  • 2 cups all purpose flour (you can swap half out for whole wheat flour if you like)
  • 1.5 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 cups grated carrots
  • 1 cup vegetable oil
  • 4 eggs
eggs, flour and carrots being mixed for the world's best carrot cakeeggs, flour and carrots being mixed for the world's best carrot cake

Making the cake:

  1. Stir dry ingredients together and add carrots, oil and eggs.
  2. Beat with electric beaters until well mixed (approx 2 minutes).
  3. Pour into a sprayed 9×13 baking dish, and bake at 325º F for 50-60 minutes.
stirring carrot cake batter with spatulastirring carrot cake batter with spatula

I always check at the 50 minute mark because I like to take it out the instant it’s done. That way, my cake is as moist as can be.

Let cake cool completely before frosting.

Making the cream cheese frosting:

**To produce an even thicker frosting, use a full brick of cream cheese, and follow the directions here in my banana cake recipe.

  • 3 oz cream cheese (half a brick)
  • 1/4 cup butter
  • 1 tsp vanilla
  • 2 cups icing sugar (confectioner’s sugar)
cream cheese icing in blue bowlcream cheese icing in blue bowl
  1. Beat cream cheese and butter and vanilla with electric beaters until well-blended.
  2. Gradually add in icing sugar, a half-cup at a time, and beat into cream cheese until smooth and creamy.
  3. Slather that frosting all over your cake, taking it almost to the outside edges of the baking dish.
overview frosted carrot cake in 9x13 pyrex baking dishoverview frosted carrot cake in 9x13 pyrex baking dish

Now, pour yourself a cup of coffee or a nice, cold glass of milk, dig in, and enjoy!

Close up carrot cake with Cream Cheese Frosting on blue plate with forkClose up carrot cake with Cream Cheese Frosting on blue plate with fork

Mmmm-mmmm!  Carrot and cream cheese perfection!

I think you’ll agree – this is the best homemade carrot cake ever!

Best Carrot Cake RecipeBest Carrot Cake Recipe

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Crazy-Good Carrot Cake With Cream Cheese Frosting

Looking for the best carrot cake recipe? Your search is over. You won’t find a better carrot cake with cream cheese icing than this one.

Prep Time15 minutes

Cook Time55 minutes

Total Time1 hour 10 minutes

Course: Dessert

Cuisine: American

Keyword: Carrot Cake, Cream Cheese Frosting, Cream Cheese Icing, Fresh Carrots

Servings: 20 people

Calories: 215kcal

Author: Happy Hooligans

Ingredients

Cake Ingredients

  • 2 cups all purpose flour (can substitute 1 cup of the AP flour with 1 cup whole wheat flour)
  • 1.5 cups sugar
  • 1 tsp EACH baking powder & baking soda
  • 1 tsp EACH salt & cinnamon
  • 3 cups grated carrots
  • 1 cup vegetable oil
  • 4 eggs

Icing Ingredients

  • 3 oz cream cheese (half-brick)
  • 1/4 cup butter (softened)
  • 1 tsp vanilla
  • 2 cups icing sugar (confectioners/powdered sugar)

Instructions

To make your Cake:

  • Pre-heat oven to 325ºF

  • Stir together flour, sugar, baking soda, baking powder, salt and cinnamon. 

  • Add carrots, eggs and oil

  • Beat on high with electric beaters, for 2 minutes.

  • Pour into sprayed 9×13 baking dish or cake pan

  • Bake at 325ºF for 50-60 minutes (check for doneness at 50 mins)

  • Let cake cool before icing.

To make your icing:

  • Beat cream cheese, butter and vanilla with electric beaters until well-blended.

  • Gradually add icing sugar 1/2 cup at a time, and beat until smooth and creamy.

  • Slather frosting on top of cooled cake.

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 239mg | Potassium: 92mg | Sugar: 27g | Vitamin A: 3385IU | Vitamin C: 1.2mg | Calcium: 18mg | Iron: 0.8mg

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