Carrot Cake With Cream Cheese

Creamy Carrot Cake with Cream Cheese Frosting

Carrot cake with cream cheese is a classic dessert that is loved by many. It is made up of layers of moist carrot cake, cream cheese frosting, and chopped walnuts.

It has a dense, moist and spiced cake base with a topping of cream cheese frosting. The carrot cake has been around for centuries, but the addition of the cream cheese frosting was not introduced until the 20th century in America.

Carrot cake is a classic American dessert that has been around for a long time. It is usually made with carrots, sugar, eggs, and flour and then baked in the oven. The cake can be frosted with either cream cheese or buttercream frosting. Carrot cake is often served at weddings and other celebrations because it is said to bring good luck.

Creamy Carrot Cake

Oh dear, I have a feeling I will never get a full night’s sleep. Even when I am supposed to work a half-day, I get called in early. On my days off, I bake and take photos from 7 am on. Don’t get me wrong; I love my baking days; they let me get through the rest of my days. It just takes a lot out of me. I work, bake, and try to hang out with family or my boyfriend. So when people ask me what I do for fun, I say bake and take photos. ‘What else?’ they say. I say, ‘Umm, what?’

Oh well, late-night ramblings, sorry.

This carrot cake. My first time was making a carrot cake and, of course, a Martha recipe. This is by far the moistest carrot cake I have ever had. I didn’t change her recipe at all; it was perfect. So carroty, that hint of spice, the crunch of the pecans. It was so good. And cream cheese frosting. Such a classic recipe, old-fashioned, traditional. But what could be better? It is not fancy or avant-garde, but who cares? Classics are always appropriate.

 Carrot Cake Recipe

So when trying to make a pretty cake, you have to level off the top. And you know the best part of that? You don’t have to wait till you finish decorating the whole cake before trying it. You get a sneak peek! What a great breakfast. Yes, my diet is probably horrible. I make so many cakes and desserts, have to drink a whole pot of coffee just to wake me up, and eat a probably unhealthy amount of cheese. But I eat those little gummy multi-vitamins and never get sick, so I’ll enjoy it while I’m young.

Carrot Cake With Cream Cheese Frosting


  • 2 1/2 cups (312g) flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 1/2 cups (342g) butter softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup (118ml) water
  • 1 lb carrots peeled and shredded
  • 1 cup (109g) pecans finely chopped
Easy To Make Carrot Cake


  • 16 oz (550g) cream cheese softened
  • 2 tsp vanilla
  • 1 cup (228g) butter softened
  • 2 lbs (907g) powdered sugar sifted


Oven 350F. Butter and flour three 9-inch round cake pans. 

Whisk flour, baking powder, soda, cinnamon, salt, ginger, and nutmeg. In a separate bowl, beat butter and sugars until pale and fluffy. Add in eggs one at a time. Beat for 3 minutes, then add vanilla, water and carrots. Add in flour mixture, then pecans.

Divide evenly among the three pans and bake for 30 minutes until the center is set. Let cool completely.


Beat cream cheese and vanilla for 2 minutes until light. Add in butter, then gradually add in sugar. 

Assemble cake.

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