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Easy Carrot Cake Recipe with Cream Cheese Frosting

Looking for a great dessert this spring holiday season? Whip up this Easy Carrot Cake Recipe with Cream Cheese Frosting!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 883kcal
Author Chef Billy Parisi

Ingredients

For the Cake:

  • 4 ½ cups of all-purpose flour
  • 1 tablespoon of baking soda
  • 1 tablespoon of baking powder
  • 1 tablespoon of cinnamon
  • 1 teaspoon of nutmeg
  • ½ teaspoon of Kosher salt
  • 10 peeled and grated carrots
  • 2 ½ cups of sugar
  • 6 large eggs
  • 1 ½ cups of plain whole fat yogurt
  • 1 ½ cups of vegetable oil

For the Frosting:

  • 8 ounces of softened cream cheese
  • 1 pound of softened unsalted butter
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • orange and green decorative icing

Instructions

  • Preheat the oven to 350°.
  • Mix together the flour, baking soda, baking powder, cinnamon and nutmeg and then fold in the carrots and coat.
  • In a separate large bowl whisk together the sugar, eggs, yogurt and oil and then mix it into the dry ingredients until completely combined.
  • Transfer the batter evenly to 3 prepared 9” cake rounds and bake in the oven at 350° for 40 to 45 minutes or until firm in the center. Cool on a rack completely.
  • Next, add the cream cheese and butter to a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 5 to 7 minutes.
  • Add in the sugar and vanilla and beat on high for another 2 minutes.
  • Ice the cake layer by layer and decorate the top of the cake with orange and green icing.
  • Serve!

Nutrition

Calories: 883kcal | Carbohydrates: 116g | Protein: 11g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 188mg | Sodium: 519mg | Potassium: 427mg | Fiber: 3g | Sugar: 76g | Vitamin A: 9840IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 3mg