Carrot cake has always had a special place in my heart — there’s just something about the cozy mix of spices, sweet carrots, and creamy frosting that feels like a warm hug.
This version is my go-to: soft, moist, and packed with flavourful walnuts and a tangy cream cheese topping. It’s the kind of cake that makes you want to slow down, have a slice, and maybe share the story behind it.
And for a playful finishing touch, I added little sugar carrots on top and on the sides of the cake. Although they’re store-bought, make the cake look extra cute. I hope it brings you as much joy as it does for me every time I bake it.
Let’s bake!
Why you’ll like this carrot cake recipe
- Moist & Fluffy: Every bite is soft, tender, and perfectly spiced — thanks to the carrots, yoghurt, and just the right balance of ingredients.
- Foolproof & Easy: No fancy tools or tricky steps — just a straightforward recipe with big results.
- Full of Flavour: Warm cinnamon, ginger, and nutmeg paired with crunchy toasted walnuts make this cake irresistible.
- Dreamy Frosting: That luscious cream cheese frosting is smooth, creamy, and not overly sweet—plus a hint of lemon gives it the perfect tang.
- Cute Presentation: Finished with tiny sugar carrots for a fun and charming touch—it’s as adorable as it is delicious.
- Tried & Tested: This is my go-to carrot cake that never fails, and I’ve packed it with little tips to help you bake it like a pro.
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7-inch baking pan with loose base
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Buy Now → Ingredients in carrot cake recipe
Ingredient in cream cheese frosting recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
How to make carrot cake
Here are some key tips for making the perfect carrot cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this cake!
- Peel the carrots.
- Shred the carrots and set aside. We’ll need 300 g, roughly 5 – 6 medium-small carrots for this recipe.
- Toast walnuts in a preheated oven for a few minutes until their fragrance begins to emerge.
- Chop walnuts into small pieces (but not too fine). We just want enough crunch in every bite.
- Scoop roughly 2 tablespoon of walnut pieces for decoration.
- Lightly mist walnut pieces with water.
- Scoop around 1 tablespoon from the total amount of flour (260 g) to the walnut pieces.
- Mix them well until all the walnut pieces are fully coated with flour. The flour acts like a glue, helping them cling to the batter and stay evenly distributed.
- Add all the dry ingredients in a medium mixing bowl. If you prefer, you can sift them, but I didn’t.
- Whisk them well.
- Add light brown sugar in the vegetable oil.
- Mix them well until well combined.
- Add yoghurt and vanilla extract into the sugar mixture. The yoghurt adds moisture and makes the cake extra tender.
- Mix until everything comes together.
- Add the eggs, one at a time, whisking well after each addition.
- Make sure the eggs are fully incorporated.
- Add in the shredded carrots.
- Mix well until evenly distributed throughout the batter.
- Combine the dry ingredients with the wet mixture in two stages.
- Gently mix until just combined.
- Once the 1st addition is fully incorporated, add the 2nd addition.
- Use a silicone spatula to mix the dry ingredient mix instead of a whisk. It helps scrape down the sides and the bottom of the bowl to make sure everything is well mixed and to avoid over mixing the batter.
- Add in the flour-coated walnuts.
- Fold until well blended.
- I like to use a kitchen scale to precisely divide batter evenly between the pans.
- Even batter is divided between the lined baking pans. Bake them in a preheated oven for about 35 – 40 minutes or until they’re golden brown on top..
- Once they’re baked, let them sit in the pans for about 15 minutes to settle.
- When they’re cool enough to handle, run a palette knife around the edges of the pans.
- Remove the cake from the bottom of the pan.
- Peel off the parchment paper.
- Let them cool completely on a wire rack.
- Trim the tops to achieve even layers. Run a knife horizontally along the cake while slowly turning it on a cake turntable (it makes cake decorating soooo much easier).
- Once you reach the starting point, gently slice through the centre—the top should come off cleanly.
Tips for making the BEST carrot cake
- Use freshly grated carrots: Pre-shredded carrots tend to be dry. Grate them yourself for the best moisture and texture.
- Don’t over mix the batter: Mix just until everything is combined to keep the cake tender and fluffy.
- Toast your walnuts: Toasting enhances their flavour and adds a nice crunch. Let them cool before folding into the batter.
- Coat nuts in flour: This helps them stay suspended in the batter and prevents them from sinking to the bottom.
- Cool completely before frosting: Frosting a warm cake can cause it to melt and slide off. Let the layers cool fully on a wire rack.
How to serve this carrot cake with cream cheese frosting
- Room Temperature Is Best: Let the cake sit out for about 15–20 minutes after chilling to bring out its full flavour and softness.
- Serve with a Side: Pair with a cup of coffee, chai, or black tea — the warm spices in the cake complement them beautifully.
- Make It a Dessert Plate: Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent twist.
How to store this carrot cake with cream cheese frosting
- Refrigerate: Because of the cream cheese frosting, store the cake in an airtight container in the fridge. It’ll stay fresh for up to 5 days.
- Bring to Room Temp Before Serving: Let it sit out for 15–20 minutes before serving so the cake softens and the flavours shine through.
- Freezing Option: You can freeze the cake (unfrosted). Wrap the whole layer tightly in plastic wrap and then foil. Freeze for up to 2–3 months. Thaw in the fridge overnight before enjoying.
Check out the video tutorial
Recipe Frequently Asked Questions
Yes! You can bake the cake layers a day or two ahead. Just wrap them well in plastic wrap and keep them in the fridge. Assemble and frost the cake when you’re ready.
Yes! You can leave out the walnuts, or substitute with raisins, or chopped pecans if you prefer.
Toasting is optional but recommended. It enhances the flavour and adds a bit of crunch.
Full-fat block-style cream cheese is a must. Avoid the spreadable kind in tubs—it’s too soft and can make the frosting runny.
Yes! This recipe works well for cupcakes too—bake at 175°C (fan) for about 18–22 minutes or until a toothpick comes out clean.
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Did you make this recipe?
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Carrot Cake with Cream Cheese Frosting
- Prep Time: 30 mins
- Cook Time: 38 mins
- Total Time: 1 hour 8 minutes
- Yield: 1 7- inch 2-layered cake 1x
- Category: cake, desserts, afternoon tea
- Method: Bake
- Cuisine: European
Description
A moist and tender carrot cake packed with warm spices and grated carrots, topped with a rich and tangy cream cheese frosting. Perfect for spring baking—or any time you’re craving something cozy and delicious!
Ingredients
For the cake
- 300 g carrots (peeled and shredded)
- 260 g all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 eggs
- 160 g light brown sugar
- 120 ml vegetable oil
- 110 g Greek yoghurt
- 1 1/2 tsp vanilla extract
- 130 g walnut (toasted and chopped)
For the cream cheese frosting
- 80 g unsalted butter
- 245 g cream cheese (full fat)
- 120 g icing sugar
- 3/4 tsp vanilla extract
- A pinch of salt
- 1 tsp lemon juice
Instructions
Preparation
- Preheat the oven to 175°C fan (350℉). Line two 7-inch cake pans with parchment paper.
- Peel and shred the carrots and set aside.
- Toast walnuts in a preheated oven for a few minutes until their fragrance begins to emerge (but keep an eye on them to avoid burning).
- Chop walnuts into small pieces (but not too fine).
- Save around 2 tablespoons of walnut pieces for decoration.
- Lightly mist the rest of walnuts with water and coat with a spoonful of flour. (This will help to suspend them in the batter).
For the cake batter
- Mix dry ingredients: in a bowl, mix together flour, spices, baking powder, baking soda, and salt.
- Mix wet ingredients: in a large bowl, whisk oil and brown sugar until well combined.
- Add yoghurt and vanilla extract and mix until smooth.
- Add eggs, one at a time, whisking until each is fully incorporated.
- Stir in shredded carrots until evenly combined.
- Fold dry ingredients into wet, in two additions. Gently mix until just combined.
- Add walnuts and fold until well blended.
Bake & Cool
- Divide batter evenly between the pans (weigh for precision, 1276 g in total, 638 g per pan).
- Bake for 35–40 minutes or until golden and a skewer comes out clean.
- Allow cakes to cool in pans for 15 mins, then transfer to a wire rack to cool completely.
Make the frosting
- Beat butter until pale and fluffy.
- Sift in icing sugar and add a pinch of salt. Beat until smooth and creamy.
- Add vanilla extract and mix.
- Add cream cheese and beat until fully incorporated and creamy.
- Optional: add lemon juice and give a final mix. Frosting should be smooth, creamy, and spreadable.
Pre-Decoration Prep
- Once cakes are cool, trim the domed tops for even layers.
- Use a non-slip mat under your cake board on a cake turntable to hold the cake steady.
Assemble the cake
- Fill a generous layer of cream cheese frosting between the cake layers.
- Crumb coat the entire cake (I chose a ‘semi-naked’ finish) and chill for 30 minutes.
- Frost the outside, smooth the edges, and decorate with extra chopped walnuts if desired.
Notes
- Watch my video tutorial to see how easy it is to make.
- If you are/aren’t a fan of spices, feel free to adjust the amounts to suit your own taste.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
