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Cream Cheese Frosted Carrot Cake

There is nothing in the world quite like a Cream Cheese Frosted Carrot Cake. Nothing. This triple layer cream cheese frosted carrot cake is great any day but would make a great dessert for Easter!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: North American
Keyword: carrot cake, cream cheese, frosting
Servings: 12 Servings
Calories: 465kcal
Author: Julia Pinney

Ingredients

For the cake:

  • 2 Cups plain flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Cup granulated white sugar
  • 3 large eggs
  • 1 Cup Vegetable oil
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoons ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • 2 1/4 cups grated carrots

For the frosting:

  • 10 oz cream cheese full fat
  • 2 Tablespoons butter at room temperature
  • 1 Cup Icing sugar
  • 1/2 Teaspoon vanilla
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray three 6-inch round pans.
  • Peel and finely grate the carrots.
  • In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg
  • In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots.
  • Evenly pour batter into prepared pans and bake for approximately 25 minutes or until toothpick inserted comes out clean.
  • Remove from oven and let cool on a wire rack. After about 10 minutes invert the cake onto the wire rack, remove the pan and then cool completely before frosting.
  • Make your frosting by adding the cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add in vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.
  • Lay the three cake layers out on a flat surface. Frost and layer the cake. Frost the entire outside of the cake.
  • Ready to serve. Will keep in a covered container for 2 to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Cream Cheese Frosted Carrot Cake
Amount Per Serving
Calories 465 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 21g131%
Cholesterol 78mg26%
Sodium 352mg15%
Potassium 153mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 4689IU94%
Vitamin C 2mg2%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.