Pretty sure this is the best classic carrot cake recipe out there! This super moist cake has a wonderful spicy flavor and a tangy, velvety cream cheese frosting. And it’s easy to make!

best carrot cake with cream cheese frosting

Best Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the classic dishes you either love or hate. And a lot of it comes down to whether you like fruit and nuts in your baked goods. Am I right?

Personally, I am such a fan! And this moist version, adapted from Dorie Greenspan, is my favorite. It’s made with lots of goodies like grated carrots, nuts, coconut, and raisins (no pineapple in this recipe). And it’s seasoned with a wonderful warm spiced mixture and topped with lots of lemony cream cheese frosting.

It’s perfectly on theme for Easter brunch. But it’s just as delicious any other time of year! I also love serving it for Mother’s Day and other festive gatherings.

And since this sturdy, nude carrot cake can be made ahead of time, and holds up well in transit, it’s also perfect for bringing to barbeques and potlucks.

best carrot cake

Naked Carrot Cake Ingredients

.Ready to get baking? Here’s what you’ll need to make this carrot cake with lemon cream cheese frosting.

  • CARROTS
  • WALNUTS or PECANS
  • SHREDDED COCONUT
  • RAISINS
  • SUGAR
  • VEGETABLE OIL
  • EGGS
  • ALL-PURPOSE FLOUR
  • BAKING POWDER & SODA
  • CINNAMON
  • SALT
  • CREAM CHEESE
  • UNSALTED BUTTER
  • CONFECTIONERS’ SUGAR
  • FRESH LEMON JUICE

Step-By-Step Recipe Instructions

Here’s how to make this tasty cake.

PREP: Preheat the oven to 325 degrees F. Grease three 9-inch pans, line with parchment paper, and then grease the parchment paper.

STIR ADD-INS: Stir together the carrots, chopped nuts, coconut, and the raisins. Set aside.

MIX DRY INGREDIENTS: In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

BEAT SUGAR AND OIL: Using a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth.

ADD EGGS: Add the eggs, one at a time, and continue to beat until the batter is even smoother.

ADD FLOUR MIXTURE: Gently stir in the flour mixture and mix only until the dry ingredients disappear.

STIR IN CARROT MIXTURE: Just as gently, stir in the carrot mixture.

BAKE: Divide the batter evenly among the three baking pans and place the pans into the oven. Bake the cakes for 40 to 50 minutes, or until a knife inserted into the centers of the cakes comes out clean.

COOL: Transfer the pans to cooling racks and cool for 5 minutes. Turn out the cakes onto the racks to cool to room temperature. The cakes must be cooled completely before frosting

DECORATE: Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Add flowers or any other decorations, as desired.

SERVE: Place the cake in the refrigerator for 15 minutes just to set the frosting. And serve.

A Few More Recipe Notes:

  • CARROTS: If you can, grate your carrots. You can also buy carrots in those pre-grated packages. But freshly grated carrots will have more taste.
  • STORAGE: This cake can be stored (covered) at room temperature for up to 3 days or frozen for up to 2 months. When you’re ready to serve, just defrost in the refrigerator overnight.
  • USING FRESH FLOWERS: I love serving my cake with the sides barely frosted and the top decorated with fresh flowers. If you’re new to decorating with flowers, just remember to use flowers that are safe to eat, as well as organic and unsprayed, whenever possible
  • HELPFUL KITCHEN TOOLS: cake stand, 9-inch by 2-inch cake pans, parchment paper liners, stand up mixer

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Best Carrot Cake Dorie Greenspan

Naked Carrot Cake with Cream Cheese Frosting

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5 from 1 review

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Description

The best classic carrot cake recipe! It has a wonderful spicy flavor and tangy, velvety cream cheese frosting. And it’s easy to make!

Ingredients

Units Scale

For the Cake:

  • 3 cups grated carrots
  • 1 cup coarsely chopped walnuts or pecans
  • 1 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup moist, plump raisins (dark or golden) or dried cranberries
  • 2 cups of sugar
  • 1 cup canola or safflower oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt

For the Frosting:

  • 8 ounces cream cheese (not cream cheese spread), at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 3 3/4 cups confectioners (powdered) sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded coconut (optional)
  • Toasted finely chopped nuts (like pecans) and/or toasted coconut, for topping (optional)

Instructions

To Make the Cake:

  1. PREP: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees.Grease three 9-inch x 2 inch cake pans, line with parchment paper, and then grease the parchment paper. The parchment paper helps the cakes release easily from the pans. Set aside.
  2. STIR ADD-INS: Stir together the carrots, chopped nuts, coconut, and the raisins. Set aside.
  3. MIX DRY INGREDIENTS: In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. BEAT SUGAR AND OIL: Using a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth.
  5. ADD EGGS: Add the eggs one at a time, and continue to beat until the batter is even smoother.
  6. ADD FLOUR MIXTURE: If you are working in a mixer, reduce the speed to low. If you’re mixing by hand, switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear.
  7. STIR IN CARROT MIXTURE: Just as gently, stir in the carrot mixture.
  8. BAKE: Divide the batter evenly among the three baking pans and place the pans into the oven. Bake the cakes for 40 to 50 minutes, or until a knife inserted into the centers of the cakes comes out clean. Make sure to rotate the pans at the midway point.
  9. COOL: Transfer the pans to cooling racks and cool for 5 minutes. Turn out the cakes onto the racks to cool to room temperature. The cakes must be cooled completely before frosting.
  10. STORAGE: Once the cakes are cool, they can also be wrapped tightly and kept at room temperature overnight or frozen for up to two months. Make sure to thaw before frosting.

For the Frosting:

  1. BEAT CREAM CHEESE AND BUTTER: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy.
  2. ADD SUGAR AND LEMON JUICE: Gradually add the sugar and continue to beat until velvety smooth. Beat in the lemon juice (or the extract).
  3. ADD COCONUT (OPTIONAL): If you’d like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
  4. FROST: To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate.If you’ve added coconut to the frosting, generously cover the first layer with half of the coconut frosting. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top and the sides of the cake, if you want.
  5. DECORATE: Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Add flowers or any other decorations, as desired.
  6. SERVE: Place the cake in the refrigerator for 15 minutes, just to set the frosting. And serve.

Notes

CARROTS: If you can, grate your own carrots. You can also buy pre-grated carrots. But freshly grated carrots usually have more flavor. 

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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