Desserts · Medium
Carrot Cake with Cream Cheese Frosting
A moist, spiced carrot cake packed with walnuts and raisins, layered with tangy cream cheese frosting and finished with toasted nuts.
By Hannah Reyes · Tested twice in our kitchen
- Prep30 min
- Cook40 min
- Total70 min
- Serves12
- Calories560
About this recipe
Carrot cake is the rare dessert that gets better with a day in the fridge. Oil instead of butter keeps the crumb moist, and plenty of grated carrot, warm spices, walnuts, and raisins give every bite texture.
The cream cheese frosting is tangy enough to balance the sweet cake. Chill the cake before slicing for neat, bakery-style pieces.
Why this recipe works
- Oil-based batter stays moist for days.
- Finely grated carrot melts into the crumb.
- Cold cream cheese frosting holds its shape and slices cleanly.
Variations
- Add 1/2 cup crushed pineapple (drained) for extra moisture.
- Bake in a 9x13-inch pan for an easy sheet cake (40–45 minutes).
- Skip the raisins and add shredded coconut.
How to serve
Serve chilled or at room temperature with coffee or tea. Keeps 5 days covered in the fridge.
Storage and reheating
Store cakes and bars covered at room temperature for 1 day, then in the fridge for up to 4–5 days. Cream cheese frosting and custard pies must be refrigerated. Let chilled desserts stand 15 minutes before serving for the best flavor and texture.
Frequently asked questions
How long does Carrot Cake with Cream Cheese Frosting take to make?
About 70 minutes in total — 30 minutes of prep and 40 minutes of cooking. The recipe serves 12.
Is this recipe difficult?
We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I freeze it?
Most cakes and bars freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge. Custard pies are best fresh.
