Moist Cream Cheese Carrot Cake

Moist Cream Cheese Carrot Cake


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Carrot cake is so underrated and this recipe proves it. This cake is moist, sweet, and has a touch of spice from the cinnamon and other spices. It’s the perfect dessert this fall and every other season!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

1 serving


  • Carrot Cake
  • 2 ½ C. flour
  • 1 ½ C. vegetable oil
  • 1 ½ C. granulated sugar
  • ½ C. dark brown sugar
  • 1 C. walnuts, chopped
  • 6 large carrots, peeled
  • 4 large eggs
  • 1 ¼ tsp. baking powder
  • 1 ¼ tsp. ground cinnamon
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • Cream Cheese Frosting
  • 3 C. powdered sugar
  • 1 lb. cream cheese, diced
  • 10 Tbs. butter, softened
  • 2 Tbs. sour cream
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. salt

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In a standing mixer, beat the butter until it’s smooth. Add in the sugar, vanilla, and salt. Keep whipping the mixture and add in the sour cream. Next, mix in the dices of cream cheese and continue to blend until smooth. Refrigerate the icing until it’s ready to use. Shred the carrots in a food processor, there should be 3 cups.

Preheat the oven to 350 degrees. Mix the flour, baking powder, soda, salt, nutmeg, and cloves. Combine the oil, eggs, and sugars. Slowly add the flour mixture into the wet ingredients. Fold in the carrots and pour the batter into two cake pans. Bake the cakes for 25 minutes or until they’re fully done. Let them cool to room temperature. Ice the cakes and place them on top of each other and frost the outside as well. Top the cake with walnuts.

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