Carrot Cake with Cream Cheese Frosting

So this… is the best carrot cake in the world. I stand by it like no other. I’ve posted it twice on my blog before as my first paid cake and with an amateur picture, but that was way back when I had a crappy camera and didn’t know much about lighting/food photography/blogging… anything, really. What a difference time and knowledge makes!

I’ve baked this many times before, yet always fail to post the recipe because it came from my aunt and it always seemed so secretive. It was actually the recipe of her wedding cake, and she loved it so much that she had to get the recipe from the baker. Ever since then, it’s been baked multiple times in the family. I finally decided to post it because it’s just too good not to share. I’ve been selfish enough over the past couple years keeping this to myself and am finally letting it out. ::whew:: That was difficult. Seriously.

So please, cherish this recipe as much as I do. If not the cake, definitely the frosting. I’ve tried plenty of cream cheese frosting recipes and this one still remains my favorite. You can use it on anything else you want– red velvet cupcakes, chocolate cake, banana bread.. Heck, just make it and eat it straight out of the bowl!

  • 1 cup vegetable oil
  • 1/2 cup water
  • 2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 cups shredded carrot
  • 1 cup chopped walnuts
  • 4 eggs
  • 2 cups sugar

Mix all ingredients well with a wooden spoon. Pour into desired pan and bake at 350 degrees for 40-50 minutes (more or less depending on pan size) until a toothpick comes out clean.

For the cream cheese frosting:

  • 8 oz cream cheese (only use Philadelphia brand!)
  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 1/2 cup (1 stick) butter
  • few drops of water

Beat all ingredients well and spread on top of cooled cake.




  1. says

    Carrot cake is my absolute favorite cake. I requested it for my birthday last year and it had better be at my wedding. I love that this cream cheese frosting doesnt have too much sugar…I hate recipes that call for a whole box of confectioner’s sugar. that is ridiculous! The tang of the cream cheese is the best part!

  2. says

    YUM!!! I was craving carrot cake so bad a few months ago, and I bought a store brand for the convenience of it but it still didn’t hit the spot. This will definitely be tried out! THANK YOU!

  3. Jennifer Friesen says

    You really are very talented :) Just the picture of this cake makes me salivate, and I can’t wait to make it. Thank you for your shared bounty.

  4. says

    Definitely saving this recipe – I have been looking for a perfect carrot cake recipe for ages! Your photos make this cake look truly irresistible – gorgeous frosting!

  5. meg says

    Thanks for sharing!!!!!!!!! Really :) Will definitely try these out soon! how long did these take in a pan like the one you used? Thanks! :)

  6. says

    I saw your carrot cake recipe on a Tumblr blog earlier today and had to make it. It just came out of the oven, and I made buttercream frosting to put on top because we don’t have cream cheese. It looks and smells delicious – I can’t wait to have a piece!!

  7. erin says

    I made this for my dad’s birthday. It was super delicious. Everyone loved it. This recipe is a keeper! Thanks for sharing it with us.

  8. Anonymous says

    I guess this recipe can be made as muffins as long as I adjust the baking time?

    Kimberley in Hawaii

  9. says

    I made a giraffe cupcake cake for my daughter’s 1st birthday and used this frosting for it. It was the perfect consistency for this purpose and super yummy! My daughter loved it and so did our guests! Thanks for sharing!

  10. says

    Love carrot cake. I add crushed pineapple and raisins (that have been soaked in pineapple juice) to my cake. I also add some crushed pineapple and some pineapple juice to the icing. YUM!

  11. Nancy B says

    I found this recipe after having a strange craving for carrot cake (I generally don’t even like it!)
    I must say – this was absolutely amazing and between me and my fiancé we totalled this cake in just 2 days! It was moist and lightly spiced and just perfect! My only problem with it was that it smelt and looked so good fresh out of the oven that I wasn’t patient enough with it and frosted too early! Sticking it right in the fridge fixed that up in a couple of hours though. Next time my patience will prevail :D

    Thank you ever so much for sharing this precious recipe!

    Nancy, Australia

  12. says

    OMGGGGGG…So I made your cake. I haven’t eaten it yet because I am waiting for it to cool down so I can coat it with the frosting. I have been searching for the perfect Carrot Cake and oh yeah Red Velvet Cake but that’s beside the point….but if you find one, pleaseeee pass it on also! BTW, I love your pics!

    I will let you know how it taste…Looked so yummy on your blog that I had to try it! :)

  13. says

    I made this…last week, I think. Or this past weekend actually, and it was ridiculously good. thank you!

    I’m a horrible baker and this was so easy to make and came out amazing.

  14. says

    I would like to know how you made the wheat free variation, if you can spill the secret?
    I bake professionally since a little while and had some requests for such a cake, and I, frankly, don’t have a clue how to get these cakes nice.
    (and then you have those who are anti-sugar, vegan and wheat intolerant… sigh… And I do my utmost best to think something up, and then you find them at the party eating… The most dairy rich, wheat spoiled, sugardripping thing you made!!!!!) I really want to charge those people double, if you get my drift…

  15. Anonymous says

    cant wait to try this!! will buy some carrots and cream cheese today! i see u used a bundt pan, i dont have one so which size should i use –a 9×13??? also the cake doesnt need vanilla extract?

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