How to Make Homemade Carrot Cake & Cream Cheese Frosting

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Classic Carrot Cake has always been one of my favorite kinds of cake.

So moist and flavorful and the finish of traditional cream cheese frosting does it for me every time.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

To begin, you’ll preheat your oven to 350 degrees.

In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons each of baking soda and cinnamon, 3/4 teaspoon of fine salt, and 1/2 teaspoon of nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Finely chop 2/3 of a cup of pecans. You’ll divide these when you use them, but set this aside for now.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Shred 2 cups of carrots. This took me 5 medium carrots, but will vary depending on your carrot size. Set these aside for a moment as well.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

In your mixing bowl, beat together 4 eggs until frothy. Add in 2 cups of sugar, 1 teaspoon of vanilla, and 1/2 cup of extra virgin olive oil. Beat these until smooth.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Fold the carrots and 1/2 cup of the chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand. That is what I did here.)

Bake this for 35-45 minutes or until it tests done with a wooden pick.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

When it is done baking, place the pan on a rack and cool the cake in the pan for 10 minutes.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Then turn the cake out onto a cooling rack and cool completely.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Once the cake is completely cooled, you can frost it with the cream cheese frosting. (Recipe included in the printable below.)

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Once it is frosted, sprinkle it with the remaining chopped pecans.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread
How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread
How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Enjoy!

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread
How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread
https://youtu.be/ihtlYprmfu4
How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Homemade Carrot Cake

Constance Smith – Cosmopolitan Cornbread
Carrot Cake has always been one of my favorite kinds of cake. So moist and flavorful and the finish of classic cream cheese frosting does it for me every time.
5 from 2 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Cakes, Sweets, Treats & Desserts
Cuisine American
Servings 12 slices
Calories 601 kcal

Ingredients
  

For the Cake:

For the Cream Cheese Frosting:

  • 1/2 c unsalted butter, room temperature
  • 16 oz Neufchatel cream cheese, room temperature
  • 2 teaspoon vanilla
  • 1 3/4 c powdered sugar

Instructions
 

For the Cake:

  • To begin, you’ll preheat your oven to 350 degrees.
  • In a bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.
  • Finely chop your pecans and set them aside for now.
  • Shred your carrots and set them aside for a moment as well.
  • In your mixing bowl, beat together the eggs until frothy. Add in the sugar, vanilla, and oil. Beat these until smooth.
  • Fold the carrots and 1/2 cup of the chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand.)
  • Bake this for 35-45 minutes or until it tests done with a wooden pick.
  • Cool it on a rack in the pan for 10 minutes.
  • Turn the cake out onto a cooling rack and cool completely.

For the Frosting:

  • In a mixing bowl, beat the butter and cream cheese together on high speed until it is nice and fluffy.
  • Mix in the vanilla.
  • Add in the powdered sugar, mixing slowly at first, and then beating it on high until it is smooth.
  • Spread the frosting onto the cooled cake.
  • Sprinkle with the remaining chopped pecans.
  • Enjoy!

Notes

Prep & Cooking time does not include cooling period.

Nutrition

Serving: 1sliceCalories: 601kcalCarbohydrates: 71gProtein: 9gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 113mgSodium: 528mgFiber: 2gSugar: 53g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

14 thoughts on “How to Make Homemade Carrot Cake & Cream Cheese Frosting”

  1. This recipe looks so delicious. I love carrot cake, so I might have to give our verse a try. I like learning new things.

    Reply
  2. This looks absolutely perfect! Grumpy’s request for a birthday cake is always a carrot cake. I’ve not made it as a bundt cake before, I will have to do this next time!

    Reply

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