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Carrot Cake with EXTRA Fluffy Cream Cheese Frosting!!!!

Carrot Cake with Cream Cheese Frosting
Prep Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Author: Sarah Ricci


Carrot Cake

  • 2 cups (250 grams) All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon ground
  • 1 tsp Ginger ground
  • 1/2 tsp Salt himalayan
  • 3/4 cup vegetable or canola oil
  • 4 large Eggs at room temperature
  • 1 1/2 cups Light Brown Sugar
  • 1/2 cup Pineapple (crushed, packed no juice)
  • 1 tsp Vanilla Extract
  • 3 cups Carrots grated, lightly packed

Cream Cheese Frosting

  • 12 oz Cream Cheese at room temperature
  • 3/4 cup Butter unsalted at room temperature
  • 3 - 4 cups Powdered Sugar (3 to 4 cups depending on how sweet you like your frosting)
  • 2 tsp Vanilla Extract
  • 1/4 cup Pecans chopped (optional)


Carrot Cake

  • Preheat oven to 350 degrees. Grease two 9-inch round pans and line bottom of each with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, pineapple, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined. Do not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Cream Cheese Frosting + Assembly

  • In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 1 minute until smooth. Gradually add in the powdered sugar and vanilla extract and continue mixing until fully combined. Add powdered sugar as needed until desired sweetness level is reached. (3 to 4 cups powdered sugar)
  • Place one of the cakes on a cake stand, top with a 1/3rd of the frosting. Smooth frosting out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with chopped pecans. (optional)