Carrot Cake with Cream Cheese Frosting

carrot cake - cut in half

I don’t post many of my dessert recipes because although they’re delicious, they’re not anything that different from the other ten thousand recipes already on the Internet.  This carrot cake, however, is truly wonderful and I haven’t found another recipe that gives me quite the same amazing flavour and perfectly moist texture, so I feel like this one is well worth sharing.

I have adjusted the spices to, what I feel, is perfection.  The addition of the fresh ginger really elevates the flavour of this cake.  I used half regular sugar and half brown sugar because I really like the depth of flavour that the brown sugar adds.  In my frosting recipe I only use about half the sugar that the ‘typical’ cream cheese frosting recipe calls for because I just don’t think this cake needs super sweet frosting.  However, if you like your frosting really sweet, simply add another cup of sugar (:

NOTE:  This is a 2-layer cake.  If you just want a smaller 1-layer cake, half the recipe’s measurements and only use ONE pan.  I would recommend making the same amount of frosting and freezing whatever you have left-over.

carrot cake - uncut


dry ingredients:

  • 2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1.5 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

wet ingredients:

  • 1/4 – 1/2 tsp fresh grated ginger
  • 4 eggs
  • 1 1/8 cup vegetable/canola oil
  • 3/4 cup sugar
  • 3/4 brown sugar
  • 2 tsp vanilla extract
  • 3 cup shredded carrot (use a hand-held blender or cheese grater to shred)

Cream Cheese Frosting:

  • 1/2 cup softened butter
  • 1 cup softened cream cheese
  • 2 cups confectioners sugar (3 cups if you like it sweeter)
  • 2 tsp vanilla extract


  • Mix the dry ingredients together.
  • Cream the sugar(s), eggs and vanilla until whipped and fluffy.
  • Add the wet ingredients to dry ingredients and stir until combined.
  • Add the ginger and carrot and stir until combined.
  • Preheat oven to 325 degrees.
  • Grease TWO 9″ round or square pans and pour mixture evenly into both.
  • Bake cake for 20 – 25 minutes or until a toothpick comes out ‘clean’ when inserted into the middle of the cake.
  • Let cool completely.

carrot cake - before frosting

  • While cake is cooling, make the frosting by creaming the butter and cream cheese together until fluffy.
  • Add the vanilla and combine.
  • Add the sugar and whip for a few minutes more.  NOTE:  The longer you whip it, the lighter and fluffier it will become.
  • Frost one layer of the cake then add the second layer and frost.

carrot cake - in casing

carrot cake - cash stealing some