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Carrot Cake with Cream Cheese Frosting – Easy Homemade Recipe with Nutty Topping

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This cozy carrot cake features fresh grated carrots, warm spices, and a crunchy nutty topping, all finished with a silky cream cheese frosting. It’s a crowd-pleasing dessert perfect for celebrations or comforting afternoons.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (240ml) vegetable oil (or melted coconut oil)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (250g) finely grated carrots (about 4–5 medium carrots, peeled and grated)
  • 1/2 cup (60g) crushed pineapple, drained (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3/4 cup (75g) chopped pecans
  • 3/4 cup (75g) chopped walnuts
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon (14g) unsalted butter, melted
  • Pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture with a spatula until just combined.
  5. Fold in grated carrots and drained crushed pineapple (if using).
  6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  8. For the nutty topping: In a small bowl, toss pecans, walnuts, brown sugar, melted butter, and cinnamon. Spread on a parchment-lined baking sheet and toast at 350°F (175°C) for 6-8 minutes, stirring halfway, until golden and fragrant.
  9. For the frosting: Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and smooth.
  10. Once cake is completely cool, spread frosting evenly over the top. Sprinkle generously with nutty topping.

Notes

Grate your own carrots for best texture. If frosting is too soft, chill for 10 minutes before spreading. For clean slices, run knife under hot water and wipe between cuts. Toast nuts for deeper flavor. Cake can be made gluten-free or dairy-free with simple swaps.

Nutrition

Keywords: carrot cake, cream cheese frosting, nutty topping, easy carrot cake, homemade carrot cake, dessert, baking, comfort food, spring dessert, fall dessert

Find it online: https://elvafood.com/carrot-cake-with-cream-cheese-frosting-easy-homemade-recipe-with-nutty-topping/