Cream Cheese Carrot Cake

Francine Lizotte


Easy and extremely moist carrot cake recipe with a lovely cream cheese frosting, this is the perfect dessert for any occasion!


☆☆☆☆☆ 0 votes

10-12 servings
20 Min
50 Min


  • CAKE

  • 3 c
    unbleached all-purpose flour
  • 1 tsp
    kosher salt
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 4 large
    free-run eggs
  • 2 c
    granulated sugar
  • 1 1/2 c
    grapeseed oil
  • 3 c
    grated carrots, plus 2 tbsp. for garnish
  • 1 c
    walnuts, roughly chopped (substitute pecans)

  • 1/4 c
    butter, softened
  • 1 pkg
    (8 oz.) light cream cheese, room temperature
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    onfectioners' sugar, or more to taste

How to Make Cream Cheese Carrot Cake


  1. Preheat oven to 350ºF. In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside.
  2. In a bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar to eggs. Add oil and mix thoroughly.
  3. Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition.
  4. Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly into a greased Bundt pan and gently tap to remove any air bubbles.
  5. Transfer to preheated oven and bake for about 50 minutes or until done. Cool cake to room temperature.
    In a bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract process until well blended. Gradually add confectioners’ sugar until the icing is spreadable
  7. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Cream Cheese Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Canadian
Other Tag: For Kids

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