Carrot Cake with Cream Cheese Frosting

Disclaimer: This is not healthy.

But WOW is this the perfect treat. I was craving a carrot cake, probably because Easter is coming up and nothing screams spring like warm weather, pastels, and carrot cake!

This is a more time consuming cake to make, but it is definitely worth every second. I like a more moist cake without all the extras that a carrot cake would offer and this checks off all the boxes. You can also add whatever you’d like (raisins, nuts, coconut, etc.). But I just prefer the taste of the carrot and all the spices.

Enjoy! Comment below if you made it!

Carrot Cake with Cream Cheese Frosting

This is quite literally the best carrot cake I've had. If you like spice cake then you'll love this!
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrot, cream cheese frosting
Servings: 16 Slices


  • 2 Round Cake Tins
  • Mixer


  • 2 Cup Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves
  • 1.5 Cups Brown Sugar
  • 1 cup Granulated Sugar
  • 3/4 cup Avocado Oil
  • 1/2 cup Apple Sauce
  • 1.5 tsp Vanilla
  • 3 cups Grated Carrots
  • 4 Eggs Separated
  • 2/3 cup Toasted Pecans Chopped

Cream Cheese Frosting

  • 1 8 oz Container of Cream Cheese Room Temperature
  • 1 cup Salted Butter Room temperature
  • 1 tbsp Vanilla
  • 3 cups Powdered Sugar * use more or less as needed for consistency


  • Preheat oven to 350 and line round pans with parchment paper. Grease the pans.
  • Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl and set aside.
  • In another bowl mix the carrots, applesauce, vanilla, oil, sugars and egg YOLKS. Set aside.
  • Whip the egg WHITES with a stand mixer or handheld mixer until you get stiff peaks.
  • Carefully add the dry ingredients to the wet, in increments and mix until blended. Fold in the egg whites just enough so there is no more egg white visible. Fold in any other ingredients that you would like in your cake (raisins, coconut, pecans, etc.)
  • Divide the batter into the two cake pans and bake for 35 mins or until a fork comes out clean. While the cakes are baking, prepare the icing.
  • Once the cakes have COOLED COMPLETELY. You can start frosting them and garnish as you please!


  • Using a mixer, cream the butter, salt, and vanilla until creamy. Add the powdered sugar ONE cup at a time until you get a frosting texture. You can add more powdered sugar as needed. If too thick, add 1 tsp of milk at a time to thin it out. Put into the fridge for 30 mins to harden a bit.

hi there, i’m michelle

welcome to my little home on the internet! I'm a Registered Dietitian and am here to share with you evidenced based and realistic ways to better your health for the long haul. Here you'll learn ways to eat that are both practical and sustainable. Enjoy!

Current Location

Current Location

New Hampshire

Leave a Comment

Recipe Rating