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This Carrot Cake with Cream Cheese Icing is my absolute #1! Luscious and moist with wonderful carrot flavor!

Carrot Cake with Cream Cheese Icing

One of the best loved cakes worldwide is undoubtedly Carrot Cake with Cream Cheese Icing. Beyond the fact that the flavor is divine it's simple to make as it can be done entirely in a food processor. And if a cake can be nutritional Carrot Cake is right up there as it's laden with carrots.
Course Dessert
Cuisine international
Prep Time 35 minutes
Cook Time 1 hour
Servings 12
Calories 569kcal


  • 9-inch round, 3-inch deep cake pan
  • Parchment paper


For the Carrot Cake:

  • 1 tbsp Unsalted butter for the pan
  • 3 tbsp Flour to dust the cake pan
  • 340 grams grated carrots approximately 6 medium
  • 283 grams sugar
  • 57 grams dark brown sugar
  • 3 large eggs
  • 170 grams plain Greek yogurt
  • 170 grams vegetable oil
  • 340 grams all-purpose flour plus extra for pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt

For the Cream Cheese Icing:

  • 227 grams cream cheese
  • 57 grams unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 255 grams powdered sugar


For the Carrot Cake:

  • Preheat oven to 350°F.
  • Butter and flour a 9-inch round, 3-inch deep cake pan.
  • Line the bottom with parchment paper and set aside.
  • Grate the carrots on a medium grate.
  • Put the grated carrots into a bowl and set aside.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor running drizzle in the vegetable oil.
  • Whisk the flour, baking powder, baking soda, spices, and salt together.
  • Add to the food processor and pulse until blended, about 5 seconds.
  • Add the carrots and pulse just until blended.
  • Pour the batter into the cake pan.
  • Bake on the middle rack of the oven for 45 minutes.
  • Reduce the heat to 325°F and bake for another 20 minutes or until a cake tester comes out clean.
  • Remove the pan from the oven and allow the Carrot Cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a platter and let it cool completely.
  • Frost with cream cheese frosting after the Carrot Cake has cooled completely.

For the Cream Cheese Icing:

  • Prepare the icing while the cake is baking.
  • In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and butter on medium just until blended.
  • Add the vanilla and beat until combined.
  • With the speed on low, add the powdered sugar in 3 batches.
  • Beat until smooth after each addition.
  • Chill the frosting for half an hour before frosting.


Serving: 120g | Calories: 569kcal | Carbohydrates: 77g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 75mg | Sodium: 293mg | Potassium: 222mg | Fiber: 2g | Sugar: 52g | Vitamin A: 5195IU | Vitamin C: 1.7mg | Calcium: 73mg | Iron: 1.8mg