Easy Carrot Cake with Cream Cheese Frosting

Simple classic carrot cake topped with a thick layer of cream cheese frosting. Sweet and moist in texture, it might just become your absolute favorite.

I have shared a few carrot cake recipes over the last few years, and some of them are among my favorites ones: moist, sweet, and terribly addictive. I’m absolutely crazy about carrot cakes and I still have inspiration for many more versions. But even before we hit this idea, I figured I should share a SIMPLE carrot cake recipe first. Because we all need a classic recipe in our life. I partnered with Peugeot Saveurs to create it as I just become their new brand ambassador, and the recipe is the first of our collaboration. You can also find the recipe on their US website here.

This carrot cake is nothing fancy, just a plain loaf cake in one baking form. I do love baking, obviously, and I’m sure you do to and this probably explains why you are here at the moment. That being said, we don’t always have the time or the patience to spend hours baking.

Easy Carrot Cake Video Tutorial

Because let’s face it: even though layer cakes are stunning baking creations and always create a “wow effect”, how often do we actually bake them? Most of the time we just need a quick version, something that doesn’t require several spring forms, dividing the batter into equal parts or assembling the cake. And I don’t even mention the fear of destroying it all when slicing it (yes, this fear is real).

All of this lead me to this carrot cake that can be prepared for any occasion along the year in almost no time and no effort. I already prepared it myself a few times this year and it’s always the same, great success among my guests. What really matters in a carrot cake in the end is the sweet flavors and the perfectly moist texture.

How to create the perfect texture for this carrot cake?

• Buttermilk: it’s my go-to ingredient to bring a wonderful moist texture to my cakes. I usually prepare it myself with lemon juice and milk (see in my note in the recipe).
• Grated carrots: try to grate your carrot thinly so it brings as much moistness as possible to the cake.
• Brown butter: this is a little extra touch to bring much richness to the cake with an additional nutty taste. Make sure to not overcook the butter though as it evaporates while cooking.

Other than the listed ingredients above, the recipe also calls for all-purpose flour, sugar, eggs, baking soda and salt. Like for any other cake, basically. Then, what creates the magic about the recipe is the choice of spices, such as ground cinnamon and ginger. I used Peugeot Saveurs Daman nutmeg mill to get the best fresh flavor from the grated nutmeg, and paired it with the Daman salt mill to add just a pinch. Not only these products are of high quality but they also have a stunning design.

Spices I use for this carrot cake:

• Cinnamon
• Ginger
• Nutmeg

Once the carrot cake batter is ready, pour it into a loaf pan and bake it until baked through. Let cool in the pan for a little while, then transfer to a wire rack to cool completely before adding the frosting or the latter will melt. You can also let the cake cool in the refrigerator but if you do so, make sure you remove it about 15 minutes before serving. Once cooled, top it all with a thick, cream cheese frosting, decorate with chopped pecans, walnuts or pistachio, and enjoy!

Easy Carrot Cake with Cream Cheese Frosting

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Cakes and Pies

Simple classic carrot cake topped with a thick layer of cream cheese frosting. Sweet and moist in texture, it might just become your absolute favorite.

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Ingredients

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For the cake base:

• 6 ounces (170g) unsalted butter
• 2 cups (240g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup (60 ml) homemade buttermilk*
• 1 1/4 cup (140g) finely grated carrots

For the frosting:

• 2 ounces (60g) cream cheese, softened
• 2 tablespoons (30g) unsalted butter, softened
• 1 1/2 cups (190g) powdered sugar
• 1 pinch of salt
• 2 or 3 Tablespoons (30–45 ml) heavy cream
• Roasted pecans, coarsely chopped

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Instructions

For the cake:

1. Preheat the oven to 350°F (180°C). Grease a loaf pan and set aside.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
4. *Prepare the buttermilk: add one tablespoon of fresh lemon juice or white vinegar to a measuring cup, pour milk over until you reach ¼ cup (60 ml), stir and let sit for 5-10 minutes before using.
5. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Stir in the grated carrots. When butter has cooled, whisk in the browned butter.
6. Add the wet ingredients, all at once to the dry ingredients. Fold together and stir until combined, scraping the bottom and sides of the bowl.
7. Spoon the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

For the frosting:

1. In a medium bowl stir together cream cheese and butter. Add sugar and salt. Whisk in 2 tablespoons of cream, adding more if necessary. The frosting should be thick and spreadable.
2. Spread the frosting over the cooled loaf cake and sprinkle generously with chopped pecans.

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Did you make this recipe?

Lastly, if you make this Easy Carrot Cake with Cream Cheese Frosting, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!