Carrot Cake with Fluffy Cream Cheese Frosting
Prep time
Cook time
Total time
For the cake:
  • 4 eggs
  • 1 cup canola oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 cups grated carrots (about 3-4 whole carrots)
For the frosting:
  • ½ cup unsalted butter
  • 8 ounces cream cheese
  • ½ teaspoon vanilla extract
  • 3½ cups powdered sugar, sifted
For the cake:
  1. Preheat the oven to 350F.
  2. Butter or spray two 8" cake pans. You can use any cake pan you like, just adjust the cooking time. Line the bottoms of the pans with a circle of parchment paper.
  3. In a large bowl, mix together the eggs, canola oil, brown sugar, white sugar, and vanilla extract with an electric mixer. Beat for 2 - 3 minutes, until smooth. Set aside.
  4. In a separate large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to combine.
  5. Gradually, add the wet mixture and grated carrots to the dry mixture. Mix on medium speed until evenly incorporated, but do not over mix!
  6. Evenly distribute the batter between the two greased cake pans.
  7. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely before frosting.
For the frosting:
  1. In a large bowl, cream together the butter and the cream cheese with an electric mixer. Whip on high speed for 1-2 minutes, then medium speed for about 3-4 minutes.
  2. Scrape the sides of the bowl, then add the vanilla extract. Mix on medium speed until incorporated.
  3. Add the powdered sugar, and gently fold in by hand with a spatula until it's mostly combine.
  4. With an electric mixer, finish the mixing on medium speed, until the frosting is nice and smooth.
Frost the cakes when they have completely cooled. If you want that rustic look, hold your frosting spatula vertically down and press it on the cake. Gently, slide the spatula up along the side of the cake. Continue this around, placing the spatula right next to last mark. Careful not to make big peaks around the top rim of the cake. You can just smooth the peaks down if they're there. This design looks nice when there's a lot of frosting on the cake.
Instead of 1 cup canola oil, you can substitute it for ¾ cup applesauce and ¼ canola oil.
Recipe by Sprig and Flours at