Delicious Carrot Cake with Cream for Every Occasion

Name: Delicious Carrot Cake with Cream for Every Occasion
Prep time: 20 min
Cook time: PT-491135H55M45S
Total time: 1 h 53 min
Cuisine: American
Ingredients: 2 1/2 cups (313 g) all-purpose flour, spooned and leveled; 1 tbsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 cup (200 g) granulated white sugar; 1/2 cup (110 g) light brown sugar, packed; 3 eggs, at room temperature; 2 tsp vanilla extract; 3/4 cup (180 ml) buttermilk, at room temperature; 2 cups (220 g) finely grated carrots, at room temperature; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 1/2 cups (325 g) powdered sugar; 1 tsp vanilla extract; Orange and green food coloring; Chopped walnuts or pecans, for garnish

by basmer

23 de December de 2025

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Carrot Cake with Cream has been a beloved dessert for many, and it’s easy to see why. This classic recipe features a moist and flavorful spiced cake made with freshly grated carrots, complemented by a rich and creamy homemade cream cheese frosting. Decorated with piped mini carrots and chopped nuts, this cake is the perfect centerpiece for celebrations or a delightful dessert any time of year. The combination of warm spices and sweet cream makes every bite a taste of happiness.

Why You’ll Love This Carrot Cake with Cream

This moist carrot cake with cream is not just delicious; it also offers numerous reasons to fall in love with it. Here are some benefits:

Rich and flavorful, thanks to the perfect blend of spices.
Easy recipe for carrot cake with cream, suitable for bakers of all levels.
Versatile dessert that can be enjoyed for any occasion.
Classic carrot cake with cream cheese frosting that everyone loves.
Can be made ahead of time, saving you prep work on special occasions.
Delicious carrot cake with cream that stays moist for days.

This recipe is a true representation of American cuisine, making it a delightful addition to any dessert table.

Ingredients for Carrot Cake with Cream

Gather these items:

2 1/2 cups (313 g) all-purpose flour, spooned and leveled
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
1/2 cup (110 g) light brown sugar, packed
3 eggs, at room temperature
2 tsp vanilla extract
3/4 cup (180 ml) buttermilk, at room temperature
2 cups (220 g) finely grated carrots, at room temperature
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 1/2 cups (325 g) powdered sugar
1 tsp vanilla extract
Orange and green food coloring
Chopped walnuts or pecans, for garnish

How to Make Carrot Cake with Cream Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
Step 4: Add the eggs and vanilla extract to the mixture and mix until smooth, about 2 to 3 minutes.
Step 5: Alternately add the dry mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the finely grated carrots using a rubber spatula.
Step 7: Transfer the batter to the prepared baking pan, spreading it evenly.
Step 8: Bake for 50 to 54 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Allow the cake to cool in the pan for about 30 minutes. Then lift it out onto a wire rack to cool completely.
Step 10: Beat the softened butter on high speed until pale and fluffy, about 5 minutes.
Step 11: Add the cold cream cheese and beat on high speed until combined.
Step 12: Gradually sift in the powdered sugar, mixing until fully incorporated.
Step 13: Mix in the vanilla extract until the frosting is light and fluffy.
Step 14: Divide frosting into two bowls, coloring one green and the other orange.
Step 15: Move the cooled cake onto a serving plate and apply a thick layer of plain cream cheese frosting on top.
Step 16: Pipe mini carrots and green stars on top with the colored frostings.
Step 17: Sprinkle chopped walnuts or pecans over the cake. Slice into 16 squares and enjoy!

Pro Tips for the Best Carrot Cake with Cream

Keep these in mind:

This cake can be stored in an airtight container for up to 5 days.
For a richer flavor, use freshly grated carrots.
Feel free to adjust the spices according to your taste.
Ensure all ingredients are at room temperature for the best results.

Best Ways to Serve Carrot Cake with Cream

Consider these serving ideas:

Serve with a dollop of carrot cake topped with cream for extra indulgence.
Pair with a scoop of vanilla ice cream for a delightful contrast.
Enjoy with a cup of hot tea or coffee to enhance the flavors.

How to Store and Reheat Carrot Cake with Cream

To store, place the cake in an airtight container and keep it in the refrigerator for up to 5 days. If you want to enjoy it warm, simply microwave individual slices for about 10-15 seconds. This way, you can experience the moistness and flavor all over again!

Frequently Asked Questions About Carrot Cake with Cream

What is carrot cake with cream?

Carrot cake with cream is a moist dessert made with grated carrots and topped with rich cream cheese frosting. It’s a classic favorite for many celebrations and gatherings.

Can I make carrot cake with cream ahead of time?

Yes, you can prepare the carrot cake a day in advance. Just make sure to store it properly in the refrigerator and frost it right before serving for the best taste.

How do I avoid common mistakes with carrot cake with cream?

To avoid common mistakes, ensure your ingredients are at room temperature and don’t overmix the batter. This helps achieve a moist and fluffy carrot cake.

Variations of Carrot Cake with Cream You Can Try

Here are a few variations to consider:

For a vegan carrot cake with cream alternative, substitute eggs with flaxseed meal and use plant-based cream cheese.
Try a gluten-free carrot cake with cream by using almond or coconut flour.
For a twist, add crushed pineapple for extra moisture and sweetness.
Incorporate nuts or dried fruits for added texture and flavor.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a festive treat!

Delicious Carrot Cake with Cream for Every Occasion - Carrot Cake with Cream - additional detail

For more tips on baking, you can refer to this creamy potato soup recipe that also highlights the importance of using fresh ingredients.

Delicious Carrot Cake with Cream for Every Occasion

Author: basmer
Total Time: 1 hour 53 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

This classic carrot cake recipe features a moist and flavorful spiced cake made with grated carrots, complemented by a rich and creamy homemade cream cheese frosting. Decorated with piped mini carrots and chopped nuts, this cake is perfect for celebrations or a delightful dessert any time of year.

Instructions

Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake after baking.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined. Set this mixture aside.
In a large bowl, use an electric mixer on high speed to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture. Mix on medium to medium-high speed until smooth, about 2 to 3 minutes.
Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold the finely grated carrots into the batter using a rubber spatula until just combined.
Transfer the batter to your prepared baking pan, spreading it evenly.
Bake in the preheated oven for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 30 minutes. Then use the parchment paper to lift the cake out onto a wire rack to cool completely.
In a large mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5 minutes.
Add the cold cream cheese to the butter and beat on high speed until combined, about 1 minute.
Sift in the powdered sugar gradually, mixing until fully incorporated.
Mix in the vanilla extract until the frosting is light and fluffy, about 1 to 2 more minutes.
Divide a few spoonfuls of frosting into two bowls. Color one with green and the other with orange food coloring.
Move the cooled carrot cake onto a serving plate.
Apply a thick, even layer of the plain cream cheese frosting on the top of the cake.
Fill piping bags with the orange and green frostings. Pipe mini carrots and green stars on top.
Sprinkle chopped walnuts or pecans over the cake. Slice into 16 squares if desired. Serve and enjoy!