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Judy John

Spring Carrot Cake Recipe

This spring carrot cake combines moist spiced layers, fresh carrots, and tangy frosting for a timeless seasonal dessert. It tastes rich, tender, and wonderfully comforting.
Print Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 3 cups carrots freshly grated
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Box Grater
  • Spatula
  • Cooling Rack
  • Oven
  • Knife
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F. Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt until combined.
  3. Beat oil, sugar, and eggs until smooth and glossy.
  4. Fold dry ingredients into wet mixture just until combined. Fold in grated carrots gently.
  5. Divide batter into pans. Bake 33 to 38 minutes until centers spring back lightly.
  6. Cool layers completely on racks before frosting.
  7. Beat cream cheese, butter, powdered sugar, and vanilla until silky.
  8. Stack layers, spread frosting evenly, and smooth the sides.
  9. Chill 20 minutes for clean slices, then serve.

Notes

For a softer crumb, mix only until combined and avoid overbaking. For slightly crisp edges, bake a few extra minutes. Freeze unfrosted layers tightly wrapped for up to 2 months. Chill cake before slicing for tidy layers. Add walnuts, raisins, pineapple, or orange zest for flavor changes. Store covered in the refrigerator up to 4 days.