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5 from 4 votes

The Best Carrot Cake with Cream Cheese Frosting

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 12
Calories: 667kcal
Author: Honest and Tasty


For the Cake:

  • 1 ⅓ cup olive oil + extra for greasing pans
  • 1 cup granulated sugar or rapadura
  • 1 cup brown sugar tightly packed when measuring it out (may also use rapadura)
  • 4 eggs
  • 3 tsp pure vanilla extract
  • 2 cups all-purpose flour + a little extra for the pans
  • 1 tbsp ground cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder aluminum-free
  • 1 tsp sea salt
  • 4 cups grated fresh carrots 1 lb---use the 2nd largest grate setting
  • 1 cup chopped walnuts
  • 1 cup raisins

For the Frosting:

  • 1 ⅔ blocks of cream cheese 13 oz total, room temperature
  • 2 sticks butter 8 oz. or 1 cup, room temperature
  • 2 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 4 cups powdered sugar


For the Cake:

  • Preheat oven to 350ºF (~176ºC).
  • Generously grease two 9-inch baking pans with olive oil.
  • Add about ¼ cup of flour to each pan and move the pan around, tapping, to get the pan coated with flour. Tap out the excess.
  • In a large bowl, add granulated sugar, brown sugar, and olive oil. Mix with electric mixer. Add eggs and vanilla and beat well.
  • Add flour to the bowl and right on top of the flour add in the cinnamon, baking soda, baking powder, and salt. Using a spoon/fork, simply try to mix just the dry ingredients together with a spoon/fork to disperse the ingredients. Then use the electric mixer to incorporate all the ingredients together until just combined. Don’t overbeat.
  • Use a spatula/large spoon to stir in carrots, walnuts, and raisins.
  • Pour this batter evenly between both cake pans and put the pans in the oven for 30 minutes or until a fork poked through the middle comes out clean.
  • Allow cakes to cool completely cool before frosting them so that the frosting doesn’t melt.

For the Frosting:

  • In a medium-large bowl, beat together cream cheese and butter using an electric mixer.
  • Mix in sugar, vanilla, and salt. Beat well.

Frost the first cake layer with about ⅓ of the frosting. Top with the other cake layer and frost the rest of the cake with the remaining frosting. Enjoy!!


    Calories: 667kcal | Carbohydrates: 106g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 517mg | Potassium: 393mg | Fiber: 4g | Sugar: 76g | Vitamin A: 7678IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg