Carrot Cake with Cream Cheese Frosting
Carrot cake is one of those desserts that you either love it for its dense, spiced richness, or you’re skeptical about vegetables in your sweets. But for those of us in the “love it” camp, finding the perfect recipe is like striking gold. It needs to be moist but not oily, spiced but not overpowering, and sweet without making your teeth ache.
If you’ve been hunting for a carrot cake that breaks the mold, you’re in the right place. Most traditional recipes are packed with granulated sugar that can mask the delicate flavors of the spices and the carrots themselves. We’re changing that today.
This version takes a different approach. By swapping out the granulated sugar in the cake base and focusing on natural sweetness from fresh carrots, coconut, and applesauce, we achieve a depth of flavor that feels indulgent yet surprisingly balanced.
Why This Recipe Stands Out
What makes a carrot cake truly memorable isn’t just the icing (though, let’s be real, cream cheese icing is non-negotiable). It’s the texture and the balance of flavors in the crumb itself.
This recipe by Jeanette McKee is unique because it ditches the heavy granulated sugar usually found in the batter. Instead, it relies on a blend of wholesome ingredients to bring out the natural sweetness. You get all the comfort you expect from a classic carrot cake, but with a profile that feels a bit more sophisticated.
Key Flavor Players
- Freshly Grated Carrots: These are the star of the show. Using fresh carrots ensures moisture and genuine flavor that pre-packaged shreds just can’t match.
- Coconut & Pecans: These add an incredible texture contrast. The shredded coconut brings a subtle chewiness, while the chopped pecans offer a satisfying crunch.
- Pumpkin Pie Spice: Rather than juggling five different spice jars, this recipe simplifies things with a tablespoon of pumpkin pie spice, giving you that perfect warm blend of cinnamon, ginger, and cloves.
- Buttermilk & Applesauce: This duo ensures the cake stays incredibly moist for days without being greasy.
The Recipe: Carrot Cake with Cream Cheese Icing
This recipe makes a stunning triple-layer cake that serves about 10 people. It takes about 15 minutes to prep and 40–45 minutes to bake.
Ingredients
For the Cake:
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 cups grated carrots (about 4 medium carrots)
- ½ cup coconut oil (liquid)
- 4 large eggs
- 1 cup unsweetened applesauce
- ⅔ cup buttermilk
- 2 teaspoons vanilla extract
- ⅔ cup shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Icing:
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped pecans for garnish
Instructions
1. Prep Your Kitchen
Preheat your oven to 350°F. Grab a 9×13 baking pan and spray it with non-stick spray. For the easiest cleanup and cake removal, line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, pumpkin pie spice, baking soda, and sea salt. Sifting is crucial here—it aerates the flour and ensures you don’t bite into a clump of baking soda later! Set this bowl aside.
3. Combine the Wet Ingredients
In the large bowl of a stand mixer, combine the shredded carrots, liquid coconut oil, eggs, applesauce, buttermilk, and 2 teaspoons of vanilla extract. Mix until everything is well incorporated.
4. Make the Batter
Add your dry flour mixture into the wet ingredients. Mix just until combined; you don’t want to overwork the gluten. Gently fold in the shredded coconut and chopped pecans by hand or on a very low speed.
5. Bake
Spread the batter evenly into your prepared 9×13 pan. Bake for 40–45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
6. Cool
Remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes. This resting time helps the structure set.
7. Whip Up the Icing
While the cake cools, make that luscious topping. In a medium bowl, add the softened cream cheese and heavy cream. Using a hand mixer, blend until fully combined. Add the remaining 1 teaspoon of vanilla extract and the powdered sugar. Mix until fluffy and smooth, but be careful not to overmix, or the cream cheese can become runny.
8. Assemble the Layers
Once the cake is completely cool, remove it from the pan and place it on a large cutting board. Using a large serrated knife, cut the cake evenly into thirds.
Place the first third on your serving plate and spread a layer of cream cheese icing on top. Repeat with the remaining layers.
Use the remaining icing to coat the top (and sides, if you like). Finish it off by sprinkling additional chopped pecans on top for a beautiful presentation.
Tips for Success
Even the best recipes benefit from a few pro tips. Here is how to ensure your carrot cake turns out perfect every time.
- Grate Your Own Carrots: We can’t stress this enough. Pre-packaged grated carrots from the store are often dry and hard. Taking a few minutes to grate fresh carrots makes a massive difference in moisture and flavor.
- Chill Before Slicing: If you have the patience, chill the cake after you’ve iced it. This firms up the cream cheese icing and the cake layers, making it much easier to get clean, beautiful slices.
- Keep it Simple: Not feeling the triple-layer look? You can absolutely leave the cake in the 9×13 pan, spread the icing right on top, and serve it as easy-to-handle squares.
Storage and Freezing
Because of the cream cheese icing and fresh ingredients, you’ll want to store this cake in the refrigerator. Wrap it well in plastic wrap, and it will stay fresh for up to a week.
Need to save it for later? This cake freezes beautifully. Wrap it tightly in plastic wrap and place it in an airtight, freezer-safe container. It will keep for up to 3 months. Just let it thaw in the fridge before serving.
Give It a Try!
Whether you’re baking for a holiday, a birthday, or just a Tuesday night craving, this carrot cake hits all the right notes. It’s comforting, slightly spiced, and perfectly sweet without being overwhelming.
We’d love to hear how your baking adventure goes! Did you try the triple-layer method, or did you keep it classic in the pan? Let us know in the comments below, or tag us in your photos on social media. Happy baking!
Carrot Cake with Cream Cheese Frosting
Equipment
- 9×13 baking pan
- Non stick spray
- Parchment paper
- Large cutting board
- Serrated knife
- Stand Up Mixer
- Silicone Scraper/Spoon
- Measuring Cups and Spoons
- Hand Mixer
- Medium Size Bowl
- sifter
- wire cooling rack
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 cups grated carrots about 4 medium carrots
- ½ cup liquid coconut oil
- 4 large eggs
- 1 cup unsweetened applesauce
- ⅔ cup buttermilk
- 3 teaspoons vanilla extract divided
- ⅔ cup shredded coconut
- 1 cup chopped pecans
- 2 packages cream cheese softened
- 1 cup heavy cream
- 1 cup powdered sugar
- Additional chopped pecans for finishing
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x 13 pan by spraying with non-stick spray, line with parchment paper for easy removal of the cake.
- In a medium size bowl, sift the flour, baking soda, powder, pumpkin pie spice and salt together. Set aside.
- In a large bowl of a stand up mixer, mix together the shredded carrots, coconut oil, eggs, applesauce, buttermilk and 2 teaspoons of the vanilla extract. Add the flour mixture and mix to combine. Fold in the shredded coconut and the chopped pecans.
- Spread evenly into the prepared pan. Bake for about 40-45 or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool on a wire cooling rack (in the pan) for about 30 minutes.
- While the cake is cooling, mix up the cream cheese icing by adding the softened cream cheese and heavy cream to a medium size bowl.
- Using a hand mixer, mix until fully combined. Add in the vanilla extract and the powdered sugar. Mix until fluffy and smooth. (Do not overmix)
- Remove cooled cake from the pan and place on a large cutting board. Divide the cake into thirds and cut evenly using a large serrated knife.
- Place one third of the cake on a serving plate and spread cream cheese icing. Repeat with remaining layers and spread the remaining cream cheese icing on the top layer and around the sides, if desired. Garnish with additional chopped pecans if desired.
Notes
- Take the time to grate fresh carrots as the prepackaged grated carrots in the store are often dried out and lack flavor.
- This cake can be left in the original baking pan and served in cut squares without creating a layered cake.
- I found that chilling the cake after it was iced made it easier to slice.
- Wrap cake well in plastic wrap and store in the refrigerator for up to a week.
- For longer storage you can wrap well with plastic wrap and store in an airtight, freezer safe container for up to 3 months. Thaw before eating.
