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    Home » Recipes » Sweets

    By Amy · Published: Apr 10, 2020 · Updated: Apr 10, 2020 · This post may contain affiliate links. Please read my disclosure policy 3 Comments

    Carrot Cake with Lemon Cream Cheese Frosting

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    This moist and delicious carrot cake is made from scratch with fresh carrots, pecans, raisins and spices, then frosted with a rich lemon cream cheese frosting.

    A round cake topped with chopped pecans and lemon zest on a round white cake stand.

    I love carrot cake and this recipe never fails.  Since it’s from scratch, it does take a little time but it’s so worth the effort!

    A slice of cake on a round white dessert plate with a fork.

     

    The rich lemon frosting adds a hint of tangy citrus that complements the sweet and spicy cake perfectly.  It’s melt-in-your-mouth delicious!

    Do I Have To Add Pecans and Raisins?

    No, you do not have to use pecans and raisins in this cake, but I highly recommend doing so if you’re not against them.  They add so much crunch, texture and flavor!  You can also substitute walnuts for the pecans.

    Overhead view of grated carrots in a clear glass bowl.

    Grated Carrots Vs Shredded Carrots

    I’ve made this cake using both grated and shredded carrots and personally prefer grated over shredded (although it’s still delicious both ways to me).  Grated carrots are smaller and distribute more evenly throughout the cake.  Be sure to wash and peel your carrots before grating.

    2 images - First is 2 round cake pans with cake batter. Second is baked cakes on a baking rack.

    The cakes will need to cool completely on a baking rack before frosting.  Here is a helpful tutorial on frosting a layer cake if you’re a beginner at frosting cakes.

    How to Store

    Since this cake has cream cheese frosting, it will need to be refrigerated.  Store in an airtight container (or in one of these handy cake containers).  When properly stored in the fridge, this cake is good for about 4 days.

    A slice of carrot cake on a white plate with a fork.

    Enjoy!

    Print
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    A slice of carrot cake on a white plate with a fork.

    Carrot Cake with Lemon Cream Cheese Frosting


    • Total Time: 1 hour 5 minutes
    • Yield: 12 slices
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    Description

    This moist and delicious carrot cake is made from scratch with fresh carrots, pecans, raisins and spices, then frosted with a rich lemon cream cheese frosting.


    Ingredients

    For the cake:

    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 ½ teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 4 large eggs
    • 1 ¼ cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 2 teaspoons vanilla extract
    • 3 cups grated carrots (from carrots that have been washed and peeled)
    • 1 cup chopped pecans, and additional for topping (if desired) – optional
    • 1 cup raisins (brown or golden) – optional

    For the Frosting:

    • 1 (8 ounce) package cream cheese, softened
    • ½ cup (1 stick) butter, softened
    • ½ teaspoon vanilla extract
    • 16 ounces powdered sugar
    • 1 tablespoon lemon zest (from approximately 1 lemon)
    • ¼ cup lemon juice (from approximately 1 lemon)

    Instructions

    For the Cake:

    1. Preheat your oven to 325 degrees F.  Grease two 8 inch round cake pans, then line the bottoms of pans with parchment paper.
    2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.
    3. In a large mixing bowl, whisk together eggs, oil, sugars and vanilla for approximately 1 minute.
    4. Add dry ingredients to the wet mixture and beat with a hand mixer at low speed for about 1 minute, or until smooth.
    5. Using a rubber spatula, stir in grated carrots, pecans and raisins.
    6. Pour batter into prepared cake pans.  Bake for 40 minutes, or until a toothpick inserted in the center is removed clean.
    7. Cool completely on a wire rack.
    8. Place first layer (rounded side down) on a plate or cake stand (don’t forget to remove parchment paper from bottoms of cakes).  Spread frosting over the top of the first layer.  Place the second layer on top of the first layer (rounded side up).  Frost side of cake, then frost top of cake.

    For the Frosting:

    1. While cake is cooling, prepare the frosting by beating cream cheese, butter and vanilla in a large mixing bowl using a hand mixer until smooth.
    2. Slowly add powdered sugar while continuing to mix.  Add lemon zest and juice and continue mixing until smooth.  Store covered in the refrigerator until cake is ready to frost.

    Notes

    • Time does not include cake cooling time (about 1 hour).
    • Walnuts can be substituted for pecans.
    • Store cake in an airtight container in the refrigerator for up to 4 days.
    • Recipe adapted from Chow.com
    • Prep Time: 25 minutes
    • Cook Time: 40 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: carrot cake recipe from scratch

    Originally published December 2014.  Updated with new photographs, helpful tips, recipe slightly revised and republished on April 10, 2020.

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    1. sprinkleandglitter says

      June 05, 2015 at 9:26 am

      this looks sooo good! I’m craving carrot cake now!!
      http://sprinkleandglitter.blogspot.in

      Reply
    2. Thalia @ butter and brioche says

      December 21, 2014 at 11:09 pm

      You can never go wrong with a classic carrot cake! totally wish I had a thick slice to devour right now – this cake looks amazing!

      Reply
    3. Valerie | From Valerie's Kitchen says

      December 20, 2014 at 12:28 pm

      Oooohhh, how exciting! You got a new camera! I love your photos and I’m so glad you’ve decided to start sharing your knowledge. Off to check it out!

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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