Classic Carrot Cake with Light Cream Cheese Frosting 🥕🍰

There’s something timeless about a good carrot cake. Moist, lightly spiced, studded with sweet carrots, raisins, and walnuts — and finished with a soft, tangy cream cheese frosting — it’s comfort baking at its finest.

Just in time for National Carrot Cake Day on February 3, this recipe celebrates a cake that has been loved for centuries.

Fun fact: carrot cakes date back to the Middle Ages, when carrots were used as a natural sweetener during times when sugar was scarce. What started as a clever substitute has become one of the most beloved cakes of all time.

Whether you’re baking to celebrate Carrot Cake Day or simply craving a cozy, nostalgic dessert, this classic recipe is one you’ll come back to again and again.

Why We Love Carrot Cake

Carrot cake is sweet, dense, and perfectly spiced — yet somehow still feels wholesome thanks to all those carrots. It’s a cake that fits just as beautifully on an Easter table as it does with a cup of afternoon tea on an ordinary Tuesday.

And let’s be honest — cream cheese frosting makes everything better.

Carrot Cake Ingredients

1 1/2 cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

3 cups shredded carrots (about 5 medium carrots)

1 cup golden raisins

1 cup coarsely chopped walnuts

Light Cream Cheese Frosting

8 ounces reduced-fat cream cheese, at room temperature

3/4 cup powdered sugar

1 teaspoon fresh lemon zest

How to Make Carrot Cake

Heat oven to 350°F (175°C).

Grease the bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening and lightly flour.

In a large bowl, beat the granulated sugar, oil, and eggs with an electric mixer on low speed for about 30 seconds, or by hand with a wooden spatula until blended.

Add flour, cinnamon, baking soda, vanilla, and salt. Beat on low speed for 1 minute, or by hand with wooden spatula.

Stir in the shredded carrots, golden raisins, and chopped walnuts.

Pour batter into prepared pan(s).

Bake:

13×9-inch pan: 40–45 minutes

Round pans: 30–35 minutesBake until a toothpick inserted in the center comes out clean.

Cool the cake completely:

Cool rectangular cake in the pan on a cooling rack.

Cool round cakes for 10 minutes, then remove from pans and cool fully (about 1 hour).

Light Cream Cheese Frosting

Beat the cream cheese, powdered sugar, and lemon zest together until light and fluffy.

Frost the cooled cake:

Spread frosting over a 13×9-inch cake, or

Fill and frost the layers for round cakes.

Sprinkle with a touch of nutmeg if desired.

Storage Tips

Store carrot cake covered in the refrigerator for up to 1 week.

For best flavor and texture, let slices sit at room temperature for 10–15 minutes before serving.

Celebrating National Carrot Cake Day 🍰

National Carrot Cake Day is celebrated every year on February 3, reminding us that this classic dessert deserves love far beyond the holidays.

Whether you bake one from scratch, share slices with friends, or enjoy a quiet piece for yourself, it’s the perfect excuse to savor this beloved cake.

As Jim Davis once said:

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

We couldn’t agree more.

Happy baking — and happy Carrot Cake Day! 🧡

A Votre Sante!

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