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Carrot Cake Cake Recipe: Moist, Spiced Delight with Cream Cheese Frosting
This Carrot Cake Cake Recipe marries tender, warmly spiced layers with a tangy-sweet cream cheese frosting—perfect for a festive, healthier dessert that feels like home in every bite.
I’ve been baking carrot cake since my girls were little—back when I swapped sugar for honey and added extra nuts for a sneaky veggie boost. Today’s Carrot Cake Cake Recipe is not just another cake recipe; it’s a celebration of seasonal carrots, whole-grain goodness, and just enough sweetness to satisfy your dessert cravings. You’ll spot hints of cinnamon and ginger dancing through each forkful, while a smear of Greek yogurt in the frosting keeps it lighter (and tangier) than your typical sweet treat. Serve it at Easter brunch, a birthday party, or a simple Sunday gathering—this carrot cake brings warmth and smiles, every single time.
Why You’ll Love This Carrot Cake Cake Recipe
- Feels classic yet updated with whole-wheat flour for extra fiber
- Uses natural sweeteners (honey and maple syrup) for a lighter twist
- Creamy frosting with Greek yogurt—no heavy buttercream overload
- Textural fun: grated carrots, walnuts, and optional raisins
- Perfect make-ahead dessert (bakes a day early, frosts on serving day)
- Balanced sweetness (great with coffee or afternoon tea)
- Easily adaptable for gluten-free or vegan diets
- Crowd-pleaser at holiday gatherings or simple weeknight treats
Ingredients for the Carrot Cake Cake Recipe
• 2 cups whole-wheat pastry flour (sub gluten-free 1:1 blend)
• 1½ teaspoons baking powder (aluminum-free)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (freshly ground, if possible)
• ½ teaspoon ground ginger (optional pinch of nutmeg)
• ¼ teaspoon fine sea salt
• ¾ cup mild olive oil or melted coconut oil (light flavor)
• ½ cup honey (or pure maple syrup)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract (Madagascar variety for depth)
• 2 cups finely grated carrots (about 4 medium carrots; peel first)
• ½ cup chopped walnuts or pecans (toasted for extra crunch)
• ½ cup raisins or dried cranberries (optional, soaked in hot water 10 min, drained)
Frosting
• 8 oz low-fat cream cheese, softened (full dairy or dairy-free cream cheese)
• ½ cup Greek yogurt (whole-milk for richness)
• ¼ cup honey (or maple syrup)
• 1 teaspoon lemon zest (brightens flavor)
Tips on Ingredients
– Carrots: look for firm, unblemished roots; wash and peel right before grating to prevent sogginess.
– Flour: whole-wheat pastry flour keeps crumb tender; if you use all-purpose, reduce baking time by 5 minutes.
– Nuts: a quick toast in a dry pan brings out oils and flavor—just 3 minutes on medium heat.
– Sweeteners: honey adds floral notes; maple syrup gives a richer, woodsy taste.
Directions for the Carrot Cake Cake Recipe
- Preheat & prep: Heat oven to 350°F. Grease two 8-inch round pans and line bases with parchment. This step saves your layers from sticking.
- Dry mix: Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl until evenly combined—no pockets of spice.
- Wet mix: In a separate bowl, whisk oil and honey until smooth. Add eggs one at a time, then vanilla; whisk until glossy.
- Combine: Pour wet into dry mix, stirring gently until almost combined—tiny streaks of flour are okay. Overmixing can give a dense crumb.
- Fold in carrots & nuts: Use a flexible spatula to fold in grated carrots, toasted walnuts, and drained raisins; mix until just distributed.
- Bake: Divide batter evenly between pans. Bake center-rack for 25–30 minutes, or until a toothpick comes out with moist crumbs.
- Cool: Let cakes rest 10 minutes in pans, then invert onto wire racks; cool completely before frosting—this prevents frosting from sliding.
- Make frosting: Beat cream cheese, Greek yogurt, honey, and lemon zest until light and silky—about 2 minutes on medium speed. Chill 5 minutes for better spread.
- Assemble: Level cake tops with a bread knife if needed. Place first layer on a plate, spread half the frosting, top with second layer, then frost the top and sides.
- Garnish & serve: Press a sprinkle of chopped nuts around the base, or grate a tiny carrot curl on top for a playful finish. Slice with a sharp knife dipped in hot water for clean edges.
Servings & Timing
Makes 10–12 generous slices
Prep Time: 20 minutes (plus 10-minute cooling before frosting)
Bake Time: 25–30 minutes
Chill/Rest Time: 10 minutes in pans + 5 minutes frosting chill
Total Time: About 1 hour
Variations on This Carrot Cake Cake Recipe
• Zest swap: Add orange zest instead of lemon for a citrusy twist.
• Vegan version: Use flax “eggs” (2 Tbsp flax meal + 6 Tbsp water) and dairy-free cream cheese.
• Spice boost: Stir in ½ teaspoon cardamom or allspice.
• Tropical carrot cake: Fold in ½ cup unsweetened shredded coconut and swap raisins for crushed pineapple.
• Nut-free: Omit nuts and add ¼ cup sunflower seed butter to the batter.
Storage & Reheating Tips
• Fridge: Store covered for up to 4 days; keep away from strong-scent foods.
• Freezer: Wrap individual slices in plastic, then foil—freeze up to 2 months.
• Thaw: Overnight in fridge or 2 hours at room temp.
• Make-ahead: Bake layers a day ahead, wrap in plastic wrap; frost on serving day for the freshest taste.
Notes
– I learned that grating carrots finely yields a tender crumb—coarse shreds can weigh layers down.
– A 50-50 blend of whole-wheat pastry and all-purpose flour works if you crave a lighter texture.
– For ultra-moist layers, brush them lightly with a simple syrup (1:1 sugar to water) before frosting.
– If frosting seems too thin, chill it 10 minutes longer—patience pays off.
FAQs
Q: Can I make this a sheet cake?
A: Absolutely—pour into a greased 9×13 pan; bake 30–35 minutes and adjust frosting quantities.
Q: My cake sank in the middle—what went wrong?
A: Likely underbaked or opened the oven door too soon; test with a toothpick and resist peeking.
Q: How do I keep frosting white, not yellow?
A: Use full-fat cream cheese at room temperature and avoid overbeating the batter (yolk can streak).
Q: Can I use brown sugar instead of honey?
A: Yes—swap ½ cup brown sugar plus 2 Tbsp milk or yogurt to maintain moisture.
Q: Is carrot cake healthy?
A: It’s a balanced dessert—carrots add beta-carotene, nuts provide healthy fats, and Greek yogurt boosts protein.
Q: Why is my frosting too runny?
A: Chill it longer or add 1–2 Tbsp powdered sugar to thicken.
Q: Can I omit eggs entirely?
A: Try a commercial egg replacer or use mashed banana (¼ cup per egg), though flavor will shift.
Q: What’s the best way to grate carrots quickly?
A: Use a food processor with the grating disc or a box grater with medium holes for uniform pieces.
Conclusion
This Carrot Cake Cake Recipe is a warm hug on a plate—moist layers spiced just right, with a tangy frosting that cuts through sweetness. It’s an easy bake, a crowd-pleaser, and flexible enough to suit many dietary needs. Give it a whirl, let me know how it turns out, and don’t forget to explore more cake recipe ideas on the blog—happy baking!
Carrot Cake Cake Recipe: Moist, Spiced Delight with Cream Cheese Frosting
Ingredients
- 2 cups whole-wheat pastry flour (sub gluten-free 1:1 blend)
- 1½ teaspoons baking powder (aluminum-free)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (freshly ground, if possible)
- ½ teaspoon ground ginger optional pinch of nutmeg
- ¼ teaspoon fine sea salt
- ¾ cup mild olive oil or melted coconut oil (light flavor)
- ½ cup honey (or pure maple syrup)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (Madagascar variety for depth)
- 2 cups finely grated carrots (about 4 medium carrots; peel first)
- ½ cup chopped walnuts or pecans (toasted for extra crunch)
- ½ cup raisins or dried cranberries (optional, soaked in hot water 10 min, drained)
- 8 oz low-fat cream cheese, softened (full dairy or dairy-free cream cheese)
- ½ cup Greek yogurt (whole-milk for richness)
- ¼ cup honey (or maple syrup)
- 1 teaspoon lemon zest (brightens flavor)
Instructions
- Heat oven to 350°F. Grease two 8-inch round pans and line bases with parchment. This step saves your layers from sticking.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl until evenly combined—no pockets of spice.
- In a separate bowl, whisk oil and honey until smooth. Add eggs one at a time, then vanilla; whisk until glossy.
- Pour wet into dry mix, stirring gently until almost combined—tiny streaks of flour are okay.
- Use a flexible spatula to fold in grated carrots, toasted walnuts, and drained raisins; mix until just distributed.
- Divide batter evenly between pans. Bake center-rack for 25–30 minutes, or until a toothpick comes out with moist crumbs.
- Let cakes rest 10 minutes in pans, then invert onto wire racks; cool completely before frosting—this prevents frosting from sliding.
- Beat cream cheese, Greek yogurt, honey, and lemon zest until light and silky—about 2 minutes on medium speed. Chill 5 minutes for better spread.
- Level cake tops with a bread knife if needed. Place first layer on a plate, spread half the frosting, top with second layer, then frost the top and sides.
- Press a sprinkle of chopped nuts around the base, or grate a tiny carrot curl on top for a playful finish. Slice with a sharp knife dipped in hot water for clean edges.
Notes
– A 50-50 blend of whole-wheat pastry and all-purpose flour works if you crave a lighter texture.
– For ultra-moist layers, brush them lightly with a simple syrup (1:1 sugar to water) before frosting.
– If frosting seems too thin, chill it 10 minutes longer—patience pays off.
