To Die for Carrot Cake

A tall, decadent slice of moist carrot cake on a ceramic plate. Generous, rustic swirls of thick cream cheese frosting separate the richly textured, spice-flecked layers. The top is garnished with a delicate sprinkle of finely chopped walnuts, captured in warm, soft lighting.

To Die for Carrot Cake

This To Die for Carrot Cake is incredibly moist, perfectly spiced, and topped with a rich, tangy cream cheese frosting. It’s the ultimate dessert for celebrations or cozy gatherings.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert, Snack

Cuisine American

Servings 12 slices

Calories 580 kcal

Ingredients

Carrot Cake

2.5 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
0.5 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
0.5 tsp ground ginger
4 large eggs room temperature
1.5 cups granulated sugar
0.5 cup light brown sugar packed
1.25 cups vegetable oil
2 tsp vanilla extract
3 cups finely grated carrots about 4-5 medium carrots

Cream Cheese Frosting

16 oz full-fat cream cheese room temperature
1 cup unsalted butter room temperature
4 cups powdered sugar sifted
2 tsp vanilla extract
0.125 tsp salt

Notes

Grate carrots finely for best texture. Ensure eggs, butter, and cream cheese are at room temperature. Store in an airtight container in the refrigerator for up to 5 days.

Keyword carrot cake, cream cheese frosting, layered cake, moist carrot cake, spiced cake