Moist, dense cake is blanketed by a generous coating of whipped cream cheese frosting.

Classic Carrot Cake with Whipped Cream Cheese Frosting

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon freshly grated cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon all spice
  • 1/2 teaspoon salt
  • 2 cups grated carrots (packed)
  • 3 large eggs (whisked)
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup walnuts (roughly chopped, plus more for garnish)
  • 3/4 cup golden raisins (rehydrated in warm water for 10 minutes)


  • 12 ounces whipped cream cheese (room temperature)
  • 4 tablespoons butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • pinch of salt
step-by-step directions
step-by-step directions
  • Preheat oven to 350°F.
  • In a large bowl whisk together flour, sugars, baking soda, baking powder, spices and salt.
  • Toss in the grated carrots and coat with flour, making sure the carrots aren't clumped together.
  • Stir in the eggs, sour cream and vegetable oil until a few streaks of dry mixture are still visible.
  • Add the walnuts and raisins and fold in until the mixture is fully incorporated.
  • Pour into the prepared loaf pan and bake for 60-75 minutes or until a skewer is inserted and comes out clean.
  • Remove from oven and allow to cool completely on a wire rack.
  • Spread the frosting over the top of the cake and serve with walnuts to garnish.
  • For Frosting: Whisk together the ingredients until the sugar is fully incorporated.

    Helpful Tips
    - Combine the grated carrots with the flour mixture to prevent the carrots from clumping together.
    - Use grated zucchini for a zucchini bread variation of this cake.

Watch how its made

Watch Video

Classic Carrot Cake with Whipped Cream Cheese Frosting

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