Carrot Cake with Cream Cheese Frosting
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Carrot cake has always been a go-to treat for me, but this version really takes it to a whole new level. The parsnips add this unexpected twist that gives the cake a little extra depth, while all those cozy fall spices, like cinnamon, cloves, and allspice, fill the house with the best aroma. It’s perfect for everything from a laid-back weekend treat to a special dessert at a family dinner. What really pulls it all together, though, is the cream cheese frosting. It’s super creamy, not too sweet, and just the right amount of vanilla. Honestly, this cake is one of those that gets better the longer it sits, so it’s great to make ahead for a party or just because you’re craving something comforting and homemade. It’s the kind of cake I could eat all week!
Why You’ll Love Carrot Cake with Cream Cheese Frosting
- Warm, Cozy Flavors: The mix of cinnamon, cloves, and allspice gives this cake that perfect fall warmth—just like a big hug in dessert form.
- Unexpected Twist: The addition of parsnips adds a surprising flavor depth that takes this classic carrot cake to the next level. It’s a fun way to switch things up!
- Perfectly Creamy Frosting: The cream cheese frosting is dreamy—smooth, slightly tangy, and just the right balance with the sweetness of the cake.
- Ideal for Special Occasions: Whether it’s a birthday, family gathering, or just a weekend treat, this carrot cake is fancy enough to feel special, but easy enough to whip up.
- Great for Leftovers: This cake gets even better the next day as the flavors continue to meld. It’s one of those desserts that’s perfect for snacking on throughout the week.
Ingredients Needed To Make Carrot Cake with Cream Cheese Frosting
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Carrots, shredded
- Parsnips, shredded
- Eggs
- Vanilla extract
- Walnut oil (or canola oil)
- Brown sugar
- Granulated sugar
- Raisins
- 1.1 Gluten-free flour or all purpose flour
- Baking powder
- Baking soda
- Unsweetened cocoa powder
- Cinnamon
- Ground cloves
- Allspice
- Kosher salt
- Orange zest
- Cream cheese (room temperature)
- Butter (room temperature)
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Carrot Cake with Cream Cheese Frosting
- Preheat the oven and prepare your cake pans by spraying them with nonstick spray.
- Mix the eggs and sugars together until they become light and frothy.
- Add the oil and vanilla to the mixture and combine.
- Stir in the dry ingredients, raisins, carrots, and parsnips until everything is just mixed together.
- Divide the batter between the pans or spread it into one pan.
- Bake the cake until it’s cooked through and a toothpick comes out clean.
- Let the cake cool completely before frosting it.
- To make the frosting, beat together the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
- Spread the frosting over the cooled cake and add any desired toppings, like nuts.
Commonly Asked Questions
How should I store leftover carrot cake?
Make sure your cake is securely covered, as it can dry out in the refrigerator. A good cake holder works well for this. If kept completely covered in an airtight container it will last for up to a week in the refrigerator. If you keep your cake at room temperature make sure that it remains tightly covered and it should be eaten within 24 hours.
Can I freeze carrot cake?
Yes, you can freeze carrot cake! Wrap the cake tightly in plastic wrap and aluminum foil, or place it in an airtight container before freezing. It will stay fresh for up to 3 months. When ready to enjoy, let it thaw at room temperature or in the fridge overnight.
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The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
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Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How can I make the frosting ahead of time?
The cream cheese frosting can be made ahead and stored in the fridge for up to 5 days. Just be sure to let it come to room temperature and rewhisk it before spreading it on your cake for a smooth finish.
Can I add nuts to the cake?
Definitely! If you love the crunch of nuts, feel free to fold some chopped walnuts or pecans into the batter before baking. Just be sure to adjust the mix-ins to your taste. You can also sprinkle them on top for a nice garnish.
What can I substitute for parsnips in this recipe?
If you can’t find parsnips or just prefer not to use them, you can replace them with more carrots or even sweet potatoes for a slightly different flavor profile. Both will blend well with the warm spices in the cake.
Can I use a different type of oil for this cake?
If you don’t have walnut oil, any neutral oil like canola or vegetable oil will work just fine. Walnut oil adds a nice depth of flavor, but the cake will still turn out delicious with a more neutral option.
Carrot Cake with Cream Cheese Frosting
Equipment
- 1 mixing bowl/mixer
- 2 8" round cake pans or 1 9×13 cake dish
Ingredients
Carrot Cake
- 2 cups carrots, shredded
- 2 cups parsnips, shredded
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup walnut oil, can substitute with canola oil
- 1 cup brown sugar
- 1 cup granulated sugar
- ¾ cup raisins
- 2 cups Gluten Free 1.1 flour or all purpose flour
- 1 ½ tbsp baking powder
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa
- 2 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 1 tsp kosher salt
- 1 tbsp orange zest
Dairy Free Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 2 tsp vanilla extract
- 4-6 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans or 1 9×13 cake pan with nonstick baking spray and set aside.
- Add the eggs and sugars to a bowl and mix for 3 minutes until frothy and the sugars are mostly dissolved.
- Add the oil and vanilla and mix to combine.
- Add the flour, spices, salt, raisins, carrots, and parsnips and mix until just combined.
- Divide the batter between the prepared cake pans or spread into the single 9×13.
- Allow the cake to bake for 35-45 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- To make your frosting add all of the ingredients to a bowl. Start with 4 cups of powdered sugar. Mix until smooth and creamy.
- Spread the frosting onto the cakes. Garnish with walnuts or pecans if desired.
Video
Notes
Notes:
- If you’re looking to make a smaller portion of this cake, you’re in luck. You can easily cut the ingredients in half and prepare it in a 8” round cake pan.
- Tangy sweet and creamy cream cheese frosting is as much about the decadent texture as it is the flavor. To ensure that your frosting is silky smooth and lump free, make sure that both your Dairy Free butter and cream cheese is at room temperature. This will allow everything to mix together smoothly and with ease.
This carrot cake is seriously one of my go-to recipes whenever I’m craving something comforting and full of flavor. The warm spices and creamy frosting make it perfect for any occasion, whether it’s a special celebration or just a cozy afternoon treat. I’m always so impressed by how the simple ingredients come together to create something so delicious!
I like it.Im going to make it this weekend
So Happy to hear!!
Completely delicious 😋 Hit with family.