Easy Carrot Cake with Cream Cheese Frosting | Sip and Spice

Easy Carrot Cake with Cream Cheese Frosting

Course Dessert
Cuisine American
Keyword easy carrot cake recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours


  • 1 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups grated carrots

Cream Cheese Frosting:

  • 2 (8-ounce) bricks cream cheese, room temperature
  • 1/2 cup 1 sticks salted butter, room temperature
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 cups powdered sugar or more, if needed to thicken


  1. Preheat oven to 350°F. Grease two 8-inch round baking pans.

  2. In a stand mixer or large mixing bowl, mix together the oil, granulated sugar, and brown sugar until combined. Whisk in the eggs and vanilla.

  3. In a separate bowl, whisk together the flour, baking soda, salt, baking powder, nutmeg and cloves until combined. Gradually add the dry ingredients into the wet and mix until smooth. Fold in the grated carrots.

  4. Hint: make sure that your cream cheese and butter are removed from the fridge and coming to room temperature at this point to make your frosting more quickly! I always forget this step, so a friendly reminder!

  5. Pour the batter evenly into the prepared baking pans and bake for 25-30 minutes until a toothpick comes out clean. Remove pans from the oven and let cool on a wire baking rack. Cool to room temperature, then use a butter knife to loosen the cakes from their pans, flip upside and tap to release the cakes on the wire rack. Let cool completely.

  6. Once the cakes are entirely cool, use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat. (Hint: save that extra cake for cake pops or snacking!)

  7. To make the frosting, combine the room temperature cream cheese, butter and vanilla to a mixing bowl. Whip until combined and smooth. Gradually mix in the powdered sugar until it is completely combined and your desired consistency. You want it thicker than whip cream, but not too thick to make spreading a nightmare.

  8. Place the first cake on your serving platter. Tuck small pieces of wax paper or parchment paper around the edges of the cake to make for easy clean up after frosting. Add a large scoop of frosting to the first layer of cake and spread it out and extend a bit over the edges. Top with the second layer of cake and use the remaining frosting to cover the top and frost around the edges of the cake.

  9. If you're serving it the same day, cover and place in a cool, dry place. If not, cover and refrigerate for up to 4 days.

Recipe Notes

Adapted to create a two layer cake from Gimme Some Oven's three layer The BEST Carrot Cake Recipe (which is truly is).