Easy Carrot Cake-Cream Cheese Frosting Recipe

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Easy Carrot Cake-Cream Cheese Frosting Recipe

This carrot cake would be perfect for dessert at any time of day. It goes well with coffee or tea. I would suggest serving the cake slightly chilled, as the cake and frosting will be a little more firm and easier to slice.


For The Carrot Cake

  • 1 1/2 cups carrots finely shredded
  • 1¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 3/4 cup plant based milk I used soy
  • 1/2 cup vegan butter melted (I used Earth Balance)
  • 1 tablespoon apple cider vinegar
  • 1 tsp vanilla extract

For The Cream Cheese Frosting

  • 8 oz vegan cream cheese softened (I used Daiya)
  • 1/2 cup vegan butter softened (I used Miyoko’s)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Optional Topping

  • 1/3 cup chopped walnuts


  • Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
  • Mix dry ingredients in one bowl and wet ingredients in another.
  • Combine wet and dry ingredients and pour into lined cake pan.
  • Bake for 50-60 minutes (toothpick inserted into off-center should come out clean). After 15 minutes remove the outer band of the cake pan.Cool cake for 1 hour uncovered, then cover and chill at least 1 hour. The center may deflate slightly while cooling.
  • Remove side parchment. Trim top of chilled cake to make it even. Use trimmings to fill center dent if there is one. Cut cake into 2 layers to frost.
  • To make the frosting, use a hand mixer to combine the frosting ingredients until light and fluffy.
  • After frosting, sprinkle cake with chopped walnuts. Cake is best served cold!