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Carrot Cake with Cream Cheese Frosting

Prep Time15 mins
Total Time1 hr
Servings: 8 -10


  • cups flour
  • teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 cups grated carrots
  • 1 cup walnuts chopped (optional)
  • For the Frosting:
  • 1 cup butter softened
  • 1 8 oz. package cream cheese softened
  • 1 16- oz. box of confectioner’s sugar about 4 cups
  • 1 teaspoon vanilla
  • 2 Tbsp. orange or blood orange zest


  • Preheat oven to 350°F. Grease a 10-inch Bundt pan.
  • In a medium bowl, stir together your flour, cinnamon, nutmeg, baking soda, baking powder, and salt; set aside.
  • In a large mixing bowl, beat the oil, sugar, eggs, and vanilla for about a minute. Pour in the flour mixture and mix on low until just combined. Add in the carrots and nuts (optional). Pour batter into your prepared Bundt pan and bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
  • Place on a cooling rack and let cool completely before removing from pan.
  • While cake is baking, whip together the frosting ingredients—butter, cream cheese, confectioner’s sugar, vanilla, and orange zest—until smooth and creamy. Refrigerate frosting when not using.
  • Once cake is cooled and removed from pan, dust lightly with confectioner’s sugar. Slice and serve with cream cheese frosting on the side. Enjoy!