Lovely traditional carrot cake with cream cheese icing, perfect for the whole family
Kid Approved,  Sweet Treats

Carrot cake with cream cheese icing

*This post originally appeared in March 2020. Everything is the same, I have just updated the recipe card.

As we are all now (or should be) well into social distancing practices, I have more time to cook and photograph recipes.  And, I imagine many more people will be cooking and baking at home so, hopefully the recipes I will be posting will make your life a little bit easier, a little bit more fun and a whole lot more flavourful!

First up this beautiful carrot cake – who doesn’t love a good carrot cake?  Unless you put raisins in it, then you’ve lost me.  I like straight up plain ‘ol carrot cake.  The raisins, pineapple, nuts and other additions totally don’t do it for me; but that’s just me – if you love them, toss ’em in.








Two layered carrot cake with cream cheese filling and icing
Lovely traditional carrot cake with cream cheese icing, perfect for the whole family

Carrot cake with cream cheese icing

Yield: 1 cake

This traditional carrot cake with cream cheese icing will quickly become a favourite recipe.


  • CAKE
  • 3/4 cup butter, room temperature
  • 2/3 cup light brown sugar
  • 1 tbsp molasses (*optional)
  • 1 tsp vanilla
  • 3 eggs, room temperature
  • 1/3 cup greek yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 2 cups finely grated carrots (if you like a chunkier bread, use the larger cheese grate size)
  • 1, 8 oz. block of cream cheese, room temperature
  • 2 cups powdered (confectioners) sugar
  • 1/4 cup butter, room temperature
  • Juice from one fresh lemon
  • 1 tsp vanilla
  • 1/2 tsp cinnamon


  1. Preheat oven to 350F and grease and line a 8 x 8 brownie pan with parchment paper. (I used two 9 x 5 loaf pans because that's what I had available, but normally I use a square brownie pan).
  2. In a small bowl combine all the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and cardamom) and set aside.
  3. In a large bowl cream together butter and sugar, once smooth, add eggs, one at a time.  Then add molasses if you choose to and vanilla. Lastly, add greek yogurt.
  4. Slowly add the dry mix a little at a time, mixing until well combined. Fold in grated carrots.
  5. Scoop batter into the pan and bake for approximately 30-34 min. or until a toothpick inserted into the middle of the cake comes out clean.
  6. In the meantime, in a large bowl beat cream cheese, powdered sugar, butter, lemon, vanilla and cinnamon together.
  7. Let cake cool and remove from pan.
  8. Once cake has cooled, cut the cake in half horizontally and flip the top half off.  Spread cream cheese icing on the bottom half and replace the top.  Then spread the rest of the icing over the top layer.
  9. Top with crumbled pecans or walnuts if you like, cut and serve.


*The molasses is optional, I love the depth of flavour it adds to the recipe.

Nutrition Information:
Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 302Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 340mgCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 5g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.

If you love cream cheese icing as much as I do, you can also try this maple cream cheese icing for a change – it is delicious!

And if you try this out, please let me know what you think. You can comment here, or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you love this recipe as much as I do, please Pin it and/or share it on Facebook for others to see. 

If you’re looking for more cake recipes here’s a few more you might enjoy:

Two layered chocolate zucchini cake 

Lemon zucchini coconut loaf

The best banana bread 

Till the next recipe,

Kristen xo


  • Sean@Diversivore

    I was JUST thinking about what to do with a big bag of carrots. How fortunate to bump into this recipe! I do love a good carrot cake, and this one looks perfect (also, big yes to the cream cheese frosting – carrot cake just doesn’t feel the same without it). The maple frosting idea sounds like an amazing idea too – I feel like the flavour would play really nicely with the carrots. thanks for sharing, and here’s hoping all the social distancing ends soon that I don’t end up eating the whole cake by myself. Lol.

    • kmysweetmess

      So glad i could help! I’m with you – cream cheese is the way to go for sure! Cheers to you, hope you are all safe and healthy right now, baking up a storm!

  • sugarlovespices

    Love the look of this carrot cake! And with the maple cream cheese icing it gets even better! I just find carrot cakes irresistible!

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