Farmhouse Carrot Cake with Cream Cheese Frosting

Although I’ve had no luck growing them on my homestead, carrots have a special place in my heart. Any vegetable that can be turned into a dessert is pure magic! I love to make carrot pie, but another special treat we like to have in our home is carrot cake.

And we do it up fancy. Although you can make this recipe in a 9×13 pan, I always make this as a triple layer round cake. Fancy farmhouse stuff, y’all.

Carrot cake can have nuts and raisins. But having one (or both) of those ingredients would keep all of the men in my house from eating it.

Then again—what am I doing? I should add the nuts and raisins. Then I could have the whole cake to myself.

Sometimes a farm(ish) girl doesn’t like to share.

Top this cake with cream cheese frosting!

This particular cream cheese frosting is my favorite. I love it because it’s not obnoxiously sweet. It’s basically a lot of cream cheese and butter, with some powdered sugar and vanilla tossed in for good measure. I mean, I would put this cream cheese frosting on anything that could get away with being frosted.

How do I store this carrot cake?

Store this carrot cake in the fridge. There are differing opinions about whether cream cheese frosting need to be refrigerated, but I store this cake in the fridge. I just think it tastes better when it’s extra cold.

Remember, carrots are the magical vegetable. They can be served as a side dish, and turned into a sweet treat you can serve with ice cream! Carrots are simply amazing.

Want to sass up your carrot cake game? Check out these extra tips for how to make it even better. (But I will have you know, I’m NOT on Team Add Pineapple To Carrot Cake. No, thank you.)

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Farmhouse Carrot Cake with Cream Cheese Frosting

A delicious triple layer cake with the absolute best cream cheese frosting you will ever taste.

Ingredients

Cake ingredients

• 4 large eggs
• 1 3/4 cup oil
• 1 Tbsp vanilla
• 1 cup brown sugar
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbsp ground cinnamon
• 1 tsp ground ginger
• 4 cups grated or shredded carrots
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)

Frosting ingredients

• 2 sticks butter (softened)
• 2 8 oz bricks cream cheese (softened)
• 2 cups powdered sugar
• 1 tsp vanilla

Instructions

Cake directions

1. In a large bowl, beat eggs and oil. Add vanilla and sugars, beat until well mixed.

2. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices. Then add the flour mixture (a bit at a time) to the larger bowl and mix to combine.

3. Add the carrots, stir to combine. If using walnuts and/or raisins, add those at this time as well.

4. Put batter in greased and floured 9×13 pan and bake at 350 for 1 hour OR put batter in three greased and floured round cake pans and bake at 350 for 30-35 minutes. Cool for at least one hour before frosting.

Frosting directions

1. To make frosting, mix butter and cream cheese until thoroughly combined. Add powdered sugar, 1 cup at a time, and the vanilla. Mix until smooth. Frost cake.

2. Store cake in refrigerator. Enjoy!

Don’t forget to pin this recipe for later!