Go Back
–+ servings
carrot cake with rolled sugar carrot flowers
Print Recipe
No ratings yet

Best Ever Carrot Cake with Cinnamon Brown Sugar Cream Cheese Frosting

Our Easter dessert for the last 15 years. I created this recipe after not finding many nut free, pineapple or coconut free carrot cakes. It is incredibly moist and the Cinnamon Brown Sugar Cream Cheese Frosting adds the finishing touch.
Prep Time15 minutes
Cook Time40 minutes
Total Time19 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake with cream cheese, cinnamon brown sugar cream cheese frosting
Servings: 16
Calories: 393kcal
Author: Mrs Major Hoff

Ingredients

For the nut free carrot cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar loosely packed.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • dash ground cloves
  • dash ground Ginger
  • 1 cup vegetable oil
  • 3 cups finely shredded Carrots
  • 4 Eggs

For the cinnamon brown sugar cream cheese icing:

  • 8 ounces cream cheese 1 block
  • 1 teaspoon vanilla extract
  • ¼ cup butter softened
  • 4 cups powdered sugar
  • 2 tablespoon light brown sugar
  • 1 tsp cinnamon

Instructions

To bake the nut free carrot cake:

  • Preheat oven to 325 degrees. 
  • Grease and flour 2 (8 inch) cake pans.
  • In a mixing bowl combine flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and cloves. Using a whisk will help distribute the spices and eliminate the need of sifting the flour. If using a stand mixer, place directly in it's bowl. A handheld mixer is fine for the next step.
  • Slowly add oil, carrots and eggs, beating until combined with a hand held mixer or a stand mixer. Beat on medium speed for 2 minutes.
  • Divide mixture among both pans and bake for 40 minutes or until toothpick in center of cake comes out clean.
  • Allow to cool in the pan on a wire rack for 10 minutes.
  •  Remove cakes from pans and allow to finish cooling on the rack.

For the cinnamon brown sugar cream cheese frosting:

  • Beat the cream cheese, butter, cinnamon and brown sugar until light and fluffy.
  • Add vanilla and once mixed gradually add the powdered sugar.
  • If the icing is too thick, thin by adding milk 1 teaspoon at a time.
  • Frost the cake after both cakes are cool.

Nutrition

Calories: 393kcal | Carbohydrates: 72g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 332mg | Potassium: 178mg | Fiber: 1g | Sugar: 58g | Vitamin A: 4350IU | Vitamin C: 1.4mg | Calcium: 61mg | Iron: 1.2mg