My Favorite Carrot Cake with Cream Cheese Frosting

Amerikanischer Carrot-Cake mit Frischkäse-Creme

Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!

Amerikanischer Carrot-Cake mit Frischkäse-Creme

As you probably have guessed, I am still eating cake, even during lent. Instead I decided to start intermitten fasting again. I don’t eat after 4pm. But I will eat cake, if I can. Especially during these weird times. I mean, it probably can’t be described as war as we are just asked to remain indoors, however, I do feel like eating a lot of comfort food. Do you feel the same way? I did induldge myself and ate two pieces immediately. It just was too good…

Amerikanischer Carrot-Cake mit Frischkäse-CremeI hope you enjoy this carrot cake as much as I do. I do find the flavor intensifies the second day. You know, it just has it all, a moist base, some crunch from the nuts, a sweet and creamy frosting, it is soft, yet not muchy. Is there anything else you could ask for?

Amerikanischer Carrot-Cake mit Frischkäse-Creme

Credit: Sally’s Baking Addiction

My Favorite Carrot Cake with Cream Cheese Frosting

Serves: One 20-24cm/8inch springform
Prep Time: 30min Cooking Time: 35min Total Time: 1hr 5min

My favorite carrot cake with cream cheese frosting is wonderfully moist and contains pecans or walnuts.


  • Carrot Cake
  • 220 grams of canola oil
  • 200 grams of brown sugar
  • 4 eggs
  • 150 grams of plain joghurt
  • 2 teaspoon of vanilla extract, see here how to make your own
  • 260 grams of grated carrots (four relatively large carrots)
  • 140 grams of chopped walnuts or pecans
  • 320 grams of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of nutmeg

  • Cream Cheese Frosting
  • 250 grams of heavy cream
  • 150 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 500 grams of cream cheese



Preheat oven to 150 degrees Celsius and line two cake pans with parchment paper. I used 20cm/8inch cake pans as I wanted a tall cake. Also line one baking sheet with parchment paper. Spread the walnuts on the baking sheet and bake for about 7-8min. Set aside. Increase oven temperature to 180 degrees.


For the cake layers whisk together oil, sugar, eggs, joghurt, and vanilla extract in a large bowl. Peel and grate carrots, chop walnuts and add to the mix. Pour all other ingredients on top and only whisk until combined. Do not overmix.


Evenly divide between the two cake pans, if you only have one, I recommend keeping the second batch in the fridge while the first bakes. Bake for roughly 30-35 minutes, an inserted toothpick should come out clean. Cool and release from cake pan, cut into two layers each.


For the cream cheese frosting beat the heavy cream with the sugar and vanilla extract until stiff peaks form. Only mix in cream cheese until smooth.


To assemble the cake, spread some of the frosting on the bottom cake layer, place the second layer on top and spread some frosting again. Repeat with third and fourth layer. You should have enough frosting to thinnly frost the sides of the cake. This is a semi-naked cake, so you will still see through the cake layers. Chill cake. Shortly before serving, cut off some carrot still showing some green and place into cake. Or decorate as desired. Serve chilled or at room temperature.

Amerikanischer Carrot-Cake mit Frischkäse-Creme

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  • Reply
    Paul C.
    Thursday May 7th, 2020 at 11:58 AM

    Ich habe es gestern zum Geburtstag meiner Frau gebacken. Sehr lecker. Und es macht auch Spaß 🙂

    • Reply
      Thursday May 7th, 2020 at 12:37 PM

      Das freut mich sehr!

  • Reply
    Alexandra Muelenz
    Monday July 6th, 2020 at 03:24 PM

    Diese Torte ist der Oberknaller. ?
    Ich habe sie in 2 Wochen 3mal gemacht.
    Du hast da was ganz Feines zusammengestellt.
    100% Gelinggarantie.
    Danke danke danke!

    • Reply
      Monday July 6th, 2020 at 03:30 PM

      Oh, das sind ja mega positive Worte, total lieb! Gerne darfst du auch noch mit Sternen bewerten, wenn du magst. Grüße, Jenny

  • Reply
    Wednesday September 16th, 2020 at 12:44 PM

    ich glaube ich habs vermastelt und statt 5 Sterne 4 getippt. Es war so klein aufm Bildschirm.
    Ich liebe diese Torte so sehr. Ich glaube sie wurde in Wiesbaden mindestens schon 10mal gebacken 🙂

    • Reply
      Wednesday September 16th, 2020 at 12:49 PM

      Kannst gerne nochmal vom Handy aus bewerten 🙂 Ich freue mich ja mega, wie schön! Grüße aus München, Jenny

  • Reply
    Katja Kuhlen
    Thursday July 8th, 2021 at 05:30 PM

    Hallo, möchte den Kuchen für Samstag machen, wie hoch wird er ungefähr da ich ihn transportieren muss.

    Liebe Grüße


    • Reply
      Thursday July 8th, 2021 at 05:49 PM

      Das hängt von der Größe der Springform ab, bei 20cm ca. 10cm. Bei größeren Formen entsprechend weniger.

      • Reply
        Thursday July 8th, 2021 at 11:53 PM

        OK super, danke wollte eine 20iger Springform nehmen 🙂

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