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Carrot Cake with Cream Cheese Frosting

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Food Allergy P.I.


Carrot Cake

  • 4 large eggs or 1 C Unsweetened Applesauce
  • 1 C vegetable or grapeseed oil
  • 2 C sugar
  • 2 C all-purpose flour or measure-for-measure gluten free (King Arthur or Pillsbury)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 3 C grated carrots

Cream Cheese Frosting

  • 1 8 oz container of cream cheese, room temp or Daiya vegan plain cream cheese, chilled from fridge
  • 1/2 C salted butter, room temp or Earth Balance soy free, chilled from fridge
  • 4 C powdered sugar or 4-5 cups if making vegan
  • 1 tsp vanilla


Carrot Cake

  1. Combine the eggs, oil, sugar and stir well. Make a well in the middle of this mixture and add the flour, soda, powder, salt and cinnamon. Stir just til combined. Fold in carrots. Bake in a greased 15x10 or 18x10 baking pan with rolled edges (cookie sheet with rim all the way around), at 350, for 25-35 minutes. GLUTEN FREE: If baking gluten free bake it at 325 for 35-45 minutes. Set cake aside to cool completely before frosting.  

Cream Cheese Frosting

  1. Using a handheld mixer beat the cream cheese, butter, powdered sugar and vanilla til smooth. VEGAN: If making vegan, optionally, chill the frosting for 30-60 minutes before frosting the cake to give it a little more structure. It is fine to frost immediately as well. 

Recipe Notes

When baking gluten free it is best to go "slow and low", drop it 25 degrees from 350 to 325, and extend the baking time by about 7-10 minutes or until toothpick comes out clean from center.

For the cream cheese frosting when going vegan, to help with the consistency of the frosting, I made it straight from the fridge because it already has a softer texture due to a higher oil content.

For the cream cheese frosting whether making vegan or traditional, if it is too thick add a little milk or non-dairy alternative. If it is a little on the runny side, add a little more powdered sugar.