Here’s a delicious, bakery-style recipe for a slice of carrot cake with cream cheese frosting — moist, warmly spiced, and topped with silky frosting.

🥕🍰 Carrot Cake with Cream Cheese Frosting

Ingredients

For the Carrot Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg (optional)
½ tsp salt
2 large eggs
½ cup vegetable oil
½ cup applesauce (or use all oil for richer cake)
1 tsp vanilla extract
2 cups finely grated carrots
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Instructions

1. Make the Carrot Cake

Preheat oven to 350°F (175°C). Grease an 8-inch square or round pan.
In a bowl, whisk together all dry ingredients: flour, sugars, baking soda, baking powder, spices, and salt.
In another bowl, mix eggs, oil, applesauce, and vanilla.
Add wet ingredients to dry and mix gently.
Fold in grated carrots and optional nuts/raisins.
Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
Cool completely before frosting.

2. Prepare Cream Cheese Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Mix in vanilla and a pinch of salt.
Frost cooled cake generously.

⭐ Serving

Cut a generous slice, top with extra chopped nuts if you like, and enjoy!

If you want, I can also give you:

A small-batch recipe for just 2–3 slices
A super moist bakery-style version
A healthy or gluten-free version
A layer cake version

Just tell me!