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Easy Carrot Cake With Cream Cheese Frosting

This recipe delivers a moist, perfectly spiced carrot cake, made simple with yogurt for tenderness. Topped with a classic cream cheese frosting, it's an approachable yet impressive dessert perfect for any gathering, serving 12 guests.
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Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 3557.2 kcal

Equipment

  • 1 9x13 inch Baking Dish Or two 9-inch round cake pans for a layered cake.
  • 2 Large Mixing Bowls
  • 1 Whisk Or an electric mixer for easier combining.
  • 1 Rubber Spatula
  • 1 Box Grater For finely grating carrots.

Ingredients
  

Main

  • ½ cup vegetable oil plus more for baking dish
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ⅛ teaspoon ground cloves
  • Pinch of ground nutmeg
  • 1 ½ cups sugar
  • ¾ cup low-fat plain yogurt
  • 3 large eggs
  • 3 cups loosely packed finely grated carrots 3 to 4 medium
  • Cream Cheese Frosting for Carrot Cake

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, tapping out any excess flour.
  • In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, salt, ground cloves, and ground nutmeg.
  • In a separate large bowl, whisk together the vegetable oil, sugar, low-fat plain yogurt, and large eggs until the mixture is smooth and well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing with a rubber spatula just until no streaks of flour remain. Be careful not to overmix the batter.
  • Gently fold in the finely grated carrots until they are evenly distributed throughout the cake batter.
  • Pour the batter into the prepared baking dish and spread it evenly with the spatula.
  • Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the wire rack to cool completely.
  • Once the cake is completely cooled, prepare the cream cheese frosting according to your preferred recipe.
  • Generously frost the cooled carrot cake with the cream cheese frosting, then slice and serve.

Notes

For optimal texture, ensure carrots are finely grated; this integrates them smoothly and keeps the cake moist without large, noticeable pieces. Sift all dry ingredients together to prevent lumps and ensure even distribution of leavening agents and spices. When combining wet and dry ingredients, mix just until barely combined; overmixing develops gluten, leading to a tough, dry cake. Always allow the cake to cool completely on a wire rack before applying frosting to prevent it from melting and sliding off, ensuring a clean, professional finish.