Carrot Cake with Lemon Frosting

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Looking for a smaller carrot cake? Celebrate spring with this easy carrot cake recipe featuring a few healthier swaps.

I’m not sure how carrot cake became a classic for springtime, but I’m not complaining!

We love carrots for snacking and cooking, so whoever first decided to turn it into sweet treats is a genius in my book.

A carrot cake with cream cheese frosting and chopped nuts on a glass stand, with a few whole carrots in the background.

Each spring I love whipping up carrot cake scones, carrot cake cookies, and of course, carrot cake itself!

This is a great small cake for celebrating with just a few people, or for enjoying all on your own.

Need to eat gluten free? Try gluten-free carrot cake instead.

Easy carrot cake

This recipe is perfect for my family because it makes just one layer, so there’s no worry about trimming, stacking, and frosting perfectly. Plus, it’s just the right amount to have a sweet treat but not have leftovers for days.

I like making treats a little healthier sometimes, so similar to my zucchini bread this recipe uses applesauce instead of apple or butter.

I also use whole wheat flour along with the all-purpose flour, which gives it a bit of a nutty taste. The final cake is lovely in texture and kid-approved.

Adding lemon zest to the frosting brightens it up, bringing the sunshine of the spring inside. It’s just what you need to welcome the season!

Ingredients for carrot cake

Full list of ingredients with quantities is located in the recipe card.

Ingredients for baking arranged on a counter with labels indicating each item, such as carrots, flour, eggs, and spices.

You’ll need:

Eggs
Applesauce (use unsweetened)
Turbinado sugar
Grated carrots
White whole wheat flour
All-purpose flour
Baking powder
Cinnamon
Nutmeg
Salt
Neufchâtel cheese (lowfat cream cheese)
Powdered sugar
Vanilla extract
Lemon
Walnuts

I recommend shredding the carrots yourself rather than buying the pre-shredded bag at the store. This way you can shred the carrots as fine as you like, and you will retain the moisture in the carrots. The storebought shredded carrots can often be dried out, so make sure to get a fresher package if you do need to go this route.

How to make this recipe

First, preheat the oven to 350°F. Lightly coat an 8-inch cake pan with nonstick spray. If you line it with a parchment round, it will be even easier to release the cake from the pan.

You can also bake this in two 6-inch pans for a layer cake, or use a square baking pan.

Set out your cream cheese to soften while the cake is baking and cooling.

In a large bowl, beat the eggs, then add the applesauce and sugar. Stir in the grated carrots.

Ingredients for a recipe, including beaten eggs, brown sugar, and shredded carrots, arranged on a kitchen countertop.

A bowl containing flour and a scoop of cocoa powder on a kitchen countertop.

Use another bowl to sift together the flours, baking powder, cinnamon, nutmeg, and salt. Stir the dry ingredients into the wet until completely incorporated. Make sure to scrape the bottom and sides of the bowl to get everything mixed and prevent any pockets of flour.

The batter will be thicker than a regular cake batter. Scoop it into the prepared cake pan and spread in an even layer to the edges.

Unbaked cake batter in a round cake pan next to a mixing bowl and spatula.

A freshly baked round loaf of bread cooling on a wire rack.

Bake for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for 5-10 minutes, then turn out onto a wire rack to cool completely.

It’s important to let the cake cool fully before frosting, otherwise it can melt into the cake. Depending on the temperature in your kitchen, this can take an hour or more.

When you’re ready to frost the cake, combine the softened cream cheese, powdered sugar, and vanilla in a bowl. Zest the lemon into the bowl, then beat everything together until completely smooth. Taste and add more sugar if desired.

Ingredients mixed in a bowl ready for baking.

Batter mixed in a blue-rimmed bowl on a countertop.

Spread the frosting onto the cooled cake (an offset spatula makes this very easy) and top with chopped or halved walnuts.

A carrot cake with cream cheese frosting and chopped nuts, with one slice served on a plate.

Storage tips

Due to the cream cheese frosting, this cake can be left at room temperature for up to 2 hours, but after that it should be stored in the refrigerator.

Store the cake covered, preferably under a cake dome, to prevent it from drying out.

A slice of carrot cake with cream cheese frosting and chopped nuts on a plate with a fork.

FAQ

Absolutely! I like to use golden raisins.

Turbinado sugar is a raw cane sugar. You’ll see it in stores labeled as turbinado sugar or under the brand name Sugar in the Raw.

If you don’t have any, you can swap in an equal amount of unpacked light or dark brown sugar.

Neufchâtel is simply a lightened-up cream cheese. It has less fat than the standard block of cream cheese, but has all the luscious flavor! I’ve found it is also a little softer and easier to work with than regular cream cheese.

You can always use regular cream cheese in its place if you like.

Make this easy carrot cake and welcome spring into your kitchen!

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