• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Carrot Cake with Cream Cheese Buttercream

February 9, 2022 by Heather Smoke 17 Comments

Jump to Recipe Print Recipe

In my series of high altitude recipes for classic cakes that I’m working through this year, of course I had to include a carrot cake.  Carrot cake with cream cheese frosting is the cake I often requested for my birthday when I was a kid, and to this day, it’s one of my favorites. I make mine with brown butter and plenty of fall spices, with the dreamiest cream cheese buttercream. Carrot cake and cream cheese go together like milk and cookies, and I can’t imagine eating this cake without that sweet and tangy frosting. This is a classic carrot cake recipe with no mix-ins (no raisins, nuts, pineapple or coconut), so that the flavor of the carrots, spices and brown butter can really shine.

Looking for more high altitude cake recipes? Don’t miss this chocolate fudge cake with ganache, classic vanilla cake, and coconut cake.

Carrot cake with a slice being lifted up.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Cake

Brown Butter. The brown butter adds such a nutty, rich depth of flavor to the cake, as well as makes it so moist.

Cream Cheese Frosting. One of the best things about this cake is the cream cheese frosting, am I right? It’s sweet and tangy and simply delicious. To make a cream cheese frosting that can hold its shape and still be used for cake decorating, the key is to use half butter and half cream cheese.  I also add a bit more powdered sugar to my cream cheese buttercream than I use in my perfect American buttercream recipe. The cream cheese buttercream is beautifully smooth and creamy, sweet and with a slight tang, and is just the perfect complement to this classic cake.

Fall Spices. This cake has all the best spices, like cinnamon, ginger, nutmeg and cloves. Your house will smell amazing when you bake this cake.

History of Carrot Cake

Many food historians believe that carrot cake originated from carrot puddings, eaten by Europeans in the Middle Ages, when carrots were an inexpensive alternative to refined sugar for use in sweetening a dessert.  In the 1800s, a Gâteau de Carottes was included in a cookbook of recipes served to Louis XVI, which was later translated into English in cookbooks published in London.  And today, carrot cake continues to be one of the most popular birthday cake flavors in Switzerland.

A slice of carrot cake with chopped pecans.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

You won’t find any pineapple, raisins, nuts or coconut in my carrot cake.  In my opinion, they don’t belong. Now, I don’t mind a few toasted pecans or a handful of coconut sprinkled over the frosting, but not in the cake itself.  Warm spices enhance the flavor of the carrots, and the cake crumb is so moist, soft and slightly dense.

  • Unsalted Butter. You’ll be browning the butter first, and it adds an incredible rich and nutty flavor to the carrot cake, as well as moisture.
  • Carrots. After peeling the carrots, you can finely grate them with a box grater, or just do it quickly with a food processor. I like to use a small Ninja to easily chop them up into tiny bits. I’ve included the weight needed (9 ounces) since carrots vary so greatly in size. If you pack the grated carrots into your measuring cup too tightly, you’ll measure too much and your cake will be too dense, so it’s a good idea to weigh them for accuracy.
  • Applesauce + Vegetable Oil. Applesauce adds a subtle apple flavor that complements the carrots and lots of moisture, while the oil ensures the cake stays soft and moist.
  • Buttermilk. All the best cakes are made with buttermilk. The tangy richness balances the sugar, as well as makes a very tender cake.
  • Granulated Sugar + Dark Brown Sugar. Sweetness and moisture.
  • Eggs. The eggs add structure to your cake batter, as well as fat.
  • Vanilla Extract. Flavor.
  • All-Purpose Flour. While you could use cake flour, a carrot cake should be a little bit more dense than a white cake or vanilla cake, so all-purpose flour is a good choice.
  • Baking Soda + Baking Powder. Leavens the batter and makes the cake rise.
  • Salt. Balances the sweetness.
  • Spices. I use a combination of cinnamon, ginger, nutmeg and cloves in many of my fall and winter recipes. A pinch of cardamom would also be fantastic. If you keep spice mixes on hand, such as pumpkin pie spice, you can certainly use that instead.
Ingredients for making carrot cake.

Instructions

Cake

  • Preheat the oven to 350 F and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • Melt the butter in a saucepan over medium low heat.  Continue cooking, swirling occasionally, until nutty brown solids form on the bottom of the pan.  Immediately scrape the butter and the browned bits into a large mixing bowl and let cool for 5 minutes.
  • Add the carrots, applesauce, oil, buttermilk, granulated sugar, brown sugar, eggs and vanilla to the brown butter, and whisk until smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices.
  • Add the dry ingredients to the wet, and whisk for 10-15 seconds until combined.
  • Divide the batter between the pans.  Bake for about 25-28 minutes, until a toothpick comes out clean.
  • Set the pans on a cooling rack and cool completely, covered with a clean kitchen towel.
Swirls of buttercream and chopped pecans on top of a carrot cake.

TIP: For a little crunch and texture, sprinkle some finely chopped pecans or walnuts between each cake layer and on top of the cake.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for 1 minute until smooth.
  • With the mixer on low, add the powdered sugar and the meringue powder, mixing until combined.
  • Add the salt and vanilla; on medium high, whip for several minutes until light and fluffy – add a little more powdered sugar if the buttercream is too soft, or 1-2 tablespoons milk or cream if it’s too thick.
  • Stack and fill the cooled cakes, then frost all over with a thin crumb coat of buttercream.  Chill for 30 minutes, then frost with a final layer of buttercream.

TIP: I spread the buttercream fairly thin for a “semi-naked” look, which lets some of the cake show through the buttercream. Then I used the remainder of the buttercream to pipe the swirls on top.

A slice of carrot cake next to a black cake stand and candles.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What does browning the butter do?

It adds a nutty, rich depth of flavor that’s just incredible in baked goods.

What can I use instead of buttermilk?

If you’re not able to find buttermilk, you can make your own sour milk. For every 1 cup of whole milk, stir in 1 tablespoon white distilled vinegar, then let sit for 10-15 minutes to curdle.

Will this recipe work as cupcakes, or in a 9×13 pan?

Yes! It will make a lot of cupcakes, though, so I’d recommend making half the recipe.

Can I cut this recipe in half?

You can easily cut the recipe in half, and bake the batter in three 6-inch pans.

What tip did you use to pipe the buttercream swirls on top?

Tip 1M.

Does carrot cake need to be refrigerated?

Since there’s cream cheese in the buttercream, I recommend refrigerating the leftover cake overnight. However, it’s perfectly fine to let it sit out for several hours during the day, since cake is best served at room temperature.

A slice of carrot cake with a bite taken.

You Might Also Like

  • Naked vanilla cake with birthday candles.
    Fluffy Vanilla Cake
  • A slice of pistachio coconut cake.
    Pistachio Coconut Cake
  • Pumpkin cupcakes with cream cheese buttercream sprinkled with cinnamon sugar.
    Brown Butter Pumpkin Cupcakes
  • Hummingbird cake with pink carnations on a cake stand.
    Hummingbird Cake

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Carrot cake with a slice being lifted up.

High Altitude Carrot Cake with Cream Cheese Buttercream

Heather Smoke
A classic carrot cake that's moist and full of fall spices, frosted with cream cheese buttercream

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings16

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cake

  • ¾ cup (170g) unsalted butter
  • 2 cups (9oz/255g) carrots, peeled and finely grated
  • ½ cup (128g) unsweetened applesauce
  • ½ cup (112g) vegetable oil
  • 1 cup (269ml) whole buttermilk, room temperature
  • 1 cup (216g) granulated sugar
  • 1 cup (160g) dark brown sugar, lightly packed
  • 4 large (220g) eggs
  • 2 tsp vanilla extract
  • 3 ¼ cups (423g) all-purpose flour, spooned and leveled
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg

Buttercream

  • 8 oz (227g) cream cheese, softened to room temperature
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 5 cups (700g) powdered sugar
  • 1 tbsp (9g) meringue powder (optional)
  • ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract or vanilla bean paste

Instructions
 

Cake

  • Preheat the oven to 350 F and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • Melt the butter in a saucepan over medium low heat.  Continue cooking, swirling occasionally, until nutty brown solids form on the bottom of the pan.  Immediately scrape the butter and the browned bits into a large mixing bowl and let cool for 5 minutes.
  • Add the carrots, applesauce, oil, buttermilk, granulated sugar, brown sugar, eggs and vanilla to the brown butter, and whisk until smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices.
  • Add the dry ingredients to the wet, and whisk for 10-15 seconds until combined.
  • Divide the batter between the pans.  Bake for about 25-28 minutes, until a toothpick comes out clean.
  • Set the pans on a cooling rack and cool completely, covered with a clean kitchen towel.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and butter for 1 minute until smooth.
  • With the mixer on low, add the powdered sugar and the meringue powder, mixing until combined.
  • Add the salt and vanilla; on medium high, whip for several minutes until light and fluffy – add a little more powdered sugar if the buttercream is too soft, or 1-2 tablespoons milk or cream if it's too thick.
  • Stack and fill the cooled cakes, then frost all over with a thin crumb coat of buttercream.  Chill for 30 minutes, then frost with a final layer of buttercream.
    Note: I spread the buttercream on fairly thin, for a "semi-naked" look, and used the rest of the buttercream to pipe the swirls on top of the cake.

Notes

Leftover cake should be kept refrigerated, in an airtight container or cake carrier, for up to 3 days.  Bring the cake to room temperature before serving.
Keyword Brown Butter, Carrot Cake, Cream Cheese Frosting, High Altitude
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cakes, Classic Cake Flavors

Previous Post: « High Altitude Maple Macadamia Nut Biscotti
Next Post: High Altitude Soft Lemon Cookies »

Reader Interactions

Comments

  1. Erin

    April 24, 2021 at 8:24 am

    5 stars
    OK, yet again, amazing. This is one of the best cakes I have ever eaten, and in the top two of cakes I’ve ever made (the other being Heather’s coconut cake). I am looking for every excuse to bake something new from my new favorite food blog. I am sharing your blog with everyone here (Bogota) I know.

    Reply
    • Heather

      April 24, 2021 at 10:06 pm

      Erin, you’re too kind, thank you!

      Reply
      • Rita

        November 5, 2022 at 3:05 pm

        5 stars
        Was looking for a carrot cake to make for my daughter-in-law’s birthday. Was excited to find this high altitude recipe since we live in Co. Made the cake today following the recipe exactly. Turned out perfect and tastes great!!!!! Thanks for the recipe!!!!

        Reply
    • Marie

      September 29, 2022 at 5:22 pm

      5 stars
      dangerously sweet, but you can’t stop eating it! so good, so moist!

      Reply
    • Sarah

      December 27, 2022 at 1:05 pm

      5 stars
      Going to make this today for my sons 1st birthday! Looks so delicious. He does have an egg allergy so I will have to substitute the eggs, what is your recommendation? Thank you!

      Reply
      • Heather Smoke

        December 27, 2022 at 2:21 pm

        I hope it works out for you with an egg substitute! Unfortunately I haven’t tested any egg alternatives.

        Reply
  2. Shannon Kuester

    April 28, 2021 at 8:14 pm

    5 stars
    This cake is wonderful!! Thank you so much! I have really struggled with cakes since moving from sea level. This turned out perfect! My family is very happy!! I can’t wait to try your other recipes!!

    Reply
  3. Joan

    September 4, 2021 at 6:53 pm

    5 stars
    Turned out so well! Delicious. Although, I did add raisins ’cause that’s how my family rolls. I do have a question though: how does one make sure the layers are so perfectly even?

    Reply
    • Heather

      September 5, 2021 at 9:48 pm

      I’m so glad you loved the cake! Do you mean how to get the cakes to bake flat? Some cakes tend to have more of a dome than others, although my carrot cake usually bakes very level for me. If it’s domed, though, I just trim off a little to make it level before stacking. You might find this post helpful: https://curlygirlkitchen.com/how-to-stack-fill-crumb-coat-frost-layer-cake/

      Reply
  4. Nancy

    February 25, 2022 at 1:31 pm

    Do you have the adjustments to the ingredients for sea level baking? I might have missed it. I’ve been searching for a perfect carrot cake recipe. Thank you!

    Reply
    • Heather Smoke

      February 25, 2022 at 1:43 pm

      I don’t, I’m sorry. You’ll probably need to reduce the flour by 2-4 tablespoons, and increase the leavening slightly. I’d suggest reading this article for guidance: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. If you test it at sea level, please let me know the changes that worked for you, and I can include that in the FAQs.
      Happy baking!

      Reply
  5. Amanda D

    March 12, 2022 at 9:50 pm

    5 stars
    A truly wonderful carrot and spice cake. Made for a family birthday, and we needed a carrot cake without nuts or raisins. The crumb of the cake was yummy, moist and fluffy, not dense at all. The cream cheese buttercream is delicious. This is the third cake I’ve made from this site, and they have all turned out great. I’ll be coming back to look next time I need a new cake recipe.

    Reply
  6. Aggie S

    April 12, 2022 at 5:35 pm

    Interested in making this with GF one-to-one flour, has anyone tried this? Or making cupcakes from this recipe?

    Thanks!

    Reply
    • Heather Smoke

      April 12, 2022 at 7:01 pm

      This does require a few adjustments for cupcakes, and I have that recipe posted here: https://curlygirlkitchen.com/carrot-cake-cupcakes-cream-cheese-buttercream/
      I haven’t tried it with GF flour.

      Reply
  7. Heather B

    September 11, 2022 at 10:21 am

    5 stars
    Carrot cake (with no extra mix-ins!) is one of our favorites but they have not turned out for me since we moved to CO nearly 5 years ago. One of my baking goals this year was finding a delicious carrot cake recipe that did not sink. This is it! I made it twice in a week because we were taking it to dinner at a neighbor’s and I thought I needed a practice cake but they were both perfect. We ended up with plenty to share. One friend said it was the best carrot cake she ever had! I am so glad I found your website! Thank you! Almond cake is my next one to try…

    Reply
  8. Janice

    September 17, 2022 at 3:31 pm

    If I use a 9 X13″ pan how long should I bake it?

    Reply
    • Heather Smoke

      September 17, 2022 at 6:24 pm

      I’d probably carefully check it at around 30 minutes, then just keep baking it until a cake tester in the center comes out clean.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme