The Ultimate Carrot Cake Recipe

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Looking for the Ultimate Carrot Cake? This be it! Soft and tender cake is topped with light and fluffy cream cheese and sprinkled with chopped nuts for a super delicious treat.

Ultimate Carrot Cake | Life as Mom

I must admit that when I find a recipe I like, well, it’s a keeper. It eventually finds a place in our family traditions, and I’m hard pressed to move it or try something new.

For instance, every Thanksgiving and Christmas I make Pretzel Berry Dessert. Every year. And only at the holidays. We don’t usually eat it any other time. But, when we do? We scarf down the pan in no time at all.

That’s one of the wonderful things about recipe traditions. If a certain dish belongs to a specific holiday, it’s okay to go whole hog on it because, after all, it’s only once a year.

It’s the same for us at Easter. My Easter dessert is one that I rarely make any other time of the year. Not because we don’t like it. Au contraire! We love it. But, it just has a place of honor on Easter Sunday. It is The Best Carrot Cake Ever.

Over the years, how I decorate the Ultimate Carrot Cake ever has evolved. We turn the cake into an Empty Tomb, complete with Playmobil action figures to celebrate the Resurrection.

The Carrot Cake itself is moist and luscious. The original inspiration comes from this Fine Cooking version, but I’ve tweaked it over the years, changing the oils, eliminating currants, and omitting nuts from the cake itself. We now use almonds instead of walnuts on top of the cake, to accommodate a walnut allergy.

While I initially loved the low-sweet factor of the original cream cheese frosting, my peeps and I currently favor one with a little more powdered sugar and a lot of whipping to make it light and fluffy.

This is the version that fits our family now, almost 15 years after I first stumbled on the mother recipe, and so we’ve made it our own. I hope you’ll love it so much that you’ll make it yours as well.

Ultimate Carrot Cake | Life as Mom

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Ultimate Carrot Cake | Life as Mom

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  1. This cake sounds yummy. The only special Easter dessert I’ve made is a cake baked in my cute little lamb cake pan. After you unmold it, you frost it with white frosting and coconut so it looks all sheep-like. I don’t make this every year, though I do leave my cute little cake pan out on display all year . . . but heck, maybe I should make it this year 🙂

  2. Brianna @ Heart(h) Management says:

    Yum. I bet my MIL would love that recipe!

  3. Carrot cake is one of my husband’s favorite cakes!! 😀

  4. Katie @ goodLife {eats} says:

    I haven’t posted or photographed either of these because that was before the time of goodLife {eats}, but my two favorites are strawberry rhubarb pie or lemon curd trifle with fresh berries.

    Here is the original link for the trifle recipe:

  5. Hoosier Homemade says:

    That cake looks awesome! Thanks for hosting!

  6. would this cake and frosting do well if I stacked it for a 2 or 3 layer ? thanks.

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