Delicious, perfectly moist Naked Carrot Cake ideal for celebrations. Made with fresh grated carrots, warm spices, brown sugar, and finished with a silky cream cheese frosting, this cake is flavorful without being overpowering.
Carrot cake will always be my go-to for birthdays. I previously shared a steamed version for those without an oven, but here I made a smaller three-layer naked cake using the same basic batter. The result is an extra-moist cake thanks to the grated carrots and brown sugar, with just the right balance of warming spices so the carrot flavor shines through.
One of the best things about this recipe is how approachable it is. You can prepare both the cake and the frosting without a stand mixer if needed. Once you try this from-scratch version, you’ll likely make it again and again.
Tips for Making Naked Carrot Cake
A few tips to help you get the best texture and flavor from this carrot cake.
1. Grate fresh carrots finely
Fresh carrots are essential for moisture and texture. Avoid pre-shredded packaged carrots; they tend to be dry. This recipe uses about 300 g (roughly two medium carrots) of finely grated carrots. Peel and grate by hand or with a food processor—fine grate ensures even distribution and a tender crumb.
2. Bake as three small layers or two larger ones
This cake is shown as three 6-inch layers, but you can bake it in two 8-inch pans if you prefer a wider, shorter cake. If using two 8-inch pans, bake for about 30–35 minutes and test with a toothpick—baked cakes should come out clean or with a few moist crumbs.
3. Soften butter and cream cheese for the frosting
For a smooth, velvety cream cheese frosting, use room-temperature cream cheese and butter. Cold ingredients can make the frosting lumpy. Let them sit at room temperature for a couple of hours, and chill the finished frosting briefly before piping so it holds shape.
4. Double the frosting if you want full coverage
The amount of frosting in this version is enough for a naked-style finish with a thin crumb coat and decorative piping. If you prefer a fully frosted cake, double the frosting quantities.
Frosting and Decorating
For this naked cake I applied a thin crumb coat, piped a simple border, and piled chopped toasted walnuts in the center. A few rosemary sprigs add a contrasting color and an earthy touch. The look is rustic and approachable—perfect for casual gatherings.
More Cake Recipes
If you enjoy this cake, try other favorites for celebrations and everyday treats.
- Blueberry Crumble Cheesecake
- Matcha Tres Leches Cake
- Japanese Strawberry Shortcake
- Steamed Chocolate Cream Cheese Layered Cake
- Strawberry Cheesecake Ice Cream Cake
- No-Bake Avocado Lime Cheesecake
Naked Carrot Cake
Ingredients
Carrot Cake
- 1 1/4 cup (300 ml) vegetable oil
- 1 1/2 cup (300 gr) brown sugar
- 1/2 cup (100 gr) granulated sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups (300 gr) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 10.5 oz (300 gr) finely grated fresh carrots (about 2 medium carrots)
Cream Cheese Frosting
- 8 oz (225 gr) cream cheese, softened
- 1/2 cup (113 gr) unsalted butter, softened
- 1 cup (125 gr) confectioners’ sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Topping
- Toasted walnuts, coarsely chopped
- Rosemary sprigs
Instructions
Carrot Cake
- Preheat oven to 350°F (180°C). Grease three 6×3-inch (15×7.5 cm) round pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk oil, brown sugar, and granulated sugar until combined. Add eggs one at a time, then vanilla, whisking until smooth.
- Fold dry ingredients into the wet mixture with a spatula until just combined, then stir in the grated carrots.
- Divide batter between prepared pans and bake 40–45 minutes, or until tops are springy and a toothpick comes out clean.
- Cool in pans 15 minutes, then transfer to racks, remove parchment, and cool completely.
Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth. Gradually beat in confectioners’ sugar, about 1/4 cup at a time, until fluffy. Adjust sweetness as desired.
- Beat in heavy cream and vanilla until incorporated. Chill covered until ready to use.
Assemble
- Level the cooled cake layers. Place one layer on a serving plate and spread an even layer of frosting. Repeat with the second layer, then top with the third layer and apply remaining frosting to top and sides. Lightly crumb coat the sides and pipe a decorative border if desired.
- Scatter toasted walnuts over the center and garnish with rosemary sprigs.
Nutrition
Did You Make This Recipe?
I love hearing how it turned out—leave a comment or tag @jacintahalim on Instagram.