Introducing the Naked Carrot Cake! This delicious dessert is made with real carrots and topped with a creamy cream cheese frosting. It’s the perfect way to celebrate any special occasion, or just enjoy a tasty treat. So why not try a slice today? You won’t be disappointed!
Craving some delicious carrot cake? Look no further than Naked Carrot Cake! Our moist and fluffy cake is layered with sweet and tangy cream cheese frosting, making it the perfect treat for any occasion.
Whether you’re celebrating a birthday or just need a quick snack, our Naked Carrot Cake is sure to hit the spot. So what are you waiting for? Get to baking!
Best Carrot Cake
This was inspired by my Layered Carrot Cake From Scratch on this site and is another take on a layered cake. It pairs well with this perfect Salmon Al Horno recipe as your main course and this Broccoli Cornbread with Cheese as a side.
Carrot Cake Ingredients
- Grated carrots
- Chopped walnuts
- Baking soda
Carrot Cake Frosting Ingredients
- Softened cream cheese
- Powdered sugar
See the recipe card below for specific quantities.
If you are new to baking, there is no need to feel overwhelmed! This recipe is very easy to follow and is perfect for beginners!
Step 1: Prepare for Baking
Preheat your oven to 350ºF. Then, prepare three 8.5” round baking pans by greasing them with butter or cooking spray and set them aside.
Step 2: Prep Your Ingredients
In a large mixing bowl, beat the eggs, sugar, and milk together. Add the carrots and nuts. Mix together.
Bring water to a boil and stir in the baking soda. Pour the baking soda mixture into the batter and beat it together. Add flour and vanilla and beat again.
Step 3: Bake Your Cakes
Split the batter between the three prepared baking pans. Bake for 20 minutes or until a toothpick comes out clean.
Once done baking, allow the cakes to cool for 10 minutes before gently flipping them out of the pan onto parchment paper.
Allow the cakes to cool completely before assembling.
Step 4: Make Your Frosting
Place cream cheese and powdered sugar in a medium mixing bowl. Beat until smooth. Add vanilla and beat again.
Step 5: Frost & Assemble Your Cakes
Place one layer of cake on a large plate. Frost with ⅓ of the frosting. Place another cake layer on top followed by another ⅓ of the frosting.
Place the final layer of cake on top with the remaining frosting. Gently run your frosting knife around the cake to smooth out any excess frosting.
OPTIONAL: Top your cake with chopped walnuts.
Hint: using a silicone spatula to frost your cake will help. the frosting to go on smooth and not clump up.
You also may want to use a rotating cake stand for easier frosting.
- Extra flavor – instead of walnuts in this recipe you could try adding pecans or even candied pecans for a different flavor profile. You could also try sprinkling on some Sprinkle on some crystallized ginger!
- Deluxe – pair this carrot cake with some maple walnut ice cream for an extra sweet treat!
- Garnish – in addition to the walnuts you could also garnish your cake with with fresh carrots, raisins, or even chocolate chips if you want it more decadent.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this naked cake.
- Milk – if you do not have any fresh milk on hand, you can use evaporated milk. Just add an equal amount of water. For instance, this recipe requires 1½ cups milk, so you’d add ¾ cup of water and ¾ cup evaporated milk.
- Eggs – if you are out of eggs, you can use applesauce or mashed bananas instead.
Want to personalize this naked carrot cake recipe? Here are some of my tried and true tips for changing up this recipe.
If you love recipes like this, you may also enjoy these Easy Carrot Cake Bars.
If you are an avid baker, you may already have everything you need for this easy recipe. If not though, you only need a few simple things!
- 8.5” Round baking pans
- Mixing bowls
- Hand mixer
- Measuring cups & spoons
- Silicone spatula or cake decorating knife
- Rotating cake stand (optional)
You can store the cake uncut in the refrigerator, uncovered, for about a week. Store any leftover sliced cake in an airtight container for up to 4 days.
This is a painless recipe that should be simple for beginners to make and enjoy. But there are a few tips I’ve learned over time making this that I recommend to make sure you reach exceptional results.
- Be sure to not use too much fat to grease your cake pans and this could make your cakes soggy in the middle. Just grease them enough so that they don’t stick.
- To easily grate your carrots, place a box grater on a cutting board and grate with a downward motion along the holes of the box grater. Be careful not to cut your fingers!
More Cake Recipes
Do you like cake? Here are some recipes you may also like to try
Do you have questions about naked carrot cake? Here are some of the most commonly asked questions about carrot cake.
Yes, you can use baking powder as a substitute for baking soda. However, baking powder does not have very strong leavening power compared to baking soda. For instance, you will need to use 3 teaspoons of baking powder to replace 1 teaspoon of baking soda.
Yes, you can! Cake flour will give your cake a much lighter consistency. So if you are looking for a more dense, richer cake, you may want to just stick to all-purpose flour.
The sugar in cake is what makes it moist as it attracts water and holds onto it. This is why you need to make sure to use the proper amount of sugar when baking a cake so that it does not turn out dry.
Naked Carrot Cake Video
Naked Carrot Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Naked Carrot Cake
- 2 cups sugar
- 4 large eggs
- 1½ cups milk
- 3 cups carrots grated
- 1 cup walnuts chopped
- ¼ cup water
- 2 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups flour
- 1 brick (8 oz) cream cheese softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- ¼ cup walnuts chopped, for top of cake, if desired
- Get out and measure your ingredients.
- Preheat your oven to 350ºF.
- Prepare three 8.5” round baking pans by greasing them with butter or cooking spray. Set them aside.
- In a large mixing bowl, beat the eggs and sugar together.
- Add the milk.
- Add the carrots and nuts. Mix together.
- Bring water to a boil and stir in the baking soda.
- Pour the baking soda mixture into batter and beat together.
- Add the flour and beat again.
- Add in the vanilla.
- Beat until fully incorporated.
- Split the batter between the three prepared baking pans.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes before gently flipping them out of the pans onto parchment paper. Allow the cakes to cool completely before assembling.
- Place the cream cheese and powdered sugar in a medium mixing bowl. Beat until smooth.
- Add the vanilla. Beat until blended.
- Place one layer of the cake on a large plate.
- Frost with ⅓ of frosting.
- Place another cake layer on top followed by another ⅓ of frosting.
- Place final layer of cake on top with the remaining frosting.
Top of Cake
- Either spread frosting all over top of cake in smooth layer OR in the middle of the cake in small pile or round design perhaps with walnuts piled on top too.
Side of Cake
- Gently run your frosting knife around the cake to smooth out any excess frosting, if desired.
- OR leave outside of carrot cake plain, just as is. Naked.
- Slice and serve. Enjoy every bite!