How long does it take to make Juicy Carrot Cake with Cream Cheese Frosting?

About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.

How many servings does this Juicy Carrot Cake with Cream Cheese Frosting recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Juicy Carrot Cake with Cream Cheese Frosting recipe come from?

It was shared by Seemagetsbaked.com on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Juicy Carrot Cake – 75-Minute Recipe

Name: Juicy Carrot Cake – 75-Minute Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 500 g carrots; 250 g oil; 4 eggs; 150 g full-fat yogurt; 350 g flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 125 g pear; 2 tbsp sour cherry or pomegranate molasses; 300 g light brown sugar; 1 tsp ground cinnamon; 1 tsp freshly grated ginger; 0.5 tsp allspice; 100 g pecans or walnuts; 0.5 tsp salt; 500 g cream cheese; 500 g icing sugar; 4 tbsp maple syrup; 250 g salted butter

This carrot cake is delightfully moist and subtly sweet, with a hint of citrus from the molasses and a gentle spice blend. The creamy, lightly sweetened cream cheese frosting balances the richness, making every bite melt in your mouth. Perfect for a family gathering or a special treat that feels indulgent yet comforting.

Recipe by Seemagetsbaked.com· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

30 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 12 servings.

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Ingredients

1 1/10 lb carrots
8 4/5 oz oil
4 eggs
5 3/10 oz full-fat yogurt
12 oz flour
2 tsp baking powder
1 tsp bicarbonate of soda
4 2/5 oz pear
2 tbsp sour cherry or pomegranate molasses
11 oz light brown sugar
1 tsp ground cinnamon
1 tsp freshly grated ginger
1/2 tsp allspice
3 1/2 oz pecans or walnuts

Frosting

1 1/10 lb cream cheese
1 1/10 lb icing sugar
4 tbsp maple syrup
8 4/5 oz salted butter
1/2 tsp salt

Instructions

1
Preheat the oven to 356°F (350°F) and grease a 9-inch round cake pan.
2
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, ground cinnamon, freshly grated ginger, allspice, and salt.
3
In another bowl, beat the eggs, oil, and full-fat yogurt until smooth. Stir in the grated pear and sour cherry or pomegranate molasses.
4
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded carrots and toasted pecans or walnuts.
5
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
6
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7
While the cake cools, prepare the frosting: beat the cream cheese, icing sugar, maple syrup, salted butter, and salt until fluffy.
8
Once the cake is cool, spread the frosting evenly over the top and sides. Chill briefly if desired before serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Preheat First

Start the oven at 180°C (350°F) before mixing any ingredients.

Cool in Pan Briefly

Let the cake rest in the pan for 10 minutes before moving it to a rack.

Frost After Fully Cooled

Spread the frosting only after the cake has cooled completely.

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