Some people just know how to make others feel seen, celebrated, and cared for — not just on special occasions, but in the little, meaningful ways that leave a lasting impression. Our family got lucky during COVID when we needed help with Charlie and found Susan on Care.com! She’s not only one of the kindest people I know (and Charlie’s bestie!); she’s also the kind of friend who shows up on your birthday with a homemade gluten-free carrot cake!

And let me tell you — it was incredible.

This recipe is one of Susan’s signatures: rich, moist, perfectly spiced, and topped with the dreamiest cream cheese frosting. It’s comfort and love in cake form. Whether you’re making it gluten-free like she did for me, or going with a classic flour base, this cake brings people together — just like Susan does. Enjoy!

🥕 Susan’s Carrot Cake with Cream Cheese Frosting

(She gave me the recipe two years ago and I am barely posting!)

(Can be made gluten-free or regular)

Ingredients

For the Cake:

• 2 cups flour (use a gluten-free 1:1 baking blend if needed)
• ¾ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp nutmeg
• 2 tsp cinnamon
• 1¼ cups vegetable oil
• 2 cups sugar
• 4 eggs
• 3 cups shredded carrots
• ½ cup chopped pecans (optional or sub sunflower seeds if nut-free)

For the Frosting:

• ½ stick butter (softened)
• 5 oz cream cheese (softened)
• 5 cups powdered sugar
• ½ tsp vanilla extract
• ¼ cup half-and-half cream

Instructions

To Make the Cake:

1. Preheat oven to 350°F. Grease and flour (or use GF flour) two 8- or 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
3. In a large bowl, beat the oil and sugar together for 1 minute. Add eggs and beat for another minute.
4. Gradually add dry ingredients to the wet, mixing until just combined.
5. Fold in shredded carrots and pecans with a wooden spoon.
6. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean or with just a few crumbs.
7. Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

To Make the Frosting:

1. In a medium bowl, beat together butter and cream cheese until creamy (about 1 minute).
2. Lower speed and add powdered sugar one cup at a time, mixing well after each addition.
3. Add vanilla and half-and-half cream, then beat until light and fluffy (about 3 minutes).
4. Once the cake is fully cooled, frost generously and sprinkle with extra chopped pecans if desired.