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
- Preheat oven to 350°F. Grease and flour (or use GF flour) two 8- or 9-inch round cake pans.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
- In a large bowl, beat the oil and sugar together for 1 minute. Add eggs and beat for another minute.
- Gradually add dry ingredients to the wet, mixing until just combined.
- Fold in shredded carrots and pecans with a wooden spoon.
- 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.
- Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
To make the frosting
- In a medium bowl, beat together butter and cream cheese until creamy (about 1 minute).
- Lower speed and add powdered sugar one cup at a time, mixing well after each addition.
- Add vanilla and half-and-half cream, then beat until light and fluffy (about 3 minutes).
- Once the cake is fully cooled, frost generously and sprinkle with extra chopped pecans if desired.