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Moist Carrot Cake with Cream Cheese Swirl

A tender, spiced carrot cake with a tangy cream cheese swirl that’s perfect for any occasion. Easy to make and always a crowd-pleaser.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course carrot cake recipes, Dessert
Cuisine American
Servings 10 servings
Calories 420 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • ½ cup unsalted butter melted
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk or ¼ cup milk + 1 teaspoon lemon juice
  • 2 cups finely grated carrots about 4 medium carrots
  • ½ cup chopped walnuts or pecans optional
  • 8 oz full-fat cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour

Instructions
 

  • Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, whisk together granulated sugar, brown sugar, oil, melted butter, eggs, vanilla, and buttermilk until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined — do not overmix.
  • Fold in the grated carrots and nuts (if using) until evenly distributed.
  • In a small bowl, beat the cream cheese, sugar, egg yolk, vanilla, and flour until smooth and creamy.
  • Pour the carrot cake batter into the prepared pan. Drop spoonfuls of the cream cheese mixture on top. Use a knife to swirl in a figure-eight pattern — only 3–4 passes.
  • Bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes, then remove the springform ring and cool completely.
  • Refrigerate for at least 30 minutes before slicing for clean cuts. Serve chilled or at room temperature.

Notes

1. For a dairy-free version, use plant-based butter, vegan cream cheese, and oat milk (with lemon juice to make buttermilk).
2. The cake will be slightly less tender but still delicious.
3. To make ahead, bake the cake, cool completely, and refrigerate (unfrosted) for up to 2 days.
4. Add any extra frosting or whipped cream just before serving.
5. Store leftovers in an airtight container in the fridge for up to 5 days.
6. The cake can also be frozen (without the cream cheese swirl) for up to 3 months.
7. If you don’t have buttermilk, mix 1 tablespoon lemon juice with enough milk to make ¼ cup.
8. Let it sit for 5 minutes before using.
9. For extra moisture, add ½ cup crushed pineapple (drained) or 1 grated apple.
10. Reduce the sugar by 2 tablespoons if using pineapple.