Carrot Cake with Whipped Cream: A Delightful Twist on a Classic Dessert

Carrot cake is a beloved dessert known for its moist, dense texture and a delightful blend of spices. Topped with whipped cream, this version of carrot cake offers a lighter, airier complement to the rich flavors of the cake. This recipe for Carrot Cake with Whipped Cream is perfect for those who enjoy the classic taste of carrot cake but prefer a less sweet, more delicate topping than the traditional cream cheese frosting.

The Allure of Carrot Cake with Whipped Cream

Carrot cake has always been a favorite for its unique combination of sweet and spicy flavors, and the addition of whipped cream adds a new dimension to this classic dessert. The lightness of the whipped cream balances the richness of the cake, making it a perfect dessert for any occasion, from casual gatherings to elegant dinners.


For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    • In a large bowl, beat together the oil, eggs, granulated sugar, and vanilla extract until well combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Fold in the grated carrots and nuts (if using).
    • Divide the batter evenly between the prepared pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. Make the Whipped Cream:
    • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Assemble the Cake:
    • Once the cakes are completely cool, place one cake layer on a serving plate.
    • Spread a layer of whipped cream over the top.
    • Place the second cake layer on top of the first.
    • Cover the top and sides of the cake with the remaining whipped cream.
  4. Serve:
    • Slice and serve the cake. It can be garnished with additional nuts or carrot shavings if desired.

Tips for the Perfect Carrot Cake with Whipped Cream

  • Carrot Preparation: For the best texture, grate the carrots finely.
  • Whipped Cream Consistency: Be sure to whip the cream until stiff peaks form, so it holds its shape on the cake.
  • Storage: Store any leftover cake in the refrigerator due to the whipped cream topping.


Carrot Cake with Whipped Cream is a delightful and elegant dessert that’s sure to impress. The light and airy whipped cream offers a pleasant contrast to the dense and flavorful carrot cake, making it a perfect dessert for any season or occasion.

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