Carrot cake is a timeless dessert loved for its moist texture, warm spices, and rich cream cheese frosting. It’s perfect for celebrations, holidays, or as a simple treat to brighten your day. This recipe features freshly grated carrots, hints of cinnamon and nutmeg, and a tangy, creamy frosting that ties it all together. Whether you’re a baking pro or a beginner, this easy-to-follow recipe will help you create a carrot cake that’s simply unforgettable.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Equipment
- Mixing bowls
- Electric mixer or whisk
- Grater (for carrots)
- Two 9-inch round cake pans
- Parchment paper
- Spatula
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. - Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. - Prepare the wet ingredients:
In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine the batter:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, and if desired, the walnuts and raisins. - Bake:
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 before transferring them to a wire rack to cool completely. - Make the frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. - Assemble the cake:
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. - Decorate and serve:
Garnish the cake with additional chopped nuts or shredded carrots, if desired. Slice and serve!
Tips
- Grating carrots: Use the fine side of a grater for a softer texture, or the coarse side for more noticeable carrot pieces.
- Moisture boost: Add ½ cup of crushed pineapple (drained) to the batter for extra moisture and flavor.
- Make ahead: You can bake the cake layers a day in advance and store them, tightly wrapped, at room temperature. Frost the cake just before serving.
- Storage: Store the frosted cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
This carrot cake is a classic dessert that never goes out of style. With its perfectly spiced, moist layers and creamy frosting, it’s guaranteed to be a hit at any gathering. Whether you’re a carrot cake enthusiast or new to this dessert, this recipe will have everyone coming back for seconds!
Carrot Cake Recipe
This moist and flavorful carrot cake is packed with spices, shredded carrots, and a luscious cream cheese frosting. Perfect for any occasion, this classic dessert is sure to impress!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Grater (for carrots)
- Two 9-inch round cake pans
- Parchment paper
- Spatula
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots about 5 medium carrots
- 1 cup chopped walnuts or pecans optional
- ½ cup raisins optional
- For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Prepare the wet ingredients:
- In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the batter:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, and if desired, the walnuts and raisins.
- Bake:
- 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 before transferring them to a wire rack to cool completely.
- Make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.
- Assemble the cake:
- Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Decorate and serve:
- Garnish the cake with additional chopped nuts or shredded carrots, if desired. Slice and serve!
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