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Carrot Cake Recipe

This carrot cake recipe is a classic, featuring a moist, spiced cake made with fresh carrots, warm cinnamon, and a hint of nutmeg, topped with a rich and creamy cream cheese frosting. Perfect for celebrations or an everyday indulgence, this easy-to-make cake is guaranteed to impress with its deliciously soft texture and irresistible flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups 315g all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup 240ml vegetable oil
  • 4 large eggs
  • 1 cup 200g granulated sugar
  • ¾ cup 150g brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups 330g grated carrots
  • Optional Add-ins:
  • 1 cup 120g chopped walnuts or pecans
  • ½ cup 80g raisins
  • ½ cup 40g shredded coconut

For the Cream Cheese Frosting:

  • 8 oz 226g cream cheese, softened
  • ½ cup 115g unsalted butter, softened
  • 3 cups 360g powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions
 

Step 1: Prep the Oven and Cake Pans

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Prepare the Dry Ingredients

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Mix the Wet Ingredients

  • In another large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  • Stir in the grated carrots (and optional nuts, raisins, or coconut) until evenly incorporated.

Step 4: Combine Wet and Dry Mixtures

  • Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid overmixing.

Step 5: Bake the Cake

  • Divide the batter evenly between the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter until smooth.
  • Gradually add the powdered sugar, mixing until light and fluffy.
  • Stir in the vanilla extract and a pinch of salt.

Step 7: Assemble the Cake

  • Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  • Place the second layer over it and frost the entire cake.
  • Garnish with chopped nuts, a sprinkle of cinnamon, or shredded coconut if desired.

Notes

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Variations:
  • Gluten-Free Version: Use a 1:1 gluten-free flour blend.
  • Vegan Carrot Cake: Substitute eggs with flax eggs and use dairy-free frosting.
  • Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture and flavor.
  • Serving Tip: Enjoy with a cup of chai tea or coffee for a perfect pairing!