If there’s one recipe that never fails to impress both bakers and eaters alike, it’s this classic Carrot Cake. Picture fluffy, spice-kissed layers studded with sweet carrot strands, a touch of pineapple, and a luscious swirl of tangy cream cheese frosting crowning each bite. It strikes the perfect balance of cozy, nostalgic flavor and show-stopping presentation, making it equally at home at spring celebrations or cozying up with a cup of coffee. Trust me: this Carrot Cake will become your go-to, whether you’re a seasoned baker or just dipping your toes into the world of homemade cakes.
Ingredients You’ll Need
The beauty of Carrot Cake lies in how these straightforward ingredients come together to create something truly magical. Each component plays its own role, contributing to the moisture, flavor, and irresistible crumb of this beloved dessert.
- All-purpose flour: The foundation for the cake, bringing structure and tenderness to every slice.
- Baking soda: Lends lift and a soft crumb, so your cake layers come out just right.
- Salt: Balances sweetness and spices, subtly enhancing all the flavors.
- Ground cinnamon: Brings warmth and a familiar spice that’s essential to classic carrot cake.
- Ground nutmeg: Adds depth and complexity, intensifying the cake’s cozy appeal.
- Ground ginger: Brightens up the spice blend with a hint of zing.
- Granulated sugar: Contributes sweetness and helps with the cake’s light, fluffy texture.
- Packed brown sugar: Adds a deeper, caramel-like sweetness and extra moisture.
- Vegetable oil: Ensures a moist, tender crumb in every bite (no dry carrot cake here!).
- Large eggs: Act as binders, holding all the goodness together and creating a rich texture.
- Vanilla extract: Brings a mellow, fragrant note that rounds out the flavor beautifully.
- Finely grated carrots: The star of the show, providing natural sweetness, moisture, and signature orange flecks.
- Crushed pineapple (drained): Brightens the cake and makes it extra moist without stealing the spotlight.
- Chopped walnuts or pecans (optional): Give a satisfying crunch and nutty flavor—feel free to leave them out if you prefer.
- Cream cheese (for frosting): Lends tangy richness and that melt-in-your-mouth smoothness Carrot Cake is famous for.
- Unsalted butter (for frosting): Adds silkiness and structure to the frosting.
- Powdered sugar (for frosting): Sweetens and thickens, creating a dreamy cloud of a topping.
How to Make Carrot Cake
Step 1: Prepare the Pans
Start by preheating your oven to 350°F (175°C). Give your two 9-inch cake pans a generous coating of grease, then dust with flour or line them with parchment paper circles. This tiny bit of prep guarantees your Carrot Cake layers release easily, so your cake comes out gorgeous every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Combining the dry ingredients first helps ensure all those cozy spices are distributed evenly throughout the cake for bite-after-bite flavor.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and fully combined. This mixture is the secret to a moist, flavorful Carrot Cake crumb.
Step 4: Combine and Fold
Gradually add your dry ingredients to the wet mixture, stirring gently and mixing just until everything is incorporated. Don’t overmix! Next, fold in the grated carrots, drained crushed pineapple, and nuts (if you’re adding them), making sure they’re evenly dispersed for flavor and texture in every bite.
Step 5: Bake
Evenly divide the batter between your two prepared pans and smooth the surface with a spatula. Slide the pans into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the layers cool in the pans for about 10 minutes, then gently lift them out onto a wire rack to cool completely. Patience pays off here—cool cakes mean smooth, dreamy frosting.
Step 6: Make the Cream Cheese Frosting
While your cakes cool, whip up the frosting. Beat the softened cream cheese and butter together until silky and smooth. Add vanilla extract, then gradually work in the powdered sugar, beating until your frosting is thick, creamy, and perfectly spreadable. If it feels too stiff, add a teaspoon of milk; if it’s too soft, pop it in the fridge for a few minutes.
Step 7: Frost and Finish
Once your Carrot Cake layers are completely cool, spread a generous layer of cream cheese frosting between them, then blanket the top and sides in a swoop of frosting. For truly clean slices and a picture-perfect finish, chill the cake in the fridge for 20 to 30 minutes before slicing and serving.
How to Serve Carrot Cake
Garnishes
Dress up your Carrot Cake with a sprinkle of chopped walnuts or pecans on top of the frosting for a rustic, inviting look. You might also use delicate curls of carrot, candied ginger, or even a light dusting of cinnamon to make each piece extra special. These little touches add both style and a hint of flavor to every slice.
Side Dishes
Carrot Cake pairs beautifully with a hot cup of coffee or tea, which brings out the warm spices in each bite. For spring events, try serving it with a platter of fresh berries or a tangy fruit salad to balance the cake’s richness with a splash of bright, fresh flavor.
Creative Ways to Present
Want to go beyond the classic layered look? Try baking the batter as cupcakes for a party-perfect twist—just reduce baking time to about 20 to 22 minutes. Or, create a show-stopping trifle by layering cake cubes, cream cheese frosting, and extra pineapple in clear glasses for a truly modern spin on traditional Carrot Cake.
Make Ahead and Storage
Storing Leftovers
Carrot Cake stays delicious for up to five days when stored covered in the refrigerator. Make sure to keep it well sealed to prevent the frosting from absorbing any fridge odors and to maintain its moist texture. Before serving leftovers, let the cake sit on the counter for 15 to 30 minutes so the frosting becomes creamy and luscious again.
Freezing
If you’d like to save your Carrot Cake for a later date, you absolutely can. Wrap individual slices or whole unfrosted cakes tightly in plastic wrap, then foil. For frosted cake, use parchment between layers and store in an airtight container. Defrost frozen slices in the refrigerator overnight or at room temperature for a few hours for best results.
Reheating
Carrot Cake is typically enjoyed at room temperature, and reheating isn’t needed. That said, if you like your cake a bit warmer, give a slice a short 5 to 10 seconds in the microwave. Just be gentle—overheating can melt the beautiful cream cheese frosting and change the cake’s texture a bit.
FAQs
Can I make Carrot Cake without nuts?
Absolutely! The nuts are totally optional and can be left out for anyone with allergies or just a preference for a smoother slice. The cake will still have plenty of flavor and wonderful texture from the carrots and pineapple.
What’s the best way to grate carrots for Carrot Cake?
Use the fine holes on your box grater or a food processor attachment for perfectly grated carrots that blend seamlessly into the batter. This prevents large chunks and keeps the cake moist and tender throughout.
Can I use applesauce instead of oil?
You can swap in up to half the oil for unsweetened applesauce if you want to lighten things up a bit. This keeps the cake moist but slightly reduces the fat content with very little impact on flavor.
How far ahead can I frost the cake?
You can frost your Carrot Cake up to two days in advance! Store it in the refrigerator to keep the cream cheese frosting fresh, and bring it to room temperature before serving for the best texture and taste.
Is this recipe suitable for making cupcakes?
Yes! Just divide the batter among cupcake liners (about 20–24 cupcakes) and bake for 20 to 22 minutes. They’ll come out perfectly moist, and the cream cheese frosting pipes beautifully on top.
Final Thoughts
There’s something irresistible about a freshly baked Carrot Cake—it’s comforting, crowd-pleasing, and truly timeless. Whether you’re baking for a special celebration or just a treat-yourself weekend, I hope this recipe brings as much joy to your kitchen as it does to mine. Give Carrot Cake a try, have fun with the process, and don’t forget to sneak a spoonful of that dreamy cream cheese frosting along the way!
Print
Carrot Cake Recipe
- Total Time: 55 minutes (plus cooling and frosting)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic goodness of moist carrot cake with creamy cream cheese frosting. This recipe is a perfect balance of sweetness and spice, featuring grated carrots, warm spices, and a decadent frosting that will have you coming back for seconds.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 3/4 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 3–3 1/2 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix Dry and Wet Ingredients: Combine the dry and wet ingredients separately, then mix together. Fold in carrots, pineapple, and nuts.
- Bake: Divide batter, bake for 30–35 minutes, and cool the cakes.
- Make Frosting: Beat cream cheese and butter, add vanilla, and mix in powdered sugar.
- Frost Cakes: Spread frosting between layers and over the cakes. Chill before slicing.
Notes
- Carrot cake can be made 1–2 days ahead and stored in the fridge.
- For cupcakes, reduce bake time to 20–22 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
