This Classic Carrot Cake is moist, fluffy, and perfectly spiced, with just the right amount of sweetness. Packed with shredded carrots, warm spices, and topped with a rich, tangy cream cheese frosting, this cake is a timeless dessert that’s perfect for birthdays, Easter celebrations, or any special occasion. Every bite is filled with soft, tender cake and the creamy goodness of homemade frosting!
Why You’ll Love This Recipe
- Super moist and flavorful with the perfect balance of spices
- Easy to make with simple pantry ingredients
- Topped with luscious cream cheese frosting
- Can be made as a layer cake, sheet cake, or cupcakes
- Customizable with nuts, raisins, or pineapple
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil (or melted coconut oil)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely shredded carrots
- 1 cup crushed pineapple, drained (optional for extra moisture)
- 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
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Directions
- Preheat oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9×13-inch baking dish. Line the bottoms with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In another bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and combined.
- Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded carrots, pineapple, nuts, and raisins if using.
- Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes (or 40-45 minutes for a 9×13-inch pan) until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Make the frosting: In a large bowl, beat the cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla, and a pinch of salt, and mix until light and fluffy.
- Assemble: Spread frosting evenly between the cake layers and over the top and sides of the cake. Decorate with extra nuts or shredded carrots if desired.
Servings and Timing
- Servings: 12-16 slices
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 1 hour (plus cooling time)
Variations
- Carrot Cake Cupcakes: Bake in lined muffin tins for 18-22 minutes.
- Vegan Carrot Cake: Use flax eggs, vegan butter, and dairy-free cream cheese.
- Gluten-Free Carrot Cake: Substitute a gluten-free all-purpose flour blend.
- Healthier Option: Reduce the sugar by ¼ cup and replace half the oil with applesauce.
Storage/Reheating
- Store: Keep the cake covered in the refrigerator for up to 5 days.
- Freeze: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Serve chilled or at room temperature: Allow refrigerated cake to sit at room temperature for 20-30 minutes before serving for the best texture.
FAQs
Can I use pre-shredded carrots?
It’s best to shred fresh carrots since pre-shredded ones are often too dry for baking and won’t give the same moist texture.
Why is pineapple used in carrot cake?
Pineapple adds extra moisture and a subtle sweetness, but it’s optional if you prefer a more traditional carrot cake.
Can I make this cake without nuts?
Yes, simply omit the nuts if you have allergies or prefer a nut-free cake.
How do I keep the cake from sticking to the pan?
Grease the pans well and line the bottom with parchment paper for easy removal.
What’s the best oil for carrot cake?
Vegetable oil or melted coconut oil works best for a moist texture without overpowering the cake’s flavor.
How do I prevent the cake from being too dense?
Avoid overmixing the batter and measure flour accurately by spooning it into the measuring cup and leveling it off.
Can I use a bundt pan for this recipe?
Yes, but extend the baking time to 45-50 minutes and check for doneness with a toothpick.
Does carrot cake need to be refrigerated?
Yes, because of the cream cheese frosting, store the cake in the refrigerator when not serving.
Can I add other spices?
Yes, cloves or allspice can be added for an extra-spiced flavor profile.
How do I make the frosting thicker?
Add extra powdered sugar, a tablespoon at a time, until the frosting reaches your desired consistency.
Conclusion
This Classic Carrot Cake is the perfect dessert for any occasion—moist, flavorful, and topped with a rich, creamy frosting. Whether you’re making it for a holiday, birthday, or just because, this recipe guarantees a soft, spiced cake that’s sure to impress. Add your favorite mix-ins, and don’t forget the generous layer of cream cheese frosting for the ultimate treat!
Print
Classic Carrot Cake Recipe
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This Classic Carrot Cake is moist, fluffy, and packed with warm spices, shredded carrots, and crunchy walnuts. Topped with a rich, tangy cream cheese frosting, this cake is perfect for birthdays, Easter, or any occasion that calls for a sweet, spiced dessert.
Ingredients
For the Carrot Cake:
- 2 1/2 cups (310 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300 g) grated carrots (about 4-5 medium carrots)
- 1 cup (100 g) chopped walnuts or pecans (optional)
- 1/2 cup (120 g) crushed pineapple, drained (optional for extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat the oven:
- Preheat your oven to 175°C (350°F).
- Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
2. Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix wet ingredients:
- In another bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine the mixtures:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
5. Bake the cake:
- Divide the batter evenly between the two pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the frosting:
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, vanilla, and salt. Mix until fluffy and smooth.
7. Frost the cake:
- Once the cakes are completely cooled, spread frosting on the first layer, then place the second layer on top and frost the top and sides.
- Garnish with extra chopped walnuts or a sprinkle of cinnamon, if desired.
Notes
- Add raisins or shredded coconut for extra texture and flavor.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Store in the fridge for up to 5 days—bring to room temperature before serving for the best texture.