Carrot Cake is a classic dessert loved for its moist texture, warm spices, and sweet cream cheese frosting. Made with fresh grated carrots, cinnamon, and a touch of vanilla, this cake is perfect for any celebration or everyday treat. You’ll love how soft, flavorful, and easy this homemade carrot cake is to make.
Prep Time
- Preparation Time: 20 minutes
- Cooking Time: 35–40 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
Equipment
- 2 (9-inch) round cake pans
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Grater (for carrots)
- Cooling rack
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1 cup (100g) chopped walnuts or pecans (optional)
- ½ cup (80g) crushed pineapple, drained (optional for extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar
- 1 tsp vanilla extract
Ingredient Notes
- Carrots: Finely grated carrots make the cake moist and blend well into the batter.
- Oil: Keeps the cake tender — don’t replace it entirely with butter.
- Nuts & Pineapple: Optional, but they add flavor and texture.
- Cream Cheese: Use full-fat cream cheese for the best frosting texture.
Instructions
Step 1: Prepare the Pans
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk together oil, eggs, sugar, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and mix gently until just combined.
Step 4: Add Carrots and Nuts
- Fold in grated carrots, and if desired, nuts and pineapple.
- Pour the batter evenly into the prepared pans.
Step 5: Bake
- Bake for 35–40 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 cooling rack.
Step 6: Make the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Add vanilla and powdered sugar, one cup at a time, until light and fluffy.
Step 7: Assemble the Cake
- Place one cake layer on a plate and spread a layer of frosting on top.
- Add the second layer and frost the entire cake.
- Decorate with chopped nuts or shredded carrots if desired.
Nutrition Facts (per serving)
- Calories: 480
- Protein: 6g
- Fat: 28g
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 37g
- Sodium: 300mg
Tips and Variations
- Make it Keto-Friendly: Replace sugar with erythritol and flour with almond flour for a low-carb version.
- Cupcake Version: Pour batter into cupcake liners and bake for 18–20 minutes.
- Add Raisins: Stir in ½ cup raisins for extra sweetness.
- Storage: Store in the refrigerator for up to 5 days, covered.
