Carrot cake is moist, spiced, and packed with flavor from freshly grated carrots, warm spices, and a luscious cream cheese frosting. I love how it strikes the perfect balance between sweet and earthy, making it a timeless dessert for any occasion.
Why You’ll Love This Recipe
I enjoy this carrot cake because it’s rich and moist without being heavy. I like that the carrots add natural sweetness and texture, while the cream cheese frosting brings a tangy contrast that ties everything together. I also love how versatile it is — I can bake it as a layer cake, sheet cake, or even cupcakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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baking powder
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baking soda
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salt
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ground cinnamon
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ground nutmeg
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ground ginger
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vegetable oil
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sugar
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brown sugar
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eggs
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vanilla extract
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grated carrots
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chopped walnuts or pecans (optional)
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raisins (optional)
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cream cheese
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butter
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powdered sugar
Directions
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I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans (or line them with parchment).
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In a bowl, I whisk together flour, baking powder, baking soda, salt, and spices.
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In another large bowl, I whisk oil, sugar, brown sugar, eggs, and vanilla until well combined.
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I gradually stir the dry ingredients into the wet mixture until just combined.
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I fold in the grated carrots, and if I’m using them, nuts and raisins.
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I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
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I let the cakes cool completely before frosting.
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For the cream cheese frosting, I beat softened cream cheese and butter until smooth, then add powdered sugar until fluffy.
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I frost the cooled cakes and layer them, spreading frosting generously between and over the top.
Servings and timing
This recipe makes about 12 servings. It takes around 20 minutes to prepare and 30–35 minutes to bake, with additional time for cooling and frosting.
Variations
Sometimes I add crushed pineapple for extra moisture and flavor. I also like to swap walnuts for pecans or leave out nuts entirely if I want a smoother texture. For a fun twist, I make carrot cake cupcakes with the same batter, adjusting the baking time to about 18–20 minutes.
storage/reheating
I store carrot cake in an airtight container in the refrigerator for up to 5 days. To serve, I let it sit at room temperature for about 20 minutes so the frosting softens. I can also freeze the unfrosted cake layers for up to 2 months, then thaw and frost when ready to serve.
FAQs
Why is my carrot cake too dense?
I make sure not to overmix the batter, since that can make the cake heavy. Using freshly grated carrots also helps keep it light and moist.
Can I make carrot cake ahead of time?
Yes, I often bake the cake layers a day or two in advance and keep them wrapped until I’m ready to frost.
Do I have to add nuts and raisins?
No, I sometimes leave them out, and the cake still turns out moist and flavorful.
Can I use pre-shredded carrots?
I prefer grating fresh carrots because they’re more moist and tender than pre-shredded ones, which can be dry.
How do I make the frosting less sweet?
I reduce the powdered sugar slightly and add a touch of lemon juice to the cream cheese frosting for more tang.
Conclusion
I find carrot cake to be one of the most comforting and crowd-pleasing desserts I can make. With its moist texture, warm spices, and creamy frosting, it’s a cake that always feels special. Whether I serve it for a celebration or as a simple treat, it never fails to impress.
PrintCarrot Cake Recipe
This carrot cake is moist, warmly spiced, and topped with a tangy cream cheese frosting. Packed with freshly grated carrots and optional nuts or raisins, it’s a timeless dessert that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes (includes cooling and frosting)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in grated carrots, and if using, nuts and raisins.
- Divide the batter evenly between the prepared pans and 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 wire racks to cool completely.
- To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy.
- Frost the cooled cakes, spreading frosting between layers and over the top and sides.
Notes
- Add crushed pineapple for extra moisture and flavor.
- Swap walnuts for pecans or omit nuts for a smoother texture.
- Use the same batter for cupcakes, baking for 18–20 minutes.
- For a tangier frosting, reduce powdered sugar slightly and add a splash of lemon juice.
- Store in the fridge for up to 5 days or freeze unfrosted layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
