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Carrot Cake Recipe

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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.

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

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Fold in grated carrots, and if using, nuts and raisins.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy.
  9. 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

Find it online: https://cookedbymaya.com/carrot-cake-recipe/