Yesss—classic, cozy, and always a hit 🥕🍰
Here’s a moist carrot cake with rich cream cheese frosting that’s foolproof.
🥕 Carrot Cake
Ingredients
Dry
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Mix-ins
- 3 cups finely grated carrots
- ½ cup crushed pineapple, drained (optional but makes it ultra-moist)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Prep
Heat oven to 350°F (175°C). Grease and flour two 9-inch round pans (or a 9×13). - Mix Dry
Whisk flour, baking soda, cinnamon, nutmeg, and salt. - Mix Wet
In a large bowl, beat sugars and oil. Add eggs one at a time, then vanilla. - Combine
Stir dry ingredients into wet just until combined. - Fold In
Gently fold in carrots, pineapple, nuts, and raisins. - Bake
- 9-inch rounds: 30–35 min
- 9×13 pan: 40–45 min
Cool completely.
🧀 Cream Cheese Frosting
Ingredients
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3½–4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in vanilla and salt until fluffy.
🍰 Assemble
- Frost cooled cake layers.
- Chill 30 minutes before slicing for clean cuts.
💡 Pro Tips
- Grate carrots fine—no chunky carrot bits
- Chill frosting if it gets soft
- Tastes even better the next day
- Want extra luxe? Toast the nuts first 😍
If you want a healthier version, cupcakes, or one-bowl recipe, just say the word!
