Here’s a tried-and-true recipe for a Classic Carrot Cake with Cream Cheese Frosting — moist, flavorful, and perfect for any celebration.
🥕 Classic Carrot Cake with Cream Cheese Frosting
Ingredients (Cake – 9-inch 2-layer)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional, adds moisture)
Ingredients (Cream Cheese Frosting)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
1️⃣ Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line with parchment paper.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3️⃣ Mix Wet Ingredients
- In a separate bowl, beat oil, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, beating well.
- Stir in vanilla extract.
4️⃣ Combine & Add Carrots
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
5️⃣ Bake
- Divide batter evenly between prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool 10 minutes in pans, then remove to wire racks to cool completely.
6️⃣ Make Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, one cup at a time, until creamy.
- Stir in vanilla extract.
7️⃣ Assemble the Cake
- Place one layer on a serving plate. Spread a layer of frosting.
- Top with second cake layer and frost the top and sides.
- Garnish with chopped nuts, shredded coconut, or carrot decorations if desired.
💡 Tips
- Grate carrots finely for a smoother texture.
- Don’t overmix the batter to keep the cake tender.
- Refrigerate frosted cake if storing overnight; bring to room temperature before serving.
If you want, I can also give a one-bowl carrot cake version that’s faster to prepare but just as moist and flavorful.
