Go Back
Carrot cake

Carrot Cake

This moist and spiced Carrot Cake is packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. A classic dessert perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Grater
  • 9-inch cake pans
  • Oven
  • Spatula
  • Cake Turntable

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 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 granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins optional
  • 8 oz cream cheese softened, for frosting
  • 1/2 cup unsalted butter softened, for frosting
  • 2 cups powdered sugar for frosting
  • 1 tsp vanilla extract for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
  • Add the eggs and vanilla extract to the wet ingredients, mixing until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the grated carrots, walnuts, and raisins (if using).
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • 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 before transferring to a wire rack to cool completely.
  • To make the frosting, beat the softened cream cheese and butter until smooth.
  • Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  • Frost the cooled cakes and decorate as desired.
  • Chill for 20 minutes before slicing and serving.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Customization: Add shredded coconut or swap walnuts for pecans.
  • Freezing Tip: Freeze unfrosted cake layers for up to 2 months and thaw before decorating.
Keyword Carrot Cake, Classic Carrot Cake, Cream Cheese Frosting Cake, Homemade Carrot Cake, Moist Carrot Cake