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Carrot Cake

Carrot Cake Recipe

Moist, spiced, and topped with creamy frosting, this carrot cake is perfect for birthdays, gatherings, or a simple sweet treat. Easy to make, irresistibly soft, and loved by everyone—even carrot skeptics! You’ll enjoy every bite of this classic dessert that’s sure to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease 9-inch cake pans.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
  4. Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots and nuts.
  6. Divide batter between pans and bake 30–35 mins, until a toothpick comes out clean.
  7. Cool cakes for 10 mins in pans, then transfer to a wire rack to cool completely.
  8. Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and mix until creamy.
  9. Frost cooled cakes and stack layers; decorate with extra nuts if desired.

Notes

Use freshly grated carrots for the best moisture; do not overmix batter; frosting works best at room temperature; cake tastes better the next day; optional nuts add a nice crunch.
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