Carrot Cake Recipe

If you’re looking for a classic dessert that’s moist, flavorful, and filled with comforting spice, this carrot cake recipe is just what you need. With its tender crumb, rich texture, and subtle sweetness, carrot cake is a timeless treat that’s perfect for any occasion—from birthdays to holidays or even just a cozy afternoon tea. Made with freshly grated carrots, warm spices, and a luscious cream cheese frosting, this recipe delivers the perfect balance of flavor and moisture. Whether you’re a long-time carrot cake lover or trying it for the first time, this foolproof recipe will become your new go-to.

Ingredients Of Carrot Cake Recipe

Step By Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine Wet Ingredients: In a large bowl, beat granulated sugar, brown sugar, and oil together until well blended. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.

Add Carrots and Mix-Ins: Fold in the grated carrots, crushed pineapple, and if using, nuts and shredded coconut.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir just until combined—do not overmix.

Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting: In a mixing bowl, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy and fluffy.

Frost the Cake: Once the cakes are completely cool, spread a layer of frosting between them and over the top and sides. Garnish with extra nuts if desired.

How to Serve?

• Classic Layered Cake – Slice and serve as a traditional two-layer dessert.
• Cupcake Style – Bake in cupcake tins for single servings.
• Birthday Treat – Add decorative frosting or sprinkles for special occasions.
• With Coffee or Tea – Perfect as an afternoon snack.
• Chilled or Room Temp – Enjoy it cold from the fridge or at room temperature for soft frosting.

Tips & Variations

Nutrition

1. Calories: 420
2. Carbs: 48g
3. Protein: 4g
4. Fat: 24g
5. Sugar: 34g
6. Serving Size: 12 slices per cake

Recipe Card

Carrot Cake Recipe

Recipe by Rachael rayCourse: Carrot Cake Recipe

Servings

12 slices

servings

Prep time

14

minutes

Cooking time

35

minutes

Calories

420

kcal

This carrot cake recipe is incredibly moist, spiced to perfection, and topped with a rich cream cheese frosting. A classic dessert that’s easy to make and always a crowd-pleaser!

Ingredients For The Cake:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger (optional)

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• ¾ cup chopped walnuts or pecans (optional)

• ½ cup shredded coconut (optional)

• For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3 ½ – 4 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

• Preheat the Oven:
  Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• Mix Dry Ingredients:
  In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Combine Wet Ingredients:
  In a large bowl, beat granulated sugar, brown sugar, and oil together until well blended. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Add Carrots and Mix-Ins:
  Fold in the grated carrots, crushed pineapple, and if using, nuts and shredded coconut.
• Combine Wet and Dry:
  Gradually add the dry ingredients to the wet mixture. Stir just until combined—do not overmix.
• Bake:
  Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool Completely:
  Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
• Make the Frosting:
  In a mixing bowl, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy and fluffy.
• Frost the Cake:
  Once the cakes are completely cool, spread a layer of frosting between them and over the top and sides. Garnish with extra nuts if desired.

Recipe Video

Notes

• Grate Fresh Carrots: Always use freshly grated carrots instead of pre-shredded. They retain more moisture and blend better into the batter.
• Drain the Pineapple Well: Too much liquid from the pineapple can make the batter overly wet and affect the rise.
• Room Temperature Ingredients: Eggs and cream cheese should be at room temperature for smooth mixing and better texture.
• Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
• Frosting Tip: Chill the frosted cake for 30 minutes before slicing for cleaner cuts and a firmer texture.
• Decorating Idea: Sprinkle chopped walnuts or pecans on top or use shredded carrot curls for a decorative touch.
• Storage: Store in the fridge for up to 4–5 days. Bring to room temperature before serving.

FAQs

Conclusion