If you’re on the hunt for a dessert that’s a true crowd-pleaser, look no further than this Carrot Cake. Moist, flavorful, and topped with a dreamy cream cheese frosting, this classic treat transforms simple pantry staples and fresh carrots into a showstopper. Every bite is a perfect balance of spice, sweetness, and rich texture, making it a go-to for celebrations or a comforting weekend bake. Whether you’re a lifelong fan or discovering it for the first time, this Carrot Cake is bound to become a new favorite in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Carrot Cake lies in its straightforward ingredients, each one playing a key role in flavor, moisture, and that signature tender crumb. Here’s what you’ll need and why they matter.
- All-purpose flour: Provides the structure for the cake while keeping it soft and tender.
- Baking soda: Gives the cake a beautiful rise and fluffy texture.
- Ground cinnamon: Adds a warm, cozy spice that complements the sweetness of the carrots.
- Ground nutmeg: Deepens the spice profile for a more complex flavor.
- Salt: Balances out the sweetness and enhances all the other flavors.
- Ground ginger: Brings a subtle zing that lifts the cake’s taste.
- Granulated sugar: Lends sweetness and helps the cake brown beautifully.
- Brown sugar: Adds moisture and a hint of molasses flavor for extra richness.
- Vegetable oil: Keeps the cake ultra-moist and tender from the first bite to the last.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Infuses the cake with a lovely aromatic note.
- Grated carrots: The star of the show, bringing color, sweetness, and a gorgeous moist crumb.
- Crushed pineapple (drained): Adds tangy moisture and a slight tropical flair.
- Chopped walnuts or pecans (optional): Give a delightful crunch and nutty flavor (feel free to skip or substitute based on preference).
- Cream cheese (for frosting): The essential tangy base for that luscious, creamy topping.
- Unsalted butter (for frosting): Adds richness and helps whip the frosting to perfection.
- Powdered sugar (for frosting): Sweetens and thickens the frosting to the ideal consistency.
- Vanilla extract (for frosting): Rounds out the flavors with a sweet, fragrant touch.
- Pinch of salt (for frosting): Enhances the frosting’s flavor and balances the sweetness.
How to Make Carrot Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans (or a 9×13-inch pan if you prefer a sheet cake). This simple step sets you up for easy cake removal and even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger. Whisking ensures the spices and leavening agents are evenly distributed, giving your Carrot Cake a consistent flavor and rise throughout.
Step 3: Combine Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth and well-blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for a fragrant, sweet aroma that really makes the batter sing.
Step 4: Bring It All Together
Gradually add your dry ingredients to the wet mixture, mixing gently until just combined. The secret here is not to overmix—this keeps the cake tender. Fold in the grated carrots, crushed pineapple, and nuts (if using), making sure everything is evenly distributed.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing out the tops. Bake for 30–35 minutes (or 40–45 minutes if you’re using a 9×13 pan), until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Make the Cream Cheese Frosting
While the cakes cool, beat together the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla, and a pinch of salt, then whip until light, fluffy, and irresistibly spreadable.
Step 7: Frost and Decorate Your Carrot Cake
Once the cakes are completely cool, spread a generous layer of cream cheese frosting between the layers and over the top and sides. Decorate as desired—think chopped nuts, carrot curls, or a sprinkling of cinnamon for extra flair.
How to Serve Carrot Cake
Garnishes
For the perfect finishing touch, try topping your Carrot Cake with a handful of toasted walnuts or pecans, a dusting of cinnamon, or delicate carrot ribbons. Not only do these garnishes add visual appeal, but they also offer extra texture and flavor with every slice.
Side Dishes
Pairing this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it to another level of indulgence. For a lighter option, serve alongside a platter of fresh fruit or a hot cup of tea or coffee to cut through the richness.
Creative Ways to Present
If you want to mix things up, try making Carrot Cake cupcakes for individual servings, or bake the batter in a bundt pan for a dramatic presentation. You can even create a layered trifle with cubes of cake, frosting, and fruit for a fun twist at gatherings.
Make Ahead and Storage
Storing Leftovers
Carrot Cake keeps beautifully! Store any leftover cake in an airtight container in the fridge for up to five days. The flavors actually deepen and improve after a day or two, making second-day slices even more irresistible.
Freezing
To freeze, wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and aluminum foil. Place in a freezer-safe container, and it’ll stay fresh for up to three months. Thaw overnight in the fridge before frosting and serving.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for 10–15 seconds. Just be sure not to overheat, as cream cheese frosting can melt quickly—just enough to take the chill off and enhance the cake’s flavors.
FAQs
Can I make Carrot Cake in advance?
Absolutely! In fact, many bakers swear Carrot Cake tastes even better the next day. Simply bake and cool the cake, then wrap it tightly and refrigerate. Frost just before serving for the freshest results.
What’s the best way to grate carrots for Carrot Cake?
Use the fine side of a box grater or a food processor with a shredding attachment. Finely grated carrots blend seamlessly into the batter, ensuring a moist and even crumb without any stringiness.
Can I add raisins or coconut to the recipe?
Definitely! If you love extra texture, stir in up to 1/2 cup of raisins or shredded coconut along with the carrots and pineapple. Both add a wonderful chew and subtle sweetness to the cake.
How do I keep my Carrot Cake from being dry?
Be careful not to overbake and always measure your flour accurately (spoon and level, don’t pack). The carrot, pineapple, oil, and brown sugar all contribute to a moist crumb, so follow the recipe closely for best results.
Can I use this recipe to make cupcakes?
Yes! Simply divide the batter among lined muffin tins, filling each about two-thirds full, and bake at 350°F for 18–22 minutes. Test with a toothpick and enjoy adorable, portable Carrot Cake treats.
Final Thoughts
There’s just something magical about a homemade Carrot Cake—the way it fills the kitchen with spice, the creamy swoop of frosting, and the smiles it brings to any table. Give it a go, share it with your favorite people, and watch it become a treasured classic in your own recipe collection!
Print
Carrot Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic homemade carrot cake features moist, spiced layers packed with grated carrots, crushed pineapple, and optional nuts, all topped with a rich and creamy cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and ginger, it’s a delightful dessert for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively one 9×13-inch pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger to ensure even distribution of spices and leavening agents.
- Combine sugars and oil: In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until the mixture is well combined and smooth, creating a moist base for the cake.
- Add eggs and vanilla: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, drained crushed pineapple, and nuts if using, ensuring they’re evenly distributed throughout the batter.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, then continue beating until the frosting is light and fluffy.
- Assemble and frost: Once the cakes are fully cooled, frost the layers evenly with the cream cheese frosting. Decorate as desired and refrigerate for the frosting to set before serving.
Notes
- This carrot cake can be made a day ahead and stored covered in the refrigerator. Bring it to room temperature before serving for best texture and flavor.
- For additional texture and sweetness, consider adding raisins or shredded coconut to the batter along with the nuts.
- Use fresh, finely grated carrots to ensure moisture and tenderness in the cake layers.
- Be careful not to overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
