Carrot cake is a timeless classic that strikes the perfect balance between warm spices, tender cake, and creamy frosting. Whether you’re making it for a special occasion or simply craving a delicious homemade dessert, this carrot cake recipe is sure to impress. The combination of freshly grated carrots, cinnamon, and nutmeg gives it a rich flavor, while a luscious cream cheese frosting ties everything together beautifully. This recipe is simple, foolproof, and guaranteed to yield a moist and flavorful cake every time. Read on for step-by-step instructions, tips, and variations to customize your perfect carrot cake.
Ingredients You’ll Need
Main Ingredients:
- 2 cups (250g) all-purpose flour – The base of the cake, providing structure.
- 1 ½ teaspoons baking powder – Helps the cake rise and become fluffy.
- 1 teaspoon baking soda – Adds additional leavening for a soft texture.
- 1 teaspoon cinnamon – Gives a warm, comforting flavor.
- ½ teaspoon nutmeg – Enhances the spice profile.
- ½ teaspoon salt – Balances the sweetness.
- 1 cup (200g) granulated sugar – Sweetens the cake and adds moisture.
- 1 cup (200g) brown sugar – Adds a deep, caramel-like flavor and softness.
- 3 large eggs – Provide structure and richness.
- ¾ cup (180ml) vegetable oil – Keeps the cake moist.
- ½ cup (120ml) applesauce – Reduces the amount of oil needed while adding moisture.
- 2 teaspoons vanilla extract – Enhances overall flavor.
- 2 cups (250g) grated carrots – The star ingredient, providing sweetness and texture.
- ½ cup (60g) chopped walnuts or pecans (optional) – Adds crunch and nuttiness.
- ½ cup (80g) raisins (optional) – Provides extra sweetness and chewiness.
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
How to Make Carrot Cake
Preheat the Oven & Prepare the Baking Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix Wet Ingredients: In another bowl, whisk together the sugars, eggs, oil, applesauce, and vanilla extract until smooth.
Combine the Batter: Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the grated carrots, and if desired, the nuts and raisins.
Bake the Cake: Divide the batter evenly between the cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Beat the cream cheese and butter together until smooth and creamy Gradually add the powdered sugar and vanilla, beating until fluffy.
Assemble and Frost the Cake: Place one cake layer on a serving plate, spread a layer of frosting, then place the second layer on top. Frost the entire cake evenly. Garnish with additional nuts if desired.
Tips for the Best Carrot Cake
- Grate fresh carrots instead of using pre-shredded ones for better texture and moisture.
- Don’t overmix the batter; mix just until combined to prevent a dense cake.
- Use room temperature eggs for a smoother batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
What to Serve with Carrot Cake
Carrot cake pairs well with:
- A hot cup of coffee or chai tea
- A scoop of vanilla or cinnamon ice cream
- A drizzle of caramel sauce for extra indulgence
Why You’ll Love This Recipe
Super moist and flavorful – The applesauce and oil keep it soft
Perfectly spiced – Just the right balance of cinnamon and nutmeg.
Easy to make – Simple ingredients and foolproof steps.
Crowd-pleaser – Ideal for holidays, birthdays, or afternoon tea.
FAQs
Can I make this carrot cake in advance?
Yes! You can bake the cake layers a day ahead and frost them before serving.
Can I use butter instead of oil?
Oil keeps the cake extra moist, but you can substitute melted butter for a slightly different texture.
Can I make this cake gluten-free?
Yes, swap the all-purpose flour with a gluten-free 1:1 baking flour.
Storage & Reheating
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
- Reheat: Bring to room temperature before serving, or microwave slices for a few seconds.
Variations
- Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture.
- Coconut Carrot Cake: Mix in ½ cup shredded coconut for tropical flavor.
- Healthier Version: Reduce sugar and use whole wheat flour.
- Vegan Carrot Cake: Replace eggs with flax eggs and use dairy-free frosting.
Conclusion
This homemade carrot cake is truly one of the best desserts you can make. With its moist texture, delightful spice, and rich cream cheese frosting, it’s a guaranteed hit for any occasion. Whether you enjoy it fresh or prepare it in advance, this cake will quickly become a family favorite. Give it a try and let us know how it turns out in the comments below!
Carrot Cake
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the Oven & Prepare the Baking Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the sugars, eggs, oil, applesauce, and vanilla extract until smooth.
- Combine the Batter: Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the grated carrots, and if desired, the nuts and raisins.
- Bake the Cake: Divide the batter evenly between the cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and butter together until smooth and creamy Gradually add the powdered sugar and vanilla, beating until fluffy.
- Assemble and Frost the Cake: Place one cake layer on a serving plate, spread a layer of frosting, then place the second layer on top. Frost the entire cake evenly. Garnish with additional nuts if desired.
Notes
- Moisture Tip: The oil in the batter helps keep the cake moist, but don’t skip the grated carrots for the signature texture.
- Flavor Boost: Add finely chopped pineapple or shredded coconut to the batter for extra flavor and moisture.
- Chill the Cake: Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Storage: Store the cake in the fridge due to the cream cheese frosting, but bring to room temperature before serving for the best flavor.