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Carrot Cake Recipe

Carrot Cake

This Carrot Cake is soft, spiced, and full of flavor, with grated carrots, warm spices, and a decadent cream cheese frosting. Whether for a special occasion like Easter or as an everyday treat, this moist cake is always a crowd favorite. With a rich texture and beautiful frosting, it’s the perfect dessert to enjoy with family and friends!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

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.
Keyword Carrot Cake