Carrot Cake Recipe
This carrot cake recipe is soft, perfectly spiced, and incredibly moist thanks to freshly grated carrots and oil. Made as a classic layer cake and topped with a rich, tangy cream cheese frosting, it’s the perfect dessert for Easter or any special occasion. Simple to make and full of warm flavor, this homemade carrot cake with cream cheese icing is always a crowd favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots about 4 medium carrots
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional for desired consistency
Instructions
- Preheat your oven to 350°F. Use baking spray or Grease and flour two 9-inch round cake pans. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.½ teaspoon salt, 1 cup granulated sugar, ¾ cup brown sugar, 1 cup vegetable oil, 4 large eggs, 2 teaspoons vanilla extract
- Gradually stir the grated carrots into the wet ingredients.2 ½ cups grated carrots
- Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.½ cup chopped walnuts or pecans
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Garnish with additional chopped nuts, shredded coconut, or carrot decorations.
Notes
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- Use freshly grated carrots for the best texture. They add more moisture than pre-shredded ones.
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- Don’t overmix the batter once you add the dry ingredients. Overmixing makes more gluten and results in a tougher cake.
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- Make sure your ingredients are at room temperature for a smooth batter and frosting. I also recommend combining the cream cheese and butter for the frosting FIRST before adding the other ingredients. It helps to avoid lumps in the frosting.
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- Use a neutral-flavored oil, such as vegetable oil, for the softest crumb and best taste.
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- Let the cake cool completely before frosting to avoid a runny topping.
Tried this recipe?Let us know how it was!
