Description
This classic carrot cake recipe delivers a moist, flavorful, and perfectly spiced cake topped with a luscious cream cheese frosting. Bake the best carrot cake from scratch with this easy-to-follow guide, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream (for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, combine the sugar and vegetable oil. Beat with an electric mixer until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy for the frosting.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Place one cake layer on a serving plate or cake stand and spread a generous layer of cream cheese frosting over the top.
- Place the second cake layer on top of the frosting and frost the top and sides of the cake with the remaining frosting.
- Decorate with extra chopped walnuts, if desired. Chill for at least 30 minutes before serving.
Notes
- Use freshly grated carrots for the best flavor and moisture.
- Don’t overmix the batter to keep the cake tender.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For an extra nutty flavor, toast the walnuts or pecans before chopping.
- Adjust the amount of sugar in the frosting to your preference.
- Add a pinch of salt to the frosting to balance the sweetness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: carrot cake, classic carrot cake, carrot cake recipe, homemade carrot cake, cream cheese frosting, moist carrot cake, baking, dessert, cake