Here’s a perfectly moist, classic carrot cake recipe—soft, spiced, and topped with luscious cream cheese frosting.
🥕 Classic Carrot Cake
Ingredients
For the Cake
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- 3 cups (about 300 g) finely grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins or crushed pineapple (optional—adds moisture)
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered sugar, sifted
- 1–2 tsp vanilla extract
- Pinch of salt
Instructions
1. Prep
Preheat oven to 350°F (175°C).
Grease and flour two 8-inch round pans (or a 9×13-inch pan for a single-layer cake).
2. Mix the wet ingredients
In a large bowl, whisk together the sugar, oil, and eggs until smooth.
3. Add dry ingredients
Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix until just combined—don’t overmix.
4. Fold in carrots & mix-ins
Add grated carrots and any optional nuts, raisins, or pineapple.
Fold gently.
5. Bake
Divide into pans and bake for 28–35 minutes
(or 40–45 minutes in a 9×13 pan)
until a toothpick comes out clean.
Let cool completely.
Cream Cheese Frosting
Beat cream cheese and butter until creamy.
Add powdered sugar gradually, then vanilla and a pinch of salt.
Beat until smooth and fluffy.
Frost cooled cake.
Make It Your Style
- Add orange zest to the batter for brightness
- Substitute half the oil with applesauce for a lighter version
- Add coconut for a tropical twist
- Turn it into carrot cupcakes (bake 18–20 min)
If you’d like, I can give you:
- A super moist bakery-style carrot cake
- A healthy or gluten-free version
- A single-layer small-batch recipe
Just let me know!
