Here’s a classic Carrot Cake recipe — moist, spiced, and perfectly paired with a rich cream cheese frosting. This is a bakery-style cake you can make at home without fuss.
🥕 Classic Carrot Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp ground ginger (optional)
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1/2 cup crushed pineapple, drained (optional, adds extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment).
2. Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients
- In a large bowl, whisk together oil, sugars, eggs, and vanilla until smooth.
4. Combine wet and dry
- Gradually stir dry ingredients into wet mixture.
- Fold in carrots, pineapple, nuts, and coconut if using.
5. Bake
- Divide batter evenly between the pans.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans 10 minutes, then turn onto a wire rack to cool completely.
6. Make the frosting
- Beat together cream cheese and butter until creamy.
- Gradually add powdered sugar until desired sweetness and thickness.
- Stir in vanilla extract.
7. Assemble
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Place second cake layer on top, frost the top and sides.
- Optional: garnish with chopped nuts or shredded coconut.
⭐ Tips
- Extra moist: Add 1/2 cup applesauce or more crushed pineapple.
- Spice level: Increase cinnamon to 2 tsp if you love a spicier cake.
- Carrot prep: Use a box grater or food processor for fine shreds.
- Storage: Keeps in the fridge for up to 5 days, or freeze layers un-iced for up to 2 months.
If you want, I can also give you:
🍰 Single-layer 9×13 version (faster, easier)
🥕 Carrot cake cupcakes
🍫 Chocolate carrot cake version
Do you want one of those variations?
