Carrot Cake Recipe
There’s a reason Carrot Cake has been a beloved classic for generations. With its deeply spiced aroma, moist crumb, and luscious cream cheese frosting, this cake is pure comfort on a plate. Each forkful is packed with sweet carrots, a gentle crunch from toasted nuts (if you please), and a hint of tangy pineapple that makes it irresistible. Whether you’re celebrating spring, marking a birthday, or just want a slice of something sunshine-bright, this Carrot Cake is guaranteed to charm everyone lucky enough to share it with you.
Ingredients You’ll Need
You’ll be amazed by how such straightforward pantry staples come together to create something so flavorful and special. Each ingredient has a purpose, lending either moisture, sweetness, warmth, or that tell-tale orange hue to your Carrot Cake.
- All-purpose flour: This is the base for structure, ensuring your cake holds together but remains tender.
- Baking powder & baking soda: These lift the batter, creating a light, fluffy crumb every time.
- Salt: Just a bit enhances all the flavors in your spiced batter.
- Ground cinnamon: The star spice, giving your cake that signature warmth.
- Ground nutmeg: A pinch adds depth and complements the cinnamon beautifully.
- Ground ginger: A subtle zing that keeps every bite interesting.
- Vegetable oil: Makes the Carrot Cake ultra-moist and tender—no dry cakes here!
- Granulated sugar: Sweetens the batter and helps the cake rise nicely.
- Brown sugar: Adds extra moisture and a lovely hint of caramel flavor.
- Large eggs: These bind everything together and give the cake richness.
- Vanilla extract: A splash rounds out the batter with its sweet aroma.
- Grated carrots: The star ingredient! They add color, sweetness, and loads of moisture.
- Chopped walnuts or pecans (optional): For those who love a nutty crunch, these are a delicious addition.
- Crushed pineapple, drained (optional): Adds subtle tang and unbeatable moisture. Don’t skip if you love an extra-soft crumb.
- Cream cheese (8 ounces, softened): The backbone of your dreamy frosting—smooth and slightly tangy.
- Unsalted butter (1/2 cup, softened): Blends with the cream cheese for a rich, spreadable consistency.
- Powdered sugar (3 cups): Makes the frosting luxuriously sweet and fluffy.
- Vanilla extract (1 teaspoon): Enhances all the flavors in the frosting.
How to Make Carrot Cake
Step 1: Prep Your Pans and Preheat
Begin by heating your oven to 350°F (175°C), so it’s ready for action. Lightly grease and flour two 9-inch round cake pans. This not only prevents sticking but also ensures you get perfect layers that release with no hassle.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend is where all the cozy, spiced Carrot Cake flavor starts—make sure to mix thoroughly for even distribution.
Step 3: Beat the Wet Ingredients
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat until fully blended. Next, add the eggs one at a time, mixing well after each addition for a smooth, glossy batter. Lastly, stir in the vanilla extract to bring everything together.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients into the wet mixture. Use a spatula or mixer on low to avoid over-mixing—just stir until no streaks of flour remain. This gentle mixing preserves optimum cake tenderness while ensuring a cohesive batter.
Step 5: Fold in Carrots, Nuts, and Pineapple
Now for the fun part—fold in the grated carrots, as well as chopped walnuts or pecans and crushed pineapple if desired. Every addition helps make your Carrot Cake wonderfully moist and flavorful, with exciting bits of texture.
Step 6: Bake the Cake
Evenly divide your batter between the two prepared pans. Pop them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them onto wire racks to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cakes cool, beat together the cream cheese and softened butter until smooth and lump-free. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and beautifully fluffy.
Step 8: Frost and Chill
Place one cake layer on a serving plate, spread with frosting, and top with the second cake layer. Cover the top and sides generously with the remaining frosting. Chill in the refrigerator for at least 1 hour before slicing—this sets the frosting and makes for clean, gorgeous cuts.
How to Serve Carrot Cake
Garnishes
Adorn the top of your Carrot Cake celebration-style! Sprinkle with extra chopped nuts, shredded carrot curls, or a light dusting of cinnamon for flair. Edible flowers or a drizzle of honey can also make your cake look worthy of a bakery window.
Side Dishes
Pair your Carrot Cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a steaming mug of chai tea for the ultimate treat. Fresh berries or a fruit compote can offer just the right tart contrast to the sweet, spiced cake.
Creative Ways to Present
Think beyond the classic slice! Try cutting the cake into cubes and layering with frosting in mason jars for individual parfaits, or bake the batter as cupcakes for easy party treats. For elegant gatherings, plate with a drizzle of caramel sauce and a scatter of candied ginger.
Make Ahead and Storage
Storing Leftovers
To savor Carrot Cake over a few days, store any leftovers covered or in an airtight container in the refrigerator. This helps keep the cake moist and the cream cheese frosting fresh. It will stay delicious for up to five days—if it lasts that long!
Freezing
If you want to get ahead, you can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw overnight in the fridge, then frost fresh before serving. Even frosted leftover slices can be frozen—just wrap well, and know the texture may be slightly softer upon thawing.
Reheating
There’s no need to reheat Carrot Cake before enjoying, but if you prefer it a little warmer (especially if serving with ice cream!), zap a slice in the microwave for 8-10 seconds. Frosting may soften but will stay creamy and enticing.
FAQs
Can I make Carrot Cake without nuts or pineapple?
Absolutely! Both the nuts and pineapple are optional and can be omitted without sacrificing flavor or texture. The cake will still turn out beautifully moist and flavorful—just pure carrot goodness!
How fine should I grate the carrots?
For the most tender Carrot Cake, use the finer holes of a box grater or a food processor. This helps the carrots cook down and blend seamlessly into the batter, keeping the crumb soft and perfectly moist.
What can I substitute for vegetable oil?
Feel free to use melted coconut oil or even melted butter for a richer flavor. Some bakers also like to swap in part applesauce for extra moisture and a slightly lighter cake.
Can I bake this as cupcakes instead?
Definitely! Divide the batter among lined muffin cups, filling each about two-thirds full. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean. Frost and decorate as you wish.
Why chill the cake before serving?
Chilling helps the cream cheese frosting set, making the layers easier to slice and the flavors meld beautifully. It also gives Carrot Cake that irresistible, distinctive texture everyone loves!
Final Thoughts
There’s simply nothing quite like a glorious homemade Carrot Cake, from the first whiff of spices to the last swoop of cream cheese frosting. If you’re looking for a dessert that feels like a celebration in every bite, give this recipe a whirl. You might just find yourself baking it for every special occasion—or even just because!
Print
Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of a classic Carrot Cake topped with luscious Cream Cheese Frosting. Perfect for any occasion, this spiced cake is a favorite dessert that will surely impress your guests.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In a large bowl, beat the oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla.
- Combine dry and wet mixtures: Gradually add dry ingredients to wet mixture. Fold in carrots, nuts, and pineapple if using.
- Bake: Divide batter between pans and bake for 30-35 minutes. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
- Frost cakes: Layer cakes and frost top and sides. Refrigerate before serving.
Notes
- For extra moisture, add 1/2 cup applesauce or use melted butter.
- Toast nuts before adding for enhanced flavor.
- Store leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
