Carrot Cake with Cream Cheese Frosting
This homemade carrot cake is moist, warmly spiced, and topped with a luscious cream cheese frosting. Perfect for celebrations or a simple treat, this classic recipe delivers rich flavor and a tender crumb in every bite.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- ½ cup crushed pineapple drained (optional)
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, whisk oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla extract.
- Incorporate Dry & Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Carrots & Add-ins: Gently fold in grated carrots, crushed pineapple (if using), and nuts. Avoid overmixing.
Bake the Cake
- Divide & Bake: Evenly distribute the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let cakes rest in pans for 10 minutes, then transfer to a cooling rack.
Make the Frosting
- Beat the Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth.
- Add Sugar & Vanilla: Gradually mix in powdered sugar and vanilla extract until the frosting is creamy and fluffy.
Assemble & Frost
- Layer & Spread: Place one cake layer on a serving plate, spread a layer of frosting, then top with the second cake. Frost the entire cake.
- Decorate & Serve: Optionally, sprinkle chopped nuts or cinnamon on top.
Notes
Make Ahead: Cake layers can be baked a day in advance and stored in the fridge before frosting.
Storage: Refrigerate frosted cake for up to 5 days, or freeze slices for up to 3 months.
Variations: Add raisins, coconut, or swap nuts for extra texture.
Storage: Refrigerate frosted cake for up to 5 days, or freeze slices for up to 3 months.
Variations: Add raisins, coconut, or swap nuts for extra texture.