This Classic Carrot Cake is moist, rich, and bursting with warm spices. It’s a timeless dessert that balances the natural sweetness of carrots with the depth of cinnamon, nutmeg, and vanilla. Topped with a luscious cream cheese frosting, it’s perfect for birthdays, celebrations, Easter, or just when you’re craving something comforting. The shredded carrots add incredible moisture and texture, while optional add-ins like walnuts, raisins, or crushed pineapple bring extra flavor and variety. This cake has been loved for generations — one bite and you’ll understand why it’s considered a classic.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 12 slices
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger (optional)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or crushed pineapple (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat together oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Gradually fold dry ingredients into the wet mixture until combined. Do not overmix.
- Fold in grated carrots, and if desired, add walnuts, raisins, or pineapple.
- Divide the batter evenly between the pans and bake for 35–40 minutes, or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting.
- For the frosting: Beat cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla until smooth and creamy.
- Frost the first cake layer, place the second layer on top, and spread frosting over the entire cake. Garnish with chopped nuts if desired.
Tips & Variations
- For extra moistness, add 1/2 cup crushed pineapple to the batter.
- Use pecans instead of walnuts for a slightly sweeter crunch.
- Decorate with edible flowers or shredded coconut for a festive look.
- The cake can be baked as a sheet cake instead of layers if you prefer.
More Delicious Recipes You’ll Love
- Lemon Poppy Seed Muffins
- Classic Apple Pie
- Red Velvet Cheesecake
- For more cake inspiration, check out King Arthur Baking’s Carrot Cake Guide.
