Sink your fork into a perfectly moist, lusciously spiced, and cheerfully frosted delight with this Carrot Cake Recipe! Whether you’re celebrating a special occasion or just tickling your sweet tooth on a weeknight, this cake packs all the warmth and texture you crave—thanks to fragrant spices, flecks of carrot, and a swoon-worthy cream cheese frosting. Trust me: your kitchen will smell incredible, and your guests will beg you for the recipe after just one bite.
Ingredients You’ll Need
This Carrot Cake Recipe comes together with simple, classic staples that each play a crucial role, from lending softness and sweetness to bringing out the famous golden crumb and irresistible scent. Gather these essentials for the coziest, most inviting cake you’ll ever make.
- All-purpose flour: The sturdy foundation for your cake, producing a tender crumb that holds up to moist ingredients.
- Granulated sugar: Brings the perfect level of sweetness and helps create that golden crust.
- Baking powder: Gives a gentle rise to the cake layers for an even, fluffy bite.
- Baking soda: Teams up with the acidic pineapple and carrots to give even more lift and tenderness.
- Salt: Just a pinch brightens and balances all the flavors.
- Ground cinnamon: The star spice that wraps every bite in pure comfort.
- Ground nutmeg: Adds that subtle, warming note—like a secret touch from grandma’s kitchen.
- Ground ginger: Provides a zesty edge to complement the sweet carrots.
- Vegetable oil: Keeps your cake moist and irresistible for days without any greasiness.
- Large eggs: Give structure and rich flavor so each slice holds together beautifully.
- Finely grated carrots: The soul of this Carrot Cake Recipe—sweet, tender, and vibrant.
- Crushed pineapple (drained): A hint of tartness and extra moisture sets this version apart.
- Chopped walnuts or pecans (optional): Add crunch and a nutty depth if you love a bit of texture in each bite.
- Vanilla extract: Rounds out all the flavors and gives your cake a bakery-fresh aroma.
- Cream cheese (softened): Essential for a dreamy, tangy frosting.
- Unsalted butter (softened): Blends into the frosting for unmatched creaminess and structure.
- Powdered sugar: The base of your fluffy, cloud-like frosting that melts on the tongue.
- Vanilla extract (for frosting): Extra depth and a fragrant finish for your cream cheese topping.
How to Make Carrot Cake Recipe
Step 1: Prep Your Pans
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Dust them with a bit of flour, then line the bottoms with parchment paper for easy removal—this small step ensures your beautiful layers come out whole and intact.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend will become the aromatic backbone of your Carrot Cake Recipe, with each spice ensuring a flavor-packed bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the vegetable oil and eggs until the mixture is silky smooth. The oil guarantees lasting moisture, while the eggs bind all the elements together for a rich, cohesive crumb.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—you want to avoid over-mixing, so the cake stays tender. Then, fold in the grated carrots, crushed pineapple, nuts (if you’re using them), and vanilla extract. This step fills your batter with vibrant color and that classic flavor profile that makes every Carrot Cake Recipe truly irresistible.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely—patience here guarantees a moist, fluffy result.
Step 6: Make the Cream Cheese Frosting
While your cakes cool, whip together the softened cream cheese and butter in a large bowl until creamy and seamless. Gradually beat in the powdered sugar until the frosting is silky, fluffy, and luscious. Add the vanilla extract for that final bakery-fresh touch.
Step 7: Frost and Assemble
Once your cake layers are fully cooled (resist the urge to frost too soon!), stack and frost the first layer, then add the second on top. Finish by generously frosting the outside and swirling the top for a decorative look. Each layer becomes a perfect blend of spice, sweet carrot, and tangy cream cheese.
How to Serve Carrot Cake Recipe
Garnishes
For a swoon-worthy finish, embellish your Carrot Cake Recipe with hand-chopped toasted walnuts or pecans, a light snowfall of shredded coconut, or even delicate carrot ribbons for a showstopping presentation. Fresh edible flowers or a dusting of cinnamon can also make each slice inviting and festive.
Side Dishes
This cake stands out on its own, but pairing it with lightly sweetened whipped cream or a scoop of classic vanilla ice cream makes each bite extra luxurious. Fresh berries or a mug of spiced tea offer a refreshing contrast to the creamy frosting and hearty cake crumb.
Creative Ways to Present
Transform your Carrot Cake Recipe into elegant cupcakes, a stunning trifle, or bake it in a bundt pan for a rustic twist. You can also slice your cooled cake into fingers for a delightful dessert platter or even cut them into round petit fours for fancy afternoon teas—the options are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Recipe slices keep beautifully in the refrigerator for up to five days. Place them in an airtight container to keep them moist and prevent the cream cheese frosting from absorbing fridge odors.
Freezing
This cake is a dream for freezing! Wrap unfrosted layers tightly in plastic wrap and store in the freezer for up to three months. If already frosted, flash-freeze individual slices until solid, then wrap and store for convenient single-serve treats whenever cravings strike.
Reheating
For that fresh-from-the-bakery experience, let your slices come to room temperature naturally before serving. If you prefer a slightly warm dessert, microwave each piece in a short 5-10 second burst—just enough to take the chill off and soften the frosting a touch.
FAQs
Why add pineapple to the Carrot Cake Recipe?
The crushed pineapple lends subtle tanginess and extra moisture, making each layer super tender without overpowering the carrot flavor.
Can I make this Carrot Cake Recipe without nuts?
Absolutely! Simply omit the nuts if you need a nut-free cake—no other adjustments needed. The cake will still be moist, flavorful, and totally satisfying.
How do I keep my cake layers from sticking to the pans?
Be sure to grease and flour your pans well, and always line the bottom with parchment paper. This guarantees easy removal, keeping your layers intact and picture-perfect.
Can I make the Carrot Cake Recipe as cupcakes?
Yes! Pour the batter into lined muffin tins and bake at the same temperature for 18-22 minutes. You’ll have adorable, portable cakes ready for parties or lunchbox treats.
What’s the best way to grate carrots for this Carrot Cake Recipe?
Use the fine side of a box grater or a food processor for evenly grated carrots. Finer shreds blend seamlessly into the batter and ensure every forkful is supremely moist and colorful.
Final Thoughts
There’s so much joy in making and sharing this Carrot Cake Recipe—each slice is pure nostalgia and coziness. Whether you’re a seasoned baker or just starting out, this cake never fails to impress. I can’t wait for you to try it and share the smiles it brings!
Print
Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the moist and flavorful delight of a classic Carrot Cake topped with luscious cream cheese frosting. This homemade recipe is sure to become a family favorite!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In another bowl, whisk together vegetable oil and eggs until smooth. Add wet ingredients to dry ingredients and mix until just combined.
- Add Mix-Ins: Fold in grated carrots, crushed pineapple, nuts (if using), and vanilla extract. Divide batter between pans.
- Bake: Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: For the cream cheese frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
- Frost Cakes: Frost the cooled cakes, stacking them and spreading frosting between layers and over the top and sides.
Notes
- For extra flavor, add 1/2 cup of raisins or coconut flakes to the batter.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
