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–+ servings
Carrot cake

Carrot Cake

This moist and spiced Carrot Cake is packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. A classic dessert perfect for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins optional
  • 8 oz cream cheese softened, for frosting
  • 1/2 cup unsalted butter softened, for frosting
  • 2 cups powdered sugar for frosting
  • 1 tsp vanilla extract for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
  • Add the eggs and vanilla extract to the wet ingredients, mixing until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the grated carrots, walnuts, and raisins (if using).
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • To make the frosting, beat the softened cream cheese and butter until smooth.
  • Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  • Frost the cooled cakes and decorate as desired.
  • Chill for 20 minutes before slicing and serving.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Customization: Add shredded coconut or swap walnuts for pecans.
  • Freezing Tip: Freeze unfrosted cake layers for up to 2 months and thaw before decorating.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 140mgFiber: 2gSugar: 30gVitamin A: 4500IUVitamin C: 1mgCalcium: 90mgIron: 1.3mg
Keyword Carrot Cake, Classic Carrot Cake, Cream Cheese Frosting Cake, Homemade Carrot Cake, Moist Carrot Cake
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