Carrot Cake is a classic dessert loved for its moist texture, warm spices, and rich cream cheese frosting. Fresh grated carrots add natural sweetness and keep the cake soft and tender. With hints of cinnamon and optional nuts or raisins, this cake is perfect for birthdays, holidays, or anytime you want a comforting homemade dessert.
Prep Time
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Prep Time: 20 minutes
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Cook Time: 35–40 minutes
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Total Time: 1 hour
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Servings: 10–12 slices
Kitchen Equipment
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Two 9-inch round cake pans
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Mixing bowls
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Electric mixer or whisk
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Grater
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Measuring cups and spoons
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Spatula
Ingredients
For the Cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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2 teaspoons ground cinnamon
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1 cup granulated sugar
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½ cup brown sugar
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1 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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3 cups fresh grated carrots
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1 cup chopped walnuts or pecans (optional)
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½ cup raisins (optional)
Cream Cheese Frosting
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
Ingredient Notes
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Fresh carrots give the cake moisture and natural sweetness.
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Oil instead of butter keeps the cake soft for days.
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Walnuts or pecans add crunch and nutty flavor.
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Cream cheese frosting gives the cake its classic tangy sweetness.
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Prepare the Wet Mixture
In another large bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until combined.
Fold in the grated carrots, nuts, and raisins if using.
5. Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before frosting.
6. Make the Frosting
In a mixing bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
7. Assemble the Cake
Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake.
Nutrition Facts (Approximate per slice)
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Calories: 420
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Carbohydrates: 52g
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Fat: 22g
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Sugar: 36g
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Protein: 5g
Tips for the Best Carrot Cake
✔ Use finely grated carrots so they blend smoothly into the batter.
✔ Do not overmix the batter to keep the cake soft.
✔ Toast the nuts before adding them for extra flavor.
✔ Chill the cake for 30 minutes after frosting for cleaner slices.
Variations
Pineapple Carrot Cake
Add ½ cup crushed pineapple for extra moisture and sweetness.
Healthy Carrot Cake
Replace part of the flour with whole wheat flour and reduce sugar slightly.
Carrot Cake Cupcakes
Bake the batter in cupcake liners for 18–22 minutes.
Carrot Walnut Cake
Add extra chopped walnuts between the cake layers for more crunch.
