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Moist, tender, and packed with warm spices, this Classic Carrot Cake is a timeless dessert favorite. The natural sweetness of shredded carrots blends beautifully with cinnamon and vanilla, and it’s all crowned with a rich, tangy cream cheese frosting. Perfect for birthdays, holidays, or just because.
⏱️ Prep & Cook Time
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cool Time: 1 hour
- Total Time: ~1 hour 55 minutes
- Servings: 12–16 slices
🧰 Equipment Needed
- 2 (9-inch) round cake pans or 1 (9×13-inch) pan
- Mixing bowls
- Electric mixer or hand whisk
- Box grater or food processor (for carrots)
- Rubber spatula
- Cooling rack
- Parchment paper (optional, for lining pans)
- Offset spatula (for frosting)
🛒 Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional for extra moisture)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (1 block) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 tsp vanilla extract
- 3–3½ cups powdered sugar
- Pinch of salt
📌 Ingredient Notes
- Carrots: Finely grate for best texture; too thick and the cake will be chunky.
- Oil: Neutral oils like canola or vegetable oil give a moist crumb.
- Pineapple/Coconut: These add moisture and tropical flavor, but are optional.
- Nuts: Toast them first for deeper flavor if using.
👨🍳 Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line with parchment.
Step 2: Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Wet Ingredients
- In a large bowl, whisk or beat oil, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, then stir in vanilla.
Step 4: Combine
- Gradually add dry ingredients into wet, mixing until just combined.
- Fold in grated carrots, and optional pineapple, nuts, or coconut.
Step 5: Bake
- Divide batter evenly between pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
🎂 Cream Cheese Frosting Instructions
- Beat softened cream cheese and butter together until smooth (2–3 minutes).
- Add vanilla and a pinch of salt.
- Gradually add powdered sugar, ½ cup at a time, until thick and spreadable.
- Beat 1 more minute until fluffy.
🧁 Assemble the Cake
- Once cakes are completely cool, spread frosting over the top of the first layer.
- Add the second layer, then frost the top and sides.
- Optional: Garnish with extra chopped nuts or a sprinkle of cinnamon.
🧾 Nutrition Facts (Per Slice – 1 of 16)
(Estimates without optional add-ins)
- Calories: ~420
- Fat: 24g
- Carbs: 48g
- Sugar: 35g
- Protein: 4g
- Fiber: 2g
- Sodium: 250mg
💡 Tips
- Make Ahead: Cake layers can be baked and frozen (unfrosted) for up to 2 months.
- Don’t Overmix: Once you add the flour, mix gently to avoid a dense cake.
- Frosting Too Soft? Chill for 15 minutes before frosting if needed.
- Even Layers: Level cakes with a serrated knife or cake leveler if they dome.
🔄 Variations
- Cupcakes: Bake for 18–22 minutes at 350°F. Makes ~24 cupcakes.
- Sheet Cake: Use a 9×13 pan for a casual version—bake for 40–45 minutes.
- Layer Add-ins: Add raisins, chopped dates, or even a swirl of orange zest.
- Vegan Version: Use flax eggs, dairy-free cream cheese, and oil or vegan butter.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
