Carrot Cake Recipe

This Carrot Cake recipe combines classic warm spices, a tender crumb, and a rich cream cheese frosting for a timeless dessert that’s always a hit. Made with freshly grated carrots, cinnamon, nutmeg, and a few optional add-ins, this cake is moist, flavorful, and simple to prepare. Whether it’s for a celebration or a casual weekend treat, this homemade carrot cake is both dependable and delicious.

Why You’ll Love This Recipe

  • Moist and tender crumb with just the right amount of spice
  • Simple, straightforward preparation
  • Can be made ahead of time and stores well
  • Customizable with nuts, raisins, or even pineapple
  • Topped with a smooth, not-too-sweet cream cheese frosting

Ingredients

For the Carrot Cake

  • 2 cups (250g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar
  • 3 large eggs
  • ¾ cup (180ml) vegetable oil
  • ½ cup (120ml) unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups (250g) grated carrots
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (80g) raisins (optional)

For the Cream Cheese Frosting

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract

How to Make Carrot Cake

1. Prepare the Cake

Preheat the oven:
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

Mix the dry ingredients:
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix the wet ingredients:
In a separate bowl, combine the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract. Whisk until smooth.

Combine the batter:
Gradually add the dry mixture into the wet mixture. Stir just until combined. Fold in the grated carrots and, if using, nuts and raisins.

Bake:
Divide the batter between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.

3. Assemble the Cake

Place one cake layer on a serving plate. Spread with frosting, then top with the second layer. Frost the top and sides of the cake evenly. Add chopped nuts on top if desired.

Tips for the Best Carrot Cake

  • Use freshly grated carrots for better texture and moisture
  • Avoid overmixing the batter to maintain a light crumb
  • Ensure all ingredients are at room temperature before mixing
  • Cool cake layers completely before frosting to prevent melting

Variations

  • Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture
  • Coconut Carrot Cake: Stir in ½ cup shredded coconut
  • Healthier Version: Use whole wheat flour and reduce sugar
  • Vegan Option: Replace eggs with flax eggs and use dairy-free frosting

Serving Suggestions

Carrot cake pairs well with:

  • A cup of coffee or chai
  • Vanilla or cinnamon ice cream
  • A drizzle of caramel sauce

FAQs

Can I make this ahead of time?
Yes. Bake the layers up to one day in advance. Store covered at room temperature and frost before serving.

Can I substitute butter for oil?
Yes, but oil keeps the cake extra moist. Butter adds a slightly denser texture.

Can I make this gluten-free?
Yes, substitute a gluten-free 1:1 baking flour for the all-purpose flour.

Storage & Reheating

  • Refrigerate: Store in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap unfrosted cake layers tightly and freeze for up to 3 months.
  • Reheat: Bring to room temperature before serving. Individual slices can be microwaved briefly if desired.

Nutrition (per slice, based on 12 servings)

  • Calories: ~400
  • Fat: 22g
  • Carbohydrates: 45g
  • Protein: 4g
  • Sugar: 30g
  • Fiber: 1g

This carrot cake offers a perfect balance of spice, texture, and sweetness, topped with a rich cream cheese frosting that ties it all together. It’s a reliable recipe that works for holidays, birthdays, or just when you’re in the mood for something cozy and homemade. Use the tips and variations above to make it your own.

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