Classic Carrot Cake with Cream Cheese Frosting
There’s nothing quite like a slice of moist, flavorful classic carrot cake topped with silky cream cheese frosting. It’s the perfect balance of sweet, spiced, and creamy—and whether you’re celebrating a special occasion or just craving a cozy dessert, this cake never disappoints.
Why This Carrot Cake Is a Classic
- Incredibly moist thanks to freshly grated carrots and oil-based batter
- Warm spices like cinnamon and nutmeg for rich flavor
- Tangy cream cheese frosting that pairs beautifully with the cake
- Easy to make with simple pantry ingredients
- Perfect for spring, Easter, or anytime baking
🛒 Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups grated carrots (about 4 medium carrots)
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained (optional for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
⏱️ Prep Time
- 20 minutes prep
- 30–35 minutes baking
- Total: ~1 hour
👨🍳 Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
2. Make the Batter
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, sugars, oil, and vanilla. Stir in the grated carrots and pineapple (if using). Combine wet and dry ingredients until just mixed. Fold in nuts if desired.
3. Bake the Cake
Pour batter evenly into prepared pan(s). Bake for 30–35 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting
Beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable.
5. Frost and Decorate
Spread frosting evenly over cooled cake layers. For a layered cake, frost between layers and the top. Garnish with extra chopped nuts or carrot curls if desired.
🧁 Pro Tips
- Use freshly grated carrots for the best texture—avoid pre-shredded!
- Add a bit of orange zest to brighten up the flavor.
- Refrigerate frosted cake for firmer slices, but let it sit at room temp before serving.
🍰 Storage & Make-Ahead Tips
- Store in the fridge for up to 5 days (covered).
- Make the cake layers a day ahead and frost before serving.
- You can also freeze unfrosted cake layers for up to 2 months.
🍽️ Why It’s Everyone’s Favorite
This classic carrot cake recipe delivers that nostalgic, homemade taste that reminds you of family gatherings, Sunday brunches, and holiday desserts. Moist, rich, and topped with tangy cream cheese—it’s timeless for a reason.
