Classic Carrot Cake with Cream Cheese Frosting is one of the most beloved desserts in the world of baking. This rich, moist, and flavorful cake is made with finely grated carrots, warm spices like cinnamon and nutmeg, and often includes crushed pineapple or nuts for added texture. The crowning glory is the silky, tangy cream cheese frosting that perfectly complements the cake’s sweetness.
This dessert represents comfort, nostalgia, and elegance all at once—it’s a cake that never fails to impress, whether it’s for a birthday, a holiday, or an everyday indulgence.
Why I Love This Recipe
I absolutely love this recipe because it strikes the perfect balance between sweetness, texture, and spice. The carrots keep the cake incredibly moist without being overly dense, while the cinnamon and nutmeg provide warmth and depth of flavor. The creamy, slightly tangy frosting ties everything together, creating a harmony of flavors in every bite.
I also love how versatile this cake is—you can enjoy it plain, layered, or even as cupcakes. It’s a timeless dessert that feels like a warm hug, no matter the occasion.
Why It’s a Must-Try Dish
This cake is a must-try because it embodies everything you want in a dessert—moist texture, rich flavor, and a creamy finish. Unlike many cakes that rely solely on sugar or butter for flavor, carrot cake offers complexity from spices, carrots, and nuts.
The cream cheese frosting adds the perfect balance of tanginess and sweetness. It’s a dessert that impresses both casual eaters and seasoned bakers alike, making it ideal for celebrations or as a show-stopping homemade treat.
Preparation and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 40–45 minutes
- Cooling and Frosting Time: 45 minutes
- Total Time: Approximately 1 hour 55 minutes
Servings and Calories
- Servings: 10–12 slices
- Calories: Approximately 420 calories per serving
Course and Cuisine
- Course: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- ½ cup crushed pineapple, drained (optional)
- ¾ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Cooking Directions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, and vanilla until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined.
- Add carrots and extras: Fold in grated carrots, and if using, add pineapple and nuts. Mix until evenly distributed.
- Bake: Divide batter evenly between the two pans and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting: Beat cream cheese and butter together until fluffy. Add vanilla, salt, and powdered sugar gradually, beating until smooth and creamy.
- Assemble: Spread frosting on one cake layer, top with the second layer, and frost the top and sides evenly.
- Chill (optional): For best texture, chill the cake for 30 minutes before slicing.
Step-by-Step Preparation Method
- Step 1: Preheat oven to 350°F (175°C) and prepare cake pans.
- Step 2: Combine all dry ingredients in a large bowl.
- Step 3: Whisk eggs, oil, and vanilla in a separate bowl until well blended.
- Step 4: Mix wet and dry ingredients until just combined.
- Step 5: Fold in grated carrots, pineapple, and nuts (if using).
- Step 6: Pour batter evenly into prepared pans and bake for 40–45 minutes.
- Step 7: Cool cakes completely before frosting.
- Step 8: Beat together frosting ingredients until smooth and spreadable.
- Step 9: Frost cooled cakes, layer, and decorate as desired.
- Step 10: Slice, serve, and enjoy.
How to Serve
Serve the cake chilled or at room temperature. It pairs beautifully with a cup of coffee, tea, or even a glass of milk. For special occasions, decorate with crushed nuts, shredded carrots, or a sprinkle of cinnamon on top of the frosting.
Recipe Tips
- Use freshly grated carrots—pre-shredded carrots are too dry and lack flavor.
- Don’t overmix the batter; mix just until combined for a tender crumb.
- For a smoother frosting, ensure both butter and cream cheese are at room temperature.
- Chill the cake slightly before slicing for cleaner cuts.
- To enhance flavor, toast the nuts before adding them to the batter.
Variations
- Pineapple Carrot Cake: Add crushed pineapple for extra moisture and sweetness.
- Carrot Cake Cupcakes: Divide the batter into muffin tins and bake for 20–22 minutes.
- Nut-Free Version: Omit nuts and add shredded coconut or raisins instead.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Layered Deluxe Version: Make three layers instead of two and fill each layer with frosting and a sprinkle of chopped nuts.
Freezing and Storage Time
- Refrigerator: Store the frosted cake in an airtight container for up to 5 days.
- Freezer (Unfrosted): Wrap cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before frosting.
- Freezer (Frosted): You can freeze the frosted cake for up to 1 month, though the texture of the frosting may slightly change upon thawing.
Special Equipment Needed
- Two 9-inch round cake pans
- Electric mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Wire cooling rack
- Offset spatula (for frosting)
Conclusion
Classic Carrot Cake with Cream Cheese Frosting is the perfect blend of comfort, texture, and timeless flavor. With its moist crumb, spiced aroma, and smooth frosting, it’s a dessert that feels special yet familiar. Whether baked for a family gathering, a holiday, or simply to satisfy a craving, this cake never disappoints. Once you try this homemade version, you’ll understand why carrot cake has earned its place among the most cherished desserts in the world.
Classic Carrot Cake with Cream Cheese Frosting
Description
Classic Carrot Cake with Cream Cheese Frosting is one of the most beloved desserts in the world of baking. This rich, moist, and flavorful cake is made with finely grated carrots, warm spices like cinnamon and nutmeg, and often includes crushed pineapple or nuts for added texture.
Ingredients
For the Cake:
For the Cream Cheese Frosting:
Instructions
-
Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
-
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
Mix wet ingredients: In another bowl, whisk together eggs, oil, and vanilla until smooth.
-
Combine: Gradually mix the wet ingredients into the dry ingredients until just combined.
-
Add carrots and extras: Fold in grated carrots, and if using, add pineapple and nuts. Mix until evenly distributed.
-
Bake: Divide batter evenly between the two pans and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
-
Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Prepare frosting: Beat cream cheese and butter together until fluffy. Add vanilla, salt, and powdered sugar gradually, beating until smooth and creamy.
-
Assemble: Spread frosting on one cake layer, top with the second layer, and frost the top and sides evenly.
-
Chill (optional): For best texture, chill the cake for 30 minutes before slicing.
