🥕 Classic Carrot Cake with Cream Cheese Frosting

classic, moist, and irresistibly delicious Carrot Cake Recipe—perfect for birthdays, holidays, or just because you deserve a slice of something sweet. 🥕🍰

🥕 Classic Carrot Cake with Cream Cheese Frosting

Super moist, perfectly spiced, and topped with luscious cream cheese frosting. A timeless dessert favorite!

🛒 Ingredients

For the Cake:

2 cups (260g) all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg (optional)

1/2 tsp ground ginger (optional)

1 cup (200g) granulated sugar

1 cup (200g) packed brown sugar

1 cup (240ml) vegetable oil

4 large eggs

2 tsp vanilla extract

3 cups (300g) grated carrots (about 4–5 medium carrots)

1 cup (120g) chopped walnuts or pecans (optional)

1/2 cup (120ml) crushed pineapple, drained (optional but adds moisture)

1/2 cup (100g) raisins (optional)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

2 tsp vanilla extract

3–4 cups (360–480g) powdered sugar (adjust for sweetness and texture)

Pinch of salt

🔧 Instructions

1. Prep the Oven & Pans

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.

Line bottoms with parchment paper for easy removal.

2. Make the Cake Batter

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and spices.

In a large bowl, beat sugars, oil, eggs, and vanilla until smooth.

Stir the dry ingredients into the wet until just combined.

Fold in the grated carrots, nuts, pineapple, and raisins (if using).

3. Bake

Divide batter evenly between pans.

Bake for 30–35 minutes (for rounds) or 40–45 minutes (for 9×13) until a toothpick comes out clean.

Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4. Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and fluffy.

Add vanilla and a pinch of salt.

Gradually add powdered sugar, beating until light and creamy.

5. Assemble & Decorate

For layer cakes, trim tops if domed, spread frosting between layers, then frost the top and sides.

For a sheet cake, simply spread frosting over the top.

Garnish with chopped nuts, grated carrot, or shredded coconut if desired.

💡 Tips & Variations

Make it ahead: Carrot cake tastes even better the next day!

Storage: Store covered in the fridge for up to 5 days. Bring to room temp before serving.

Want cupcakes? Bake for 18–22 minutes at 350°F.