Short description

A moist, warmly spiced carrot cake layered with rich cream cheese frosting — a classic dessert perfect for celebrations or everyday indulgence.

Why You’ll Love This Recipe

You’ll love this carrot cake because it strikes the ideal balance: it’s not overly sweet, but the carrots and spices deliver depth of flavour. The texture is tender and moist, thanks to oil and grated carrots. The cream cheese frosting adds a lightly tangy contrast, making each bite satisfying. Plus, it’s versatile — you can add nuts or raisins, bake as layers or a single sheet, and make ahead.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake

all‑purpose flour
granulated sugar
light brown sugar
eggs
vegetable oil (or other neutral oil)
vanilla extract
baking powder
baking soda
ground cinnamon
ground nutmeg (optional)
salt
fresh carrots, finely grated
chopped nuts (such as walnuts or pecans) (optional)
raisins (optional)

For the cream cheese frosting

cream cheese, softened
unsalted butter, softened
powdered sugar (confectioners’ sugar)
vanilla extract
(optional) sour cream or heavy cream to adjust consistency

Recipe Card (Measurements)

2 ½ cups all‑purpose flour
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 ¼ cups vegetable oil
1 ½ teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
3 cups finely grated carrots (about 4–5 medium carrots)
1 cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

Frosting:

8 oz (≈ 225 g) cream cheese, softened
½ cup unsalted butter (≈ 113 g), softened
3 to 3 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
(Optional) 1‑2 tablespoons sour cream or heavy cream if needed

directions

Preheat the oven to 350°F (≈ 175°C). Grease two 9‑inch round cake pans and line the bottoms with parchment paper, or flour them lightly.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
In a separate large bowl, beat together the granulated sugar, brown sugar, oil, vanilla, and eggs until smooth.
Add the dry ingredients to the wet mixture gradually, stirring just until combined (do not overmix).
Fold in the grated carrots, and if using, chopped nuts and raisins.
Divide the batter evenly between the prepared cake pans. Smooth the tops.
Bake for about 35‑45 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
Remove from oven and let cakes rest in pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Meanwhile, prepare the frosting: beat the softened cream cheese and butter until smooth. Add vanilla. On low speed, gradually incorporate the powdered sugar until well combined. If frosting is too thick, add small amount of sour cream or heavy cream to achieve desired consistency.
Once cakes are fully cool, place one layer on serving plate, spread frosting on top, then top with second layer. Frost the top and sides of the cake. Decorate with chopped nuts if desired.

Servings and timing

Servings: about 12‑16 slices, depending on how large each slice is.
Prep time: 20 minutes
Bake time: 35‑45 minutes
Cooling + frosting time: about 30 minutes
Total time: approximately 1 hour 30 minutes

Variations

Nut-free / Raisin-free: omit nuts and/or raisins for a simpler texture.
Add pineapple or applesauce: incorporate canned crushed pineapple (drained) or applesauce to add moisture and flavor.
Spice up: add ground ginger, cloves, or cardamom for more spice complexity.
Single sheet or bundt cake: bake in a 9×13″ pan (adjust baking time) or a bundt pan for a different shape.
Frosting alternatives: use whipped cream frosting, buttercream, or skip frosting and dust with powdered sugar.

storage/reheating

Store the frosted cake in the refrigerator in an airtight container; it keeps well for 3‑4 days.
Unfrosted layers can be wrapped in plastic wrap and stored in the fridge for up to 5 days or frozen for up to 3 months.
To serve after refrigeration, allow cake to come to room temperature for about 30 minutes.
For frozen cakes, thaw overnight in the fridge then bring to room temperature.

FAQs

What kind of carrots are best to use?

You want fresh, firm carrots. Grate them finely so they distribute evenly and cook well inside the cake without leaving large raw pieces.

Can I substitute oil with butter?

You can, but oil helps the cake stay moister. If you use butter, the texture will be a bit different (denser) and you’ll need to cream it with sugar first.

Do I need both baking powder and baking soda?

Yes — baking soda helps with browning and reacting with the acidic ingredients, while baking powder ensures proper rise overall.

Can I make this gluten‑free?

Yes. Replace the all‑purpose flour with a gluten‑free flour blend that’s designed for baking. You may need to adjust moisture slightly or add binding agents depending on the blend.

How do I avoid a soggy bottom in the cake pans?

Line the bottoms with parchment and grease the sides well. Also, ensure you drain any added ingredients like pineapple. Baking at the correct temperature and ensuring even heat distribution help too.

Why is my frosting too runny?

Often because the cream cheese or butter wasn’t cold/had too much moisture, or too much liquid (sour cream/heavy cream). Chill components, and adjust by adding more powdered sugar or reducing liquid.

Can I make the cake layers ahead of time?

Yes. Bake the layers ahead, wrap well, and keep in fridge for a day or freeze for longer storage. Frost on the day you plan to serve for freshest taste.

How can I tell when the cake is done?

Insert a toothpick or skewer into the center — it should come out clean or with very few moist crumbs (not wet batter). Also, the top should spring back lightly when touched.

Is there a way to reduce sugar?

You can reduce sugar somewhat (especially granulated sugar) or use part brown sugar for depth. Also, adding natural sweet ingredients (raisins, pineapple) helps. But reducing too much may affect texture and moisture.

Can I freeze the whole cake?

Yes. Wrap well (frosted or unfrosted), freeze, and thaw in the refrigerator. Frosted cake may lose a bit of frosting texture; letting it come to room temperature before serving helps.

Conclusion

This carrot cake recipe offers a wonderful blend of flavour, texture, and flexibility. Whether for a special occasion or just because, it delivers that warm, comforting taste of home. With a simple method, room for variation, and reliable results, it’s a recipe you’ll come back to time and again.

Carrot Cake

Short description

Why You’ll Love This Recipe