Carrot cake is a classic dessert that’s always a hit. This moist, flavorful cake is made with a perfect blend of spices and topped with creamy cream cheese frosting. It’s easy to make and can be customized to your taste, whether you like it with walnuts or prefer a healthier twist.
Why We Love This Carrot Cake Recipe
This carrot cake recipe stands out for its perfect balance of flavors and textures. Here’s why it’s a must-try:
- Moist and Tender: The combination of freshly grated carrots and the right amount of oil ensures the cake stays moist and fluffy, with every bite melting in your mouth.
- Spiced to Perfection: The subtle warmth from cinnamon, nutmeg, and a hint of ginger creates a comforting, aromatic flavor profile that makes this cake unforgettable.
- Cream Cheese Frosting: What’s a carrot cake without its luscious cream cheese frosting? The tangy, smooth frosting complements the spices in the cake, elevating every bite.
- Easy to Make: This recipe is straightforward and doesn’t require fancy techniques, making it perfect for both beginners and seasoned bakers.
- Customizable: Whether you love a healthy twist or prefer the crunch of walnuts, this carrot cake can easily be adapted to suit your preferences.
Ingredients for carrot cake recipe
Here’s what you’ll need to make this moist and flavorful carrot cake:
All-purpose flour – Provides structure for the cake.
Baking powder – Helps the cake rise.
Ground cinnamon – Adds warm flavor.
Ground nutmeg – Enhances the cake’s spice profile.
Ground ginger (optional) – This adds a spicy kick.
Salt – Balances the sweetness.
Granulated sugar – Sweetens the cake.
Brown sugar – It adds moisture and flavor.
Eggs – Bind the ingredients together.
Vegetable oil – This keeps the cake moist.
Vanilla extract – Adds flavor.
Freshly grated carrots – The main ingredient for texture and moisture.
Walnuts (optional) – These add crunch.
For the cream cheese frosting:
Cream cheese – Forms the base of the frosting.
Unsalted butter – Adds smoothness to the frosting.
Powdered sugar – Sweetens the frosting.
Vanilla extract – Enhances the frosting’s flavor.
Instructions
Ready to create a delicious, moist carrot cake that’s sure to impress? Here’s a step-by-step guide to baking this perfect dessert:
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
Prepare the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
Sifting these ingredients helps ensure even mixing.
Mix the Wet Ingredients
In a large bowl, whisk together:
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Beat until smooth and well combined.
Frost the Cake
Once cooled, spread the cream cheese frosting generously between the layers and on top. (Details on the frosting are in the next section!)
Add the Carrots
Stir in 3 cups of freshly grated carrots for moisture and texture.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix gently with a spatula or hand mixer on low speed until just combined. Avoid overmixing.
Fold in the Walnuts (Optional)
If using, gently fold in 1 cup of chopped walnuts for extra crunch.
Bake
Divide the batter between the prepared pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool the Cakes
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tips
Want to take your carrot cake to the next level? Here are some helpful pro tips to ensure your cake turns out perfectly every time:
Use Freshly Grated Carrots
Freshly grated carrots have the best texture and flavor. Pre-packaged grated carrots often have a coarser texture and can make the cake a bit too dense. For a finer texture, use a box grater or food processor.
Don’t Overmix the Batter
Overmixing can lead to a dense, heavy cake. Mix the wet and dry ingredients until just combined—no need to overwork the batter. A few lumps are perfectly fine!
Ensure Even Baking
To get an even bake, make sure you divide the batter equally between your cake pans. If you’re using a single pan, you may need to adjust the baking time. For best results, check for doneness with a toothpick after 30 minutes.
Cool Before Frosting
It’s tempting to frost the cake as soon as it comes out of the oven, but make sure the cakes have completely cooled before applying frosting. Frosting a warm cake can cause it to melt and slide off.
Custom Frosting Tips
Want a thicker or thinner frosting? Adjust the powdered sugar in your cream cheese frosting to your liking. If you prefer a smoother, less sweet frosting, use a little less powdered sugar.
Add Extra Flavor
If you’re a fan of a spicier carrot cake, feel free to add ground cloves or allspice to the batter. These spices blend beautifully with the cinnamon and nutmeg and deepen the flavor.
Freezing the Cake
If you have leftovers (or want to prep ahead), carrot cake freezes really well. Wrap the unfrosted layers in plastic wrap and foil, then store them in the freezer for up to 3 months. When ready, thaw and frost!
Variations
One of the best things about carrot cake is its versatility. You can tweak the recipe to suit your tastes or dietary needs. Here are some delicious variations to consider:
Gluten-Free Carrot Cake
To make this recipe gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well!
Healthy Carrot Cake
Want a lighter version? You can reduce the sugar by using a sugar substitute like Stevia or maple syrup. For a healthier fat option, replace half of the vegetable oil with unsweetened applesauce. The result will be a still-moist cake but with fewer calories.
Carrot Cake with Pineapple
Add a tropical twist by mixing in 1 cup of crushed pineapple (drained) into the batter. This not only enhances the flavor but adds extra moisture to the cake, making it even more tender.
Serving Suggestions
Carrot cake isn’t just a dessert—it’s a celebration! Here are some creative and delicious ways to serve your homemade carrot cake to make it even more memorable:
Classic Cream Cheese Frosting
The most traditional and beloved way to enjoy carrot cake is with cream cheese frosting. Spread a generous layer between the cake layers and over the top. For extra elegance, pipe the frosting into decorative swirls around the edges.
Top with Toasted Nuts
For added texture and a little extra crunch, sprinkle toasted walnuts or pecans on top of the frosting. Toasting the nuts enhances their flavor, giving them a richer, nuttier taste that complements the cake perfectly.
Pair with Fresh Berries
Fresh berries such as strawberries, raspberries, or blueberries can be a bright and refreshing contrast to the sweet and spiced carrot cake. Scatter them on top or serve them on the side for a light and tangy burst.
Serve with a Dollop of Whipped Cream
If you’re looking to lighten the dessert a bit, a spoonful of freshly whipped cream can add a fluffy, creamy finish to each slice. For a fun twist, try adding a splash of vanilla extract or a pinch of cinnamon to the cream.
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FAQs about carrot cake recipe
How do I store leftover carrot cake?
Store any leftover carrot cake in an airtight container in the fridge. It will stay fresh for about 4-5 days. If you’ve frosted the cake with cream cheese frosting, it’s best to keep it refrigerated due to the dairy content.
Can I use other oils instead of vegetable oil?
Yes! You can substitute vegetable oil with other neutral oils like canola oil or sunflower oil. If you’re looking for a more flavorful twist, you can also try using coconut oil, but it will slightly change the taste of your cake.
How can I make the carrot cake less sweet?
If you prefer a less sweet carrot cake, you can reduce the sugar by about 1/4 to 1/2 cup. You could also use a natural sugar substitute like honey, maple syrup, or coconut sugar, but keep in mind that these will slightly change the flavor and texture of the cake.
Why does my carrot cake fall apart?
If your carrot cake falls apart, it may be due to overmixing the batter, not properly greasing the pans, or underbaking the cake. Be sure to mix the ingredients just until combined, grease your pans thoroughly, and check for doneness with a toothpick or cake tester before removing from the oven.
carrot cake recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger optional for an extra kick
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar adds extra moisture
- 4 large eggs
- 1 cup vegetable oil for that perfect moisture
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots freshly grated for the best texture
- 1 cup walnuts optional but adds a nice crunch
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper) for easy removal.
Prepare the Dry Ingredients
- In a medium bowl, whisk together:2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger (optional)1/2 teaspoon saltSifting these ingredients together ensures an even mix and avoids clumping.
Mix the Wet Ingredients
- In a large bowl, whisk together:1 1/2 cups granulated sugar1/2 cup packed brown sugar4 large eggs1 cup vegetable oil2 teaspoons vanilla extractBeat these ingredients together until the mixture is smooth and well combined.
Add the Carrots
- Stir in 3 cups of finely grated carrots. The carrots should be freshly grated for the best texture. This is what gives the cake its delicious moistness!
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or hand mixer on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the Walnuts (Optional)
- If you’re adding walnuts for some extra crunch, gently fold in 1 cup walnuts (chopped).
Bake
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from sticking to the pans and helps maintain their shape.
Frost the Cake
- Once the cakes are completely cool, spread the cream cheese frosting generously between the layers and on top. (We’ll cover the frosting in the next section!)