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carrot cake recipe

carrot cake recipe

This moist and flavorful carrot cake is made with a perfect blend of spices, grated carrots, and a rich cream cheese frosting. It’s simple to make and offers a delicious balance of sweetness and spice, perfect for any occasion.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 14

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!)

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