Carrot Cake Recipe

Why You’ll Love This Recipe

Carrot Cake is a classic dessert that’s rich, moist, and full of texture. With freshly grated carrots, warm spices, and a luscious cream cheese frosting, it’s the perfect treat for birthdays, holidays, or any time you’re craving a cozy, homemade dessert. Easy to prepare and always a crowd favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbrown sugareggsvegetable oilvanilla extractbaking sodabaking powderground cinnamon and nutmeggrated carrotscrushed pineapple (drained, optional)chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:
cream cheesebutterpowdered sugarmilk or creamvanilla extract

directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.

In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.

Stir the wet ingredients into the dry ingredients until just mixed.

Fold in grated carrots, and add crushed pineapple and nuts if using.

Pour the batter into the prepared pans and spread evenly.

Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan), or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy. Add a little milk or cream if needed for consistency.

Frost the cooled cake and garnish with chopped nuts if desired.

Servings and timing

This recipe serves 12–14.Preparation time: 20 minutesBaking time: 35–45 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 40 minutes

Variations

Add shredded coconut or raisins for extra flavor and texture.

Replace half the oil with applesauce for a lighter version.

Use a bundt pan for a beautiful shape (adjust baking time accordingly).

Bake as cupcakes—reduce baking time to 18–22 minutes.

Top with orange zest for a citrusy finish.

storage/reheating

Store carrot cake covered in the fridge for up to 5 days.Bring to room temperature before serving for best flavor and texture.Freeze unfrosted cake layers for up to 2 months; thaw and frost before serving.

FAQs

Do I need to peel the carrots?

Yes, peeling ensures a smooth texture and removes dirt.

Can I use pre-shredded carrots?

Freshly grated carrots are better for moisture and texture.

Is the pineapple necessary?

No, but it adds extra moisture and a subtle sweetness.

Can I skip the nuts?

Yes, they’re optional and can be omitted without affecting the recipe.

What kind of oil should I use?

Vegetable or canola oil are ideal for neutral flavor and moisture.

Can I make this ahead?

Yes, carrot cake can be made a day in advance and actually improves in flavor.

Can I make it gluten-free?

Yes, use a gluten-free flour blend suitable for baking.

What can I use instead of cream cheese frosting?

Vanilla buttercream or whipped cream cheese frosting are good alternatives.

Can I use whole wheat flour?

You can replace up to half the flour with whole wheat for a denser texture.

Is this cake freezer-friendly?

Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.

Conclusion

Carrot Cake is a beloved dessert that’s as wholesome as it is indulgent. With its spiced, moist crumb and irresistible cream cheese frosting, it’s perfect for any celebration or cozy afternoon treat. Try this easy recipe once and it’s sure to become a go-to favorite.

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