If you're looking for a moist, flavorful, and perfectly spiced carrot cake with a luscious cream cheese frosting, you’ve come to the right place. This classic carrot cake recipe strikes the perfect balance between sweetness and spice, while the addition of finely grated carrots ensures each bite is tender and packed with flavor. Whether it’s a birthday, Easter brunch, or just a cozy weekend baking session, this cake is a surefire crowd-pleaser.
Keep reading for step-by-step instructions, pro tips, and serving suggestions to make this carrot cake a new family favorite!
Why You’ll Love This Carrot Cake
This carrot cake is not your average dessert—it’s rich, moist, and has the perfect crumb. The toasted nuts add a delightful crunch, while the velvety cream cheese frosting brings a tangy, smooth finish. Plus, it’s made with pantry staples, and the recipe is foolproof, making it perfect for novice and expert bakers alike.
Ingredients
For the Carrot Cake
- 2 cups (260 grams) all-purpose flour: Provides the perfect base for a moist, tender cake.
- 1 teaspoon baking soda & 1 1/2 teaspoons baking powder: Ensure the cake rises beautifully without being too dense.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1 1/2 teaspoons ground cinnamon: Adds warmth and that signature carrot cake spice.
- 4 large eggs: Provide structure and richness to the cake.
- 1 1/2 cups (300 grams) granulated white sugar: Sweetens the cake while keeping it soft and fluffy.
- 1 cup (240 ml) safflower, vegetable, or canola oil: A neutral oil keeps the cake incredibly moist.
- 2 teaspoons pure vanilla extract: Enhances the flavor of the cake.
- 3/4 pound (340 grams) raw carrots, finely grated (about 2 1/2 cups): Adds moisture and a natural sweetness.
- 1 cup (100 grams) pecans or walnuts: Toasted and chopped for a crunchy texture.
For the Cream Cheese Frosting
- 8 ounces (227 grams) cream cheese, room temperature: The key to a smooth, tangy frosting.
- 1/4 cup (57 grams) unsalted butter, room temperature: Adds richness and creaminess.
- 2 cups (230 grams) confectioners (powdered) sugar, sifted: Sweetens the frosting without any lumps.
- 1 teaspoon pure vanilla extract: Rounds out the flavor beautifully.
- 1 teaspoon finely grated lemon zest (optional): Adds a subtle brightness to the frosting.
Instructions
Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (180°C) and place the rack in the center.
- Butter or spray two 9 x 2-inch round cake pans, and line the bottoms with parchment paper for easy removal.
Step 2: Toast the Nuts
- Spread the pecans or walnuts on a baking sheet.
- Toast them for about 8 minutes until fragrant and lightly browned.
- Let them cool, then chop them coarsely.
Step 3: Grate the Carrots
- Peel and finely grate the raw carrots.
- Pro Tip: Use a box grater or food processor for ease. The finer the carrots, the better the cake texture!
Step 4: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Make the Cake Batter
- In a large bowl, using an electric mixer, beat the eggs on medium speed until frothy (about 1 minute).
- Gradually add the sugar, beating until the batter is thick and light-colored (3–4 minutes).
- Slowly pour in the oil in a steady stream, followed by the vanilla extract.
- Add the flour mixture and beat until just incorporated. Avoid overmixing.
- Using a rubber spatula, fold in the grated carrots and chopped nuts.
Step 6: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool on a wire rack for 10 minutes.
- Invert the cakes onto the rack, remove the parchment paper, and let them cool completely.
Step 7: Prepare the Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter on low speed until smooth and free of lumps.
- Gradually add the sifted powdered sugar, continuing to beat at low speed until creamy.
- Mix in the vanilla extract and optional lemon zest for a bright flavor.
Step 8: Assemble the Cake
- Place one cake layer on a serving plate. Spread half of the cream cheese frosting evenly over the top.
- Place the second layer on top and spread the remaining frosting over the cake.
- Garnish with toasted nuts for a beautiful, rustic finish.
Pro Tips for Perfect Carrot Cake
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Grate the carrots finely: This ensures the carrots integrate seamlessly into the cake batter, keeping it moist and tender.
- Use room temperature frosting ingredients: Both cream cheese and butter blend better when softened.
- Cool completely before frosting: Frosting a warm cake can cause the cream cheese icing to melt and slide off.
Serving Suggestions
- Pair this decadent carrot cake with a cup of hot coffee or chai tea for a cozy treat.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Garnish with a sprinkle of powdered sugar or fresh mint for a pop of color.
Why This Recipe is Loved
This carrot cake is timeless and loved by everyone. It’s easy to make, uses simple ingredients, and delivers a flavor-packed, moist crumb every single time. The tangy cream cheese frosting perfectly complements the sweet, spiced cake, making it a go-to recipe for any occasion.
Final Thoughts
This is truly the best carrot cake recipe you’ll ever bake. With its tender crumb, toasted nuts, and silky cream cheese frosting, it’s a dessert that delivers on flavor and texture. Whether for a holiday celebration or a casual afternoon tea, this cake is guaranteed to be a hit.
Try this recipe today, and watch it become a staple in your baking repertoire! Don’t forget to share your creation and let us know how much you love it.