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Carrot Cake Recipe

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  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 45-50 minutes
  • Yield: 12 servings
  • Category: Dessert, Cake, Special Occasion
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Carrot Cake is a classic dessert that combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg, topped with a tangy and creamy cream cheese frosting. Moist, flavorful, and easy to make, it’s perfect for any occasion, whether it’s a birthday, holiday, or just a sweet treat. With optional add-ins like nuts and pineapple, this versatile cake is sure to be a crowd-pleaser!


Ingredients

For the Cake

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (180ml) vegetable oil
  • 4 large eggs
  • 2 cups (200g) finely grated carrots
  • 1 cup (120g) crushed pineapple, drained
  • ½ cup (60g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 34 cups (375-500g) powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1 tablespoon lemon juice

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended.
  4. Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple into the wet mixture until evenly combined.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the cake stays light and fluffy.
  6. Add Nuts: If using, fold in the chopped walnuts or pecans.
  7. Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting

  1. Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting reaches your desired sweetness.
  3. Add Vanilla and Lemon Juice: Stir in the vanilla extract and, if desired, a splash of lemon juice for extra brightness.
  4. Whip: Beat the frosting on high speed for a few minutes to make it light and fluffy.

Assembling the Cake

  1. Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
  2. Add the Second Layer: Place the second cake layer on top of the frosted layer.
  3. Frost the Entire Cake: Spread the remaining frosting over the top and sides of the cake.
  4. Decorate: Optionally, garnish with additional chopped nuts, shredded coconut, or thin strips of carrot for decoration.

Notes

  • You can omit the pineapple if you prefer a less moist cake or if you don’t have it on hand.
  • The walnuts or pecans add great texture, but feel free to leave them out if you prefer a nut-free version.
  • You can substitute whole wheat flour for some of the all-purpose flour for a healthier option, but it may result in a denser texture.