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Classic Carrot Cake Recipe

A delicious slice of moist carrot cake with cream cheese frosting and walnuts, showcasing its rich texture and vibrant orange carrot shreds.
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A moist and flavorful carrot cake with warm spices and cream cheese frosting, a beloved American dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
  10. Gradually add the powdered sugar, beating until combined. Add the vanilla extract and 2 tablespoons of milk. Beat until the frosting is light and fluffy, adding more milk if needed to reach desired consistency.
  11. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Notes

  • For extra moistness, you can add 1/2 cup of crushed pineapple (drained) to the batter along with the carrots.
  • Ensure your cream cheese and butter are at room temperature for a smooth frosting.
  • Toast your nuts before adding them for a deeper flavor.

Nutrition

Find it online: https://carlacooking.com/carrot-cake-recipe/