Carrot cake is a delightful, moist, and flavorful dessert that blends the sweetness of carrots with warm spices like cinnamon and nutmeg. Whether you’re preparing it for a special occasion or simply indulging in a comforting treat, carrot cake is always a crowd-pleaser. Topped with a creamy, tangy cream cheese frosting, this cake is the perfect balance of flavors and textures.
Why You’ll Love This Recipe
This carrot cake recipe is not only delicious but also easy to make. The natural sweetness of the carrots combined with the richness of the spices creates a comforting and flavorful cake. The addition of walnuts adds a lovely crunch, and the cream cheese frosting ties everything together beautifully. Whether you’re baking for a birthday, holiday, or just a weekend treat, this recipe will quickly become a favorite. It’s the perfect balance of moist, flavorful, and indulgent—truly a dessert for every occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots and walnuts (if using).
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are completely cool, frost with cream cheese frosting (recipe below) and serve.
Servings and timing
- Servings: 12
- Preparation time: 20 minutes
- Cooking time: 30-35 minutes
- Total time: 1 hour
Variations
- Vegan Carrot Cake: Replace the eggs with flax eggs or applesauce, and use a plant-based oil and non-dairy milk. Opt for dairy-free cream cheese for the frosting.
- Gluten-Free Carrot Cake: Swap the all-purpose flour for a gluten-free flour blend. Be sure to check your baking powder and baking soda for gluten-free labeling.
- Carrot Cake with Pineapple: Add 1/2 cup of crushed pineapple (drained) to the batter for extra moisture and a subtle tropical flavor.
- Carrot Cake with Coconut: Mix in 1/2 cup of shredded coconut for a tropical twist.
Storage/Reheating
To store leftover carrot cake, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days. The cream cheese frosting will keep the cake moist and flavorful.
To reheat, simply slice a piece and warm it in the microwave for about 20-30 seconds or place it in a preheated oven at 300°F (150°C) for 10-15 minutes.
FAQs
Can I make carrot cake without walnuts?
Yes, you can leave out the walnuts or substitute them with another nut, like pecans, or use no nuts at all.
How do I know when my carrot cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I freeze carrot cake?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving.
How long does carrot cake last?
Carrot cake can last up to 5 days in the refrigerator when stored in an airtight container.
Can I make carrot cake ahead of time?
Yes, you can make the cake layers in advance and freeze them until ready to frost and serve.
Can I use store-bought frosting?
While homemade cream cheese frosting is recommended for the best flavor, store-bought frosting can be used as a substitute in a pinch.
Can I use whole wheat flour for carrot cake?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a slightly denser and more wholesome cake.
What’s the best way to grate carrots for carrot cake?
Use a fine grater or food processor to grate the carrots into small, even pieces. This will ensure they blend smoothly into the batter.
Can I add raisins to the carrot cake?
Yes, you can add 1/2 cup of raisins to the batter for added texture and sweetness.
How do I get the cream cheese frosting smooth?
Make sure the cream cheese and butter are softened before making the frosting, and beat the ingredients thoroughly until smooth.
Conclusion
Carrot cake is a timeless dessert that everyone can enjoy. With its moist texture, sweet and spicy flavor, and creamy frosting, this recipe is sure to satisfy any sweet tooth. Whether you’re baking it for a special event or just a weekend treat, this carrot cake is sure to be a hit. So grab your ingredients and start baking—you’re in for a treat!
Print
Carrot Cake
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic carrot cake recipe is perfect for any occasion. A moist, spiced cake made with fresh grated carrots and topped with a rich cream cheese frosting. Whether you’re celebrating a birthday or enjoying a cozy treat, this carrot cake with its warm spices, crunchy walnuts, and creamy frosting is sure to delight.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in grated carrots and walnuts (if using).
- Divide the batter evenly between the cake pans, smoothing the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and serve.
Notes
- For a vegan version, use flax eggs or applesauce and plant-based ingredients.
- You can add 1/2 cup of crushed pineapple or shredded coconut for extra flavor.
- Can be made ahead and stored in the fridge for up to 5 days.
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