I baked this carrot cake last week for a family birthday, and you’d think it was some legendary secret recipe passed down for generations the way everyone was hovering around it. Truth is, I’ve been making this version for years — it’s one of those recipes that just works. The cake is incredibly moist, packed with warm spices and shredded carrots, and the cream cheese frosting? Dreamy.
I love how carrot cake brings a cozy vibe to the table, whether it’s spring, fall, or just a weekend when you’re craving something homemade. It’s one of those bakes that feels special but not fussy, and it always gets people asking for seconds (and the recipe).
Why You’ll Love This Recipe
This carrot cake is everything a classic should be: tender, moist, and full of flavor from real carrots, cinnamon, and a touch of nutmeg. The cream cheese frosting is rich but not overly sweet — the kind you’ll want to eat with a spoon.
It’s simple to make with pantry staples and doesn’t require any fancy tools or techniques. Whether you’re baking for a birthday, holiday, or just a cozy weekend treat, this recipe delivers every single time.
What You’ll Need
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional but recommended)
- ½ cup raisins (optional)
For the cream cheese frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 ½ to 4 cups powdered sugar (adjust for sweetness and texture)
- Pinch of salt
Pro Tips
- Grate the carrots finely by hand or food processor so they melt into the batter.
- Don’t overmix once you add the dry ingredients — stir just until combined.
- Use room temperature ingredients for a smoother batter and frosting.
- Pineapple adds extra moisture and a slight tang that blends beautifully.
- Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
Tools You’ll Need
- Two 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Box grater or food processor
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife (for frosting)
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Oil options: Swap vegetable oil for coconut or avocado oil.
- Nuts: Omit entirely or use pecans instead of walnuts.
- Raisins: Sub with dried cranberries or chopped dates.
- Cupcakes: Bake in muffin tins for 20–22 minutes at 350°F.
Make Ahead Tips
Bake cake layers up to 2 days in advance and store wrapped at room temperature or in the fridge. The frosting can be made ahead and refrigerated for up to 3 days.
Frost the cake the night before serving for easy prep and even better flavor.
Instructions
1. Preheat Oven & Prep Pans
Preheat to 350°F. Grease and flour two 9-inch pans or line with parchment circles.
2. Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients
In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until combined.
4. Combine & Add Mix-Ins
Add dry mixture to wet and stir gently. Fold in carrots and, if using, nuts, pineapple, and raisins.
5. Bake
Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to racks.
6. Make the Frosting
Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually, beating until fluffy.
7. Assemble the Cake
Frost one cooled layer, stack the second on top, then frost top and sides. Garnish with nuts or a dusting of cinnamon.
Serving Suggestions
- Slice chilled or room temp with coffee or spiced tea.
- Add vanilla ice cream for a decadent dessert.
- Cut into squares for potluck bars.
- Pair with mimosas or fruit salad for brunch.
- Top with shredded coconut or candied carrots for special occasions.
Leftovers & Storage
Store covered in the fridge up to 5 days. Bring to room temp before serving.
Freeze unfrosted layers or frosted slices wrapped tightly for up to 2 months. Thaw in the fridge overnight.
Nutrition & Benefits
Carrot cake is a treat, but it brings benefits too — carrots for vitamin A and fiber, plus nuts for healthy fats. Homemade means no preservatives, and you can scale sugar or use healthier oils while keeping that classic flavor.
Recipe FAQ
Can I make this as a sheet cake?
Yes — use a 9×13-inch pan and bake 35–40 minutes.
Do I need nuts or raisins?
No, the cake is delicious without them.
How do I keep carrot cake moist?
Don’t overbake, use oil, and add pineapple if desired.
Can I use pre-shredded carrots?
It’s best to grate your own — pre-shredded are too dry.
What frosting works best?
Classic cream cheese is ideal, but whipped cream or vanilla glaze also work.
The Final Crumb
This classic carrot cake is one of those recipes that feels like home every time. Cozy, spiced, and topped with creamy frosting, it’s a bake that brings people together. Whether it’s for a celebration or just because, this cake always hits the mark.