Classic Carrot Cake Recipe

Carrot cake is a timeless dessert that combines wholesome ingredients with a touch of indulgence. This Carrot Cake recipe yields a moist, spiced cake that’s perfectly balanced with a creamy, tangy cream cheese frosting. It’s the ideal treat for celebrations, afternoon tea, or simply because you deserve a slice of something special.

What makes carrot cake unique is its use of shredded carrots, which add natural sweetness and keep the cake incredibly moist. Combined with warm spices like cinnamon and nutmeg, every bite delivers comforting flavors that are hard to resist. Whether you’re an experienced baker or a beginner, this recipe is straightforward and guarantees impressive results.

Let’s bake this delightful cake that’s as wholesome as it is delicious!

2. Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger (optional)
• ½ tsp salt
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 3 large eggs
• ¾ cup vegetable oil
• ½ cup plain yogurt (or unsweetened applesauce)
• 1 tsp vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

3. Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy. Slowly add the oil, yogurt, and vanilla extract, mixing until combined.
4. Gradually mix the dry ingredients into the wet ingredients. Do not overmix; stir until just combined.
5. Fold in the grated carrots, nuts, and raisins if using.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

Assembly:

1. Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Garnish with chopped nuts or grated carrots if desired.

4. How to Prepare

• Carrots: Grate the carrots finely for a smoother texture or coarsely for more noticeable carrot pieces.
• Spices: Adjust the spice levels to your preference, adding more cinnamon or ginger if desired.
• Frosting: For a lighter frosting, reduce the powdered sugar or add a splash of milk to thin it out.
• Cooling: Ensure the cakes are completely cool before frosting to prevent melting.

5. Preparation Time

• Active Prep Time: 20 minutes
• Baking Time: 25–30 minutes
• Cooling and Frosting Time: 1 hour
• Total Time: Approximately 1 hour 50 minutes

6. Servings

This carrot cake serves 10–12 people.

7. FAQs

Q: Can I make this carrot cake ahead of time?
A: Yes! The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost just before serving.

Q: How do I store carrot cake?
A: Store the cake in the fridge for up to 5 days in an airtight container. Let it come to room temperature before serving.

Q: Can I make this cake without nuts or raisins?
A: Absolutely! Omit the nuts and raisins if you prefer a simpler cake.

Q: Can I freeze carrot cake?
A: Yes. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw and frost when ready to serve.

Q: Can I substitute the yogurt?
A: Yes. Unsweetened applesauce, sour cream, or buttermilk are great substitutes for yogurt.

8. Conclusion

This Carrot Cake is a classic dessert that never goes out of style. Moist, spiced, and topped with creamy frosting, it’s the ultimate comfort cake for any occasion. The natural sweetness of carrots, combined with the warmth of cinnamon and nutmeg, makes every bite unforgettable.

What’s more, this recipe is highly customizable. Add your favorite mix-ins, adjust the spices, or experiment with decorative toppings to make it your own. Whether you’re baking for a party or a simple family dinner, this carrot cake will quickly become a favorite. Give it a try and enjoy the sweet satisfaction of a homemade masterpiece!