Here’s a classic, moist carrot cake recipe—soft crumb, warm spices, and perfect with cream cheese frosting 🥕🍰
🥕 Classic Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg (optional)
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup sugar (or ½ white + ½ brown sugar)
- 3 large eggs
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans, ½ cup raisins or pineapple
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat oven
- 350°F (175°C).
- Grease and flour a 9×13 pan or two 9-inch round pans.
2️⃣ Mix dry ingredients
- Whisk flour, baking powder, baking soda, spices, and salt.
3️⃣ Mix wet ingredients
- Beat oil and sugar until combined.
- Add eggs one at a time, then vanilla.
4️⃣ Combine
- Stir dry ingredients into wet just until mixed.
- Fold in grated carrots and any add-ins.
5️⃣ Bake
- Pour batter into pan(s).
- Bake 35–40 minutes (or 25–30 minutes for round pans).
- Cool completely before frosting.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla.
- Spread over cooled cake.
✅ Tips for the best carrot cake
- Finely grate carrots for a softer texture
- Don’t overmix the batter
- Chill frosted cake slightly for clean slices
If you want, I can also give you:
- One-bowl carrot cake
- Healthy or low-sugar carrot cake
- Pineapple carrot cake
- Carrot cake muffins
Just tell me 😊
