Carrot Cake

A moist, spiced carrot cake topped with rich cream cheese frosting — perfect for any celebration or cozy afternoon treat.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup vegetable oil
1 cup brown sugar packed
1/2 cup granulated sugar
4 large eggs
2 cups grated carrots freshly grated
1/2 cup crushed pineapple drained
1/2 cup chopped walnuts or pecans optional

Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
2 1/2 cups powdered sugar sifted
1 tsp vanilla extract

Equipment

Two 9-inch Cake Pans
Mixing Bowls
Electric mixer

Method

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat oil, brown sugar, and granulated sugar until combined. Add eggs one at a time, mixing well after each.
Gradually mix dry ingredients into the wet mixture until smooth. Fold in grated carrots, pineapple, and nuts if using.
Divide batter evenly between the pans. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Cool cakes completely before frosting.
For frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually and mix until smooth. Stir in vanilla extract.
Frost between layers and over the top. Garnish with nuts or a sprinkle of carrot shavings if desired.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 9gCholesterol: 75mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 2400IUVitamin C: 3mgCalcium: 50mgIron: 1.4mg

Notes

Add a teaspoon of orange zest for a citrusy twist or use raisins for added sweetness. Store in the fridge for up to 5 days.