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–+ servings
carrot cake recipe

Classic Carrot Cake

A moist, spiced carrot cake with cream cheese frosting, perfect for gatherings and celebrations.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
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 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 3 cups grated carrots about 4–5 medium carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Grater
  • 9-inch round cake pans
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. In another bowl, beat oil, sugars, and eggs until smooth.
  4. Add dry mixture to wet ingredients, stirring until just combined.
  5. Fold in carrots, pineapple, and walnuts (if using).
  6. Divide batter evenly into pans. Bake 40–45 minutes, until a toothpick comes out clean.
  7. Cool completely before frosting.
  8. For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth.
  9. Frost cooled cakes, stack, and serve.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 9gCholesterol: 70mgSodium: 320mgPotassium: 280mgFiber: 3gSugar: 38gVitamin A: 7200IUVitamin C: 3mgCalcium: 80mgIron: 2.5mg

Notes

For extra flavor, toast the walnuts before adding them. Refrigerate leftovers for up to 5 days.
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