Carrot cake is a classic dessert that balances warmth and sweetness with the natural moisture of carrots and the rich, tangy flavor of cream cheese frosting. This moist and flavorful carrot cake is the perfect treat for special occasions, holiday gatherings, or simply when you crave something indulgent.
With freshly grated carrots, warm spices, and a luscious cream cheese frosting, this cake is soft, rich, and bursting with flavor. Whether you’re a fan of traditional carrot cake or trying it for the first time, this recipe will surely become a favorite.
Why You’ll Love This Carrot Cake
✔ Super Moist & Tender – Thanks to freshly grated carrots and oil.
✔ Perfectly Spiced – With warm cinnamon and nutmeg.
✔ Easy to Make – No complicated techniques needed.
✔ Luscious Cream Cheese Frosting – Rich, tangy, and smooth.
✔ Customizable – Add nuts, raisins, or coconut for extra flavor.
Ingredients for Carrot Cake
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (240ml) vegetable oil (or melted butter for a richer taste)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups (300g) freshly grated carrots (not pre-shredded!)
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional, for sweetness and texture)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the sugars, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins (if using).
Step 2: Bake the Cake
- Pour the batter into the prepared baking pan(s).
- Bake for 30–35 minutes (for a 9×13-inch pan) or 25–30 minutes (for round pans), until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Step 3: Make the Cream Cheese Frosting
- In a mixing bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
Step 4: Assemble the Cake
- Spread the frosting evenly over the cooled cake.
- Garnish with chopped nuts if desired.
- Slice into squares and serve.
Expert Tips for the Best Carrot Cake
✔ Use Freshly Grated Carrots – Pre-shredded carrots are dry and won’t add the same moisture.
✔ Don’t Overmix the Batter – Mix until just combined to keep the cake soft.
✔ Measure Flour Correctly – Spoon it into the measuring cup and level it off (don’t pack it down).
✔ Cool Before Frosting – A warm cake will melt the frosting.
✔ Toast the Nuts – For extra flavor, toast walnuts or pecans before adding them to the batter.
FAQs About Carrot Cake
Why is My Carrot Cake Dry?
This could happen if you overmix the batter, bake too long, or use too much flour. Always measure ingredients correctly and check the cake a few minutes before the suggested baking time.
Can I Use Butter Instead of Oil?
Yes! Butter gives a richer flavor, but oil keeps the cake moist for longer. You can use a 50/50 mix of both for the best results.
Do I Have to Use Nuts and Raisins?
No, they are optional! If you prefer a nut-free cake, simply omit them.
Can I Make This Cake Ahead of Time?
Yes! This cake actually tastes better the next day as the flavors develop. Store it in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Can I Freeze Carrot Cake?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw at room temperature and add frosting.
How Can I Make a Layered Carrot Cake?
Use two 8-inch round cake pans and bake for 25–30 minutes. Once cooled, frost each layer and stack them.
What Can I Serve with Carrot Cake?
- A cup of coffee or tea
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
Variations & Additions
✔ Pineapple Carrot Cake: Add ½ cup of crushed pineapple for extra moisture.
✔ Coconut Carrot Cake: Mix in ½ cup shredded coconut.
✔ Spiced Carrot Cake: Add a pinch of ground ginger or cardamom for extra warmth.
✔ Chocolate Carrot Cake: Stir in ½ cup of mini chocolate chips.
Storage & Reheating Tips
How to Store Carrot Cake
- Unfrosted Cake: Store at room temperature for 2 days.
- Frosted Cake: Refrigerate in an airtight container for up to 5 days.
How to Freeze Carrot Cake
✔ Freeze Unfrosted Cake: Wrap in plastic wrap and store for up to 3 months.
✔ Freeze Frosted Cake: Slice into squares, freeze for 1 hour, then wrap each slice.
How to Reheat Carrot Cake
✔ Room Temperature: Let it sit for 30 minutes before serving.
✔ Microwave: Heat a slice for 10–15 seconds.
Conclusion
This moist carrot cake with cream cheese frosting is a timeless dessert that combines warm spices, natural sweetness, and creamy frosting into one irresistible treat. Whether you’re making it for a holiday, birthday, or just because, it’s sure to be a hit with everyone!
Try this recipe today and enjoy a homemade carrot cake that’s perfectly moist, rich, and packed with flavor!