Description

A moist and flavorful classic carrot cake with a smooth, tangy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup (200g) granulated sugar
¾ cup (180ml) vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups (about 300g) grated carrots
1 cup (120g) chopped walnuts or pecans (optional)
½ cup (125ml) crushed pineapple, drained (optional)
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
1 tablespoon fresh lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
Grate carrots finely and measure out all dry ingredients.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk sugar and oil until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Slowly add dry ingredients to wet mixture, folding gently with a rubber spatula. Stop as soon as flour disappears to avoid overmixing.
Fold in grated carrots, nuts, and pineapple if using.
Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed. Add vanilla extract and lemon juice, then beat on medium-high until fluffy and spreadable.
Place one cake layer on serving plate and spread thick layer of frosting on top. Add second layer and frost top and sides evenly.
Refrigerate cake for at least 30 minutes to set frosting before slicing.

Notes

[‘Grate carrots finely for best texture.’, ‘Use fresh spices for optimal flavor.’, ‘Room temperature eggs, cream cheese, and butter mix better.’, ‘Avoid overbaking to keep cake moist.’, ‘Chill frosting if too soft before spreading.’, ‘Cake tastes better the next day as flavors meld.’, ‘Toast nuts for extra depth of flavor.’, ‘Frosting can be made up to 2 days ahead and stored in fridge.’]

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 370
Sugar: 28
Sodium: 220
Fat: 18
Saturated Fat: 7
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: carrot cake, cream cheese frosting, classic carrot cake, homemade carrot cake, moist carrot cake, easy carrot cake recipe, birthday cake, holiday dessert