Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; 1½ cups vegetable oil; 4 large eggs; 2 cups grated carrots; 1 cup crushed pineapple, drained; ½ cup chopped walnuts (optional); 1 tsp vanilla extract; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract (for frosting)

This classic carrot cake with cream cheese frosting is a moist, flavorful dessert that brings together the natural sweetness of carrots, the warmth of cinnamon and nutmeg, and the richness of a smooth, tangy frosting. Perfect for any celebration or simply as a comforting treat, this cake is beloved for its texture, flavor, and timeless appeal.

Why You’ll Love This Recipe

This carrot cake recipe stands out for its balance of flavors and textures. The shredded carrots make the cake incredibly moist, while the nuts and spices create a warm and satisfying depth. The cream cheese frosting adds a luscious tang that complements the cake beautifully. Whether you’re baking for a holiday, birthday, or weekend indulgence, this recipe delivers reliable and impressive results every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Eggs
Vegetable oil
Vanilla extract
Finely grated carrots
Crushed pineapple (drained)
Chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

Cream cheese
Unsalted butter
Vanilla extract
Powdered sugar

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the grated carrots, crushed pineapple, and nuts if using.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until creamy. Add vanilla and gradually mix in powdered sugar until the desired consistency is reached.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and finish frosting the top and sides of the cake.

Servings and timing

This carrot cake yields approximately 12 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes

Variations

Nut-Free Version: Omit the nuts entirely for an allergy-friendly or smoother texture.
Raisin Addition: Add ½ cup of raisins to the batter for extra sweetness and texture.
Coconut Twist: Stir in ½ cup of shredded coconut for a tropical flavor boost.
Gluten-Free Option: Substitute with a gluten-free flour blend designed for baking.
Sheet Cake Format: Bake in a 9×13-inch pan for a simpler presentation and easier serving.

Storage/Reheating

Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. For best results, let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.
To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

What kind of carrots should I use for carrot cake?

Use fresh, finely grated carrots. Avoid pre-shredded carrots, which can be too dry and coarse.

Can I make this carrot cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly at room temperature. Frost the cake just before serving.

Is crushed pineapple necessary?

Crushed pineapple adds moisture and a subtle sweetness, but it can be omitted if preferred.

Can I use butter instead of oil in the batter?

Oil provides a moister crumb, but you can use melted butter for a richer flavor if desired.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Can I use a different size pan?

Yes, this recipe works in various pan sizes. Adjust the baking time accordingly.

Why is my cream cheese frosting too runny?

You may have added too much powdered sugar or not chilled the frosting. Add more sugar or refrigerate to firm it up.

Can I decorate this cake with nuts or carrot decorations?

Absolutely. Toasted nuts on top or piped carrot shapes using tinted frosting are both popular choices.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting, it’s best stored in the refrigerator.

Can I make this cake without nuts?

Yes, the nuts are optional and can be omitted without altering the texture significantly.

Conclusion

This carrot cake with cream cheese frosting is a timeless dessert that offers the perfect blend of sweetness, spice, and richness. Moist, flavorful, and topped with a smooth, tangy frosting, it’s ideal for gatherings or personal indulgence. With simple ingredients and clear steps, this recipe guarantees a satisfying result that everyone will enjoy.

Carrot Cake with Cream Cheese Frosting