The Best Homemade Carrot Cake Recipe

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What You’ll Love About This Recipe

This carrot cake recipe is a crowd-pleaser, combining moist texture, rich flavors, and a touch of nostalgia for the perfect dessert. You’ll love it because:

It’s incredibly easy to make, even if you’re not a baking pro.
The warm spices and cream cheese frosting create a heavenly balance.
It’s perfect for celebrations or just a cozy treat at home.

Recipe

Carrot cake is a timeless dessert that combines moist, spiced cake layers with a rich cream cheese frosting. This recipe delivers a perfect balance of flavors and textures, making it a favorite for any occasion.

Ingredients:

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots (about 4-5 medium carrots)
1 cup chopped walnuts (optional)

Frosting:

8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, mixing after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and walnuts (if using).
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract.
Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes:

For a nut-free version, omit the walnuts.
Store the cake in the refrigerator for up to 5 days.

Equipment:

Two 9-inch round cake pans
Mixing bowls
Whisk
Electric mixer
Wire rack

Time:

Prep time: 30 minutes

Cooking time: 35 minutes

Cuisine:

American

Serving:

12 servings

Nutrition

Nutrition information provided is an estimate and will vary based on cooking methods and specific ingredients used.

Nutrient	Amount per serving
Calories	450
Total Fat	22g
Saturated Fat	4g
Cholesterol	55mg
Sodium	320mg
Total Carbs	58g
Dietary Fiber	2g
Sugars	40g
Protein	6g

What To Serve With It

I can’t imagine carrot cake without cream cheese frosting—it’s like they were made for each other! If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side adds a cool, creamy contrast. Trust me, it’s a combo that’ll make your dessert even more memorable.

Cream Cheese Frosting

When it comes to topping off your carrot cake, cream cheese frosting is a classic choice that’s hard to beat, but it’s not the only one. I love how creamy and tangy it is, though—it pairs perfectly with the cake’s sweetness. If you’re making it ahead, I’d recommend storing it in the fridge for up to a week in an airtight container. Want to mix things up? Try swapping the cream cheese for mascarpone or adding a bit of lemon zest for a fresh twist. It’s versatile and delicious, making it a winner in my book every time!

Vanilla Ice Cream

If you’re looking for a simple yet delicious pairing for carrot cake, vanilla ice cream’s a winner. Its creamy texture balances the cake’s moist crumb, while the cold desserts contrast warmly spiced bites. I love how the ice cream melts slightly, creating a dreamy combo with each forkful. It’s like a hug for your taste buds! For extra flair, drizzle caramel or sprinkle chopped nuts as sweet toppings. Whenever I serve this duo, it’s a crowd-pleaser. Whether it’s a cozy night in or a birthday celebration, vanilla ice cream makes carrot cake feel even more special. Try it—you won’t regret it!