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A homemade slice of moist carrot cake recipe with three rich layers and creamy cream cheese frosting, topped with cake crumbs. Served on a white plate with a silver fork and fresh carrots blurred in the background.

Carrot Cake Recipe

5 from 1 vote
A moist, flavorful carrot cake recipe with warm spices and a tangy cream cheese frosting. This timeless dessert is perfect for birthdays, potlucks, and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 14
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Fresh carrots - finely grated Freshly grated carrots are key to the perfect texture; don't use pre-shredded.
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • 1 teaspoon Ground ginger
  • 1 cup Vegetable oil - Keeps the cake moist; can substitute with coconut oil or applesauce for variation.
  • 1 cup Granulated sugar
  • 1 cup Brown sugar - Adds depth of flavor and moisture.
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • Optional ½ cup Chopped walnuts or pecans - Adds crunch and nutty flavor (optional).
  • Optional ½ cup Crushed pineapple (well drained) - Adds moisture and sweetness, but be sure to drain well to avoid excess liquid.
  • Optional ½ cup Raisins - Adds a sweet, chewy texture (optional).

Equipment

  • 9-inch round cake pans (Grease and flour, line with parchment)
  • Box grater or food processor (For grating fresh carrots)
  • Large mixing bowls (For dry and wet ingredients)
  • Wire cooling racks (To cool the cake completely)
  • Measuring cups and spoons (To measure ingredients)

Method
 

  1. Preheat oven to 350°F. Grease and flour two 9-inch round pans. Line bottoms with parchment paper.
  2. Grate the fresh carrots and prepare optional add-ins (nuts, pineapple, raisins).
  3. In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, and spices).
  4. In another bowl, beat the eggs, oil, sugars, and vanilla until well combined.
  5. Fold the wet ingredients into the dry ingredients, making sure not to overmix. Stir in the grated carrots and any optional add-ins.
  6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in their pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. For the frosting, beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar, mixing in the vanilla extract and a pinch of salt.
  9. Once the cakes are fully cooled, level the layers if necessary. Place the first layer on a serving plate, add a generous layer of frosting, then top with the second cake layer. Frost the top and sides of the cake.
  10. Decorate with optional chopped walnuts, raisins, or other toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 1100IUVitamin C: 5mgCalcium: 45mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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