Here’s a classic, moist, and flavorful carrot cake recipe with cream cheese frosting:
Ingredients (for 8–10 servings):
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained (optional, adds moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients
- In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine and add carrots
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in grated carrots, pineapple, nuts, and coconut (if using).
- Bake
- Divide batter evenly between the prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack.
- Make frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla until creamy.
- Assemble
- Frost between layers, on top, and around the sides.
- Optional: garnish with chopped nuts or carrot decorations.
💡 Tip: For extra flavor, toast the nuts before adding, or add a pinch of ginger or allspice to the cake batter.
I can also give a single-layer carrot cake in a loaf pan version if you want something smaller and quicker to bake.
Do you want me to give that version?
