Print

Classic Carrot Cake with Cream Cheese Frosting

A moist slice of Amazing Carrot Cake with cream cheese frosting and chopped pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful carrot cake packed with warm spices and nuts, topped with a rich cream cheese frosting. This recipe is perfect for any occasion and is designed for home bakers of all skill levels.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup crushed pineapple, drained (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, chopped nuts (if using), and crushed pineapple (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  10. Gradually add the powdered sugar, alternating with the vanilla extract and milk/cream, beating until the frosting is light and fluffy. Add more milk or cream if needed to reach your desired consistency.
  11. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.

Notes

  • For extra moistness, you can add 1/2 cup of unsweetened applesauce to the batter along with the wet ingredients.
  • Ensure your carrots are grated finely for the best texture.
  • If you don’t have fresh spices, you can use pre-mixed pumpkin pie spice.
  • Toast your nuts before adding them to the batter for a deeper flavor.
  • This cake pairs wonderfully with a cup of coffee or tea.

Nutrition

Find it online: https://blissbatter.com/carrot-cake-recipe-moist-walnut-cream-cheese/