Name: Classic Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup (200g) granulated sugar; ¾ cup (150g) brown sugar, packed; 1 cup (240ml) vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 ½ cups (300g) grated carrots (about 4 medium carrots); ½ cup (60g) chopped walnuts or pecans (optional); 8 oz (227g) cream cheese (room temperature); ½ cup (115g) unsalted butter (room temperature); 3 cups (360g) powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk (optional for desired consistency)

Jump to Recipe· 4.2 from 51 reviews

The Classic Carrot Cake with Cream Cheese Frosting Recipe is a timeless favorite that never fails to bring smiles and warm memories to any gathering. This cake is the perfect balance of moist, warmly spiced carrot-infused layers paired with velvety, tangy cream cheese frosting that melts in your mouth. Whether for a family celebration or a cozy afternoon treat, its rich texture and delightful flavors make it an irresistible choice that’s as comforting as it is delicious.

Ingredients You’ll Need

The image shows 14 bowls arranged neatly on a white marbled surface, each with different baking ingredients. Starting from the top left, there is a small white bowl filled with crushed nuts and next to it a slightly larger white bowl with light brown sugar. Below these, a large clear glass bowl holds white flour with a textured surface, and to its right, a clear glass filled with a light yellow liquid is centered. Above the glass is a white bowl with creamy white frosting, next to a white bowl holding four eggs with a smooth brown shell. At the bottom left, a white plate has neatly cut pieces of yellow butter. Above it, a small white bowl contains amber-colored liquid, and beside that, two smaller white bowls hold white baking powder and baking soda powders. In the center, a white bowl is filled with white granulated sugar, and to its right, a white bowl overflows with fine orange-colored grated carrots. Finally, at the bottom, a rustic white bowl with a blue rim is filled with powdered sugar. In the middle, a small white plate holds various brown and white spices in small piles. The arrangement is clean and well-lit, with soft shadows, photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Classic Carrot Cake with Cream Cheese Frosting Recipe plays a crucial role, combining simplicity with essential flavors and textures. Each element brings something special, from the warm spices to the moisture-rich carrots and silky cream cheese frosting, making this cake a standout.

All-purpose flour: The foundation for a tender yet sturdy cake structure.
Baking powder and baking soda: These leavening agents give the cake a light and fluffy rise.
Ground cinnamon, ginger, nutmeg, and cloves: A warm spice blend that infuses the cake with its signature cozy aroma.
Salt: Enhances all the other flavors to perfection.
Granulated and brown sugar: Combine for balanced sweetness and a hint of molasses depth.
Vegetable oil: Keeps the cake moist without overpowering other flavors.
Large eggs: Provide structure and richness for a perfect crumb.
Vanilla extract: Adds a fragrant, sweet aroma to both batter and frosting.
Grated carrots: The star ingredient, bringing moisture, natural sweetness, and vibrant color.
Chopped walnuts or pecans (optional): Adds a lovely crunch and nutty contrast.
Cream cheese and unsalted butter: Combined to create that silky, tangy frosting loved by all.
Powdered sugar: Sweetens and smooths the frosting to creamy perfection.
Milk (optional): Helps adjust frosting to your ideal spreading consistency.

How to Make Classic Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This step ensures your cake layers bake evenly and release easily from the pans after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This combination of dry ingredients brings the classic warm spice flavor and evenly leavens your cake.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and completely combined. This blend will give your cake moistness and subtle sweetness.

Step 4: Add the Carrots

Gradually stir the grated carrots into the wet mixture. These carrots add natural sweetness, gorgeous moisture, and that iconic texture that makes this carrot cake a true favorite.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet carrot mixture just until combined to keep your cake tender. If you like a little crunch, fold in the chopped walnuts or pecans at this point for an added layer of texture.

Step 6: Bake the Cake Layers

Divide the batter evenly between your two prepared pans and spread it out smoothly. Bake for 35-40 minutes, or until a toothpick inserted in 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 before frosting.

Step 7: Make the Cream Cheese Frosting

Beat the cream cheese and unsalted butter together until rich and creamy. Gradually add powdered sugar, vanilla extract, and a tablespoon or two of milk if you want a softer consistency. Continue beating until silky smooth and luscious—the perfect finishing touch.

Step 8: Assemble and Frost

Place one cooled cake layer on your serving plate. Spread a generous layer of frosting on top. Add the second layer and cover the entire cake, including sides, with the remaining frosting, smoothing to your liking.

Step 9: Add Optional Garnishes

For an extra special touch, garnish the cake with more chopped nuts, shredded coconut, or even little carrot-shaped decorations. These give your presentation an inviting, festive flair.

How to Serve Classic Carrot Cake with Cream Cheese Frosting Recipe

A two-layer carrot cake with a light brown color and small carrot bits inside, each layer separated by a thick white cream cheese frosting. The outside is coated with a smooth layer of the same white frosting, slightly thin so the cake beneath shows through in some places. On top of the whole cake, there are crushed walnut pieces scattered evenly. A single slice on a white plate reveals the soft texture inside, topped with frosting and a walnut piece, alongside a silver fork placed on the plate. The scene is set on a white marbled surface with loose walnut pieces around, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling extra chopped walnuts or pecans on top adds appealing texture and a nutty crunch that complements the softness of the cake and creaminess of the frosting perfectly.

Side Dishes

A scoop of vanilla ice cream or a simple dollop of whipped cream balances the spiced sweetness beautifully. For drinks, a cup of chai tea or coffee makes the perfect warm companion.

Creative Ways to Present

Try serving slices of this Classic Carrot Cake with Cream Cheese Frosting Recipe on individual dessert plates garnished with a drizzle of caramel sauce or a sprinkle of cinnamon sugar for an elegant touch. Alternatively, create mini carrot cake cupcakes with the same frosting for fun party treats.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake loosely with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and moist for 3-4 days, perfect for savoring a slice or two whenever cravings hit.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready, thaw completely before frosting. Alternatively, freeze a fully frosted cake in a sturdy container for up to a month, but enjoy sooner for best texture.

Reheating

Since carrot cake is best enjoyed cold or at room temperature, we recommend serving it as is. If you prefer a warmer slice, briefly microwave an individual serving for about 10-15 seconds—just enough to soften without melting the frosting.

FAQs

Can I substitute the vegetable oil?

Yes! Light-flavored oils like canola or mild olive oil work just as well, keeping the cake moist without changing the flavor.

Do I have to add nuts?

Not at all. Nuts are optional and can be omitted for a nut-free version or replaced with raisins for extra sweetness and texture.

How do I grate carrots quickly?

A box grater or food processor with a grating attachment quickens the process. Just make sure the carrots are well-dried to avoid excess moisture in the batter.

Can I make this cake gluten-free?

Absolutely! Use a 1-to-1 gluten-free flour blend to replace all-purpose flour, but ensure the blend contains xanthan gum for structure.

What can I use instead of cream cheese frosting?

For a different twist, whipped mascarpone or a simple vanilla buttercream can be delicious alternatives, though they will alter the classic tangy flavor.

Final Thoughts

This Classic Carrot Cake with Cream Cheese Frosting Recipe is an absolute joy to make and share. Its irresistible moistness, warm spices, and creamy frosting will quickly make it a go-to dessert in your kitchen. I encourage you to try it soon—there’s something truly special about enjoying a homemade carrot cake that feels like a warm hug from the inside out.