Carrot Cake Recipe

What You’ll Love About This Recipe

This carrot cake recipe is a surefire way to satisfy your sweet tooth, with its perfect balance of flavors and textures.

Trust us, you’ll be hooked from the first bite!

• Moist and fluffy: Packed with fresh carrots, this cake stays incredibly moist without being overly dense.
• Perfectly spiced: A blend of cinnamon, nutmeg, and vanilla adds warmth and depth to every slice.
• Creamy frosting: The rich cream cheese frosting ties it all together, making it irresistible and totally worth it!

Recipe

Indulge in the rich, moist, and flavorful delight of homemade carrot cake. This classic dessert is a perfect blend of spices, carrots, and a luscious cream cheese frosting, making it a favorite for any occasion. Below is a simple and delicious recipe to help you create this treat in your own kitchen.

Ingredients:

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

For the cream cheese frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
4. Fold in the grated carrots and nuts (if using) until evenly distributed.
5. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
8. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

Notes:

• For a lighter version, replace half the oil with unsweetened applesauce.
• Store the cake in the refrigerator to keep the frosting firm.

Time:

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving: 12 slices

Nutrition

This delicious carrot cake is packed with wholesome ingredients, offering a balance of flavor and nutrition. Here’s a breakdown of its nutritional content per serving:

What To Serve With It

When I’m serving carrot cake, I love pairing it with something creamy or revitalizing to balance out its rich, spiced flavor. A scoop of vanilla ice cream or a dollop of whipped cream adds a cool, smooth contrast that feels indulgent without being heavy.

For a lighter option, I’ll serve a citrus-infused fruit salad or a tangy yogurt parfait to brighten up the plate. A warm cup of chai tea or coffee also complements the cake’s cozy spices perfectly.

These pairings make the dessert feel complete, enhancing every bite while keeping the experience fresh and satisfying.