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Carrot Cake

A moist and flavorful carrot cake made with fresh grated carrots and warm spices, topped with a creamy cream cheese frosting. Perfect for any occasion or dessert craving.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1 cup shredded coconut (optional)
  • For the frosting: 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in grated carrots, nuts, pineapple, and coconut if using.
  6. Divide batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  10. Frost the cooled cakes, layering if desired, and decorate as preferred.

Notes

For extra moisture, consider adding a bit of crushed pineapple or swapping half the oil for applesauce. Serve chilled for best flavor and texture.