Introduction

This moist classic carrot cake is a crowd-pleaser with warm spices and a luscious cream cheese frosting. Filled with grated carrots and nuts, it’s perfect for any occasion, from casual gatherings to special celebrations.

A single slice of carrot cake sits on a white plate, showing two layers of moist, brown cake mixed with visible orange carrot shreds and dark bits, possibly nuts or raisins. The top layer is covered with thick, creamy white frosting that slightly drapes over the edges, and some chopped nuts are visible on the side. The plate rests on a wooden surface with a blurred background inside a home setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cloves
1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots (about 3-4 medium carrots)
1 cup chopped pecans or walnuts (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
2-3 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 3: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Step 5: Fold in the grated carrots and chopped nuts (if using).
Step 6: Pour the batter into the prepared baking pan and spread evenly.
Step 7: Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 9: While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 10: Gradually add the powdered sugar, beating until well combined.
Step 11: Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, if needed, to reach your desired spreading consistency.
Step 12: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Tips & Variations

For extra moisture, substitute half the vegetable oil with applesauce.
Add crushed pineapple or shredded coconut for a tropical twist.
Use walnuts instead of pecans or omit nuts for a nut-free version.
Ensure carrots are finely grated to blend well into the batter.
Don’t overmix the batter to keep the cake tender and fluffy.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 4 days. It can also be wrapped tightly and frozen for up to 3 months. To reheat, thaw in the fridge overnight and serve at room temperature or warm slightly in the microwave.

How to Serve

A close-up of a single slice of carrot cake on a white plate, featuring two main layers: the bottom layer is a dense, moist cake rich with visible bits of orange carrot and dark specks, giving a textured look; the top layer is a thick, smooth, creamy white frosting that covers the entire cake slice evenly and slightly overhangs the edges; crushed walnut pieces are scattered on top of the frosting, adding a chunky, brown texture; the background and surface are softly blurred with a white marbled texture under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup similarly. Be sure the blend contains xanthan gum or add it separately for best texture.

How do I know when the cake is done?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs but no wet batter, the cake is done baking.