Carrot Cake with Cream Cheese Frosting
A classic American carrot cake: deeply spiced, ultra-moist from freshly grated carrots, and finished with a tangy-sweet cream cheese frosting. This version uses oil for tenderness and a mix of warm spices for a bakery-style crumb.
Carrot cake is one of America’s most beloved “everyday celebration” desserts—equally at home at potlucks, birthdays, and holiday tables. The carrots don’t make the cake taste like vegetables; they add moisture and subtle sweetness while the spices do the heavy lifting. Using oil instead of butter keeps the crumb soft for days, and cream cheese frosting delivers the signature tang that makes this classic unforgettable.
Total Time
57 min
Prep Time
25 min
Cook Time
32 min
Servings
12
Ingredients
Carrot Cake
- •2 1/2 cups (300 g) all-purpose flour
- •2 tsp baking powder
- •1 tsp baking soda
- •1 1/2 tsp ground cinnamon
- •1/2 tsp ground ginger
- •1/4 tsp ground nutmeg
- •1 tsp fine salt
- •1 1/4 cups (250 g) granulated sugar
- •1/2 cup (100 g) light brown sugar, packed
- •4 large eggs, room temperature
- •1 cup (240 ml) neutral oil (canola or vegetable)
- •2 tsp vanilla extract
- •3 cups (about 300 g) finely grated carrots (from 4–5 medium carrots)
- •1 cup (100 g) chopped walnuts or pecans (optional)
- •1/2 cup (75 g) raisins (optional)
Cream Cheese Frosting
- •8 oz (225 g) cream cheese, softened
- •1/2 cup (113 g) unsalted butter, softened
- •3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
- •1 1/2 tsp vanilla extract
- •1/8 tsp fine salt
- •1–2 tbsp milk or heavy cream, as needed for consistency
Instructions
- 1
Prep the pans and oven: Heat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, then grease the parchment. Lightly flour the sides.
- 2
Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
- 3
Mix wet ingredients: In a separate large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and slightly thickened.
- 4
Combine: Add the dry ingredients to the wet mixture and fold until just combined (stop as soon as no dry streaks remain). Overmixing can make the cake dense.
- 5
Add carrots and mix-ins: Fold in the grated carrots. If using, fold in nuts and raisins.
- 6
Bake: Divide batter evenly between pans and smooth the tops. Bake 28–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 7
Cool: Cool cakes in pans for 10 minutes, then turn out onto a rack, remove parchment, and cool completely before frosting.
- 8
Make frosting: Beat cream cheese and butter together until smooth and creamy, about 1–2 minutes. Add powdered sugar gradually, beating on low at first, then medium, until fluffy. Beat in vanilla and salt. Add milk/cream 1 teaspoon at a time if needed to reach a spreadable consistency.
- 9
Assemble: Place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second layer and frost the top and sides. Optional: press chopped nuts around the sides or sprinkle on top.
- 10
Set and serve: Chill the frosted cake 20–30 minutes for cleaner slices, then serve. Store covered in the refrigerator; bring slices to cool room temperature for best flavor.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.