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Carrot Cake

This delicious and moist carrot cake recipe is a classic dessert that's perfect for any occasion. It's easy to make, filled with rich spices, and topped with a smooth and creamy cream cheese frosting.
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The Story

Made with grated carrots and a blend of spices, this carrot cake is moist, tender and filled with a crunchy texture from chopped nuts. The cream cheese frosting is smooth, creamy and provides a perfect balance to the cake's sweetness. Whether you're celebrating a special event or simply craving a delicious dessert, this carrot cake recipe is an excellent choice that will satisfy your sweet tooth.


For the Cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 3 medium-sized carrots)
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
4 cups powdered sugar
1 tsp vanilla extract
12 Servings

Prep Time:

0 Hrs 25 Mins

Cook Time:

0 Hrs 40 Mins

Total TIme:

0 Hrs 0 Mins



Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and set aside.


In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.


In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking well after each addition.


Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts (if using).


Divide the batter evenly between the prepared cake pans and smooth out the tops.


Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


While the cakes are cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract and beat until the frosting is smooth and fluffy.


Once the cakes have cooled, place one cake layer on a cake stand or plate. Spread a thick layer of frosting on top, then place the second cake layer on top. Spread the remaining frosting on top and around the sides of the cake.


Slice and serve the carrot cake immediately or store it in the refrigerator for up to 4 days.

Tips for this recipe

For even more flavor, toast the chopped walnuts before adding them to the cake batter. Simply spread them out on a baking sheet and bake in the oven at 350°F (175°C) for 5-7 minutes or until lightly golden and fragrant.

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