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Carrot Cake Recipe

Carrot Cake Recipe: Moist Bliss in Every Bite!

This Carrot Cake is irresistibly moist, warmly spiced, and topped with silky cream cheese frosting. Perfect for any occasion, it’s easy enough for a casual baking day but impressive enough to wow friends and family. Packed with fresh carrots and optional nuts, it’s a crowd-pleaser that balances indulgence with a touch of veggie goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg optional
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans optional
  • ½ cup raisins or crushed pineapple optional
For the cream cheese frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and prepare two 9-inch round pans.
  2. Whisk dry ingredients together in a medium bowl.
  3. Beat oil, sugars, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients, stirring until just mixed.
  5. Fold in grated carrots, nuts, and optional raisins/pineapple.
  6. Divide batter between pans and bake 30–35 minutes.
  7. Cool in pans for 10 minutes, then transfer to wire rack.
  8. For frosting, beat cream cheese and butter until creamy, add powdered sugar, vanilla, and salt, whip until fluffy.
  9. Frost cooled layers and garnish with nuts if desired.

Notes

Do not overmix to maintain a moist texture.
Grate fresh carrots for the best flavor and moisture.
Toast nuts for extra crunch and flavor.
Store frosted cake in the fridge up to 5 days; bring to room temperature before serving.
Cupcake version: bake 18–22 minutes.
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