Classic Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless dessert loved for its moist texture, warm spices, and sweet, tangy cream cheese frosting. This classic recipe balances the natural sweetness of carrots with a hint of cinnamon and nutmeg, creating a perfectly spiced cake.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 3 cups (300g) grated carrots
• 1 cup (120g) chopped walnuts or pecans (optional)
• ½ cup (90g) raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (if needed, for consistency)

• Instructions

  Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another large bowl, beat eggs, sugar, oil, and vanilla until smooth and well combined.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Fold in the grated carrots, nuts, and raisins (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  Make the Frosting:

  1. In a mixing bowl, beat cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  3. If the frosting is too thick, add 1–2 tablespoons of milk to reach the desired consistency.

  Assemble the Cake:

  1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  2. Place the second cake layer over the frosting and frost the top and sides evenly.
  3. Decorate with extra chopped nuts or a sprinkle of cinnamon if desired.
  4. Slice, serve, and enjoy!
  5. Tips for the Best Carrot Cake:

     ✔ Use freshly grated carrots for the best moisture and flavor.
     ✔ Do not overmix the batter to keep the cake tender.
     ✔ Let the cake cool completely before frosting to prevent melting.
     ✔ Store leftovers in the refrigerator for up to 5 days.

     Enjoy your Classic Carrot Cake—moist, flavorful, and topped with the perfect cream cheese frosting!