Name: Classic Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose or plain flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup vegetable oil; 1/2 cup crushed pineapple or unsweetened apple sauce; 1 cup light brown sugar lightly packed; 1 cup white granulated sugar; 1 tablespoon pure vanilla extract; 4 large eggs; 2 1/2 cups grated carrots from about 2-3 large carrots; 1 cup crushed pecans or walnuts, divided, optional; 1/2 cup raisins or sultanas, optional; 8 ounces cream cheese softened to room temperature; 6 ounces butter softened to room temperature; 4 cups powdered sugar sifted if lumpy, plus more if needed; 1 teaspoon pure vanilla extract

Jump to Recipe· 4.8 from 4 reviews

If you’ve ever wanted to nail a truly unforgettable dessert that sings with warm spices and melts-in-your-mouth tenderness, then you’re going to love this Classic Carrot Cake with Cream Cheese Frosting Recipe. Seriously, it’s one of those cakes that’s become a beloved staple in my kitchen, perfect for celebrations or just because you deserve something sweet. Sticky enough to satisfy your sweet tooth but balanced with a lovely hint of spice and that tangy cream cheese frosting you can’t resist, it’s a total winner every time.

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Why This Recipe Works

Balanced Moisture: The combination of vegetable oil with crushed pineapple (or applesauce) keeps the cake irresistibly moist without being greasy.
Perfect Spice Blend: Cinnamon, ginger, and nutmeg add warm, comforting layers of flavor without overpowering the natural sweetness of the carrots.
Cream Cheese Frosting Magic: The smooth, tangy frosting cuts through the sweetness and adds a velvety finish that everyone raves about.
Textural Delight: Optional nuts and raisins add crunch and chew for a multi-dimensional bite that keeps every slice interesting.

Classic Carrot Cake with Cream Cheese Frosting, moist carrot cake recipe, best carrot cake with cream cheese frosting, easy homemade carrot cake, spiced carrot cake dessert - A two-layer carrot cake with thick layers of creamy white frosting between and around the cake layers. The carrot cake is brown with visible bits of carrot and nuts, showing a moist texture. The top layer of white frosting is smooth and slightly textured, wrapping around the edges of the cake. The cake is resting on a white marbled surface, with a slice missing, showing the inside clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a symphony of simple ingredients working harmoniously. Each one has a job to do – from the flour that gives structure, to spices that build warmth, and the grated carrots that bring moisture and natural sweetness. Picking fresh carrots and fresh spices makes a noticeable difference. Also, if you can find fresh, high-quality cream cheese and butter for the frosting, you’re already winning.

All-purpose flour: The reliable base for your cake, providing structure without heaviness.
Baking powder & baking soda: Leavening agents that work together to give your cake a tender, airy crumb.
Salt: Balances out the sweetness and enhances the flavors.
Ground cinnamon, ginger, nutmeg: Classic warming spices that elevate the carrot’s natural earthiness.
Vegetable oil: Keeps the cake moist and tender – butter here would make it denser.
Crushed pineapple or unsweetened applesauce: Adds moisture and a subtle fruity note that’s pure magic.
Light brown sugar & granulated sugar: Brown sugar deepens flavor with molasses notes; granulated sugar adds sweetness and balance.
Vanilla extract: Brings warmth and depth to the flavor profile.
Large eggs: Bind everything together and add richness.
Grated carrots: The star – fresh and finely grated to distribute moisture and sweetness evenly.
Crushed pecans or walnuts (optional): Adds a wonderful crunch and nuttiness if you like extra texture.
Raisins or sultanas (optional): Sweet bursts of chewiness that enhance the overall experience.
Cream cheese & butter: For that luscious, tangy frosting that’s classic and dreamy.
Powdered sugar: Makes the frosting sweet and fluffy, perfect for spreading.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love sharing this recipe because it’s a solid base yet so flexible! I always encourage you to experiment—maybe swap nuts or omit add-ins altogether if you prefer a cleaner cake. I’ve tweaked it to be dairy-free and it still comes out great. Your kitchen, your rules!

Nut-Free Version: I’ve made this without nuts for birthdays at my kid’s school, and it still gets devoured with zero complaints.
Spice Adjustments: Feel free to dial up or down the ginger or cinnamon depending on your mood—sometimes I add a pinch of cardamom for a twist!
Adding Coconut: I love tossing in a handful of shredded coconut for more texture and a subtle tropical note.
Healthy Swap: Using unsweetened applesauce instead of pineapple is my go-to when I want a lighter sweetness and less acidity.

Step-by-Step: How I Make Classic Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Gather Ingredients

I start by preheating the oven to 350ºF (175ºC), then greasing two 9-inch round cake pans and lining the bottoms with parchment paper. Pro tip: lining the pans first means the cakes come out perfectly clean—no cracked edges or struggling to flip them out. Gather everything so you’re not scrambling mid-way. This prep is key for smooth sailing.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. Getting the spices well distributed here means every bite is packed with that cozy carrot cake warmth we adore.

Step 3: Whisk the Wet Ingredients

In a separate bowl, blend together the vegetable oil, crushed pineapple (or applesauce), both sugars, and vanilla extract. Then beat in eggs one at a time, making sure each is fully incorporated before adding the next. This slow process helps your batter stay smooth and well emulsified.

Step 4: Combine and Add Carrots

Pour the dry mixture into the wet ingredients and gently stir until just combined—no overmixing here! Next, fold in the grated carrots, most of the nuts, and raisins if you’re using them. I find folding by hand at this step keeps the texture light and evenly distributed.

Step 5: Bake and Cool

Divide the batter evenly between your cake pans, smoothing the tops with a spatula. Pop them in the oven for 40-45 minutes; they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Once baked, let the cakes cool in the pans for 30 minutes before carefully transferring to a wire rack to cool fully. Believe me, waiting to frost until completely cool makes all the difference in preventing a melty mess.

Step 6: Whip Up the Cream Cheese Frosting

Using a hand mixer, beat the softened cream cheese and butter together until silky smooth, about 2-3 minutes. Then add the vanilla and sifted powdered sugar, mixing until the frosting is thick, fluffy, and spreadable—add a bit more sugar if you want it stiffer. This frosting is my absolute favorite part, the tang perfectly balances the cake’s sweetness.

Step 7: Frost and Decorate

Spread a generous layer of frosting over the cooled first cake layer, top it with the second, and finish by covering the sides and top. Sprinkle remaining crushed nuts on top if you’re feeling fancy or want some extra crunch. Then step back and admire your masterpiece before slicing into gooey, spiced heaven!

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Pro Tips for Making Classic Carrot Cake with Cream Cheese Frosting Recipe

Don’t Rush Cooling: I’ve learned the hard way that frosting a warm cake leads to a runny disaster—wait at least 2 hours or overnight for best results.
Use Fresh Spices: Ground cinnamon and ginger lose potency fast; fresh spices make all the difference in flavor depth.
Grate Carrots by Hand: I like to grate by hand instead of using food processors for a perfect texture—not too chunky, not mushy.
Even Batter Distribution: Weighing pans or using a measuring cup helps get even layers for a balanced cake and easier frosting.

How to Serve Classic Carrot Cake with Cream Cheese Frosting Recipe

Classic Carrot Cake with Cream Cheese Frosting Recipe - Serving Suggestion

Garnishes

I’m a fan of keeping it simple—just a scatter of crushed toasted walnuts or pecans on top for that extra crunch and a lovely nutty aroma. Sometimes I’ll add a pinch of freshly grated orange zest for a subtle citrus brightness that really pops.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or a creamy chai latte. If you want to get fancy at brunch, add a side of fresh berries or even a lightly whipped cream dollop for an indulgent twist.

Creative Ways to Present

For birthdays or holidays, I’ve stacked this cake with layers trimmed into fun shapes or tiers of differing sizes. Decorate with edible flowers or even pipe cute swirls with the frosting! Another favorite is serving it as cupcakes with a swirl of cream cheese frosting on top—perfect for parties.

Make Ahead and Storage

Storing Leftovers

I typically keep leftover carrot cake covered tightly with plastic wrap or stored in an airtight container in the fridge. The cream cheese frosting needs refrigeration, and the cake stays fresh and moist for up to 4 days this way—if it lasts that long!

Freezing

Freezing carrot cake is a lifesaver. I usually freeze unfrosted layers wrapped multiple times in cling film, then foil. When ready to enjoy, I thaw overnight in the fridge before frosting. You can also freeze frosted slices if you wrap them well—just expect a slight change in texture but it’s still delicious.

Reheating

I prefer eating carrot cake cold or at room temperature, but if you want a cozy warm slice, zap it in the microwave for 10-15 seconds—just enough to warm through without melting the frosting into a puddle.

FAQs

Can I make this Classic Carrot Cake with Cream Cheese Frosting Recipe gluten-free?

Absolutely! You can swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. Just make sure it includes xanthan gum or add a little separately to help bind the cake. The texture might be slightly different, but the flavors will still shine!
Why is my carrot cake dense or dry?

This usually happens if the cake is overbaked or the wet-to-dry ingredient ratio gets off balance. Make sure to measure flour correctly (spoon & level method), use fresh baking powder/soda, and don’t overmix the batter. Also, waiting to cool fully before frosting helps keep it moist.
Can I use frozen carrots in this recipe?

Freshly grated carrots are best because frozen tend to be watery and can affect your batter’s consistency. If you must use frozen, thaw and squeeze out excess moisture thoroughly before mixing.
How long does the cream cheese frosting last?

When stored in the fridge in an airtight container, cream cheese frosting will keep well for about 3-5 days. Beyond that, it might start to lose texture or flavor, so best enjoyed fresh.
Can I make the cake a day ahead?

Yes! You can bake the cake layers a day ahead and wrap them tightly. Then frost the next day for fresher frosting and easier assembly. It also gives the flavors a chance to meld beautifully.

Final Thoughts

This Classic Carrot Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s the one I turn to when I want to impress without stress. It’s approachable, reliable, and endlessly delicious. Whether you’re a carrot cake newbie or a seasoned baker, I promise this recipe will become a beloved staple in your kitchen just like it did in mine. So go on, grab those fresh carrots, get cozy, and bake a slice of joy you won’t regret sharing.