Classic Carrot Cake
This Classic Carrot Cake is incredibly moist, flavorful, and packed with freshly grated carrots, warm spices, and a luscious cream cheese frosting. Perfect for any occasion, from springtime brunches to cozy fall gatherings.
Equipment
- Two 9-inch Cake Pans
- Mixing bowls
- Grater
- Spatula
- Hand or Stand Mixer
- Wire Rack
Ingredients
Cake
- 2 cups all-purpose flour sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups grated carrots freshly grated
- 1 cup chopped walnuts or pecans optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, combine oil, sugars, eggs, and vanilla. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Fold in grated carrots and nuts if using.
- Divide the batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in vanilla extract.
- Frost and stack the cooled cake layers. Garnish with chopped nuts or carrot curls if desired.
Notes
For best results, use freshly grated carrots and avoid pre-shredded ones. You can make the cake a day ahead and store it covered in the fridge for enhanced flavor and moisture.