Classic carrot cake with cream cheese frosting is a timeless dessert loved for its perfect balance of sweetness, spice, and moisture. Made with freshly grated carrots, warm cinnamon, and a rich, tangy frosting, this cake is ideal for celebrations, afternoon tea, or simply enjoying a homemade treat. The texture is soft and tender, while the cream cheese frosting adds a smooth and creamy finish that complements the cake beautifully.
Carrot cake has been a favorite dessert for generations because of its simple ingredients and reliable results. The natural sweetness of carrots keeps the cake moist without making it too heavy, while spices like cinnamon and nutmeg give it a comforting flavor. This recipe is easy to follow and produces a bakery-quality cake every time.
Why You’ll Love This Carrot Cake
This homemade carrot cake stands out because it is incredibly moist and flavorful. The oil-based batter ensures a soft crumb that stays fresh for days. The carrots blend perfectly into the cake, adding moisture and subtle sweetness without overpowering the flavor.
Another reason this cake is so popular is the cream cheese frosting. Its slight tanginess balances the sweetness of the cake, creating a dessert that feels rich but not overwhelming. Whether you bake it as a layer cake or a simple sheet cake, the result is always delicious.
Ingredients for Classic Carrot Cake
To make this traditional carrot cake, you will need pantry staples and fresh carrots. Using freshly grated carrots is important because they provide the best texture and moisture.
For the carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
Optional additions include chopped walnuts, pecans, or raisins for extra texture and flavor.
For the cream cheese frosting:
- 250 g cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Carrot Cake
Start by preheating the oven to 180°C (350°F) and greasing two round cake pans. Lining the bottoms with parchment paper helps the cakes release easily after baking.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the eggs, sugar, brown sugar, oil, and vanilla until smooth and well combined.
Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms. Fold in the grated carrots gently to keep the batter light. If you are using nuts or raisins, stir them in at this stage.
Divide the batter evenly between the prepared pans and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Making Cream Cheese Frosting
Cream cheese frosting is simple but requires softened ingredients for the best texture. Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, mixing until light and fluffy. Stir in the vanilla extract.
If the frosting feels too soft, chill it in the refrigerator for 15–20 minutes before spreading.
Assembling the Cake
Place one cake layer on a serving plate and spread an even layer of cream cheese frosting on top. Add the second layer and frost the top and sides of the cake. Use a spatula to create smooth or decorative swirls.
For a classic finish, sprinkle chopped walnuts on top or add a light dusting of cinnamon.
Tips for the Best Carrot Cake
Always grate carrots fresh rather than using pre-shredded carrots, which tend to be dry and thick. Finely grated carrots blend into the batter and create a softer cake.
Do not overmix the batter once the flour is added. Mixing just until combined keeps the cake tender.
Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
Storage and Serving
Carrot cake with cream cheese frosting should be stored in the refrigerator because of the frosting. Keep it in an airtight container for up to four days. Before serving, let the cake sit at room temperature for about 20 minutes for the best flavor and texture.
This cake also freezes well without frosting. Wrap the layers tightly and freeze for up to two months.
A Perfect Dessert for Any Occasion
Classic carrot cake with cream cheese frosting is a reliable dessert that never goes out of style. Its moist texture, warm spices, and creamy frosting make it perfect for birthdays, holidays, or family gatherings. Even beginner bakers can achieve excellent results with this recipe.
Once you try this homemade carrot cake, it may become one of your favorite desserts to bake and share. The combination of simple ingredients and rich flavor makes it truly unforgettable.
