Classic Carrot Cake (Moist, Spiced & Topped with Cream Cheese Frosting)

This Classic Carrot Cake is rich, moist, and perfectly spiced — made with fresh carrots, warm spices, and luscious cream cheese frosting. A timeless dessert for any occasion!

Classic Carrot Cake: Sweet, Spiced, and Comforting

Few desserts are as homey and comforting as Carrot Cake — a moist, gently spiced cake packed with shredded carrots and topped with velvety cream cheese frosting. It’s sweet but not too sweet, earthy but light, and perfect for celebrations or simple family gatherings.

This version stays true to the classic: moist layers infused with cinnamon and nutmeg, with optional crushed pineapple or pecans for texture. The rich, tangy frosting ties it all together — the kind of cake that always disappears first at the dessert table.

Recipe Card

Servings: 10–12 Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• 1 ½ cups granulated sugar

• ½ cup brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups finely grated carrots (about 4–5 medium carrots)

• ½ cup crushed pineapple, drained (optional)

• 1 cup chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

3. Combine Wet Ingredients: In a large bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.

4. Add the Carrots: Fold in grated carrots (and pineapple, if using) until combined. Gradually add the dry ingredients, mixing until just combined. Stir in nuts if desired.

5. Bake: Divide the batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

6. Make the Frosting: Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.

7. Assemble: Spread frosting between layers and over the top and sides. Garnish with chopped nuts or shredded carrots, if desired.

Tips for the Best Carrot Cake

• Use freshly grated carrots — pre-shredded ones are too dry.

• Add pineapple for extra moisture and natural sweetness.

• Chill the cake slightly before slicing for clean, even layers.

• Frost with room-temperature cream cheese for easy spreading.

• This cake keeps beautifully in the fridge for up to 5 days.

Final Thoughts

This Classic Carrot Cake is the perfect blend of warmth, sweetness, and texture. With its moist crumb and tangy cream cheese frosting, it’s a dessert that feels nostalgic, comforting, and totally irresistible.

Serve it with tea, coffee, or as the grand finale to a family meal — either way, it’s sure to bring smiles all around.

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