If you have a soft spot for moist, flavorful desserts, you are going to absolutely adore this Classic Carrot Cake with Cream Cheese Frosting Recipe. This cake brings together the warm spices of cinnamon and nutmeg alongside sweet, freshly grated carrots that add a natural richness and moisture you’ll find irresistible. Topped with a luscious, tangy cream cheese frosting that perfectly balances the sweetness, this carrot cake feels like a comforting hug on a plate. Whether you’re baking it for a special occasion or simply to brighten your day, this recipe is a timeless favorite that feels both cozy and indulgent every single time.
Ingredients You’ll Need
Gathering the ingredients for this cake is a joy because they are simple, familiar, and each plays a crucial role in shaping the perfect texture, flavor, and aroma. From the fragrant cinnamon to the moist carrots and optional pineapple, every component brings something special to the table.
- 2 cups all-purpose flour: The essential base that gives your cake structure and tenderness.
- 1 1/2 cups sugar: Sweetens the cake while helping to keep it moist and soft.
- 1 1/2 tsp baking powder: Adds lift and fluffiness to your cake layers.
- 1 tsp baking soda: Works alongside the baking powder to help the cake rise beautifully.
- 1 1/2 tsp cinnamon: Brings that classic warm spice flavor that carrot cake is famous for.
- 1/2 tsp nutmeg: Adds a touch of fragrant depth to the spice mix.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 3 large eggs: Bind the ingredients together and contribute to the cake’s rich texture.
- 3/4 cup oil: Keeps the cake wonderfully moist and tender.
- 1/4 cup applesauce (optional): A secret weapon for extra moistness without extra fat.
- 2 tsp vanilla: Rounds out the flavors with sweet, fragrant notes.
- 2 cups finely grated carrots: The star ingredient, bringing sweetness, moisture, and vibrant color.
- 1/2 cup crushed pineapple, drained (optional): Adds a subtle fruitiness and extra juiciness.
- 1/2 cup chopped walnuts (optional): Offers delightful crunch and nutty flavor contrast.
- 8 oz cream cheese, softened (for frosting): Gives the frosting its signature tangy creaminess.
- 1/4 cup butter, softened (for frosting): Adds smoothness and richness to the frosting.
- 2 cups powdered sugar (for frosting): Sweetens and thickens the frosting perfectly.
- 1 tsp vanilla (for frosting): Infuses the frosting with a lovely aromatic hint.
How to Make Classic Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour your cake pans well, or line them with parchment paper to ensure your cake layers release easily. This simple step makes a big difference in achieving perfect cake rounds without any sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these spices and leavening agents thoroughly here provides an even flavor and lift throughout your cake. Your kitchen will already begin to smell divine!
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs with the oil, applesauce if using, and vanilla extract. These wet ingredients will give your cake that tender crumb and rich moisture. The applesauce adds a subtle fruitiness and keeps the cake wonderfully soft.
Step 4: Bring It All Together
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy. Once blended, fold in the grated carrots, crushed pineapple, and chopped walnuts. The carrots and pineapple add delicious moisture and bursts of flavor, while the walnuts contribute a lovely textural crunch.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Depending on your oven and pan, this timing can vary, so keep an eye on it. Once baked, allow the cakes to cool completely before frosting to avoid any melting or sliding.
Step 6: Make the Cream Cheese Frosting
While the cake cools, prepare your frosting by beating the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar, continuing to beat until luscious and spreadable. Finally, mix in the vanilla extract to tie all the flavors together. This frosting is the perfect tangy complement to the sweet, spiced cake.
Step 7: Frost and Assemble
Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Add the second layer and frost the top and sides evenly. For a beautiful final touch, sprinkle with chopped nuts, crumble topping, or decorate with thin carrot shavings for that authentic, elegant look.
How to Serve Classic Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Simple garnishes can elevate your carrot cake instantly. Chopped toasted walnuts sprinkled on top add crunch, while finely shaved carrot ribbons create a fresh and pretty appearance. A light dusting of cinnamon or a few pineapple tidbits can also highlight the flavors beautifully.
Side Dishes
A slice of this cake pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk. To elevate your dessert spread, consider serving it alongside fresh fruit like berries or a scoop of vanilla ice cream for a creamy contrast that balances the spices perfectly.
Creative Ways to Present
Looking to wow guests? Try cutting the cake into small squares for a finger-food dessert table or stack cupcakes with the same flavorful batter and frosting for individual treats. You can even turn it into a trifle layered with whipped cream and shredded carrot for a stunning presentation that’s as delicious as it is beautiful.
Make Ahead and Storage
Storing Leftovers
Keep your leftover carrot cake covered and refrigerated to preserve freshness. Wrapped tightly or stored in an airtight container, this cake stays moist and flavorful for up to 4 days. This makes it perfect for enjoying little slices over several days without drying out.
Freezing
To freeze, wrap fully frosted cakes tightly in plastic wrap and then in aluminum foil to avoid freezer burn. You can freeze the cake for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and taste experience.
Reheating
To bring refrigerated or thawed cake back to serving temperature, let it sit at room temperature for about 30 minutes. If you prefer it slightly warm, gently microwave individual slices for 10 to 15 seconds, but avoid overheating to maintain the creamy frosting texture.
FAQs
Can I substitute oil with butter in this carrot cake recipe?
Yes, you can substitute butter for oil, but oil typically keeps carrot cake more moist and tender. If you opt for butter, use melted butter and be mindful that the texture may be slightly denser.
Do I have to use pineapple and walnuts?
No, pineapple and walnuts are optional ingredients. They add extra sweetness and crunch, but the cake is delicious even without them, so feel free to customize based on your preferences or allergies.
How do I get my cream cheese frosting to be smooth and not grainy?
Make sure your cream cheese and butter are fully softened before mixing. Beat them well to create a smooth base before adding powdered sugar slowly. Also, sift your powdered sugar to avoid lumps for the creamiest frosting.
Can this classic carrot cake recipe be made into cupcakes?
Absolutely! This batter works wonderfully for cupcakes. Fill cupcake liners about two-thirds full and bake for 20 to 25 minutes at 350°F (175°C), checking for doneness with a toothpick.
What’s the best way to grate carrots for carrot cake?
Grating carrots finely by hand or with a food processor ensures they incorporate evenly and release the right amount of moisture. Avoid large chunks to get that tender, moist cake texture.
Final Thoughts
There is something truly special about a Classic Carrot Cake with Cream Cheese Frosting Recipe that never goes out of style. The balance of spices, moisture, and creamy frosting creates a dessert that feels both indulgent and wholesome. I encourage you to try this recipe—you might find it quickly becoming your new favorite to bake for gatherings, celebrations, or simply whenever you need a little homemade comfort. Enjoy every delicious bite!
Print
Classic Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Carrot Cake recipe is a perennial favorite known for its moist texture and warm spices. The cake combines grated carrots, applesauce, and pineapple for moisture and flavor, with optional chopped walnuts for added crunch. It’s topped with a smooth cream cheese frosting and can be finished with a decorative crumble or carrot shavings for an elegant touch. Perfect for celebrations or a comforting dessert.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup oil
- 1/4 cup applesauce (optional for moisture)
- 2 tsp vanilla
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
Topping (optional):
- Crumble topping or chopped nuts
- Thin carrot shavings for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these dry ingredients evenly is key to a consistent cake texture.
- Combine Wet Ingredients: In another bowl, beat the eggs slightly, then add the oil, applesauce if using, and vanilla extract. Stir these wet ingredients until uniformly combined.
- Incorporate Carrots and Add-ins: Fold the grated carrots, drained crushed pineapple, and chopped walnuts into the wet ingredient mixture. Ensure they are evenly distributed for balanced flavor throughout the cake.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and tender.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even rise.
- Bake the Cake: Place the pans in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Once baked, remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then turn them out onto wire racks to cool completely.
- Prepare Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
- Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on one cake layer, top with the second layer, and frost the top and sides evenly with the remaining frosting.
- Add Optional Toppings: Decorate the frosted cake with crumble topping or chopped nuts and garnish with thin carrot shavings if desired for an attractive finish.
Notes
- You can substitute oil with melted butter for a richer flavor.
- Applesauce adds moisture and reduces oil content but can be omitted if preferred.
- Ensure carrots are finely grated to blend well into the batter without adding too much texture.
- Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
- Store leftovers wrapped in the refrigerator; cake will keep for up to 4 days.
- For a nut-free version, omit walnuts.
