Classic Carrot Cake (Cream Cheese Frosting)

This classic layer cake packs grated carrots, warm spices, and a handful of optional mix-ins like pineapple, coconut, and nuts into two tender rounds, all held together with a thick layer of cream cheese frosting. It's a from-scratch version that skips the shortcuts, building real depth through the spice blend and a proper cream cheese frosting rather than a glaze. Chilling briefly before serving helps the frosting set for cleaner slices.

A classic two-layer carrot cake with warm spices, mix-ins, and thick cream cheese frosting.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (20 min prep, 25 min cook)
• Simple: 19 everyday ingredients
• Feeds the family: 12 servings

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs (at room temperature)
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 3-4 medium carrots)
• 1/2 cup crushed pineapple (drained (optional))
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup shredded coconut (optional)
• 1/4 cup raisins (optional)
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until well combined.
3. Beat the eggs lightly in a separate bowl, then add the vegetable oil and vanilla, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, without overmixing.
5. Gently fold in the grated carrots, crushed pineapple, chopped nuts, shredded coconut, and raisins if using, until evenly distributed.
6. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
8. Beat the softened cream cheese and butter together until smooth and creamy, then add the powdered sugar and vanilla, beating until light and fluffy.
9. Once the cakes have cooled completely, place one layer on a serving plate, spread a layer of frosting evenly over the top, then add the second layer and frost the top and sides with the remaining frosting.
10. Decorate with extra grated carrots, chopped nuts, or a sprinkle of cinnamon if desired.
11. Refrigerate the cake for at least 30 minutes before serving to let the frosting set.
12. Slice and serve.

Cooking Tips

• Don't overmix the batter once the wet and dry ingredients combine, so the cake stays tender.
• Let the cake layers cool completely before frosting, or the frosting will slide off.
• Chill the frosted cake for at least 30 minutes before slicing for the cleanest cuts.

Substitutions

• Chopped walnuts can replace pecans.
• Coconut oil can replace vegetable oil.
• Neufchâtel cheese can replace regular cream cheese for a lighter frosting.

Storage

• Refrigerate covered for up to 5 days.
• Bring slices to room temperature for about 20 minutes before serving.
• Freeze unfrosted cake layers for up to 2 months, wrapped tightly.

Serving Suggestions

• Slice and serve at room temperature for the best flavor.
• Decorate with extra grated carrots or chopped nuts.
• Pair with coffee for a classic dessert course.

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