Description
A classic Carrot Cake that is moist, tender, and richly flavored with warm spices and cream cheese frosting. This recipe uses simple ingredients you can find in your pantry, perfect for both beginner and experienced bakers. Versatile and comforting, it is ideal for any occasion and easy to customize with gluten-free or vegan versions.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs (or flax eggs for vegan)
- 1 1/2 cups sugar (can use brown sugar for deeper flavor)
- 1 cup vegetable oil (or coconut oil for vegan)
- 1 teaspoon vanilla extract
Main Ingredient
- 3 cups grated fresh carrots
- 1/2 cup chopped nuts (optional; walnuts recommended, omit or substitute with seeds for nut-free)
Frosting
- 8 oz cream cheese, softened (or vegan cream cheese alternative)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease your baking pan. Grate your fresh carrots finely and measure out all remaining ingredients for a smooth baking process.
- Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until combined and slightly fluffy to help create a tender crumb.
- Combine Dry Ingredients: In another bowl, sift or stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute spices and leavening agents.
- Bring Wet and Dry Together: Gradually add the dry mixture to the wet ingredients, folding gently but thoroughly to avoid overmixing. Then fold in the grated carrots and optional nuts until evenly incorporated.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Cream Cheese Frosting: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Spread evenly over the cooled carrot cake for the perfect finish.
Notes
- Use fresh grated carrots for the best moisture and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Use room temperature eggs and cream cheese for smoother blending.
- Start checking cake doneness a few minutes early to avoid overbaking.
- Allow the cake to cool fully before frosting to prevent melting and sliding of frosting.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: carrot cake, classic carrot cake, moist carrot cake, cream cheese frosting, easy carrot cake recipe, gluten-free carrot cake, vegan carrot cake