Carrot cake is a timeless dessert that strikes the perfect balance between warm spices, sweet carrots, and a rich, tangy cream cheese frosting. This moist and tender cake, filled with aromatic spices and optional crunchy nuts, is a favorite for any occasion—birthdays, holidays, or just because!
The silky cream cheese frosting adds a luscious finish, making it a treat everyone will adore. Follow this straightforward recipe to bake a deliciously moist carrot cake that looks as impressive as it tastes. Garnish with your choice of nuts, coconut, or even a decorative carrot design for an extra touch of charm. Let’s bake a classic!

Servings: 12
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Cool Time: 30 minutes
Total Time: 90 minutes
Ingredients:

For the Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (300g) grated carrots (about 4 medium carrots)
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (227g) cream cheese (room temperature)
- ½ cup (115g) unsalted butter (room temperature)
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional for desired consistency)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.


- Combine wet ingredients: In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.

- Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.


- Combine dry and wet mixtures: Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.


- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

- Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.

- Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

- Garnish: Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.



Nutrition Facts (per serving):
- Calories: 375 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 400mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 6g
Total Calories (12 servings): 4500 kcal