Carrot Cake Recipe with Cream Cheese Frosting
A moist, warmly-spiced carrot cake loaded with freshly grated carrots and toasted walnuts, topped with rich cream cheese frosting. This classic dessert features the perfect balance of sweetness and spice, with a tender crumb that improves after a day’s rest.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hr 5 mins (plus cooling)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Test for Doneness: If you don’t have a toothpick handy, you can gently press the top of the cake with your finger. It should spring back lightly when done.
- Flavour Enhancers: Add a teaspoon of orange zest to the batter for a fresh zing or swap some of the sugar for brown sugar for a deeper flavour.
- Storage Recommendations: If you have leftovers (though I doubt it!), store the cake in an airtight container in the fridge for up to a week.
- Make Ahead: Bake the cakes a day in advance and frost them the next day. This allows the flavours to meld beautifully.
- Troubleshoot: If your cake rises too much in the centre, it may need a longer baking time. Consider lowering the oven temperature slightly for the second round of baking.
Notes
For best texture, grate carrots on small holes of box grater,Cake tastes even better the next day as flavors meld,Freeze unfrosted cake layers for up to 3 months,For nut-free version, substitute with raisins or coconut
Nutrition
- Serving Size: 1/12 of cake
- Calories: 680 kcal
- Sugar: 75g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
