CARROT CAKE RECIPE

Total Time: 1 hour 45 minutes (30 minutes prep, 45 minutes baking, 30 minutes cooling/frosting)
Difficulty Level: Intermediate
Yield: 12 generous servings

Introduction

This isn’t just any carrot cake—it’s the one you’ll bookmark and bake for every special occasion. Deeply moist, warmly spiced, and packed with texture, this classic recipe strikes the perfect balance between rich flavor and a surprisingly tender crumb. Topped with a luxurious, tangy cream cheese frosting, it’s a celebration of comfort baking at its finest. The secret lies in using fresh, finely grated carrots and a touch of pineapple for unparalleled moisture. Perfect for birthdays, holidays, or simply turning a Tuesday into something special.

Ingredients

For the Carrot Cake:

• 2 cups (250g) all-purpose flour, spooned and leveled

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1 1/4 cups (250g) granulated sugar

• 1 cup (200g) packed light brown sugar

• 1 1/4 cups (300ml) vegetable or canola oil

• 4 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 3 cups (about 300g) finely grated carrots (from ~4 medium carrots)

• 1 cup (100g) chopped walnuts or pecans (optional)

• 1/2 cup (125g) crushed pineapple, well-drained (optional, but recommended for moisture)

For the Cream Cheese Frosting:

• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature

• 3/4 cup (170g) unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar, sifted

• 1 1/2 teaspoons pure vanilla extract

• Pinch of salt

Special Equipment:

• 9×13 inch baking pan OR two 9-inch round cake pans

• Parchment paper

• Electric hand mixer or stand mixer

• Large box grater or food processor with grating disc

Instructions

Step 1: Prep and Preheat (15 minutes)

1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan or two 9-inch round cake pans. For easiest removal, line the bottom with parchment paper and grease the paper.

2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Peel and finely grate the carrots using a box grater or food processor. Measure to ensure you have 3 packed cups. If using nuts, chop them coarsely. If using pineapple, drain it thoroughly in a fine-mesh sieve, pressing out excess liquid.

Step 2: Make the Cake Batter (15 minutes)

1. In a large bowl or the bowl of a stand mixer, combine the granulated sugar, brown sugar, and oil. Beat on medium speed for 1-2 minutes until well blended.

2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

3. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until combined. Do not overmix.

4. Using a sturdy spatula, fold in the grated carrots, chopped nuts (if using), and drained pineapple (if using) until evenly distributed. The batter will be thick and full of texture.

Step 3: Bake and Cool (45 minutes baking + 1 hour cooling)

1. Pour the batter into your prepared pan(s), spreading it into an even layer.

2. Bake until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

   • For a 9×13 inch pan: 40-50 minutes.

   • For 9-inch round pans: 30-35 minutes.

3. Place the pan(s) on a wire rack and allow the cake to cool completely in the pan. This is crucial! Attempting to frost a warm cake will melt the frosting.

Step 4: Make the Frosting and Assemble (20 minutes)

1. While the cake cools, make the frosting. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy (about 2-3 minutes).

2. Add the sifted confectioners’ sugar, vanilla, and salt. Start mixing on low speed until the sugar is incorporated, then increase to high speed and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.

3. Once the cake is completely cool, spread the frosting evenly over the top. If using round layers, spread a layer of frosting on the first cake, top with the second layer, and frost the top and sides.

4. For a final touch, garnish the edges with a sprinkle of chopped nuts or a few decorative carrot curls.

Storage & Serving Notes

Storage: This cake stores beautifully. Keep it covered in the refrigerator for up to 5 days, as the cream cheese frosting requires refrigeration. Let slices sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

Serving Suggestion: Serve as is, or with a dollop of lightly sweetened whipped cream. Pairs wonderfully with a cup of coffee, chai tea, or a glass of cold milk.

Nutrition Information (Per Serving, based on 12 servings with frosting and without optional nuts/pineapple)

• Calories: ~680 kcal

• Total Fat: 38g

• Saturated Fat: 14g

• Cholesterol: 110mg

• Sodium: 480mg

• Total Carbohydrates: 82g

• Dietary Fiber: 1.5g

• Sugars: 65g

• Protein: 6g

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.