This Carrot Cake is moist, warmly spiced, and rich with the natural sweetness of carrots. It’s the kind of cake that feels homemade and comforting, with layers of tender crumb and luscious cream cheese frosting. Perfect for holidays, birthdays, or simply when you’re craving something sweet and classic.
Cooking Time: 1 hour
Servings: 10–12 slices
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¾ cup brown sugar
¾ cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
4 large eggs (room temperature)
2 teaspoons vanilla extract
3 cups grated carrots (about 4 medium carrots)
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
Instructions:
-
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
-
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
In another bowl, beat together both sugars, oil, eggs, and vanilla extract until smooth and creamy.
-
Add the dry ingredients to the wet mixture and stir gently until just combined.
-
Fold in grated carrots, crushed pineapple, nuts, and coconut if using. The batter will be thick.
-
Divide the batter evenly between the two prepared pans and smooth the tops.
-
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
To make the frosting, beat together cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until fluffy and spreadable.
-
Once the cakes are completely cool, spread frosting on top of one layer, add the second layer, and frost the top and sides.
-
Decorate with extra nuts or coconut if desired, and chill slightly before slicing for neater pieces.
Nutrition (per slice):
Calories: 450
Protein: 6g
Carbohydrates: 48g
Fat: 26g
Sugar: 33g
Fiber: 2g
Sodium: 320mg
Tips:
For extra flavor, toast the nuts before folding them into the batter.
If you like your cake extra moist, add 2 tablespoons of applesauce or yogurt to the batter.
Grate the carrots finely for a smoother texture or coarsely for a rustic feel.
You can make this cake a day ahead—flavors deepen overnight.
Store leftovers in the fridge for up to 4 days or freeze for up to a month.
