Name: Classic Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose or plain flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup vegetable oil; 1/2 cup crushed pineapple or unsweetened apple sauce; 1 cup light brown sugar, lightly packed; 1 cup white granulated sugar; 1 tablespoon pure vanilla extract; 4 large eggs; 2 1/2 cups grated carrots (about 2-3 large carrots); 1 cup crushed pecans or walnuts, divided, optional; 1/2 cup raisins or sultanas, optional; 8 ounces cream cheese, softened to room temperature; 6 ounces butter, softened to room temperature; 4 cups powdered sugar, sifted if lumpy, plus more if needed; 1 teaspoon pure vanilla extract

Jump to Recipe· 4.8 from 41 reviews

If you’re anything like me, a warm slice of carrot cake feels like an instant hug on a plate. Today, I’m sharing my Classic Carrot Cake with Cream Cheese Frosting Recipe — a fan-freaking-tastic recipe that balances moist, spicy cake with that perfectly tangy, creamy frosting. Whether you’re serving up for a special occasion or just treating yourself on a slow Sunday afternoon, this carrot cake will quickly become your go-to. Stick around, and I’ll walk you through everything so your baking adventure is a total success.

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Why This Recipe Works

Perfect Moisture Balance: The combination of vegetable oil and crushed pineapple (or applesauce) keeps the cake incredibly moist without feeling greasy.
Warm Spice Blend: Ground cinnamon, ginger, and nutmeg add that classic carrot cake flavor that’s both cozy and inviting.
Tangy Cream Cheese Frosting: The frosting is smooth and creamy with just the right amount of sweetness to complement the spice.
Carrot and Nut Texture: Freshly grated carrots and a handful of nuts add delightful texture and earthy sweetness that make every bite special.

Classic Carrot Cake with Cream Cheese Frosting, moist carrot cake recipe, easy carrot cake, homemade carrot cake, best carrot cake frosting - A two-layer carrot cake with thick layers of creamy white frosting between and around the cake layers. The carrot cake is brown with visible bits of carrot and nuts, showing a moist texture. The top layer of white frosting is smooth and slightly textured, wrapping around the edges of the cake. The cake is resting on a white marbled surface, with a slice missing, showing the inside clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting your ingredients right is the first step toward carrot cake Nirvana. Each element plays a starring role, and a few tips along the way can make a huge difference — like choosing fresh, finely grated carrots for natural sweetness and texture.

Classic Carrot Cake with Cream Cheese Frosting, moist carrot cake recipe, easy carrot cake, homemade carrot cake, best carrot cake frosting - Flat lay of fresh bright orange whole carrots with leafy green tops, a small pile of light brown crushed pecans, golden raisins scattered nearby, a halved ripe pineapple showing juicy yellow flesh, a smooth block of creamy white cream cheese, a stick of pale yellow butter, whole cinnamon sticks with warm reddish-brown tones, and small piles of ground cinnamon and nutmeg powders in soft brown shades, all beautifully arranged with natural textures and rich colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Provides the right structure; sift if you want a lighter crumb.
Baking powder & baking soda: These work together to give your cake that perfect rise and tenderness.
Spices (cinnamon, ginger, nutmeg): Freshly ground or good quality spices pack a bigger punch compared to pre-mixed blends.
Vegetable oil: Keeps the cake moist without weighing it down.
Crushed pineapple or unsweetened applesauce: Adds moisture and subtle sweetness; pineapple also boosts flavor complexity.
Light brown sugar & white sugar: Brown sugar adds a lovely caramel undertone while white sugar sweetens evenly.
Vanilla extract: Essential for rounding out the flavors.
Eggs: Bind everything together and contribute to a tender crumb.
Grated carrots: Freshly grated is best — don’t skip this; it’s the heart of the cake.
Crushed pecans or walnuts (optional): Adds crunch and a nutty flavor that pairs beautifully.
Raisins or sultanas (optional): A sweet surprise in every bite if you’re a fan of that extra texture.
Cream cheese: For that classic creamy tang in the frosting.
Butter: Softened to room temperature for smooth frosting.
Powdered sugar: Sifted to avoid lumps and achieve that silky frosting texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Classic Carrot Cake with Cream Cheese Frosting Recipe is how easy it is to make it your own. I’ve tried a few twists over the years, and you can totally customize it to suit your taste buds or dietary needs without losing the magic.

Nut-Free Version: I’ve made it without nuts for my nut-allergic friends, and it’s still just as moist and delicious — swap the nuts for toasted coconut flakes for added texture.
Gluten-Free Adaptation: Using a good-quality gluten-free flour blend works well, just watch texture and baking times closely.
Extra Fruity: Sometimes I add pineapple chunks or dried cranberries instead of raisins — it gives a little extra zing that’s unexpected but delightful.
Less Sweet Frosting: If you prefer, reduce the powdered sugar in the frosting slightly for a tangier balance.

Step-by-Step: How I Make Classic Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Dry Ingredients

First things first, preheat your oven to 350º F (175°C). This way, your oven is ready to go once your batter is mixed — no waiting around! Grease two 9-inch round cake pans lightly and line the bottoms with parchment paper. This helps with easy removal and keeps your cake’s shape perfect.

Next, in a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. I like to do this step separately so the spices and leavening distribute evenly — trust me, it makes a difference in the final texture.

Step 2: Mix Wet Ingredients and Combine

Grab another large bowl and whisk together your vegetable oil, crushed pineapple (or applesauce), both sugars, and vanilla extract. Then, add the eggs one at a time, beating well after each addition. This ensures everything combines smoothly and you don’t end up with streaks of egg in your batter.

Now comes the fun part — add the dry ingredients into the wet mixture, stirring gently but thoroughly to achieve a smooth batter. Scrape the sides of the bowl to catch any lingering flour pockets. I always remind myself: don’t overmix or your cake can turn out dense.

Step 3: Fold In Carrots, Nuts & Raisins

This is where your cake starts to come alive! Fold in the grated carrots, about three-quarters of the nuts, and the raisins or sultanas if you’re using them. Folding helps keep the batter fluffy while evenly distributing the add-ins. My secret? Use freshly grated carrots from large carrots for the best texture and moisture.

Step 4: Bake to Perfection

Divide your batter evenly between the two pans, smoothing the tops with a spatula. Pop them into the oven and bake for 40-45 minutes. Around 40 minutes, I start poking with a toothpick. When it comes out clean (a few moist crumbs are okay — don’t panic!), your cakes are ready.

Once out of the oven, let the cakes cool in the pans for about 30 minutes. This helps them firm up enough to handle. Then, gently run a knife around the edges and invert onto cooling racks — peeling off the parchment paper carefully as you go. Full cooling before frosting is crucial to avoid a melted mess!

Step 5: Cream Cheese Frosting Magic

With your cakes completely cooled, it’s time for frosting. Beat together softened cream cheese and butter for 2-3 minutes until silky smooth — I always use a hand mixer here to get the perfect creamy texture. Then, mix in the vanilla and powdered sugar gradually. If the frosting feels too loose, add a little more powdered sugar until it’s thick enough to spread beautifully.

Spread a generous layer on the bottom cake, then stack the second layer on top and finish frosting the entire cake. For an extra touch, sprinkle the remaining crushed nuts on top — it adds a lovely crunch and looks gorgeous.

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Tips from My Kitchen

Use Fresh Carrots: Grate your carrots fresh, don’t use pre-shredded — they add moisture and texture that store-bought just can’t match.
Don’t Skip the Pineapple: It might sound odd, but crushed pineapple adds natural sweetness and an extra hint of moisture that’s a game-changer.
Let it Cool Completely: I learned the hard way that frosting warm cake causes melting, so patience here pays off big time.
Even Batter, Even Bake: Distribute batter evenly in pans to avoid one layer baking faster or thicker than the other.

How to Serve Classic Carrot Cake with Cream Cheese Frosting Recipe

Classic Carrot Cake with Cream Cheese Frosting Recipe - Serving Suggestion

Garnishes

I love finishing off the cake with crushed walnuts or pecans on top — it adds the perfect nutty crunch that contrasts the smooth frosting. Sometimes, I’ll dust a little cinnamon or scatter edible flowers for a special occasion. Fresh carrot curls (made with a vegetable peeler) can also add a lovely rustic touch if you’re feeling fancy.

Side Dishes

This cake shines on its own but pairs beautifully with a cup of freshly brewed coffee or a creamy chai latte. For brunch or special treats, serving it alongside fresh fruit like sliced oranges or berries adds a bright contrast.

Creative Ways to Present

For birthdays or holidays, I’ve tried layering this cake into a naked style (minimal frosting on outside) for a rustic look. Another time, I turned it into cupcakes for a picnic—same delicious cake, just portable and perfect for sharing. You can also pipe the cream cheese frosting in rosettes for a classic bakery vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover carrot cake tightly covered in the fridge to preserve freshness—wrapped in plastic wrap or an airtight container works wonders. This way, the frosting stays creamy, and the cake keeps its moisture for up to 4-5 days.

Freezing

Freezing this cake, especially without frosting, is a great option for saving time. I freeze the uniced layers wrapped tightly in plastic and aluminum foil, then thaw overnight in the fridge before frosting. The cakes hold up nicely and taste almost as fresh as the day you baked them.

Reheating

If you like your carrot cake slightly warm, I reheat single slices in the microwave for about 15-20 seconds. Just be careful not to overdo it or the cream cheese frosting might soften too much and get messy. It tastes delicious either way!

FAQs

Can I use applesauce instead of crushed pineapple in this carrot cake?

Absolutely! Applesauce is a great substitute if you want a slightly milder flavor or don’t have pineapple on hand. It still adds moisture and natural sweetness, though the pineapple brings a bit more tang and complexity to the cake’s flavor.
How do I ensure my carrot cake stays moist?

The key is using oil instead of butter, adding crushed pineapple or applesauce, and folding in freshly grated carrots gently. Don’t overmix the batter as well—overmixing causes gluten development which can make the cake dense and dry.
Can I make this a single-layer cake or cupcakes instead?

Definitely! You can bake the batter in one larger pan, increasing baking time slightly, or divide into cupcake tins for about 20-25 minutes. Adjust accordingly and keep an eye on those toothpick tests.
What’s the best way to soften cream cheese for frosting?

Leave it out at room temperature for about an hour before mixing. If you’re in a hurry, microwave in short 10-second bursts, checking often so it doesn’t melt.
Can I make this recipe dairy-free?

You can substitute dairy-free cream cheese and vegan butter to make a dairy-free frosting. For the cake, the recipe is naturally dairy-free since it uses oil instead of butter.

Final Thoughts

This Classic Carrot Cake with Cream Cheese Frosting Recipe has been a keeper in my kitchen for years, and it never fails to impress friends and family. It’s that perfect balance of sweet, spicy, moist, and creamy that feels like a little celebration every time you take a bite. I really hope you give it a whirl and make it your own — there’s nothing quite like sharing a homemade carrot cake that’s both comforting and delicious. So grab your grater, get cozy, and happy baking!