Print

Classic Carrot Cake with Cream Cheese Frosting

A close-up of a moist slice of carrot cake layered with rich cream cheese frosting, topped with grated carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, spiced carrot cake topped with tangy, creamy cream cheese frosting, perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the powdered sugar, one cup at a time, beating until well combined.
  11. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
  12. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.

Notes

  • For extra moisture, you can add 1/2 cup of crushed pineapple (drained) to the batter.
  • Ensure your cream cheese and butter are fully softened for a smooth frosting.
  • Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://gourmetgaze.com/carrot-cake-cream-cheese-frosting/