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Carrot Cake with Cream Cheese Frosting

This homemade carrot cake is moist, warmly spiced, and topped with a luscious cream cheese frosting. Perfect for celebrations or a simple treat, this classic recipe delivers rich flavor and a tender crumb in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 450 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • 9-inch round cake pans (2)
  • Parchment paper
  • Cooling rack

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • ½ cup crushed pineapple drained (optional)
  • ½ cup chopped walnuts or pecans optional

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the Cake Batter

  • Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Combine Wet Ingredients: In another bowl, whisk oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla extract.
  • Incorporate Dry & Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in Carrots & Add-ins: Gently fold in grated carrots, crushed pineapple (if using), and nuts. Avoid overmixing.

Bake the Cake

  • Divide & Bake: Evenly distribute the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool Completely: Let cakes rest in pans for 10 minutes, then transfer to a cooling rack.

Make the Frosting

  • Beat the Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth.
  • Add Sugar & Vanilla: Gradually mix in powdered sugar and vanilla extract until the frosting is creamy and fluffy.

Assemble & Frost

  • Layer & Spread: Place one cake layer on a serving plate, spread a layer of frosting, then top with the second cake. Frost the entire cake.
  • Decorate & Serve: Optionally, sprinkle chopped nuts or cinnamon on top.

Notes

Make Ahead: Cake layers can be baked a day in advance and stored in the fridge before frosting.
Storage: Refrigerate frosted cake for up to 5 days, or freeze slices for up to 3 months.
Variations: Add raisins, coconut, or swap nuts for extra texture.
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