Classic Carrot Cake

This moist, warmly spiced carrot cake is packed with freshly grated carrots and topped with a rich cream cheese frosting.

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Servings: 12

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar
• ¾ cup (180 ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups (300 g) finely grated carrots
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ¼ cup (55 g) unsalted butter, softened
• 2½–3 cups (300–360 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
5. Fold in the grated carrots, nuts, and raisins (if using).
6. Divide the batter evenly between the prepared pans.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, then mix in the vanilla and salt.
3. Beat until light and fluffy.

Assemble

1. Spread frosting over one cake layer.
2. Place the second layer on top and frost the top and sides.
3. Garnish with chopped walnuts, pecans, or shredded carrots if desired.

Nutrition (Per Slice)

Approximate values:

• Calories: 490
• Protein: 5 g
• Carbohydrates: 53 g
• Fat: 29 g
• Fiber: 2 g

Tips

• Finely grate the carrots for the moistest texture.
• Don’t overmix the batter, as this can make the cake dense.
• For extra flavor, toast the nuts before adding them.
• Refrigerate the frosted cake for up to 5 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.