Classic Carrot Cake with Cream Cheese Frosting: A Timeless Favorite

If you’re anything like me, there’s something extra special about a classic carrot cake, especially when it’s topped with that rich and creamy cream cheese frosting. It’s the kind of dessert that brings a smile to your face with every bite, evoking cozy afternoons and family gatherings. The beauty of carrot cake is that it’s not just about the flavor, it’s about the texture too! With its perfectly moist crumb and a subtle mix of warm spices, it’s a cake that feels both comforting and indulgent. And when you add that silky smooth frosting on top, it’s a delicious finishing touch.

This recipe is my go-to when I want to make something that feels both timeless and special. It’s simple, yet packed with flavor from the cinnamon, nutmeg, and ginger. The grated carrots add moisture, making each bite soft and tender. While I love to stick with the traditional nuts (walnuts or pecans), it’s totally up to you whether or not to include them. The cake stands strong on its own, but the nuts give it that extra crunch and depth.

And that cream cheese frosting, there’s nothing quite like it. It’s sweet, tangy, and incredibly smooth, creating the perfect pairing with the spiced cake. Frosting between the layers and all around the outside gives it that show-stopping finish, making it a dessert everyone will want seconds (or thirds) of. This classic carrot cake is one of those recipes that will become a favorite for any occasion. Once you make it, it’ll definitely find a spot in your regular baking rotation.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour: The base of your cake, ensuring it holds together perfectly with a light texture.

• 1 ½ teaspoons baking powder: This will help your cake rise, giving it that perfect fluffiness.

• 1 teaspoon baking soda: It helps the cake rise and enhances the spices, giving the cake that delicious lift.

• 1 ½ teaspoons ground cinnamon: Adds that warm, comforting spice flavor that defines carrot cake.

• ½ teaspoon ground ginger: This brings a subtle zesty kick to the mix, balancing the sweetness.

• ¼ teaspoon ground nutmeg: A hint of nutmeg adds depth and warmth to the cake’s flavor profile.

• ¼ teaspoon ground cloves: Cloves contribute a rich, aromatic essence that enhances the spice mix.

• ½ teaspoon salt: Salt enhances all the other flavors, making the cake’s sweetness stand out.

• 1 cup (200g) granulated sugar: For the perfect balance of sweetness in the cake’s moist crumb.

• ¾ cup (150g) brown sugar, packed: Adds a deeper, caramelized sweetness that complements the cinnamon and ginger.

• 1 cup (240ml) vegetable oil: Ensures a moist and tender texture in every bite.

• 4 large eggs: The eggs provide structure and richness, helping the cake hold together.

• 2 teaspoons vanilla extract: Adds a sweet, aromatic note that enhances all the other flavors in the cake.

• 2 ½ cups (300g) grated carrots (about 4 medium carrots): The star ingredient, grated carrots, give the cake moisture and that signature carrot flavor.

• ½ cup (60g) chopped walnuts or pecans (optional): Optional, but they add a nice crunch and a rich nutty flavor to the cake.

For the Cream Cheese Frosting:

• 8 oz (227g) cream cheese (room temperature): The creamy base that makes this frosting rich, tangy, and smooth.

• ½ cup (115g) unsalted butter (room temperature): Butter adds richness and creaminess, helping to create the perfect frosting texture.

• 3 cups (360g) powdered sugar: Sweetens the frosting while helping to create the smooth consistency.

• 1 teaspoon vanilla extract: Adds a touch of sweetness and depth to the frosting.

• 1-2 tablespoons milk (optional for desired consistency): Adjusts the texture of the frosting, making it easier to spread and perfect for frosting the cake.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.

4. Gradually stir the grated carrots into the wet ingredients.

5. Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.

6. Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.

8. Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

9. Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.

Tips & Tricks for Perfect Carrot Cake

• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough cake, and we want ours to be light and fluffy.

• Use Fresh Spices: The fresher your spices, the more vibrant the flavor. I love using freshly ground cinnamon, nutmeg, and ginger for an extra kick that takes the flavor to the next level!

• Grate the Carrots Finely: I like to grate the carrots finely so they blend seamlessly into the cake. It helps maintain that soft, moist texture and ensures they bake evenly throughout.

• Room Temperature Ingredients Are Key: For the best results, make sure your eggs, oil, and butter are at room temperature before mixing. This helps everything come together more smoothly and avoids any clumping in the batter.

• Give the Cake Time to Cool: Before frosting, let the cakes cool completely. If they’re still warm, the frosting will melt and slide off, and we definitely don’t want that!

• Don’t Skip the Nuts (If You Love Them): Chopped walnuts or pecans add a wonderful crunch and a slightly nutty flavor that really complements the cake’s sweetness. Plus, they look gorgeous as a garnish on top!

• Use Cream Cheese Frosting Generously: When it comes to frosting, don’t be shy! The cream cheese frosting is the perfect pairing for the spiced cake, so give it a generous spread between the layers and on top. The more, the merrier!

• Chill the Cake for Perfect Slicing: If you’re serving the cake to guests, try chilling it for about 30 minutes after frosting. This helps the frosting set and makes slicing much cleaner. Plus, it’s a great way to ensure that frosting doesn’t smudge everywhere!

Serving

• Slice it Right: When cutting your cake, make sure to use a sharp knife to get clean slices. This will help your layers stay intact and make the cake look extra pretty when serving.

• Top with Extras: For a little extra flair, top each slice with a sprinkle of chopped walnuts or pecans, a dusting of cinnamon, or even a few cute carrot decorations. It makes the cake look even more festive!

• Serve at Room Temperature: Carrot cake is best served at room temperature. If it’s been refrigerated, let it sit out for about 20-30 minutes before serving so the frosting softens and the flavors really pop.

• Pair with a Drink: A cup of tea or a hot coffee pairs perfectly with a slice of carrot cake. For something special, serve it with a chai latte for a cozy, spiced combo!

• Perfect for Any Occasion: This cake is great for birthdays, Easter, or just because. It’s always a crowd-pleaser, so don’t be surprised if it disappears fast!

Storing

• Keep it Covered: Store your leftover carrot cake in an airtight container to keep it fresh. If you have any extra frosting, it’s a good idea to store that separately to prevent it from getting too soft.

• Refrigerate for Freshness: Since the cream cheese frosting needs to be kept cold, be sure to refrigerate your cake. It’ll stay fresh for up to 4-5 days in the fridge, if it lasts that long!

• Freeze for Later: If you want to save some for later, you can freeze the cake! Just wrap it tightly in plastic wrap, followed by foil, and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, and then frost if needed.

• Avoid Storing in the Fridge for Too Long: While this cake keeps well in the fridge, try to eat it within a few days for the best flavor and texture. The longer it sits, the more the moisture in the cake may affect the frosting’s consistency.

• Single Servings: For an easy grab-and-go snack, slice the cake into individual servings before storing. This way, you can pull out just what you need without messing up the whole cake!