Description
This BEST Carrot Cake with Cream Cheese Frosting is ultra-moist, packed with warm spices, and filled with shredded carrots and crunchy pecans. Layered with a rich and creamy frosting, this homemade classic is perfect for any occasion—birthdays, holidays, or just because you crave a deliciously spiced cake!
Ingredients
Units
Scale
For the Carrot Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger (optional)
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 3/4 cup crushed pineapple (drained)
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for consistency)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Make the Cake Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat oil, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, followed by vanilla extract. Mix well.
- Gradually mix in the dry ingredients.
- Fold in grated carrots, crushed pineapple, and chopped pecans.
- Bake the Cake:
- Divide batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy.
- If needed, add 1–2 tbsp of milk for a smoother consistency.
- Assemble the Cake:
- Spread a layer of frosting on one cake layer.
- Place the second layer on top and frost the entire cake.
- Garnish with extra chopped pecans or shredded carrots.
- Chill & Serve:
- Refrigerate for at least 30 minutes before slicing for best texture.
- Slice and enjoy!
Notes
-
- For extra moisture, brush the cake layers with pineapple juice before frosting.
- If you prefer a three-layer cake, divide batter into three 8-inch pans and bake for 25–30 minutes.
- Store leftovers in the fridge for up to 5 days.
