Name: Classic Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose or plain flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup vegetable oil; 1/2 cup crushed pineapple or unsweetened apple sauce; 1 cup light brown sugar, lightly packed; 1 cup white granulated sugar; 1 tablespoon pure vanilla extract; 4 large eggs; 2 1/2 cups grated carrots (from about 2-3 large carrots); 1 cup crushed pecans or walnuts, divided (optional); 1/2 cup raisins or sultanas (optional); 8 ounces cream cheese, softened to room temperature; 6 ounces butter, softened to room temperature; 4 cups powdered sugar, sifted if lumpy, plus more if needed; 1 teaspoon pure vanilla extract

Jump to Recipe· 4.5 from 23 reviews

If you’re looking for a reliably delicious treat that feels like a warm hug, I’m thrilled to share my Classic Carrot Cake with Cream Cheese Frosting Recipe that truly delivers. This cake has been a cherished staple in my kitchen for years—I’m talking moist, perfectly spiced layers bursting with fresh carrot goodness, topped off with a luscious, tangy cream cheese frosting. Trust me, once you try this, it’ll be your go-to dessert for birthdays, holidays, or even just because you deserve a slice of comfort.

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Why This Recipe Works

Balanced Spice Blend: The cinnamon, ginger, and nutmeg perfectly compliment the sweetness of the carrots without overwhelming them.
Moisture Magic: Using crushed pineapple or apple sauce adds extra moisture naturally, so the cake stays tender for days.
Cream Cheese Frosting Classic: The smooth, tangy frosting contrasts beautifully with the richly spiced cake beneath.
Texture Variety: Chopped nuts and raisins add delightful crunch and chewy bites throughout, making each slice interesting.

Classic Carrot Cake with Cream Cheese Frosting, moist carrot cake recipe, easy carrot cake, homemade carrot cake with cream cheese frosting, festive carrot cake dessert - A two-layer carrot cake with thick layers of creamy white frosting between and around the cake layers. The carrot cake is brown with visible bits of carrot and nuts, showing a moist texture. The top layer of white frosting is smooth and slightly textured, wrapping around the edges of the cake. The cake is resting on a white marbled surface, with a slice missing, showing the inside clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here pulls together to build layers of flavor and texture in this Classic Carrot Cake with Cream Cheese Frosting Recipe. Choosing fresh, quality components really elevates the final result—you’ll notice the difference with freshly grated carrots and good-quality spices!

All-purpose flour: Provides structure while keeping the crumb tender and soft.
Baking powder & baking soda: Act together for proper rise and lightness in the cake texture.
Ground cinnamon, ginger, nutmeg: These warm spices complement the carrots’ natural sweetness and add depth.
Vegetable oil: Keeps the cake moist and tender far better than butter in this recipe.
Crushed pineapple or unsweetened apple sauce: Adds natural moisture and a slight fruity tang, making the cake wonderfully soft.
Light brown sugar & granulated sugar: Brown sugar gives that caramel hint while granulated sugar balances sweetness.
Vanilla extract: Enhances overall flavor and smooths out the spices.
Large eggs: Bind everything together and help with texture.
Grated carrots: The star ingredient—freshly grated for the best texture and natural sweetness.
Chopped pecans or walnuts (optional): Give a lovely crunch and nutty flavor contrast.
Raisins or sultanas (optional): Add juicy bursts of sweetness that complement the spices and nuts.
Cream cheese: The foundation of the frosting, bringing tang and creaminess.
Butter: Adds richness and smooth texture to the frosting.
Powdered sugar: Sweetens and thickens the frosting to that perfect spreadable consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Classic Carrot Cake with Cream Cheese Frosting Recipe is—you can easily make it your own depending on what you have on hand or what flavors you love. Don’t hesitate to adjust nuts or raisins, or swap pineapple for applesauce based on what’s in your pantry.

Nut-Free Variation: I’ve made this cake without nuts several times for friends with allergies, and it still turns out super moist and flavorful.
Sweetness Adjustment: If you prefer less sweet, try reducing the granulated sugar by a quarter cup—this works well if you’re pairing the cake with a sweeter frosting or serving with fresh fruit.
Spice Boost: Feel free to increase the ginger or cinnamon if you want a bit more warmth in your slice. I like this for fall and winter baking.
Mini Carrot Cupcakes: Great for parties! Just bake the batter in muffin tins for about 20-25 minutes and frost individually.

Step-by-Step: How I Make Classic Carrot Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Preheat

I always start by heating my oven to 350º F (175°C). While that’s warming up, I lightly grease two 9-inch round cake pans and carefully line their bases with parchment paper. This prevents any sticking and makes cleanup a breeze. Trust me, the time spent here is worth it when the cakes pop out effortlessly later!

Step 2: Mix Dry Ingredients with Love

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until everything’s blended and smelling like fall in my kitchen. This step is key to distributing those spices evenly so every bite tastes consistent.

Step 3: Whisk Wet Ingredients into a Dreamy Batter

Next, I grab a separate large bowl for the wet mix—vegetable oil, crushed pineapple (or apple sauce), both sugars, and vanilla extract go in first, whisked till combined. Then I add eggs one at a time, beating well after each, so the batter becomes smooth and glossy. It’s starting to smell irresistible right here!

Step 4: Combine and Fold in the Good Stuff

Slowly, I stir the dry ingredients into the wet mixture, scraping down the sides of the bowl so nothing’s wasted. When the batter looks smooth and silky, I gently fold in grated carrots, about three-quarters of the chopped nuts, and raisins. This is what makes the cake delightfully textured.

Step 5: Bake and Cool with Patience

I divide the batter evenly between the prepared pans and pop them in the oven for 40 to 45 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for about 30 minutes, then transfer them to racks—don’t forget to peel off that parchment paper carefully to avoid crumbling. Now, patience is key here: let the cakes cool completely before frosting.

Step 6: Whip Up That Dreamy Cream Cheese Frosting

Using a hand mixer, beat the softened cream cheese and butter together for 2-3 minutes until perfectly smooth and creamy—scraping down the bowl a couple of times to avoid lumps. Then, mix in vanilla and sifted powdered sugar, adding a little more sugar if the frosting feels too runny. You want thick, spreadable frosting that’s not too stiff—the ideal partner for your carrot cake layers.

Step 7: Frost and Garnish

Finally, spread a generous layer of frosting on one cake layer, stack the second on top, then cover the whole cake with the remaining frosting. For a finishing touch, sprinkle the leftover chopped nuts on top—it adds a pretty crunch and looks just inviting. Then slice, serve, and prepare for compliments!

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Pro Tips for Making Classic Carrot Cake with Cream Cheese Frosting Recipe

Use Freshly Grated Carrots: Pre-grated carrots from the store often lack moisture—grate them yourself for the best texture and sweetness.
Don’t Skip Cooling Time: If your cake is warm when you frost it, the cream cheese frosting will melt and get messy. Patience pays off!
Sift Powdered Sugar: It helps prevent a gritty frosting and makes it smoother for easier spreading.
Toast Nuts for Extra Flavor: Toast chopped walnuts or pecans lightly in a dry pan before using—they add a fantastic nutty aroma and crunch.

How to Serve Classic Carrot Cake with Cream Cheese Frosting Recipe

Classic Carrot Cake with Cream Cheese Frosting Recipe - Serving Suggestion

Garnishes

Besides the chopped nuts I sprinkle on top, sometimes I add a few edible flowers or a light dusting of cinnamon for that extra wow factor when guests arrive. For a bit of texture contrast, toasted coconut flakes scattered on top work wonders too.

Side Dishes

I often serve this cake with a simple cup of rich coffee or a smooth chai latte—the spices in the cake and the warm drink? Absolute magic together. Sometimes a dollop of lightly whipped cream or fresh fruit like sliced oranges helps balance the richness beautifully.

Creative Ways to Present

For my kid’s birthday once, I turned this into a fun carrot cake trifle—layering crumbly cake pieces with frosting and pineapple chunks in a glass bowl. It was a hit and super easy! Another time, I piped the cream cheese frosting into rosettes on cupcakes using a star tip for an elegant look that impressed even the toughest critics.

Make Ahead and Storage

Storing Leftovers

Leftover carrot cake (if you have any!) stores best wrapped tightly in plastic wrap or stored in an airtight container in the fridge—that keeps the frosting fresh and the cake moist for up to 4 days. I usually slice mine before storing so it’s ready to grab and go.

Freezing

I’ve frozen this cake (unfrosted) by wrapping each layer well in plastic and foil, and it freezes beautifully for up to 3 months. When I’m ready to serve, I thaw it in the fridge overnight, then frost fresh the next day. The texture stays surprisingly good!

Reheating

Since this is a cream cheese frosted cake, I usually enjoy leftovers cold or at room temp. But if you want a warm bite, removing the slice from frosting and microwaving just the cake portion for about 10-15 seconds does the trick—then add dollops of frosting after warming.

FAQs

Can I use gluten-free flour in this Classic Carrot Cake with Cream Cheese Frosting Recipe?

Absolutely! You can substitute a gluten-free all-purpose blend that measures cup for cup like regular flour. Just keep in mind some blends work better than others for baking; I recommend choosing one with xanthan gum or adding a teaspoon yourself to help with structure and elasticity.
How do I make sure my cream cheese frosting doesn’t get too runny?

The key is to use room temperature cream cheese and butter—too warm and the frosting can be loose. Also, adding powdered sugar gradually until your desired thickness is reached helps control consistency. Refrigerate the frosting for 15-20 minutes if it feels too soft before spreading.
Can I substitute the nuts or omit them?

Definitely! If you’re allergic or don’t like nuts, omitting them still results in a delicious cake. You can also swap with seeds like pumpkin or sunflower seeds for crunch. Toast them lightly beforehand for enhanced flavor.
What’s the secret to a moist, dense carrot cake?

Adding moisture-rich ingredients like crushed pineapple or applesauce combined with oil (instead of butter) creates that beautifully moist but dense texture classic carrot cake is loved for. Folding in freshly grated carrots also contributes moisture and texture.

Final Thoughts

This Classic Carrot Cake with Cream Cheese Frosting Recipe isn’t just a cake—it’s a celebration of flavors and memories baked into every bite. Making it brings me back to family gatherings and special moments shared around the table. I hope when you try it in your kitchen, it brings the same joy, and maybe even becomes a beloved favorite in your household, just like it did in mine. Go ahead, bake it with love, and share generously!