Carrot cake is a soft, moist dessert made with grated carrots, warm spices, and often studded with nuts or pineapple for extra texture. This sweet treat is typically topped with a creamy layer of cream cheese frosting that balances its flavor beautifully. It’s a comforting cake that brings back childhood memories, family gatherings, or cozy afternoons with coffee. Whether you’re celebrating a birthday or just want something special for dessert, carrot cake is a classic that never goes out of style. And the best part? It’s surprisingly simple to make at home, even if you’re a beginner!
Quick Facts
A quick look at everything you need to know before you bake:
| Course | Dessert |
|---|---|
| Cuisine | American, European |
| Difficulty | Easy to Moderate |
| Servings | 12 slices |
| Prep Time | 20 minutes |
| Cooking Time | 40–45 minutes |
| Calories | Approx. 350 per slice |
Equipment Needed
To get your carrot cake just right, it’s important to have the right tools on hand. Here’s everything you’ll need:
- Mixing bowls – One large and one medium
- Whisk and rubber spatula – For mixing wet and dry ingredients
- Box grater or food processor – To shred the carrots finely
- Measuring cups and spoons – For accurate ingredient measurements
- 9-inch round cake pans (2 pans) or a 9×13-inch baking pan
- Electric hand mixer or stand mixer – Especially useful for making smooth cream cheese frosting
- Wire rack – For cooling the cake evenly
- Parchment paper – To prevent sticking
- Oven – Preheated to the correct temperature
- Knife and offset spatula – For trimming and spreading frosting
Ingredients
Here’s what you’ll need for the perfect carrot cake:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (about 300g) finely grated carrots
- 1 cup crushed pineapple, drained (optional but adds moisture)
- ¾ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2–3 cups (240–360g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking pans with parchment.
- Mix dry ingredients – In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients – In a large bowl, whisk together oil, eggs, both sugars, and vanilla until well combined.
- Combine – Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in grated carrots, pineapple, and nuts.
- Pour into pans and smooth the top. Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- Make frosting – Beat cream cheese and butter until fluffy. Add powdered sugar slowly, then mix in vanilla and salt.
- Frost the cake once fully cooled. Layer or spread as you like!
Essential Note:
Make sure to grate your carrots fresh—not store-bought pre-shredded ones. They’re too dry and don’t blend into the batter as well. Also, don’t overmix your batter after adding the dry ingredients; this keeps your cake tender. If using crushed pineapple, press out excess juice to avoid a soggy texture.
