Here’s a classic, ultra-moist carrot cake with rich cream cheese frosting 🥕🍰
Classic Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger (optional)
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained (optional, for extra moisture)
- ½–1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½–3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans (or one 9×13 pan).
- Whisk dry ingredients: flour, baking soda, spices, and salt.
- In a large bowl, mix sugars, oil, eggs, and vanilla until smooth.
- Stir in carrots, pineapple, and nuts (if using).
- Fold in dry ingredients just until combined.
- Bake
- Round pans: 25–30 minutes
- 9×13 pan: 35–40 minutes
- Cool completely before frosting.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla and salt.
- Beat until fluffy.
Tips for the Best Carrot Cake
- Finely grate carrots—large shreds make the cake dense.
- Oil (not butter) keeps it moist for days.
- For extra depth: add ½ cup shredded coconut or raisins.
- Chill frosted cake 30 minutes for clean slices.
Want a one-bowl version, pineapple-free, cupcakes, or vegan carrot cake?
