I’m just gonna say it—this carrot cake might ruin all other cakes for you. Like, why even bother with plain vanilla or overdone chocolate when you can have this glorious, spiced, nutty, cream cheese-frosted beauty? I made this on a random Tuesday and ended up guarding it like a dragon hoarding treasure. That’s how good it is.

We’re talking rich, moist sponge with sweet carrot bits, a touch of spice, crunchy walnuts, and the kind of luscious cream cheese frosting that makes you close your eyes in bliss. Whether you’re baking for a celebration or just stress-eating your way through the week (no judgment), this cake’s got your back.

Recipe Snapshot

Category	Details
Yield	12 slices
Serving Size	1 slice
Prep Time	25 minutes
Cook Time	50 minutes
Total Time	1 hour 15 minutes
Calories per Serving	~420 calories
Primary Cooking Method	Baking
Cooling Time	1 hour
Occasion	Easter, birthdays, anytime dessert
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Carrot Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

You know a cake’s legit when people fight over the last slice. This carrot cake? It’s that cake. Packed with warm spices, finely grated carrots, and toasted nuts—it’s ridiculously moist and completely irresistible. The dreamy cream cheese frosting is the cherry on top (well, technically, the thick swoop of sweet-tangy goodness on top).

Ingredients

For the Cake
300g (1½ cups) light brown sugar
240ml (1 cup) vegetable oil
4 large eggs
275g (2¼ cups) all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
300g (about 3 cups) grated carrots (finely shredded)
100g (¾ cup) chopped walnuts (optional, but recommended)
100g (½ cup) crushed pineapple, drained (adds moisture)
For the Frosting
225g (8 oz) full-fat cream cheese, softened
115g (½ cup) unsalted butter, softened
400g (3¼ cups) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt

Directions

Preheat and Prepare
Preheat the Oven: Set your oven to 180°C (350°F). This ensures even baking from the moment your cake enters.
Prepare the Cake Tins: Grease two 8-inch round cake tins with butter or baking spray. Line the bottoms with parchment paper so the cakes release smoothly later.
Combine the Wet Ingredients
Mix Sugar and Oil: In a large bowl, whisk together the light brown sugar and vegetable oil until smooth. This gives the cake its signature moist texture.
Add the Eggs: Crack in the eggs one at a time, whisking well after each addition. The mixture should become thick and glossy, like a golden ribbon.
Sift and Mix the Dry Ingredients
Sift Dry Mix: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures no clumps and evenly distributes the rising agents and spices.
Whisk Lightly: Gently whisk the sifted ingredients to blend the spices evenly through the flour.
Build the Batter
Combine Wet and Dry: Add the dry ingredients to the wet mixture in two additions. Use a spatula or wooden spoon to fold them in gently—don’t overmix.
Add Mix-Ins: Fold in the grated carrots, chopped walnuts, and crushed pineapple. Make sure they’re evenly distributed throughout the batter. It should look thick and textured.
Bake to Perfection
Divide and Bake: Divide the batter equally between the prepared cake tins. Smooth out the tops with a spatula.
Baking Time: Bake for 45–50 minutes. Insert a toothpick in the center—it should come out clean or with just a few moist crumbs.
Visual Cue: The tops should be golden-brown and slightly domed. Press lightly—the surface should spring back.
Cooling is Crucial
Initial Cool: Let cakes cool in their tins for 10 minutes—this helps them set.
Transfer to Rack: Carefully run a knife around the edges and turn the cakes onto a wire rack. Peel off parchment paper and let cool completely—this takes about an hour.
Whip Up the Frosting
Cream the Base: In a large bowl, beat the softened butter and cream cheese together until light and fluffy. No lumps allowed!
Add Flavor: Mix in the vanilla extract and salt.
Sweeten Slowly: Gradually sift in the powdered sugar, mixing between additions. This prevents clumps and gives a silky finish. Beat until fluffy and spreadable.
Chill if Needed: If the frosting is too soft, pop it in the fridge for 10–15 minutes.
Assemble with Love
Layer One: Place one cooled cake on a plate or cake stand. Use an offset spatula to spread a thick, even layer of frosting.
Layer Two: Gently place the second cake layer on top. Frost the top first, then move on to the sides.
Style It Up: Go for rustic swirls or smooth edges—whatever suits your mood. The cake will taste heavenly either way.
Add the Finishing Touches
Garnish (Optional but Encouraged): Sprinkle extra chopped walnuts, carrot ribbons, or even a light dusting of cinnamon on top. Want to get fancy? Use a piping bag for decorative swirls.
Chill Before Slicing: For clean slices, refrigerate the frosted cake for 20–30 minutes before serving.

Extra Tips

Use freshly grated carrots – Pre-grated carrots from the store can be dry and lack flavor. Grab a box grater or food processor and shred them fresh—it makes a huge difference.
Room temperature ingredients matter – Especially for the frosting. Softened cream cheese and butter blend smoother and fluffier.
Don’t skip the parchment paper – It guarantees easy release and keeps your layers intact. You’ll thank yourself.
Test early – Every oven is different. Start checking the cake around 42 minutes. You want moist crumbs on the skewer, not batter.
Chill your frosting tools – If your kitchen’s warm, pop your mixing bowl and beaters in the fridge for 10 minutes before making the frosting.
Toasting nuts = deeper flavor – Toast walnuts in a dry pan for 5–6 minutes until fragrant. It adds a rich, nutty punch to your cake.

Equipment List

Two 8-inch round cake tins
Parchment paper
Mixing bowls (large and medium)
Electric hand mixer or stand mixer
Sifter or fine mesh sieve
Whisk and rubber spatula
Wooden spoon
Wire cooling rack
Cake stand or serving plate
Offset spatula or butter knife for frosting
Knife or cake leveler (optional)
Measuring cups and spoons

Make-Ahead Tips

Planning ahead? This carrot cake is a dream for prepping in advance. The cake layers can be baked up to two days ahead—just let them cool completely and wrap them tightly in plastic wrap. Store them in the fridge until you’re ready to frost. You can even freeze the layers for up to a month if you’re feeling super organized—just thaw overnight in the fridge before assembling.

The frosting can also be made in advance! Store it in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for about 20–30 minutes, then re-whip it briefly before using to bring back that dreamy texture.

Assembled cake? Yep, that holds up too. Once frosted, the entire carrot cake can chill in the fridge for a day ahead of serving. Just cover it loosely to prevent drying. It actually tastes better the next day as all the flavors meld together—like magic but edible.

Storage Instructions

Storing this carrot cake is super easy and helps keep it fresh for days—if it lasts that long. Once frosted, cover the cake loosely with plastic wrap or store it in an airtight cake container. It’ll keep well in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes so the frosting softens up nicely.

If you’re only working with part of the cake, individual slices can be wrapped and refrigerated too. Just pop them on a plate and cover with wrap or store in a small airtight container.

Need to store it longer? The unfrosted cake layers freeze like a dream. Wrap them in plastic wrap, then a layer of foil, and freeze for up to 1 month. Let them thaw in the fridge overnight before frosting. Even frosted slices can be frozen individually—just freeze on a tray first, then wrap and store in a container. They’ll last 1–2 months and make a sweet emergency snack.

Serving Suggestions

This carrot cake is an all-rounder, perfect for everything from birthday parties to a cozy afternoon tea. Serve each slice slightly chilled or at room temperature for the creamiest frosting texture and soft, spiced crumb. It pairs beautifully with a hot cup of chai, coffee, or even a glass of cold milk if you’re feeling nostalgic.

Dress it up with a scoop of vanilla bean ice cream for dessert or enjoy it plain and proud—because honestly, it holds its own. For a brunch gathering, cut it into smaller squares for bite-sized indulgence. Want to go full bakery mode? Pipe extra frosting around the edges or top with candied carrot curls for a show-stopping centerpiece.

FAQ Section

Can I make this carrot cake without nuts?

Absolutely! The walnuts are optional. You can skip them entirely or replace them with raisins, shredded coconut, or even extra pineapple for added moisture.

Why is there pineapple in the cake?
Crushed pineapple doesn’t make the cake taste fruity—it just keeps it extra moist. You won’t even know it’s there, but you’ll love the effect.

Can I use a different frosting?
Sure thing! Cream cheese frosting is the classic pick, but if that’s not your jam, buttercream or even whipped cream can work too. Just be aware that cream cheese adds the perfect tangy contrast to the sweet, spiced cake.

What’s the best way to grate carrots for this recipe?
Use the fine side of a box grater or a shredding attachment on your food processor. Finer shreds blend better into the batter and keep the texture moist and tender.

How do I know when my carrot cake is done baking?
Insert a toothpick into the center of the cake—it should come out clean or with a few moist crumbs. The top should also spring back lightly when touched.

Can I bake this as a sheet cake or cupcakes?
Totally! Just adjust your baking times. For a 9×13-inch sheet cake, bake around 35–40 minutes. For cupcakes, try 20–22 minutes. Always test doneness with a toothpick.

Nutritional Information

Here’s the approximate nutrition breakdown per slice (based on 12 servings):

Calories: 420
Total Fat: 23g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 320mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 32g
Protein: 5g

Please note these are estimates and will vary based on specific ingredients and portion sizes. For lower sugar or fat options, you can reduce the frosting quantity or use lighter cream cheese.

Final Thoughts

So, there you have it—my absolute go-to carrot cake that turns any ordinary day into a celebration. It’s cozy, it’s nostalgic, and it’s got that perfect mix of soft spice and sweet creaminess. You don’t have to be a baking pro to pull this off either. Whether you’re making it for a birthday, brunch, or just because you’ve got a craving, this cake delivers every single time.

Bake it once, and I promise—you’ll be making it again before the week’s out. And don’t be surprised if people start requesting it for every occasion. Honestly, it’s just that good. Go grab those carrots, and let’s make some kitchen magic!