What You’ll Love About This Recipe
This homemade carrot cake is a crowd-pleaser, packed with warm spices and topped with creamy frosting. You’ll love how easy it is to make, even if you’re new to baking.
- Moist & flavorful: Fresh carrots and a hint of cinnamon give every bite a cozy, delicious taste.
- Perfectly balanced: Not too sweet, with a tangy cream cheese frosting that ties it all together.
- Versatile treat: Great for birthdays, holidays, or just because—everyone will ask for seconds!
Recipe
This homemade carrot cake is a classic dessert that combines the natural sweetness of carrots with warm spices, creating a moist and flavorful treat. Topped with a rich cream cheese frosting, it’s perfect for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 large eggs
- 1 ¼ cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts (if using).
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.
Notes:
- For a nut-free version, omit the nuts or replace them with raisins.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Whisk and electric mixer
- Grater
- Wire rack
Time:
Prep time: 20 minutes
Cooking time: 30 minutes
Cuisine:
American
Serving:
Serves 12
Nutrition
Nutrition information is based on a single serving of this homemade carrot cake.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Cholesterol | 55 mg |
| Sodium | 320 mg |
| Total Carbohydrate | 55 g |
| Dietary Fiber | 2 g |
| Sugars | 38 g |
| Protein | 6 g |
What To Serve With It
I love pairing carrot cake with cream cheese frosting, as it adds a rich, tangy sweetness that perfectly complements the spiced cake. For a creamy, cool contrast, I sometimes serve it with a scoop of vanilla ice cream, which melts beautifully into every bite. Both options make the dessert feel even more indulgent and special.
Cream Cheese Frosting
While cream cheese frosting is a classic pairing for carrot cake, it’s also delicious on so many other treats—trust me, I’ve tried it on just about everything! It’s creamy, tangy, and just sweet enough to elevate whatever you spread it on. I love using it on banana bread, cinnamon rolls, or even red velvet cupcakes for an extra indulgent touch. It’s also fantastic as a dip for fresh strawberries or graham crackers. I’ve even swirled it into brownie batter before baking—pure magic. Once you make a batch, you’ll find endless ways to enjoy it. It’s a kitchen staple in my house!
Vanilla Ice Cream
There’s something irresistibly comforting about scooping out a bowl of creamy vanilla ice cream, and it’s even better when paired with the right treats. I love how its smooth, rich flavor complements the warm spices and sweetness of homemade carrot cake. The contrast between the cold ice cream and the moist cake creates a perfect bite. Sometimes I’ll drizzle a little caramel sauce on top for extra indulgence. It’s a simple pairing, but it feels like a celebration every time. Trust me, once you try it, you’ll understand why it’s my go-go dessert combo.
