Carrot cake has a way of winning hearts—even people who “don’t like vegetables” end up loving it. This version is moist, warmly spiced, and layered with cream cheese frosting that’s so good you might eat it with a spoon. Each bite offers tender crumb, hints of cinnamon, and sweet carrot in perfect balance.
Whether it’s for birthdays, gatherings, or just because, this carrot cake is a cozy classic that always hits the spot. Bonus: it stays moist for days (if it lasts that long).
⏱ Prep Time 20 minutes | 🔥 Cook Time 35 minutes | 🍽 Servings 10–12 slices ｜ 🌱 Difficulty Level Intermediate ｜ 📦 Storage Tips Store covered in fridge for up to 5 days. Bring to room temp before serving. Freezes well without frosting.
Ingredients List
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 cups grated carrots (about 3–4 medium)
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
For the frosting:
- 225g (8 oz) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven: Set oven to 175°C (350°F). Grease and line two 8-inch cake pans (or use a 9×13 inch pan).
- Mix dry ingredients: In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another large bowl, beat oil, both sugars, and eggs until well combined. Stir in vanilla, grated carrots, and pineapple.
- Combine: Add dry ingredients to wet, mixing just until combined. Fold in nuts if using.
- Bake: Pour batter into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost and serve: Layer and frost the cake, then chill briefly to set.
💡 Recipe Notes / Tips
- No pineapple? Sub with applesauce or extra carrot.
- Want cupcakes? Bake in lined tins for 20–22 minutes at same temp.
- For extra flair: Top with more chopped nuts or a dusting of cinnamon.
🧮 Nutrition Info (approx. per slice, 12 servings)
- Calories: 410
- Carbs: 43g
- Fat: 24g
- Protein: 5g
- Sugar: 30g
❓ FAQs
- Q: Can I make this ahead of time?
A: Yes! Bake and cool the cakes, then wrap and refrigerate or freeze until ready to frost. - Q: Is the cake super sweet?
A: It’s nicely balanced—but reduce sugar slightly if you prefer it less sweet. - Q: Can I make it dairy-free?
A: Use dairy-free cream cheese and butter alternatives for the frosting.
Baked this carrot cake classic? Show off your spiced slice and tag it with #the_food_pedia on Instagram 🥕🍰
