There’s something magical about a perfectly spiced, incredibly moist carrot cake layered with silky cream cheese frosting. It’s the kind of dessert that feels like a warm hug—cozy, comforting, and just the right amount of sweet. Whether you’re baking for Easter, a birthday, or just because (which is honestly the best reason), this is my go-to carrot cake recipe. And trust me, after one bite, it might just become yours too!
If you love a cake that’s packed with real flavor, not just sugar, this carrot cake is calling your name. With a hint of cinnamon, a touch of nutmeg, and a rich, tangy frosting that balances everything beautifully, each bite is pure bliss.
Why You’ll Love This Recipe
- Super Moist: Thanks to oil and freshly shredded carrots, this cake stays deliciously soft.
- Easier Than You Think: No fancy equipment required—just mix, bake, and frost!
- Perfectly Spiced: A blend of cinnamon, nutmeg, and vanilla adds depth and warmth.
- That Cream Cheese Frosting: Tangy, creamy, and the ideal complement to the subtly sweet cake.
Ingredients Breakdown
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups finely shredded carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Pro Tip:
Grate your carrots fresh! Pre-shredded carrots from the store are too dry and won’t give you the same moist texture.
Step-by-Step Instructions
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots (and walnuts, if using).
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually mix in the powdered sugar until fully combined.
- Add the vanilla extract and beat until fluffy.
Assembling:
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
- Place the second cake layer on top and frost the entire cake.
- Decorate with extra chopped walnuts or a sprinkle of cinnamon.
Chef’s Tips and Tricks
- Don’t Overmix: Stir the batter until just combined—overmixing can make the cake dense.
- Room Temperature Ingredients: Having your eggs and cream cheese at room temp makes mixing easier and gives a better texture.
- Add Pineapple: For extra moisture, swap ½ cup of oil for crushed pineapple.
Recipe Variations and Serving Suggestions
- Make It a Sheet Cake: Bake in a 9×13 pan for a fuss-free version.
- Add Raisins: If you love a touch of extra sweetness, add ½ cup golden raisins.
- Pairing Ideas: A hot cup of chai or a vanilla latte pairs beautifully with this cake!
FAQs
How should I store carrot cake?
Store in an airtight container in the fridge for up to 5 days. It actually gets even better as the flavors meld!
Can I freeze this cake?
Yes! Wrap unfrosted cake layers in plastic wrap and store in the freezer for up to 3 months. Thaw, then frost.
Why is my cake too dense?
Most likely, the batter was overmixed or your flour was packed too tightly when measuring. Try spooning flour into the measuring cup and leveling it off for accuracy.
Carrot Cake with Cream Cheese Frosting
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 10-12 slices
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups finely shredded carrots
- ½ cup chopped walnuts (optional)
For Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F. Prepare cake pans.
- Whisk dry ingredients together.
- Mix wet ingredients, then combine with dry.
- Fold in carrots and walnuts.
- Bake for 25-30 minutes. Cool completely.
- Prepare frosting, then assemble and frost cake.
If you try this recipe, let me know how it turns out! Leave a comment below or tag your creation with #TheKitchensAid on social media—I’d love to see your delicious results! Happy baking!