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A slice of moist carrot cake layered with cream cheese frosting and topped with chopped pecans.

Carrot Cake: Delicious & Easy for Every Occasion

This moist and flavorful carrot cake, packed with warm spices and tender carrots, is surprisingly simple to make and topped with a luscious cream cheese frosting, perfect for any celebration or a delightful treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots about 4-5 medium carrots
  • 1 cup chopped pecans or walnuts optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 4 cups powdered sugar sifted, confectioners' sugar
  • 1 tsp vanilla extract
  • Pinch salt

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Box grater or food processor (for carrots)
  • Wire cooling rack

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, you can line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
  3. In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until they are fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or an electric mixer on low speed until the batter is just combined. Be careful not to overmix, as this can make the cake dry.
  5. Gently fold in the finely grated carrots and the chopped pecans or walnuts (if you're using them) until they are evenly distributed throughout the batter.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It's crucial that the cakes are entirely cool before you attempt to frost them.
Prepare the Cream Cheese Frosting
  1. In a large mixing bowl with an electric mixer (either a stand mixer or a hand-held one), beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is smooth and creamy, which should take about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, about 1 cup at a time. Beat on low speed until each addition is incorporated before adding more. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy, usually about 2 minutes.
  3. Beat in the vanilla extract and a pinch of salt to finish the frosting.
Assemble the Cake
  1. Once the cake layers are completely cooled, place one layer on your desired serving plate or cake stand. Spread about 1/3 of the cream cheese frosting evenly over the top of this layer.
  2. Carefully place the second cake layer on top of the first. Spread the remaining frosting over the top and down the sides of the entire cake, smoothing it out with a spatula.
  3. If you wish, decorate your carrot cake with a sprinkle of extra chopped nuts, or make small carrot curls for a decorative touch. Slice and serve!

Notes

For the best cream cheese frosting consistency, ensure both your cream cheese and butter are at proper room temperature. This will prevent lumps and ensure a smooth, creamy texture. Do not overmix the cake batter, as overmixing can develop gluten and lead to a tough, dry cake. This carrot cake can be stored, covered, at room temperature for up to 2 days, or refrigerated for up to 5 days. If refrigerating, let it come closer to room temperature for the best flavor and texture before serving.