Go Back

Carrot Cake

A classic Carrot Cake that combines tender crumb, warm spices, and tangy cream cheese frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour for a lighter crumb, sift it first.
  • 1.5 teaspoons baking soda helps the cake rise evenly.
  • 1.5 teaspoons baking powder gives gentle lift.
  • 0.5 teaspoon fine salt balances sweetness.
  • 2 teaspoons ground cinnamon warming and aromatic.
  • 0.5 teaspoon ground nutmeg optional, for depth.
Wet Ingredients
  • 1.25 cups granulated sugar can reduce to 1 cup for less sweetness.
  • 0.5 cup light brown sugar adds molasses-like warmth.
  • 3 large eggs room temperature, bind and enrich.
  • 0.75 cup neutral oil (vegetable or canola) keeps cake moist.
  • 0.5 cup plain Greek yogurt adds tenderness (sub: sour cream).
  • 2 teaspoons pure vanilla extract brightens flavors.
  • 2 cups finely grated carrots (about 4 medium) core ingredient, adds moisture.
  • 0.5 cup crushed pineapple, drained (optional) adds tropical sweetness.
  • 0.5 cup chopped walnuts or pecans for crunch (sub: sunflower seeds).
  • 1 zest of orange (optional) lifts the spices.
Frosting
  • 8 ounces cream cheese, softened tangy and silky.
  • 0.25 cup unsalted butter, softened for spreadable richness.
  • 2 cups powdered sugar, sifted adjust for sweetness.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl until evenly combined.
  3. In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, yogurt, and vanilla until glossy and smooth.
  4. Fold the dry ingredients into the wet mixture in two additions. The batter should be thick and velvety.
  5. Stir in the grated carrots, drained pineapple, nuts, and orange zest.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, or until a toothpick comes out clean and the top springs back when touched.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. While the cake cools, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until silky.
  2. Once the cake is completely cool, spread the frosting with a spatula or pipe it for a pretty finish. Garnish with extra chopped nuts or a sprinkle of cinnamon.

Notes

For a festive meal twist, add 1/2 cup dried cranberries and a pinch of cardamom. Make cupcakes instead: bake for 18–22 minutes.