Carrot cake is a timeless classic, combining warm spices, moist cake layers, and a luscious cream cheese frosting. Whether you’re baking for a special occasion or just craving a comforting dessert, this homemade carrot cake recipe will impress every time. Packed with freshly grated carrots, crunchy walnuts, and a hint of cinnamon, it delivers the perfect balance of sweetness and texture.
Why You’ll Love This Carrot Cake
- Super Moist Texture – Thanks to fresh carrots and a blend of oil and eggs.
- Rich Cream Cheese Frosting – Perfectly sweet and tangy for a decadent bite.
- Easy to Make – Simple steps for a bakery-quality cake at home.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 large carrots)
- 1 cup chopped walnuts (optional)
- ½ cup unsweetened shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How to Make Carrot Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, stirring until just combined.
- Fold in the grated carrots, walnuts, and shredded coconut (if using). The batter will be thick.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until fluffy.
- Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Garnish with chopped walnuts for extra crunch.
Tips for the Best Carrot Cake
- Grate the carrots finely – This ensures a moist texture and even distribution.
- Use room temperature ingredients – This helps the batter mix smoothly.
- Don’t overmix – Stir just until combined to keep the cake fluffy.
Serving & Storage
- Serve at room temperature for the best flavor.
- Store in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
Final Thoughts
This homemade carrot cake recipe is soft, moist, and bursting with flavor. Whether you’re making it for Easter, birthdays, or a weekend treat, it’s a guaranteed hit. Try it today and enjoy a slice of classic comfort!
