Here’s a classic, ultra-moist carrot cake with tangy cream cheese frosting—the kind that never goes out of style 🥕🍰
Classic Carrot Cake
Ingredients (9×13 pan or two 9-inch rounds)
Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- ½ cup crushed pineapple, drained (optional but very moist)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line pan(s).
- Whisk dry ingredients: flour, baking soda, spices, salt.
- Mix wet ingredients: oil, sugars, eggs, vanilla until smooth.
- Combine dry into wet just until incorporated.
- Fold in carrots, pineapple, and nuts.
- Bake
- 9×13 pan: 40–45 minutes
- 9-inch rounds: 30–35 minutes
- Cool completely.
Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla, and salt.
- Frost cake once fully cooled.
Tips for Best Carrot Cake
- Finely grate carrots—no chunky shreds.
- Don’t overmix after adding flour.
- For extra flavor, add ¼ tsp ground ginger or cloves.
Variations
- Layer cake: Double frosting for thick layers.
- Cupcakes: Bake 18–22 minutes.
- Healthier: Replace half oil with applesauce.
- Raisins or coconut: Add ½ cup if you like them.
Want a Southern-style, pineapple-free, or no-nuts version?
