Classic Moist Carrot Cake with Easy Homemade Cream Cheese Frosting
A classic moist carrot cake featuring warm spices, grated carrots, and optional crushed pineapple for extra moisture, topped with a creamy homemade cream cheese frosting. Perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour (or gluten-free blend for GF option)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 cup (240ml) vegetable oil (canola or sunflower preferred)
- 1 teaspoon pure vanilla extract
- 2 cups (about 200g) finely grated carrots (about 4 medium carrots)
- ½ cup (120ml) crushed pineapple, drained (optional)
- ½ cup (50g) chopped walnuts or pecans (optional)
- For the cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another large bowl, beat granulated sugar, brown sugar, and eggs until well blended and slightly fluffy (2-3 minutes).
- Add vegetable oil and vanilla extract to the wet mixture and mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until no flour streaks remain. Do not overmix.
- Gently fold in grated carrots, crushed pineapple, and nuts if using. Batter should be thick but moist.
- Divide batter evenly between prepared pans. Tap pans gently to remove air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
- Cool cakes in pans for 10 minutes, then invert onto cooling racks and cool completely before frosting.
- For frosting, beat cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and spreadable. Adjust consistency with milk or powdered sugar if needed.
- Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second layer and frost top and sides evenly.
- Optional: garnish with chopped nuts or carrot curls. Chill cake for at least 30 minutes before slicing.
Notes
Use finely grated carrots for best texture. Drain pineapple well to avoid overly wet batter. Soften cream cheese and butter at room temperature for smooth frosting. Chill cake before frosting to prevent melting. Tent cake with foil if browning too fast. For gluten-free, use gluten-free flour blend and xanthan gum. Vegan adaptations include flax eggs and dairy-free substitutes.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: carrot cake, classic carrot cake, moist carrot cake, cream cheese frosting, easy carrot cake, homemade carrot cake, dessert, baking