Classic Carrot Cake
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Soft, perfectly spiced, and layered with rich cream cheese frosting, this classic carrot cake is the kind of dessert that feels like home with every bite—made with simple ingredients and just the right touch of sweetness for a truly timeless favorite.
It’s loaded with freshly grated carrots, cozy spices, and a soft, tender crumb that bakes up perfectly every time. Whether you’re making it for a holiday, birthday, or just because, this cake comes together with simple steps and delivers that homemade, bakery-style flavor everyone loves.
Quick Look: ~Slow Cooker Breakfast Casserole
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 25 minutes
- 👨👩👧👦 Servings: 12
- 📊 Calories: ~645 kcal per serving
- 🥣 Ingredients: flour, sugars, oil, eggs, carrots, cream cheese, butter powdered sugar
- ⭐ Difficulty: Easy
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Why this Recipe Works
Perfectly moist and flavorful – Fresh carrots and warm spices create a soft, tender crumb in every bite.
Simple, everyday ingredients – No complicated steps or hard-to-find items, just pantry staples you likely already have.
Crowd-pleasing favorite – Topped with rich cream cheese frosting, it’s always a hit for holidays, birthdays, or anytime you need a comforting dessert.
For even more delicious cake recipes, try my Banana Cake with Brown Butter Frosting!
Ingredients Needed
- Flour: All-purpose flour
- Oil: Vegetable or canola oil is fine.
- Sugars: Both brown sugar and white sugar are used.
- Cayenne pepper: This doesn't make the cake spicy, it just blends all the flavors together.
- Pecans: Walnuts can also be used, or leave them out altogether.
How To Make Carrot Cake
- Step 1: In a medium bowl, mix together the sugars, eggs and oil until combined.
- Step 2: In a large bowl, mix together the dry ingredients until combined.
- Step 3: Mix the wet and dry ingredients together until incorporated.
- Step 4: Fold in the shredded carrots and pecans.
- Step 5: Spread the cake batter into the baking pans and bake.
- Step 6: In a large bowl, add the softened cream cheese, butter, and powdered sugar.
- Step 7: Beat with a hand mixer until smooth and creamy.
- Step 8: Spread the cream cheese frosting over each layer of the cake.
Recipe Tips
- Skip pre-shredded carrots—they’re too dry. Freshly grated carrots add moisture and the best texture.
- Spoon it into your measuring cup and level it off—too much flour = dry cake.
- Let the cake cool completely before frosting. If it’s even slightly warm, your cream cheese frosting will melt right off.
- Don’t skip the pinch of cayenne It won’t make the cake spicy—it just enhances all the warm flavors (your little secret 😉)
Recipe Faq's
Yes! You can bake the cake layers 1–2 days in advance. Wrap them tightly and store at room temperature or in the fridge until ready to frost.
Absolutely! The cake will still be delicious without pecans or walnuts.
Yes. Because of the cream cheese frosting, it should be stored in the refrigerator. Let it sit at room temp for about 20–30 minutes before serving.
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Classic Carrot Cake
Ingredients
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 2-1/4 cups all-purpose flour spoon and leveled
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 3 cups carrots shredded
- 1 cups pecans chopped
Cream Cheese Frosting
- 2 (8 ounce) pkgs cream cheese softened
- 8 tablespoons butter softened to room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla
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Instructions
- Preheat oven to 350 degrees. Generously butter and flour the bottom and sides of all three baking pans.
- In a large bowl mix sugars, oil, and eggs and mix just until combined.
- In a medium bowl mix flour, baking soda baking powder, cinnamon, cayenne, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just until combined. Fold in carrots and pecans
- Divide the cake mix into the three 8-inch round cake pans.
- Bake for 25 minutes or until a toothpick comes out clean. Let set cool then remove from the pans and place on a cooling rack or parchment paper.
- Cool completely before frosting.
- In a large bowl add softened cream cheese and butter. Using an electric hand mixer, mix until light and fluffy. Add in powdered sugar about 1/2 cup at a time and mix until incorporated. Add in vanilla and mix until combined.
- Place one of the cake layers on a cake stand or platter and top with about 3/4 - 1 cup frosting. Smooth it out and place another cake layer on top and repeat.
Add raisins! Just lovely!
Sure you can add coconut and both walnuts and pecan are fine 🙂
Could I add coconut? Swap out walnuts for the pecans?