Description
This carrot cake recipe is moist, warmly spiced, and topped with creamy whipped cream cheese frosting. Easy to make from scratch with pantry staples, it’s perfect for birthdays, holidays, or everyday desserts.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots (5 to 6 medium)
- 1 cup (120g) chopped pecans
- 1/2 cup (70g) raisins
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 1/4 cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream
- 1/2 cup (50g) chopped pecans, for topping
Instructions
- Preheat oven to 350°F (176°C). Grease two 9-inch round cake pans and line with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, whisk oil, granulated sugar, brown sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Gently fold the dry ingredients into the wet mixture in three additions.
- Stir in grated carrots, pecans, and raisins until evenly distributed.
- Divide batter between the pans and bake 35–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
- For frosting: Beat cream cheese, powdered sugar, and cornstarch until fluffy. Add heavy cream and beat until light and whipped.
- Frost cooled cake layers, stacking one over the other, and finish with frosting and chopped pecans on top.
Notes
- Grate fresh carrots for best texture—avoid pre-shredded carrots.
- Use fresh baking soda for proper rise.
- Let cakes cool completely before frosting to prevent melting.
- Store frosted cake in the refrigerator for up to 1 week.
- Unfrosted cake layers can be frozen up to 3 months.
- For cupcakes, bake 14–18 minutes instead of making full cakes.
- Add pineapple or swap nuts and raisins for variety.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 of 16)
- Calories: 535
- Sugar: 40.5g
- Sodium: 315.9mg
- Fat: 33.4g
- Saturated Fat: 6.9g
- Unsaturated Fat: 26.5g
- Trans Fat: 0g
- Carbohydrates: 56.4g
- Fiber: 2.4g
- Protein: 5.6g
- Cholesterol: 69.3mg
Keywords: Carrot Cake Recipe, moist carrot cake, cream cheese frosting, homemade carrot cake, easy carrot cake, spiced cake