Homemade Carrot Cake Recipe with Cream Cheese Frosting

This Homemade Carrot Cake is soft, moist, and perfectly spiced, layered with a rich and tangy cream cheese frosting. Made with fresh carrots and simple ingredients, this classic cake is a crowd-pleaser for any occasion — from birthdays to holiday gatherings.

Why You’ll Love This Recipe

• Ultra-moist and flavorful with warm spices.
• Packed with freshly grated carrots for natural sweetness.
• Lush, tangy cream cheese frosting that complements the cake perfectly.
• Simple pantry ingredients — no fancy tools required.
• Perfect for birthdays, Easter, or any celebration.
• Can be made as a layer cake, sheet cake, or cupcakes.
• Great make-ahead dessert that tastes even better the next day.
• Stays moist for days.
• Customizable with nuts, raisins, or pineapple.
• Always a guaranteed crowd favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the carrot cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• ½ teaspoon ground ginger (optional)
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (about 4–5 medium carrots)
• 1 cup chopped walnuts or pecans (optional)
• ½ cup raisins or crushed pineapple, drained (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13-inch pan).
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Add oil, eggs, and vanilla. Mix until just combined.
4. Fold in grated carrots, and nuts, raisins, or pineapple if using.
5. Divide batter evenly between prepared pans.
6. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
8. To make the frosting, beat cream cheese and butter together until smooth and fluffy. Add vanilla and a pinch of salt. Gradually beat in powdered sugar until desired sweetness and consistency is reached.
9. Frost cooled cakes, stacking layers with frosting in between. Decorate with extra chopped nuts if desired.

Servings and timing

Makes one 9×13-inch cake or two 9-inch layers (about 12–16 servings). Prep time: 20 minutes; Bake time: 25–35 minutes; Cooling/frosting time: 30 minutes.

Variations

• Add ½ cup shredded coconut for extra texture.
• Use brown sugar for a deeper flavor.
• Swap walnuts for pecans or leave the nuts out entirely.
• Make carrot cake cupcakes — bake 18–22 minutes.
• Add orange zest to the frosting for a citrus twist.

Storage/Reheating

Store leftover carrot cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. To freeze, wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.

FAQs

How do I make my carrot cake extra moist?

Use freshly grated carrots and don’t overmix the batter. Adding pineapple or applesauce can also help.

Can I make this cake ahead of time?

Yes! It actually tastes better the next day as the flavors meld.

Do I need to peel the carrots?

It’s best to peel them for the freshest taste and texture.

Can I use pre-shredded carrots?

Freshly grated carrots are best — pre-shredded ones are often too dry and coarse.

Can I make this recipe gluten-free?

Yes! Use a good 1:1 gluten-free flour blend.

Does it need to be refrigerated?

Yes, because of the cream cheese frosting, store it in the fridge.

Can I make this into cupcakes?

Absolutely — this recipe makes about 24 cupcakes. Bake for 18–22 minutes.

Why is my cream cheese frosting runny?

Make sure your cream cheese and butter are softened but not too warm, and sift your powdered sugar for a stable frosting.

What nuts work best in carrot cake?

Walnuts and pecans are classic choices, but you can skip them if you prefer.

Can I freeze carrot cake?

Yes! Freeze unfrosted layers wrapped tightly, or freeze frosted slices individually for up to 3 months.

Conclusion

This Homemade Carrot Cake with Cream Cheese Frosting is everything you want in a classic carrot cake — moist, spiced, and topped with luscious frosting. It’s easy to make, feeds a crowd, and is always a hit at any gathering. Try it once, and it’ll become your go-to carrot cake recipe!

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