There’s something truly nostalgic about a good carrot cake — moist, spiced, and packed with texture. But what really sends it over the top? A generous layer of rich, velvety cream cheese frosting. This cake is everything you want in a classic dessert: sweet but not too sweet, soft with a hint of crunch, and decadently covered in a luscious blanket of frosting. Whether you’re celebrating a special occasion or just craving something homemade and comforting, this carrot cake is guaranteed to steal the show — frosting and all.
Preparation Time:
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Prep time: 20 minutes
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Bake time: 45–50 minutes
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Cooling & Frosting time: 40 minutes
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Total time: Approximately 1 hour 50 minutes
Ingredients
Carrot Cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg (optional)
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1 cup vegetable oil
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1 cup granulated sugar
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½ cup brown sugar
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4 large eggs
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2 teaspoons vanilla extract
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3 cups finely grated carrots
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1 cup crushed pineapple, drained
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¾ cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3½ – 4 cups powdered sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
1. Prepare the Oven & Pan:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two 9-inch round cake pans. You can also line the bottom with parchment paper for easier release.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the Wet Ingredients:
In another large bowl, beat the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Combine and Fold:
Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots, pineapple, nuts, and coconut (if using).
5. Bake the Cake:
Pour the batter into the prepared pan(s). Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth. Add the vanilla, salt, and gradually beat in the powdered sugar. Add a tablespoon of cream at a time to reach desired consistency — smooth and spreadable.
7. Frost the Cake:
Once the cake is completely cool, generously spread the cream cheese frosting over the top and sides. You can use an offset spatula for a smooth finish.
Whether you’re serving it at a holiday gathering, a birthday party, or just because, this carrot cake is sure to earn rave reviews. The tender crumb, the warm spice, and that thick, tangy cream cheese frosting come together in a slice of pure comfort. Don’t be shy with the frosting — it’s what makes this cake unforgettable. One bite, and you’ll understand why a little “too much frosting” might just be the perfect amount after all!