What You’ll Love About This Recipe
This homemade carrot cake is a crowd-pleaser, packed with warm spices and topped with creamy frosting for the perfect balance of flavors. You’ll love how easy it is to make, even if you’re new to baking!
- Moist & flavorful: Fresh carrots and a hint of cinnamon keep every bite soft and delicious.
- Simple ingredients: No fancy stuff—just pantry staples you probably already have.
- Perfect for any occasion: Whether it’s a birthday or a cozy weekend treat, this cake never disappoints.
Recipe
Carrot cake is a classic dessert that combines moist, tender crumb with warm spices and a rich cream cheese frosting. This homemade version is easy to make and perfect for any occasion.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat sugar and oil until combined. Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in grated carrots and walnuts (if using).
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cake layers and serve.
Notes:
Store the cake covered in the refrigerator for up to 5 days.
Equipment:
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Wire rack
Time:
Prep time: 20 minutes
Cooking time: 30 minutes
Cuisine:
American
Serving:
12 servings
Nutrition
1 slice (100g) of homemade carrot cake provides approximately:
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 280mg |
| Total Carbs | 50g |
| Dietary Fiber | 2g |
| Sugars | 35g |
| Protein | 4g |
What To Serve With It
I always love pairing my homemade carrot cake with cream cheese frosting, as it adds the perfect creamy sweetness. Sometimes, I’ll serve it with a scoop of vanilla ice cream for a cool, creamy contrast. These pairings make the cake feel extra special and keep everyone coming back for more.
Cream Cheese Frosting
There’s nothing quite like a rich, tangy cream cheese frosting to take your carrot cake from good to unforgettable—and while it’s perfect slathered on cake, don’t stop there. I love pairing it with cinnamon-spiced pumpkin bread for a cozy fall treat or spreading it on graham crackers for a quick, sweet bite. It’s also amazing dolloped on top of warm banana muffins straight out of the oven, letting it melt just a little. For a fun twist, try it as a dip for fresh apple slices or pretzels. Trust me, once you start using it beyond cake, you won’t look back.
Vanilla Ice Cream
Whether you’re scooping it straight from the tub or pairing it with something special, vanilla ice cream is a classic treat that’s hard to beat. I love serving a generous scoop alongside warm carrot cake—the cool creaminess balances the cake’s spice perfectly. It’s like they were made for each other! For an extra touch, drizzle caramel or sprinkle chopped nuts on top. If you’re feeling fancy, try homemade vanilla bean ice cream—it’s worth the effort. Trust me, once you try this combo, you’ll never want carrot cake any other way. Simple, delicious, and always a crowd-pleaser!
