classic carrot cake recipe

Jump to Recipe Jump to Video Print Recipe

The Best classic carrot cake recipe

I’ve been making this classic carrot cake recipe for years, and it’s still a crowd-pleaser at every family gathering. The first time I made it, I was skeptical about the addition of carrots to a cake, but the result was a moist and flavorful dessert that quickly became a favorite. The history of carrot cake is unclear, but it’s believed to have originated in the United States in the early 20th century.

Some sources claim it was inspired by European desserts, while others attribute its creation to American bakers who experimented with carrots as a substitute for expensive spices. Regardless of its origins, this recipe has been a staple in many American households for generations. I love how the cream cheese frosting adds a tangy contrast to the sweetness of the cake, and the chopped nuts provide a satisfying crunch.

This recipe is perfect for any occasion, whether you’re hosting a dinner party or just need a delicious dessert for your family. The best part is that it’s surprisingly easy to make, requiring only basic baking skills and common ingredients. My kids love helping me measure out the carrots and walnuts, and they always ask for seconds (or thirds!)

when we serve it. This cake is also incredibly versatile – you can customize it with different types of nuts or even add a hint of spice like cinnamon or nutmeg. I’ve made it countless times over the years, but I still get excited about trying new variations.

Whether you’re a seasoned baker or just starting out, this recipe is an excellent choice for anyone looking to impress their friends and family with a classic dessert.

4.5 from 1611 votes

A moist and delicious classic carrot cake recipe with cream cheese frosting. Perfect for any occasion, this cake is loaded with fresh carrots, warm spices, and a tangy cream cheese frosting.

🖨️ Print Recipe 📌 Pin Recipe ❤️ Add to Collection

Prep Time30 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hr 10 mins

Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 cup vegetable oil

4 medium carrots, grated

1/2 cup chopped walnuts

1/2 cup raisins

For the Cream Cheese Frosting

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F (175°C).

2Grease and flour a 9×13-inch baking pan.
Set aside.

3In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

4Mix well to ensure all ingredients are evenly distributed.

5In a separate bowl, beat the eggs and vegetable oil together until well combined.

6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7Fold in the grated carrots, chopped walnuts, and raisins.

8Pour the batter into the prepared baking pan and smooth the top with a spatula.

9Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10The cake should be golden brown on top and the edges should start to pull away from the sides of the pan.

11Allow the cake to cool completely in the pan on a wire rack.

12This can take 1-2 hours.

13Once cooled, remove the cake from the pan and transfer it to a serving plate.

14To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl using an electric mixer until smooth and creamy.

15Gradually add the powdered sugar, mixing well after each addition.

16Add the vanilla extract and a pinch of salt, and continue beating until the frosting is light and fluffy.

17Spread the cream cheese frosting evenly over the top of the cooled cake.

18If desired, sprinkle additional chopped walnuts or raisins on top of the frosting for decoration.

19Slice and serve the cake.
Enjoy!

🔧Equipment

9×13-inch baking pan

Mixing bowl

Electric mixer

Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 21g💛Saturated Fat: 7g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: For a healthier option, substitute half of the vegetable oil with applesauce. Add a layer of cream cheese frosting between two layers of cake for an extra indulgent treat.

This classic carrot cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family. The best part is that it’s surprisingly easy to make, requiring only basic baking skills and common ingredients.

If you’re looking for ideas on how to store or reheat this cake, try wrapping it tightly in plastic wrap and refrigerating until ready to serve. You can also freeze this cake for up to two months – simply thaw at room temperature before serving.

❓ Frequently Asked Questions About Carrot Cake

Q: What’s the best type of carrots to use in this recipe?

For this recipe, you’ll want to use either large or extra-large carrots that are firm and heavy for their size.

Q: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

You can use brown sugar or turbinado sugar as substitutes in this recipe.

Q: How do I ensure that my cake is evenly baked?

To ensure even baking, make sure your oven is at the correct temperature and rotate your cake halfway through baking.

Q: Can I make this cake ahead of time?

This cake can be made ahead of time – simply wrap it tightly in plastic wrap and refrigerate until ready to serve.

Q: What’s the purpose of adding cream cheese frosting to this carrot cake?

The cream cheese frosting serves as an excellent contrast to the sweetness of the cake.

classic carrot cake recipe

The Best classic carrot cake recipe