Carrot cake

Carrot cake is undoubtedly a classic favorite! Here’s a recipe for a delicious and moist carrot cake that many people love:


For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 5-6 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup crushed pineapple, drained (optional)

For the cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
  4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated carrots, nuts (if using), and crushed pineapple (if using) until evenly distributed throughout the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  10. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.
  12. Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  13. Optional: Garnish the top of the cake with chopped nuts or shredded carrots.
  14. Slice and enjoy your delicious homemade carrot cake!

This recipe yields a wonderfully moist carrot cake with just the right amount of spice and sweetness, topped with a creamy and tangy cream cheese frosting. It’s sure to be a hit with friends and family!

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