Carrot Cake Recipe
A moist and flavorful carrot cake filled with warm spices and topped with rich cream cheese frosting. This classic dessert is perfect for any occasion, from birthdays to holiday gatherings.
Ingredients
For the Carrot Cake
2 cups (250g) all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
4 large eggs
1 ½ cups (300g) granulated sugar
½ cup (120ml) vegetable oil
1 tsp vanilla extract
2 cups (250g) grated carrots (about 3 medium carrots)
½ cup (50g) chopped walnuts or pecans (optional)
½ cup (50g) raisins (optional)
For the Cream Cheese Frosting
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Carrot Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk the eggs, granulated sugar, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until fully incorporated.
Beat in the vanilla extract until smooth and fluffy.
Assemble the Cake
Once the cakes have cooled, spread a layer of cream cheese frosting over the top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, decorate with additional chopped nuts or carrot decorations.
Serve
Slice and serve chilled or at room temperature. This cake is perfect for any special occasion or as an everyday treat.
Tips
For extra moisture, you can add ½ cup (120g) of crushed pineapple (drained) to the batter.
Make sure the cake is completely cool before frosting to avoid melting the cream cheese frosting.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Carrot Cake is a crowd-pleaser with its deliciously spiced flavor and creamy frosting—a true classic dessert! 
