This Perfect Carrot Cake is a delightful dessert that combines moist, spiced cake with rich, creamy cream cheese frosting. Whether you’re celebrating a special occasion or simply indulging in a homemade treat, this carrot cake is sure to impress with its tender texture, bold flavors, and smooth frosting.
Why You’ll Love This Recipe
This carrot cake is everything you want in a dessert: moist, flavorful, and perfectly spiced. The combination of cinnamon, nutmeg, and grated carrots adds depth to the cake, while the optional walnuts give it a satisfying crunch. The cream cheese frosting is rich and smooth, perfectly complementing the warm flavors of the cake. Whether you’re making it for a birthday, holiday, or just because, this recipe is guaranteed to be a hit!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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4 large eggs
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1 1/2 cups vegetable oil
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2 cups granulated sugar
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2 teaspoons vanilla extract
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2 cups grated carrots
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1/2 cup chopped walnuts (optional)
For the Frosting:
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8 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
directions
For the Cake:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth and well combined.
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Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
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Stir in the grated carrots and walnuts (if using).
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool completely in the pans before transferring to a wire rack to cool fully.
For the Frosting:
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Beat together the cream cheese, butter, powdered sugar, and vanilla extract in a large bowl until smooth and creamy.
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Once the cakes are completely cooled, spread the cream cheese frosting evenly between the layers and on top of the cake.
Servings and timing
Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 400 kcal per serving
Variations
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Add-ins: Mix in raisins, shredded coconut, or extra nuts for added flavor and texture.
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Spicy twist: Add a pinch of ground ginger or clove to enhance the spiciness of the cake.
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Low-sugar option: Use a sugar substitute like stevia or monk fruit for a lower-calorie version of the cake.
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Frosting alternatives: For a lighter frosting, substitute some of the cream cheese with Greek yogurt for a tangy twist.
storage/reheating
Store the carrot cake in an airtight container in the refrigerator for up to 5 days. If you want to store it for a longer period, you can freeze the cake (without frosting) for up to 3 months. Just wrap it tightly in plastic wrap and foil, and let it thaw before frosting and serving.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day or two ahead of time and store them wrapped in plastic. Just frost before serving.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with canola oil, or even coconut oil for a slightly different flavor.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester comes out clean from the center of the cake. If there’s any wet batter on the tester, bake for an additional 5-10 minutes.
Can I use a different type of nuts?
Yes, you can use pecans or almonds in place of walnuts if you prefer.
Can I make this carrot cake without the walnuts?
Yes, simply omit the walnuts if you prefer a nut-free cake, or use other add-ins like raisins or shredded coconut.
How do I make this cake moist?
Be sure to use freshly grated carrots and don’t overmix the batter. The vegetable oil helps ensure a moist and tender crumb.
Can I make this carrot cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a 1:1 gluten-free flour substitute.
How do I store leftover carrot cake?
Store leftover cake in the refrigerator for up to 5 days. It’s best served chilled or at room temperature.
Can I freeze the cream cheese frosting?
Yes, you can freeze the frosting for up to 2 months. Just let it thaw and re-whip before using.
Can I use store-bought frosting?
Yes, store-bought cream cheese frosting can be used, but homemade frosting will add an extra layer of flavor.
Conclusion
This Perfect Carrot Cake is moist, flavorful, and topped with a rich cream cheese frosting that’s the perfect complement to the spiced cake. Whether you’re making it for a birthday, holiday, or just because, this cake will be a hit with dessert lovers. With its easy preparation and delightful flavors, this carrot cake is sure to become a favorite in your baking repertoire. Enjoy!
Print
Perfect Carrot Cake
This Perfect Carrot Cake is a delicious, moist dessert featuring spiced cake layers and rich cream cheese frosting. Packed with flavors from cinnamon, nutmeg, and freshly grated carrots, and topped with a smooth, creamy frosting, this cake is perfect for any celebration or as an indulgent treat. Optional walnuts add crunch and texture, making this cake even more irresistible. Whether for a birthday, holiday, or just a special treat, this carrot cake will impress your guests and satisfy your sweet tooth.
- Total Time: 55 minutes
- Yield: 12 servings
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 1/2 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)
For the Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
For the Cake:
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Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
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In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the grated carrots and walnuts (if using).
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Divide the batter evenly between the cake pans and smooth the tops.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool completely before transferring to a wire rack.
For the Frosting:
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Beat the cream cheese and butter together until smooth.
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Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy.
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Once the cakes are completely cooled, spread the frosting evenly between the layers and on top.
Notes
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Store leftovers in the refrigerator for up to 5 days.
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For a lighter frosting, substitute some cream cheese with Greek yogurt.
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Freeze the cake (without frosting) for up to 3 months if you want to store it longer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
