Carrot Cake with Cream Cheese Frosting

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Carrot cake is one of those desserts that’s always a crowd-pleaser—moist, perfectly spiced, and topped with rich, tangy cream cheese frosting. This recipe gives you soft, flavorful layers packed with fresh carrots, warm spices, and crunchy nuts, all wrapped in a velvety-smooth frosting. Whether you’re making it for Easter, birthdays, or just because you love a good slice of cake, this is the one to try!

👉 Ingredients

For the Carrot Cake

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
4 large eggs
2 tsp vanilla extract
2 ½ cups grated carrots
¾ cup chopped walnuts or pecans (optional)
½ cup crushed pineapple (drained, optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

👉 How to Make It

1️⃣ Bake the Cake

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat oil, sugars, eggs, and vanilla until smooth.
Stir in grated carrots, walnuts, and pineapple (if using).
Gradually add the dry ingredients, mixing until just combined.
Divide into cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let cakes cool completely before frosting.

2️⃣ Make the Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt, mixing until fluffy.

3️⃣ Assemble the Cake

Place one cake layer on a plate and spread with cream cheese frosting.
Add the second layer and cover the entire cake with frosting.
Sprinkle with extra chopped nuts or grated carrot for decoration.

FAQ & Troubleshooting

1. Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days in advance and store them wrapped at room temp. The frosting can be made ahead and kept in the fridge for 5 days.