Description
This irresistible carrot cake is everything you want in a homemade dessert—moist, warmly spiced, and layered with silky cream cheese frosting. It’s a showstopper for any occasion and surprisingly easy to make at home. Whether you’re searching for quick breakfast ideas, an easy recipe for gatherings, or new dessert food ideas, this classic carrot cake checks every box. With tender grated carrots, crunchy walnuts, and a hint of cinnamon, it brings nostalgia and indulgence in every bite. The creamy frosting and adorable carrot decorations make it both delicious and stunning. This is your go-to for an easy dinner party dessert or a holiday-worthy centerpiece.
Ingredients
2 cups (260g) all-purpose flour
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 cup (200g) granulated sugar
1 cup (220g) light brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 tsp vanilla extract
3 cups (300g) finely grated carrots
1 cup (120g) chopped walnuts or pecans
½ cup (120ml) crushed pineapple (optional)
¾ cup (75g) shredded coconut (optional)
For the Cream Cheese Frosting:
16 oz (450g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1½ tsp vanilla extract
Pinch of salt
Optional Decoration:
Crushed walnuts
Buttercream rosettes
Frosting carrots (colored icing)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch or three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk sugars and oil. Add eggs one at a time, then vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in grated carrots, nuts, pineapple, and coconut if using.
- Divide batter into pans and bake 30–35 minutes. Cool in pans, then on wire racks.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Layer and frost the cake. Decorate with crushed nuts and piped frosting carrots.