Carrot Cake Recipe
A moist, warmly spiced carrot cake layered with creamy frosting. Packed with fresh carrots and customizable add-ins, this classic dessert is perfect for celebrations or cozy nights in.
Ingredients
- 2 cups grated carrots medium grate
- 2 cups all-purpose flour spooned & leveled
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil or neutral oil
- 4 large eggs room temperature
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup walnuts/raisins optional
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment.
- Mix Wet Ingredients: Whisk oil, sugars, and eggs until smooth and pale.
- Combine Dry: Sift flour, spices, baking powder, soda, and salt.
- Blend: Fold dry mix into wet ingredients until just combined.
- Add Carrots & Mix-ins: Gently stir in carrots and nuts/raisins (if using).
- Bake: Divide batter into pans. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
- Frost: Spread cream cheese frosting between layers and on top.
Notes
Grate carrots finely for even distribution.
Do not overmix – a few lumps are okay.
Cool cake fully before frosting to avoid melting.
Store leftovers refrigerated for up to 5 days.