Sometimes you just need something sweet and comforting. This Classic Carrot Cake delivers everything you want in a dessert. It is moist, spiced, and very easy to bake. You will love how it fills your home with warmth. This recipe is the perfect treat for your next family gathering.
Why This Recipe Is a Winner
This cake is incredibly moist and stays fresh for days. The warm cinnamon flavor makes it perfect for Spring celebrations like Easter. It is a crowd-pleaser that everyone in your family will enjoy. You will love how simple the steps are to follow.
It balances sweetness with a little crunch from walnuts. The cream cheese frosting is thick, smooth, and tangy. It feels like a special occasion treat made right in your kitchen. Your guests will definitely ask you for this recipe.
Simple Method
You just whisk the dry ingredients together first. Then you add the wet ingredients and fold in the carrots. It is a beginner-friendly process that works every time. Even if you rarely bake, you can master this cake easily. Just bake it until golden and let it cool.
Ingredients You’ll Need
These ingredients are mostly pantry staples you already have.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1.5 cups vegetable oil
- 4 large eggs
- 3 cups finely grated carrots
- 0.5 cups chopped walnuts
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add vegetable oil and eggs to the dry mixture and whisk until well combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until frosting is fluffy.
- Frost the top of one cake layer, stack the second layer on top, and frost the remaining top and sides.
Best Ways to Enjoy It
Serve a thick slice with a cup of hot coffee. It is the best choice for an Easter brunch or Sunday dinner. You can add extra walnuts on top for more crunch. Set the table and enjoy this with your favorite people. It makes every meal feel like a special celebration.
Storage & Reheating
Keep this cake in the refrigerator to stay fresh. The cream cheese frosting needs to stay cold. It will last for up to five days in a sealed container. You can also freeze individual slices for a quick treat later. Simply thaw a slice in the fridge before you eat it.
Tips for Best Results
- Grate your carrots fresh instead of buying pre-shredded bags.
- Don’t overmix the batter once you add the dry ingredients.
- Ensure your cream cheese is fully softened for smooth frosting.
- Toast the walnuts briefly in a pan for extra flavor.
- For Easter, decorate the top with small marzipan carrots.
- Use room temperature eggs so the batter combines perfectly.
Ways to Switch It Up
- Swap walnuts for pecans if you prefer a different nut.
- Use a 1-to-1 gluten-free flour blend to make it gluten-free.
- Add a handful of raisins for extra texture and sweetness.
- Stir in some crushed pineapple for a tropical twist.
Quick Answers
Can I make this cake ahead of time?
Yes, you can bake the layers a day early. Wrap them tightly and frost them when you are ready. The flavor actually improves after sitting for a day.
Can I skip the walnuts?
Absolutely, the cake is delicious without any nuts. You can replace them with raisins or just leave them out. It will still be moist and flavorful.
How do I know when it is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is ready. Do not overbake to keep it moist.
I hope this Classic Carrot Cake brings a smile to your face. It is a sweet tradition that makes any Spring day better. Give it a try and enjoy every bite.
— Alex
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sal t
- 2 teaspoons ground cinnamon
- 1.5 cups vegetable oil
- 4 large egg s
- 3 cups finely grated carrots
- 0.5 cups chopped walnuts
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add vegetable oil and eggs to the dry mixture and whisk until well combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until frosting is fluffy.
- Frost the top of one cake layer, stack the second layer on top, and frost the remaining top and sides.
