This Classic Carrot Cake with Cream Cheese Frosting is a rich, moist, and warmly spiced dessert that has stood the test of time. Layered with tangy, creamy frosting and speckled with finely grated carrots and optional nuts, this cake brings balance, depth, and indulgence to every slice. Perfect for holidays, birthdays, or any occasion that calls for a comforting sweet treat.
Why You’ll Love This Recipe
Carrot cake is more than just a seasonal dessert — it’s a timeless favorite that combines warmth, sweetness, and texture in every bite. This version is incredibly moist, thanks to the addition of pineapple and oil, and perfectly balanced with cinnamon and nutmeg for gentle spice. The cream cheese frosting provides a tangy contrast that enhances the richness of the cake. It’s easy to make, visually beautiful, and even better the next day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For garnish (optional):
- Chopped walnuts
- Crushed graham or cookie crumbs
- Cinnamon dusting
Directions
- Prepare the pans:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper for easy removal. - Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. - Mix wet ingredients:
In a large bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined. - Combine wet and dry:
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Avoid overmixing. - Fold in the add-ins:
Gently fold in the grated carrots, drained crushed pineapple, and chopped nuts if using. - Bake:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the cakes cool in their pans for 10 minutes. Then turn them out onto wire racks and allow them to cool completely before frosting. - Make the frosting:
In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and creamy. - Assemble the cake:
Place one cake layer on a serving plate. Spread an even layer of frosting on top, then stack the second layer. Frost the top and sides of the cake. - Decorate:
Garnish with piped frosting, chopped walnuts, crushed crumbs, or a dusting of cinnamon if desired.
Servings and timing
This recipe serves 12–14 people.
Prep time: 25 minutes
Cook time: 35 minutes
Cool and assemble time: 1 hour
Total time: Approximately 2 hours
Variations
- Cupcakes: Turn the batter into carrot cupcakes. Bake in lined muffin tins for 18–22 minutes.
- Add raisins: Fold in ½ cup of raisins for extra sweetness and texture.
- Coconut twist: Add ½ cup shredded coconut to the batter for a tropical note.
- Gluten-free version: Use a 1:1 gluten-free flour blend. Results may vary slightly in texture.
- Spiced frosting: Add a pinch of cinnamon or nutmeg to the cream cheese frosting for extra warmth.
Storage/Reheating
Refrigerate: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Freeze: Unfrosted cake layers can be frozen for up to 2 months. Wrap tightly in plastic and foil. Thaw in the refrigerator before frosting.
Serve: Bring to room temperature before serving for the best texture and flavor.
FAQs
Why is my carrot cake too dense?
Overmixing or using too much flour can lead to a dense texture. Be sure to measure accurately and fold the batter gently.
Can I use pre-shredded carrots?
It’s best to grate fresh carrots by hand. Pre-shredded carrots are too dry and coarse for this recipe.
Is the pineapple necessary?
Pineapple adds moisture and a subtle sweetness, but the cake will still work without it. You can substitute with applesauce if desired.
Can I make this cake in a 9×13 pan?
Yes. Bake in a greased 9×13-inch pan for 40–45 minutes, or until a toothpick comes out clean.
How do I get smooth cream cheese frosting?
Ensure both the cream cheese and butter are fully softened before beating. Sift the powdered sugar for extra smoothness.
Can I reduce the sugar?
You can reduce the granulated sugar slightly, but keep in mind that it affects the cake’s moisture and flavor balance.
Why does my cake sink in the middle?
This may be due to underbaking or opening the oven door too early. Make sure the center is fully set before removing from the oven.
Is this cake nut-free?
Yes, simply omit the chopped nuts in the batter and garnish if allergies are a concern.
Can I add orange zest?
Yes, adding a teaspoon of orange zest brightens the flavor and pairs beautifully with the spices.
Do I need to refrigerate cream cheese frosting?
Yes, cakes with cream cheese frosting should be stored in the refrigerator.
Conclusion
Classic Carrot Cake with Cream Cheese Frosting is a timeless dessert that delivers moist texture, warm spice, and balanced sweetness in every bite. Whether made for holidays, birthdays, or casual gatherings, this cake is a dependable crowd-pleaser. Its combination of tender carrot-filled layers and creamy, tangy frosting ensures that every slice is indulgent, memorable, and absolutely delicious.
Print
Classic Carrot Cake with Cream Cheese Frosting
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Des couches de gâteau aux carottes moelleuses et chaudement épicées, glacées avec du fromage à la crème acidulé et garnies d’une touche de cannelle et de noix hachées – ce dessert intemporel est riche, moelleux et parfait pour toute célébration.
Ingredients
- 2 tasses de farine tout usage
- 1 1/2 cuillère à café de bicarbonate de soude
- 1 1/2 cuillère à café de levure chimique
- 1 cuillère à café de cannelle moulue
- 1/2 cuillère à café de noix de muscade moulue
- 1/2 cuillère à café de sel
- 1 tasse de sucre granulé
- 1 tasse de cassonade
- 1 tasse d’huile végétale
- 4 gros œufs
- 2 cuillères à café d’extrait de vanille
- 2 1/2 tasses de carottes finement râpées
- 1/2 tasse d’ananas écrasé, égoutté
- 1/2 tasse de noix ou de pacanes hachées (facultatif)
- 8 oz de fromage à la crème, ramolli
- 1/2 tasse de beurre non salé, ramolli
- 2 tasses de sucre en poudre
- 1 cuillère à café d’extrait de vanille (pour le glaçage)
- Une pincée de sel (pour le glaçage)
- Noix hachées (pour la garniture, facultatif)
- Chapelure de biscuits Graham ou de biscuits écrasés (facultatif)
- Saupoudrage de cannelle (facultatif)
Instructions
- Préchauffer le four à 175 °C. Graisser et fariner deux moules à gâteau de 20 cm. Tapisser le fond de papier sulfurisé.
- Dans un bol moyen, fouettez ensemble la farine, le bicarbonate de soude, la levure chimique, la cannelle, la muscade et le sel.
- Dans un grand bol, battre les sucres, l’huile, les œufs et la vanille jusqu’à consistance lisse et homogène.
- Incorporer progressivement les ingrédients secs au mélange humide, en mélangeant jusqu’à obtenir un mélange homogène. Incorporer les carottes râpées, l’ananas et les noix si vous en utilisez.
- Répartissez la pâte uniformément dans les moules préparés et lissez le dessus. Enfournez pour 30 à 35 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
- Laissez refroidir les gâteaux dans les moules pendant 10 minutes, puis démoulez-les sur des grilles pour qu’ils refroidissent complètement.
- Pour le glaçage, battez le fromage à la crème et le beurre jusqu’à obtenir une consistance lisse et crémeuse.
- Ajoutez le sucre glace, la vanille et une pincée de sel. Battez jusqu’à obtenir une consistance mousseuse et facile à tartiner.
- Une fois les gâteaux complètement refroidis, glacez le dessus d’une couche, empilez la deuxième couche et glacez le gâteau entier.
- Décorez avec du glaçage, des noix hachées, de la cannelle et des miettes de biscuits écrasées si vous le souhaitez.
Notes
- Utilisez des carottes fraîchement râpées pour une meilleure texture — les carottes pré-râpées peuvent être trop sèches.
- L’ananas écrasé ajoute de l’humidité et une douceur subtile — ne le sautez pas !
- Les gâteaux peuvent être cuits la veille et réfrigérés avant le glaçage.
- Laissez le glaçage revenir à température ambiante s’il est préparé à l’avance et réfrigéré.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
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