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Classic Homemade Carrot Cake

This Classic Homemade Carrot Cake offers a delightful balance of sweetness and spice, making it a family favorite for birthdays and celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups freshly grated carrots Using fresh carrots adds essential moisture and natural sweetness.
  • 2 cups all-purpose flour Provides structure; whole wheat can be denser.
  • 1 cup neutral oil Canola oil preferred for its light flavor.
  • 1 tsp cinnamon Gives the cake a warm, comforting fragrance.
  • 1 cup sugar Can substitute coconut sugar or a 1:1 sugar substitute.
  • 3 large eggs Bring to room temperature for better blending.
  • 1 tsp vanilla extract Adds flavor.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed pineapple Optional for additional moisture.
  • 1 cup chopped nuts Optional for added texture.
Frosting Ingredients
  • 8 oz cream cheese Use full-fat for the best texture.
  • 1/2 cup butter Softened for easier mixing.
  • 2 cups powdered sugar Adjust amount as needed for sweetness.
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your pans by greasing them.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. In another bowl, whisk the eggs and sugar until smooth. Add in the oil and vanilla extract, mixing until fully incorporated.
  4. Slowly stir in the dry ingredients just until no dry flour remains. Be careful not to overmix.
  5. Fold in the grated carrots and crushed pineapple, along with any chopped nuts if desired.
Baking
  1. Divide the batter into the prepared pans and bake for 28 to 35 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling and Frosting
  1. Allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
  2. Beat the cream cheese and butter until smooth, then add vanilla and salt. Gradually mix in the powdered sugar. Chill if it's too soft before frosting the cake layers.

Notes

Make extra frosting for a thicker layer. Don't overcrowd the pan for even baking. Bring ingredients to room temperature for better blending.