Carrot Cake recipe
There’s something about carrot cake that instantly wraps me in a cozy, warm hug — the kind you want on a quiet Sunday afternoon with a good book and a cup of tea. The sweet, spicy aroma of cinnamon and nutmeg mingling with the earthy, tender carrots baking away fills the kitchen in the most comforting way. This cake isn’t just a dessert; it’s a little moment of joy that feels like home, flecked with walnuts or pecans and topped with a luscious cream cheese frosting that melts slowly on your tongue. Whether you’re baking it for a get-together or just because, this carrot cake recipe is my go-to comfort treat, and I’m excited to share how you can make it just as soul-warming in your own kitchen.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups finely shredded carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans (optional but highly recommended!)
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan or lining it with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until everything is combined and your kitchen smells like spicy heaven.
Step 2:
In another bowl, beat the sugar and oil together until it looks smooth and well-mixed. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 3:
Slowly fold the wet mixture into the dry ingredients until just combined—mixing too much will give a dense cake, and we want fluffy! Then gently fold in the shredded carrots and nuts, giving a few good swirls but keeping the batter light.
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5:
While the cake bakes, make your frosting: beat the softened cream cheese and butter together until it’s creamy and smooth. Gradually add the powdered sugar, vanilla, and a pinch of salt, beating until fluffy and luscious.
Step 6:
Once the cake is completely cool (this part is huge—don’t rush it, or the frosting will melt!), spread the cream cheese frosting generously on top. If you want, sprinkle some chopped nuts on the frosting for that extra crunch.
Variations & Tips
- Swap half the oil for applesauce to lighten it up and add subtle sweetness.
- Add ½ cup crushed pineapple for extra moisture and tropical flavor.
- Use a 9×13 baking pan for a sheet cake version; adjust baking time accordingly (about 30-35 mins).
- For a nut-free version, skip nuts or replace with toasted coconut flakes.
- If your frosting is too runny, chill it for 10-15 minutes before spreading.
How I Like to Serve It
This carrot cake is a star at afternoon tea parties or weekend family brunches, where the creamy frosting pairs perfectly with a hot cuppa. It’s equally wonderful as a birthday treat or a sweet ending to a Sunday dinner. I love topping each slice with a little sprinkle of cinnamon or extra chopped nuts for that final cozy touch.
Notes
- Store leftovers covered in the fridge for up to 4 days—frosting keeps it nice and moist.
- To warm up slices, pop them in the microwave for 10-15 seconds to freshen flavors without melting the frosting.
Closing: Trust me, once you make this carrot cake, it’ll be one of those recipes you reach for anytime you want a little homemade happiness in every bite.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
