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Classic Carrot Cake Recipe

A classic carrot cake recipe made from scratch, topped with delicious cream cheese frosting. A simple, old-fashioned family favorite perfect for birthdays, holidays, or just because.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 12

Ingredients

Carrot Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 3 cups finely shredded carrots
  • 1 cup cooking oil
  • 4 eggs
  • ½ cup chopped nuts, optional

Cream Cheese Frosting Ingredients

  • 1 8 oz package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 teaspoons vanilla
  • 4½ to 4¾ cups powdered sugar

Instructions

Make the Cake

    • Preheat oven to 350°F.
    • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
    • Add shredded carrots, oil, and eggs.
    • Beat until well combined.
    • Pour batter into 2 greased and floured 9-inch round pans.
    • Bake for 30–35 minutes, until a toothpick comes out clean.
    • Cool in pans for about 10 minutes, then remove and cool completely on racks.

    Make the Frosting

    • Beat together cream cheese, butter, and vanilla until light and fluffy.
    • Gradually add powdered sugar.
    • Continue beating until smooth and spreadable.

    Assemble the Cake

    • Frost between layers, then cover the top and sides.
    • Optional: top with chopped nuts.

    Notes

    After frosting, chill the cake for several hours or overnight. Serve plain or with ice cream.