This Carrot Cake is a timeless favorite that combines the natural sweetness of grated carrots with warm spices like cinnamon and nutmeg. It’s moist, tender, and perfectly spiced, making it a crowd-pleaser for any occasion—whether it’s a holiday dessert, birthday cake, or just a cozy treat to enjoy with coffee. Topped with a rich cream cheese frosting, this carrot cake strikes the perfect balance of sweet, tangy, and spiced flavors. Let’s bake up this classic dessert and savor every bite!
Why You’ll Love This Recipe
- Moist & Flavorful: Grated carrots keep the cake tender while adding natural sweetness.
- Warm Spices: Cinnamon, nutmeg, and cloves create a cozy, comforting flavor profile.
- Cream Cheese Frosting: The tangy, creamy frosting is the perfect complement to the spiced cake.
- Versatile: Great for holidays, potlucks, or even as a breakfast treat.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 3–4 medium carrots)
- Optional: 1 cup crushed pineapple (drained), 1/2 cup chopped walnuts or pecans, or 1/2 cup shredded coconut
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for sweetness)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
2. Make the Cake Batter
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the grated carrots (and optional add-ins like pineapple, nuts, or coconut) until evenly distributed.
3. Bake the Cake
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
