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Carrot Cake Recipe: Easy Homemade Dessert with Creamy Frosting

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This easy homemade carrot cake is moist, perfectly spiced, and topped with a silky cream cheese frosting. It’s a nostalgic, crowd-pleasing dessert that’s simple to make and endlessly customizable.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour (or gluten-free blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g, packed) brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 2 cups (280g, packed) finely grated carrots
  • 1/3 cup (80g) crushed pineapple, drained (or applesauce)
  • 1/2 cup (60g) chopped walnuts or pecans, optional
  • 1/3 cup (40g) raisins, optional
  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or 8×8-inch square cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth (about 2 minutes).
  4. Fold in the finely grated carrots and drained crushed pineapple. Stir in nuts and raisins if using.
  5. Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely (about 45 minutes).
  9. For the frosting: In a bowl, beat softened cream cheese and butter until smooth and fluffy (2-3 minutes). Add powdered sugar, vanilla, and a pinch of salt; mix until light and creamy.
  10. Once the cake is cool, spread frosting evenly over the top. Decorate with chopped nuts or a sprinkle of cinnamon if desired. Slice and serve.

Notes

For best results, grate carrots finely and use room-temperature ingredients. Don’t overmix the batter to keep the cake tender. The cake can be made gluten-free or dairy-free with simple swaps. Store leftovers covered in the fridge for up to 5 days, or freeze slices for up to 2 months. The flavor improves after a day as the spices meld.

Nutrition

Keywords: carrot cake, easy carrot cake, homemade carrot cake, cream cheese frosting, moist carrot cake, classic dessert, Easter dessert, nut-free carrot cake, gluten-free carrot cake, dairy-free carrot cake

Find it online: https://jodierecipes.com/carrot-cake-recipe-easy-homemade-dessert-with-creamy-frosting/