Name: Carrot Cake: Spiced & Moist with Cream Cheese Frosting
Prep time: 30 min
Cook time: PT-489552H20M14S
Total time: 1 h 30 min
Ingredients: For the Cake and Frosting:; All-Purpose Flour: This is our base, giving the cake its structure. Don’t go for anything fancy here, just good old AP flour. I honestly haven’t tried gluten-free with this one, but if you do, let me know how it goes!; Granulated Sugar & Brown Sugar: The granulated sugar provides sweetness, while the brown sugar adds moisture and a lovely caramel note. Don’t skimp on both; they each play their part. I tried just white sugar once, and it just wasn’t the same.; Large Eggs: These bind everything together and give our cake richness. Make sure they’re at room temperature; it really does make a difference in how they incorporate into the batter. I always forget to take them out early, oops!; Vegetable Oil: For that incredible moistness! I prefer vegetable oil over butter for this cake because it keeps the cake tender for longer. Don’t use olive oil unless you want a distinctly savory cake – I made that mistake once, never again!; Grated Carrots: The star of our show! Use finely grated carrots, not chunky ones, otherwise, you’ll have crunchy bits in your cake, and that’s just not the vibe we’re going for. I always grate extra for snacking, honestly.; Baking Soda & Baking Powder: Our leavening agents! They work together to give the cake its lovely lift and tender texture. Make sure they aren’t expired, or your cake might end up a bit dense, which is such a bummer.; Ground Cinnamon, Nutmeg, & Ginger: These are the flavor boosters that make this Classic Carrot Cake sing! Adjust to your liking; I love a generous hand with cinnamon, but maybe go easy on the ginger if you’re not a fan of its zing.; Vanilla Extract: A touch of warmth and depth. Use real vanilla, hon, it makes a huge difference. The imitation stuff just doesn’t hit the same.; Cream Cheese: For the frosting! Make sure it’s full-fat and at room temperature. Don’t use the reduced-fat kind, it just won’t give you that rich, tangy texture we’re after – trust me on this one.; Unsalted Butter: Also for the frosting, and also room temperature! This provides richness and helps stabilize the frosting. I always forget to soften it, so I usually end up cutting it into small pieces and letting it sit for a bit.; Powdered Sugar (Confectioners’ Sugar): The sweetness and body for our frosting. Sift it, seriously. Otherwise, you’ll have lumps, and nobody wants lumpy frosting. I learned that the hard way.

Description

Whip up a Classic Carrot Cake with Cream Cheese Frosting that’s moist, spiced, and topped with tangy frosting. My simple recipe for a comforting dessert.

Ingredients

For the Cake and Frosting:
All-Purpose Flour: This is our base, giving the cake its structure. Don’t go for anything fancy here, just good old AP flour. I honestly haven’t tried gluten-free with this one, but if you do, let me know how it goes!
Granulated Sugar & Brown Sugar: The granulated sugar provides sweetness, while the brown sugar adds moisture and a lovely caramel note. Don’t skimp on both; they each play their part. I tried just white sugar once, and it just wasn’t the same.
Large Eggs: These bind everything together and give our cake richness. Make sure they’re at room temperature; it really does make a difference in how they incorporate into the batter. I always forget to take them out early, oops!
Vegetable Oil: For that incredible moistness! I prefer vegetable oil over butter for this cake because it keeps the cake tender for longer. Don’t use olive oil unless you want a distinctly savory cake – I made that mistake once, never again!
Grated Carrots: The star of our show! Use finely grated carrots, not chunky ones, otherwise, you’ll have crunchy bits in your cake, and that’s just not the vibe we’re going for. I always grate extra for snacking, honestly.
Baking Soda & Baking Powder: Our leavening agents! They work together to give the cake its lovely lift and tender texture. Make sure they aren’t expired, or your cake might end up a bit dense, which is such a bummer.
Ground Cinnamon, Nutmeg, & Ginger: These are the flavor boosters that make this Classic Carrot Cake sing! Adjust to your liking; I love a generous hand with cinnamon, but maybe go easy on the ginger if you’re not a fan of its zing.
Vanilla Extract: A touch of warmth and depth. Use real vanilla, hon, it makes a huge difference. The imitation stuff just doesn’t hit the same.
Cream Cheese: For the frosting! Make sure it’s full-fat and at room temperature. Don’t use the reduced-fat kind, it just won’t give you that rich, tangy texture we’re after – trust me on this one.
Unsalted Butter: Also for the frosting, and also room temperature! This provides richness and helps stabilize the frosting. I always forget to soften it, so I usually end up cutting it into small pieces and letting it sit for a bit.
Powdered Sugar (Confectioners’ Sugar): The sweetness and body for our frosting. Sift it, seriously. Otherwise, you’ll have lumps, and nobody wants lumpy frosting. I learned that the hard way.

Cook Mode Prevent your screen from going dark

Instructions

Prep Your Pans & Whisk Dry Goodies:: First things first, get those cake pans ready! I usually butter and flour two 9-inch round pans, or you can line them with parchment paper. Honestly, I’ve had cakes stick before, and it’s just heartbreaking, so don’t skip this step. Then, in a big bowl, whisk together your flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and ginger. Give it a good whisk until everything is evenly combined. You want to see all those spices distributed nicely, ready to flavor our delicious Classic Carrot Cake.
Combine Wet Ingredients & Add Carrots:: In another bowl, whisk your eggs, vegetable oil, and vanilla extract. This is where the magic starts to happen! Once that’s all smooth, pour the wet mixture into your dry ingredients. Mix until just combined; we don’t want to overmix here, or our cake will get tough, and nobody wants a tough cake. Then, fold in those beautifully grated carrots. I always think this step smells the best, with the sweet carrots mingling with the spices.
Bake Your Cake Layers:: Divide the batter evenly between your prepared pans. I usually eyeball it, but if you’re a perfectionist, a kitchen scale works wonders. Pop them into a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. You’ll smell it when it’s ready – that warm, sweet aroma is unmistakable! Don’t open the oven door too early, though, or your cakes might sink, which I’ve done more times than I’d like to admit, oops!
Cool & Prepare for Frosting:: Let the cakes cool in their pans on a wire rack for about 10-15 minutes. This is crucial! Trying to remove them too soon is a recipe for disaster (and broken cake layers). Then, carefully invert them onto the wire rack to cool completely. Seriously, I can’t stress this enough: they need to be totally, completely cool before you even *think* about frosting. Warm cake + cream cheese frosting = a sliding, melty mess. I’ve learned that the hard way!
Whip Up That Cream Cheese Frosting:: While your cakes are cooling, let’s make the best part! In a large bowl, beat the room-temperature cream cheese and unsalted butter together until it’s light and fluffy. This can take a few minutes, so be patient. Then, gradually add the powdered sugar, one cup at a time, beating well after each addition. Finally, mix in the vanilla extract. If it seems too thick, you can add a tiny splash of milk or cream, but honestly, it should be pretty perfect if your butter and cream cheese were soft enough.
Assemble Your Classic Carrot Cake:: Once the cakes are completely cool, it’s time for the grand finale! Place one cake layer on your serving plate or stand. Spread a generous amount of that dreamy cream cheese frosting over the top. Then, carefully place the second cake layer on top and cover the entire cake – top and sides – with the remaining frosting. I like to make little swirls with my spatula, but you can smooth it out if you prefer. Garnish with chopped nuts if you’re feeling fancy. This is where your Classic Carrot Cake truly comes to life, looking as good as it smells!