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Carrot Cake with Cream Cheese Frosting

A moist and fluffy carrot cake infused with warming spices, topped with a luscious cream cheese frosting that makes it a beloved family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour For a tender crumb. (Tip: Use a high-quality brand like King Arthur for the best results.)
  • 1 teaspoon baking powder To give our cake a nice lift.
  • 0.5 teaspoon baking soda Helps with texture.
  • 0.5 teaspoon salt Enhances all the flavors.
  • 1 teaspoon ground cinnamon The warm spice that makes this cake sing.
  • 0.5 teaspoon ground nutmeg Adds a cozy depth.
  • 0.5 teaspoon ground ginger Infuses a gentle kick.
  • 0.5 cups granulated sugar For sweetness without being overpowering.
  • 0.5 cups packed brown sugar Adds moisture and rich flavor.
  • 0.5 cups vegetable oil Keeps the cake moist.
  • 3 large eggs Acts as binder to ensure the cake comes together.
  • 1.5 cups finely grated carrots The star of the show! Use fresh, organic carrots for the best flavor.
  • 0.5 cups crushed pineapple, drained Adds sweetness and moisture.
  • 0.5 cups chopped walnuts or pecans For texture and nuttiness (optional).
  • 0.25 cups shredded coconut A nice tropical hint! (optional)
For the Frosting
  • 8 ounces cream cheese, softened The cornerstone of our delectable frosting (preferably Philadelphia).
  • 0.5 cups unsalted butter, softened Creates a creamy frosting that’s easy to spread.
  • 2 cups powdered sugar Sweetens the frosting perfectly.
  • 1 teaspoon vanilla extract Adds a warm flavor note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the pans: Grease and flour two 8-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Mix Wet Ingredients
  1. In a large mixing bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth and creamy.
Add Eggs
  1. Add eggs one at a time, mixing well after each addition.
Incorporate Carrots and Pineapple
  1. Stir in grated carrots and crushed pineapple until evenly mixed.
Combine Ingredients
  1. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Fold in Nuts and Coconut
  1. Gently fold in walnuts or pecans and shredded coconut for extra flavor and texture.
Bake
  1. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool
  1. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting
  1. Beat together softened cream cheese and softened butter until smooth. Gradually add powdered sugar and stir in vanilla extract until creamy.
Assemble the Cake
  1. Once cooled, place one layer on a serving plate. Spread frosting on top, place the second layer on top and frost the sides and top.
Serve & Enjoy
  1. Slice and bask in the compliments!

Notes

Store cake leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices. For the best results, frost just before serving.