Classic carrot cake

Everyone needs a foolproof recipe for a classic carrot cake. This version is incredibly moist, perfectly spiced, and layered with a rich cream cheese frosting. Whether you are baking for a birthday, a holiday, or just a weekend treat, this carrot cake will quickly become a family favorite.

The secret to an amazing carrot cake lies in using freshly grated carrots and a touch of oil instead of butter to ensure a tender crumb that stays soft for days. Let's dive into how to make the best carrot cake you've ever tasted.

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1 cup vegetable or canola oil

• 4 large eggs, room temperature

• 1 tsp pure vanilla extract

• 3 cups grated carrots (tightly packed)

• 1 cup finely chopped pecans (optional, plus extra for decorating)

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened to room temperature

• 1/2 cup unsalted butter, softened

• 4 to 5 cups powdered sugar

• 1 tsp pure vanilla extract

• A pinch of salt

Step-by-Step Instructions

Preparing the Batter

First, preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure your carrot cake releases easily.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate medium bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla extract until completely smooth and combined.

Pour the wet ingredients into the dry ingredients and fold gently with a large spatula just until combined. Be careful not to overmix, as this can make your carrot cake dense. Fold in the grated carrots and chopped pecans until evenly distributed.

Baking the Layers

Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the carrot cake layers from the oven and let them cool in the pans for about 15 minutes. Carefully invert the cakes onto a wire cooling rack and remove the parchment paper. Allow the carrot cake to cool completely before you begin frosting it.

Making the Frosting

While the carrot cake is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium-high speed for about 2 to 3 minutes until the mixture is completely smooth and creamy.

Add the vanilla extract and salt. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increase to high speed for another minute until the frosting is light and fluffy.

Assembling and Decorating

To assemble your carrot cake, place the first cooled layer onto a white serving plate. Spread a thick, even layer of cream cheese frosting over the top.

Place the second carrot cake layer gently on top of the frosting. Use the remaining frosting to cover the top and the sides of the cake completely, smoothing it out with an offset spatula. For a professional finish, pipe a beautiful spiral pattern into the smooth frosting on top. Finish the carrot cake by pressing a neat ring of finely chopped pecans around the top edge and a few around the base. Slice, serve, and enjoy!