Enjoy a classic carrot cake loaded with spices, warm spices, carrots, and topped with luscious cream cheese frosting. This carrot cake is a delicious dessert you can make relatively quickly, perfect for any occasion, and packed with flavor!
There’s something undeniably comforting about a slice of moist carrot cake, especially when paired with a dollop of tangy cream cheese frosting. This recipe isn’t just another carrot cake; it’s the culmination of years of experimenting, tweaking, and perfecting to achieve that perfect balance of spice, sweetness, and moist texture.
I remember my grandmother’s carrot cake, a family favorite, always disappearing in minutes at every gathering. This recipe is my homage to her – a slightly modernized version, but with the same heart-warming goodness. Whether you’re a seasoned baker or a complete beginner, this easy carrot cake recipe will become a new staple in your kitchen.
Why You’ll Love This Carrot Cake
Quick and Easy: This recipe is designed for simplicity. The process is straightforward, requiring minimal preparation and baking time, making it perfect for a weeknight dessert or a last-minute treat.
Unique Flavor Profile: The blend of cinnamon, nutmeg, ginger, and cloves creates a warm, comforting spice profile that’s balanced beautifully by the sweetness of the carrots and the cream cheese frosting. It’s a flavor combination that’s both classic and subtly sophisticated.
Adaptable and Versatile: This recipe offers lots of flexibility. You can easily adapt it to suit dietary needs or personal preferences. See the “Variations & Dietary Swaps” section for ideas!
Perfect for Any Occasion: From casual weeknight dinners to elegant holiday gatherings, this carrot cake is a crowd-pleaser that fits every occasion. It’s equally delicious served warm or at room temperature.
Ingredients & Substitutions
- 2 cups all-purpose flour: For a gluten-free version, substitute with a gluten-free all-purpose flour blend. Be sure to check the specific blend’s instructions, as some may require additional liquid.
- 2 teaspoons baking soda: Essential for leavening the cake and creating a light and airy texture. Don’t substitute.
- 1 teaspoon ground cinnamon: A classic carrot cake spice! Feel free to adjust the amount to your preference.
- 1/2 teaspoon ground nutmeg: Adds warmth and depth to the flavor profile.
- 1/4 teaspoon ground ginger: Provides a subtle spiciness that complements the other spices beautifully.
- 1/4 teaspoon ground cloves: Offers a slightly pungent note that’s perfectly balanced in this recipe.
- 1/2 teaspoon salt: Enhances the flavors and prevents the cake from tasting flat.
- 1 1/2 cups granulated sugar: Provides the sweetness; you can reduce this slightly if you prefer a less sweet cake. Use coconut sugar for a healthier option.
- 3/4 cup vegetable oil: Keeps the cake moist. You can substitute with melted coconut oil for a vegan option.
- 4 large eggs: Bind the ingredients together and add richness. For vegan baking, use a flax egg substitute (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
- 1 teaspoon vanilla extract: Adds a touch of warmth and complexity to the flavor.
- 2 cups grated carrots: The star of the show! Use fresh carrots for the best flavor and texture.
- 1 cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty flavor. Substitute with other nuts or seeds, such as sunflower seeds or pumpkin seeds.
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. This ensures your cake doesn’t stick and allows for easy removal after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure all the dry ingredients are thoroughly combined to ensure even distribution throughout the cake.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. This ensures that all your wet elements are incorporated properly, with all the sugar in the recipe properly integrated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Add Carrots and Nuts: Gently fold in the grated carrots and nuts (if using).
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Frost: Let the cake cool completely in the pan before frosting. Once cooled, frost generously with the cream cheese frosting (see instructions below).
Expert Tips & Troubleshooting
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Grate Your Carrots Finely: Finely grated carrots help to prevent chunky bits in the cake, resulting in a smoother texture.
- Check for Doneness: A wooden skewer inserted into the center should come out with just a few moist crumbs attached, not wet batter.
Variations & Dietary Swaps
- Vegan Carrot Cake: Substitute the eggs with flax eggs and the oil with melted coconut oil. You’ll also want to be sure your cream cheese frosting is vegan-friendly (many are available).
- Gluten-Free Carrot Cake: Swap all-purpose flour with a good-quality gluten-free flour blend.
- Spice it Up: Add a pinch of cardamom or allspice for an extra layer of warm spice.
- Add-ins: Try adding raisins, cranberries, chocolate chips, or shredded coconut to the batter.
Serving Suggestions
This carrot cake is delicious served warm or at room temperature. Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries. It’s also a fantastic dessert to enjoy with a cup of coffee or tea. For a festive touch, garnish with chopped nuts or a sprinkle of cinnamon.
Make-Ahead, Storage & Reheating
- Make-Ahead: The cake batter can be prepared ahead of time and refrigerated for up to 24 hours before baking.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: To reheat, microwave individual slices for 15-20 seconds or until warm.
Did you try this carrot cake? Leave a comment below or tag @culinarycraving on Instagram! We’d love to see your creations!
Frequently Asked Questions
Moist Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans optional
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Fold in carrots and nuts (if using).
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Frost the cooled cake.
