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Dorothy Thomas

Carrot Cake Recipe

A moist, spiced carrot cake loaded with fresh carrots, nuts, and topped with creamy frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  •  (250g)  2 cups  all-purpose flour
  • 2 tsp  baking powder
  • 1 tsp baking soda
  • 1½ tsp  ground cinnamon
  • ½ tsp   ground nutmeg
  • ½ tsp salt
  • 4  large eggs
  •  (200g) 1 cup granulated sugar
  •  (200g) 1 cup brown sugar
  • (240ml)  1 cup vegetable oil
  • 2 tsp  vanilla extract
  •  (300g) 3 cups grated carrots
  • (120g)  1 cup  chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
  •  (225g) 8 oz cream cheese, softened
  •  (115g)  ½ cup unsalted butter, softened
  • (360g) 3 cups powdered sugar
  • 1 tsp  vanilla extract

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Grater (for carrots)
  • Electric mixer (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Mix dry ingredients – In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Beat wet ingredients – In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Combine mixtures – Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in carrots & nuts – Stir in grated carrots and nuts (if using).
  6. Bake – Pour batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool – Let the cake cool completely before frosting.
Making the Frosting:
  1. Beat cream cheese & butter until smooth.
  2. Add powdered sugar & vanilla, beating until creamy.
  3. Frost the cake – Spread evenly over the cooled cake.

Notes

  • Storage: Keep refrigerated for up to 5 days.
  • Variations: Add raisins or pineapple for extra sweetness.
  • Make it gluten-free: Use gluten-free flour blend.