There are a few cakes that feel like true classics, and carrot cake is definitely one of them. Moist, spiced, and filled with just the right amount of sweetness, it’s the kind of dessert that works just as well for a birthday celebration as it does for a simple afternoon coffee break. This version keeps it traditional with grated carrots for that tender crumb, a hint of cinnamon, crunchy walnuts, and of course, a rich cream cheese frosting that ties everything together.
I’ll admit, the first time I baked a carrot cake, I was a little skeptical about adding vegetables to dessert. But once I tasted how the carrots melt right into the cake—bringing moisture and natural sweetness without making it “taste like carrots”—I was completely sold. And if you’ve never tried cream cheese frosting before, just wait until you do. It’s the kind of icing you want to eat by the spoonful.
Why You’ll Love This Recipe
- Perfectly moist texture: Thanks to the grated carrots and oil, this cake stays tender for days.
- Warm spice flavor: The cinnamon adds just the right amount of coziness.
- Crowd-pleasing frosting: Cream cheese and powdered sugar whipped together into silky smooth perfection.
- Balanced crunch: Toasted walnuts bring contrast to the soft cake.
Tip: If you want to elevate the flavor even more, lightly toast the walnuts before folding them into the batter—it makes a big difference.
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups corn oil
- 4 eggs
- 3 cups raw grated carrot
- 1/2 cup chopped, toasted walnuts
For the frosting:
- 1 stick butter, softened
- 1 package cream cheese
- 450 g powdered sugar
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Prepare the oven and pans. Preheat your oven to 180°C (350°F). Grease and flour two round cake pans to prevent sticking.
- Mix the dry ingredients. Sift together the flour, sugar, baking soda, cinnamon, and salt. This ensures the batter comes together smoothly without clumps.
- Build the batter. Add the dry ingredients to a mixing bowl. With the mixer running, add the eggs one at a time, followed by the oil. Keep mixing until everything is well combined.
- Add the carrots. Stir in the grated carrots and continue beating for about 5 minutes. The batter should be thick and slightly glossy.
- Fold in the walnuts. Gently mix in the chopped toasted walnuts, being careful not to overwork the batter.
- Bake. Divide the batter between the two prepared pans. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Make the frosting. Beat the butter until creamy. Add the cream cheese, powdered sugar, and vanilla, mixing until the frosting is smooth and spreadable.
- Assemble. Once the cakes have cooled, unmold them. Spread frosting over the top of one cake layer, place the second layer on top, then cover the entire cake with the remaining frosting. Finish with extra walnuts for decoration if you like.
Tips for Success
- Cool completely before frosting. If the cake is warm, the frosting will melt and slide off. Patience is worth it here.
- Make ahead. This cake actually tastes better the next day once the flavors settle in. You can bake the layers ahead of time and frost them before serving.
- For extra flair: Add a pinch of nutmeg or ginger to the batter for deeper spice flavor.
How to Store
Carrot cake keeps beautifully. Cover it tightly and store it in the refrigerator for up to 5 days. If you’d like to make it ahead for a special occasion, you can even freeze the unfrosted cake layers for up to 2 months—just thaw and frost when you’re ready to serve.
Final Thoughts
Carrot cake with cream cheese frosting is one of those recipes that never goes out of style. It’s comforting, flavorful, and just indulgent enough without being overly sweet. Whether you’re baking it for a party or simply because you’re craving a cozy homemade dessert, this cake delivers every single time.