Carrot cake is the kind of dessert that feels like a hug in every bite—moist, spiced, and layered with textures that surprise and delight. This version is a celebration of everything that makes carrot cake a classic: earthy sweetness from freshly grated carrots, warmth from cinnamon, nutmeg, and ginger, and a satisfying crunch from chopped walnuts or pecans. But what truly elevates it is the luscious cream cheese frosting—smooth, tangy, and just sweet enough to balance the richness of the cake.
Whether you’re baking for a family gathering, a holiday table, or just a cozy evening treat, this carrot cake delivers. It’s baked in a simple 9×13-inch pan, making it easy to slice and serve. The frosting spreads like silk across the top, and a final sprinkle of chopped nuts adds elegance and texture. It’s a dessert that feels both nostalgic and indulgent, with ingredients you likely already have in your kitchen.
🧺 INGREDIENTS:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (for topping)
👩🍳 INSTRUCTIONS:
- Prep the Pan & Oven Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This spice blend gives the cake its signature warmth.
- Combine Wet Ingredients In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Bring It All Together Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped nuts. The batter will be thick and fragrant.
- Bake the Cake Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting While the cake cools, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, one cup at a time, beating well. Stir in vanilla extract. The frosting should be smooth and spreadable.
- Frost & Finish Once the cake is cool, spread the cream cheese frosting evenly over the top. Sprinkle with chopped nuts for a beautiful finish.
- Serve & Savor Cut into squares and serve. Each bite offers a perfect balance of spice, sweetness, and creaminess.