Classic Carrot Cake

Classic Carrot Cake


2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup granulated sugar

1 cup packed light-brown sugar

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 9 carrots)

1 cup chopped pecans

1/2 cup raisins (optional)

Cream Cheese Frosting:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract


Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs, one at a time, beating well after each addition.

Gradually add flour mixture to sugar mixture, stirring until well combined. Fold in grated carrots, pecans, and raisins, if using.

Divide batter evenly between prepared pans. Smooth tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans for 15 minutes, then transfer to wire racks to cool completely.

Cream Cheese Frosting:

In a large bowl, beat butter and cream cheese with a mixer until smooth and creamy.

Gradually add powdered sugar, beating on low speed until blended. Stir in vanilla extract.


Place one cake layer on a serving plate. Spread a layer of frosting over the top.

Top with the second cake layer. Frost top and sides of the cake with remaining frosting.

Refrigerate for at least 1 hour before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 450 kcal | Servings: 12 servings

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