This isn't just any cake. This one is a timeless beauty, made with freshly grated carrots, sweet pineapple, and lightly toasted walnuts, all bound together with a touch of cinnamon, nutmeg, and ginger topped with a tangy cream cheese frosting. Each bite is truly irresistible!
Do you associate each season with a special dessert? Surely, I can’t be the only one! When I think of summer, Lemon Icebox Pie brightens my mood. When the cool breezes of fall arrive, I think of Pumpkin Spice Cookies. When I think of cozy winter days, my mind immediately thinks of Mint Chocolate Fudge. And in the spring, a homemade Classic Carrot Cake with Cream Cheese Frosting!
This decadent beauty offers a moist texture, warm spices, and tangy frosting, making it a perfect choice for bridal showers, baby showers, Easter celebrations, and any special occasion in between. Don’t let its elegant appearance fool you, this recipe comes together in no time and is super easy to make. Let’s get started!
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Helpful Tips
Skip the store-bought, pre-shredded carrots. They’re typically dry and lack flavor.
Finely grate the carrots to ensure they integrate well into the batter.
I like to chop the walnuts into very small pieces so that I get a good amount in each bite
without having to bite down on big, hard chunks.
This recipe can be made in a 9x13 baking dish at 350 degrees for approximately 45-50
minutes.
Carrot Cake Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4 large carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts, lightly toasted
Cream Cheese Frosting Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoons milk (as needed for consistency)
Carrot Cake Directions
Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda,1/2 teaspoon salt, and ½ teaspoon each of cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat the 1 cup granulated sugar,1 cup packed brown sugar, and 1 cup vegetable oil until well combined. Add in the 4 large eggs, one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 3 cups of grated carrots, ½ cup crushed pineapple, and ½ cup chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool
completely.
Cream Cheese Frosting Directions
In a medium bowl, beat the 8 ounces of softened cream cheese and ½ cup butter together until creamy and smooth.
Gradually add the 4 cups powdered sugar, beating well until fully combined.
Stir in the 1 teaspoon vanilla extract and add 1-2 Tablespoons of milk as needed to achieve the desired frosting consistency.
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How to Assemble Classic Carrot Cake with Cream Cheese Frosting
Place one cake layer on a serving platter. Spread a layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake.
Decorate with additional chopped nuts or a sprinkle of cinnamon, if desired.
How to Store Classic Carrot Cake with Cream Cheese Frosting
Store in an airtight container for up to 48 hours. A cool, dry place is best. If storing in the fridge, the cake will keep well for about 5 days. Ensure the container is sealed properly to avoid any odors from the fridge affecting the cake.
How to Freeze Classic Carrot Cake with Cream Cheese Frosting
Unfrosted cakes can be stored in the freezer for up to 3 months if properly wrapped and stored in an airtight container. Allow the cakes to thaw in the fridge completely before adding frosting.
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If you enjoyed this Classic Carrot Cake with Cream Cheese Frosting recipe, let us know in the comments below!
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