Introduction
There’s something timeless about the aroma of freshly baked carrot cake wafting through a cozy kitchen. For Ella Chef, carrot cake has always been a family favorite, blending the sweetness of carrots with the warmth of cinnamon and nutmeg. She recalls how her grandmother would grate carrots by hand, letting the little ones sneak spoonfuls of batter while telling stories about “secret ingredients” that made the cake extra special. Today, Ella brings that tradition into modern kitchens with her perfected recipe. This cake is moist, flavorful, and finished with creamy frosting—ideal for celebrations or simply enjoying with a cup of tea.
Recipe JSON
Classic Carrot Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, beat oil, sugars, and eggs until smooth.
- Add dry mixture to wet ingredients, stirring until just combined.
- Fold in carrots, pineapple, and walnuts (if using).
- Divide batter evenly into pans. Bake 40–45 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth.
- Frost cooled cakes, stack, and serve.
Nutrition
Notes
How to Make Recipe
Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch cake pans by greasing and flouring them. This ensures the cakes release cleanly after baking. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients provide the essential structure and flavor foundation of the cake.
In a separate large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth and well blended. Add the eggs one at a time, mixing thoroughly after each addition. This step creates a stable batter with lightness while keeping the cake moist. Gently fold the dry ingredients into the wet mixture until just combined—overmixing can make the cake dense.
Now, add the grated carrots, crushed pineapple, and optional walnuts. The carrots lend natural sweetness and moisture, the pineapple adds a tangy juiciness, and the walnuts provide crunch. Stir until evenly distributed. Divide the batter evenly into the two prepared pans and smooth the tops. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. Beat softened cream cheese with butter until creamy and fluffy. Add powdered sugar gradually, then mix in the vanilla extract. Once the cakes are fully cooled, spread a generous layer of frosting on top of one cake, stack the second cake, and frost the entire exterior.
The result is a beautifully moist, spiced carrot cake with luscious cream cheese frosting, perfect for birthdays, holidays, or simply enjoying with tea or coffee.
Conclusion
Carrot cake is more than a dessert—it’s a slice of comfort, tradition, and celebration. Ella Chef’s version balances sweetness, spice, and creaminess in a way that delights every bite. The grated carrots and pineapple keep it moist, while the cream cheese frosting ties it all together with rich smoothness. Whether shared at a family gathering or enjoyed quietly with a cup of tea, this carrot cake is guaranteed to impress. Once you bake it, you’ll find it becomes a recipe worth revisiting for years to come.