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Classic Carrot Cake with Cream Cheese Frosting

Indulge in this deliciously moist carrot cake, packed with fresh grated carrots, warm spices, and a hint of nuts. Topped with a rich, tangy cream cheese frosting, it's the perfect treat for any celebration or a simple dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 0.5 cup chopped pecans or walnuts
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 0.5 cup unsalted butter softened (1 stick)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk optional, for consistency

Method
 

Carrot Cake Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Set aside.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Make sure there are no lumps.
  3. In a separate medium bowl, combine the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until they are well combined and smooth.
  4. Gradually add the wet ingredients mixture to the dry ingredients, mixing with a spoon or spatula until they are just combined. Be careful not to overmix the batter.
  5. Gently fold in the grated carrots and chopped pecans into the cake batter until evenly distributed.
  6. Divide the cake batter evenly between the two prepared 9-inch round cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. If needed, bake for a few more minutes.
  8. Let the cakes cool in their pans for 10 minutes on a wire rack. After 10 minutes, invert the cakes onto the wire rack to cool completely before frosting.
Cream Cheese Frosting Preparation
  1. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until the mixture is smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth after each addition. Once all sugar is incorporated, beat in the vanilla extract.
  3. If the frosting is too thick for your preference, add milk, 1 tablespoon at a time, until you reach the desired spreading consistency.
Assembly
  1. Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top.
  2. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting, using an offset spatula for a smooth finish.
  3. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Enjoy!

Notes

For an extra touch, garnish the finished cake with additional chopped pecans, toasted coconut flakes, or small marzipan carrots. Store any leftover carrot cake in an airtight container in the refrigerator for up to 3-4 days.