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The best Carrot Cake

This carrot cake is moist, delicious, and topped with a creamy cream cheese frosting. It's the perfect dessert for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Beat together sugar, oil, eggs, and vanilla extract until combined.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
  5. Stir in grated carrots and nuts (if using).
  6. Pour batter into pan and bake for 30-35 minutes, or until a wooden skewer comes out clean.
  7. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  8. For the frosting: Beat cream cheese and butter until smooth and creamy.
  9. Gradually add powdered sugar, beating until smooth.
  10. Stir in vanilla extract.
  11. Frost the top with the cream cheese frosting once the cake is cool.

Notes

For a richer flavor, try using brown butter in the frosting!