This classic carrot cake is rich, moist, and full of texture with fresh carrots and crunchy nuts, all topped with a smooth cream cheese frosting. It’s a time-tested favorite perfect for birthdays, holidays, or any cozy celebration.
Rated 5.0 stars by 1 users
Dessert
American
Jessica Cain Montano
18 slices
25 minutes
40 minutes
605
Classic Carrot Cake is a timeless dessert that brings warmth and comfort to every slice. With a tender crumb, rich flavor, and subtle spice, it’s made with freshly grated carrots, chopped nuts, and a hint of cinnamon. The layers are baked to perfection and frosted with a velvety cream cheese icing that’s just the right balance of sweet and tangy. This three-layer cake is ideal for any occasion—whether you're serving guests or enjoying a slice with coffee. It’s a recipe you’ll turn to again and again.
4 eggs
1 ½ cup oil
2 cups sugar
3 cups grated carrots
2 tsp baking soda
1 cups nuts
2 cups flour
1 tsp cinnamon
½ tsp salt
2 sticks butter
1 (8 oz) pkg cream cheese
1 tsp vanilla
1 lb box powdered sugar
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
In a large bowl, beat the eggs until light and frothy.
Add the oil and mix well, followed by the sugar.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped nuts and grated carrots.
Divide the batter evenly between the prepared pans.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.
Add the vanilla extract.
Gradually beat in the powdered sugar until fully incorporated and creamy.
Once cakes are completely cooled, spread frosting between layers and over the top and sides of the cake.
Garnish with additional chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
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