Classic Carrot Cake with Cream Cheese Frosting – Moist, Flavorful & Irresistible

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  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9-inch cake pans (or use parchment paper).

Step 2: Make the Carrot Cake Batter

  1. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. In another bowl, beat oil, sugars, eggs, and vanilla until smooth.
  3. Gradually mix the dry ingredients into the wet ingredients until just combined.
  4. Fold in grated carrots, nuts, and raisins (if using).

Step 3: Bake the Cake

  1. Divide the batter evenly between the cake pans.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting

  1. In a bowl, beat cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla, mixing until fluffy.
  3. If too thick, add 1 tablespoon heavy cream for desired consistency.

Step 5: Assemble & Frost the Cake

  1. Spread a layer of cream cheese frosting on the first cake layer.
  2. Place the second cake layer on top and frost the entire cake.
  3. Garnish with chopped nuts or shredded coconut (optional).

Serving and Storage Tips

🥕 Best served at room temperature for soft frosting.
🥕 Store in the fridge for up to 5 days in an airtight container.
🥕 Freeze unfrosted cake layers for up to 3 months—thaw and frost when ready.

Variants

  1. Pineapple Carrot Cake – Add ½ cup crushed pineapple for extra moisture.
  2. Coconut Carrot Cake – Mix in ½ cup shredded coconut.
  3. Gluten-Free Option – Use gluten-free all-purpose flour.
  4. Spiced Carrot Cake – Add ¼ teaspoon ground cloves for extra warmth.
  5. Cupcake Version – Bake in a muffin tin for 18–20 minutes.

FAQ

1. Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and store in the fridge for 2 days before frosting.

2. Why is my cake dense?

Avoid overmixing the batter and use fresh baking powder and soda.

3. Can I reduce the sugar?

Yes! Reduce sugar by ¼ cup without affecting the texture too much.

4. What’s the best way to grate carrots?

Use a box grater or food processor for finely shredded carrots.

5. Can I use store-bought frosting?

Yes, but homemade cream cheese frosting is much better in flavor and texture!

Final Thoughts

This Classic Carrot Cake with Cream Cheese Frosting is moist, perfectly spiced, and irresistibly creamy—the perfect dessert for any occasion.

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