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Classic Carrot Cake

Savor the warmth and sweetness of this classic carrot cake, where the natural flavors of freshly grated carrots blend beautifully with aromatic spices. Topped with a rich cream cheese frosting, this moist cake is perfect for any occasion—whether it's a birthday celebration or a casual family gathering. Its delightful fragrance and tender texture will have everyone reaching for more. Indulge in a slice of nostalgia today!

  • Total Time: 50 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon powder
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat the vegetable oil and eggs until smooth. Gradually add to the dry ingredients, mixing until just combined.
  4. Fold in the grated carrots.
  5. Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Let cakes cool before frosting with cream cheese frosting.

Notes

For added texture, consider mixing in chopped walnuts or raisins.
Store leftover cake wrapped tightly in plastic wrap for up to three days at room temperature or one week in the refrigerator.

  • Author: Jewel
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: For added texture, mix in chopped walnuts or raisins. Store leftover cake tightly wrapped in plastic wrap for up to three days at room temperature or one week in the refrigerator.