Who can resist a slice of moist, sweet carrot cake? This delightful treat is not just a dessert; it’s a celebration of flavors and textures. The combination of fresh grated carrots, warm spices, and a creamy frosting makes it a favorite at birthdays, holidays, or simply as a sweet afternoon snack. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and sure to impress!

Gather Your Carrot Cake Ingredients

To whip up this delicious cake, you’ll need the following ingredients:

4 eggs
2 cups (400g) of sugar
1 cup (240ml) of oil
2 cups (250g) of wheat flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 and 1/2 teaspoons of cinnamon
1/2 teaspoon of gingerbread spice
3 cups (about 300g) of grated carrots
1/2 cup (75g) of raisins
1/2 cup (75g) of finely chopped nuts (walnuts or pecans work well)
250g (25 dag) of Philadelphia cream cheese
5 tablespoons of butter
1 tablespoon of cream (18 percent)
1/2 teaspoon of vanilla extract
1 cup (120g) of powdered sugar

Step-by-Step Carrot Cake Recipe

Beat the Eggs: In a large mixing bowl, beat the eggs and sugar together until the mixture is fluffy and pale in color.
Add the Oil: Gradually whisk in the oil until well combined.
Mix Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and gingerbread spice.
Combine Mixtures: Carefully add the dry ingredients to the egg mixture. Fold gently until just combined.
Incorporate Add-ins: Stir in the grated carrots, raisins, and chopped nuts until evenly distributed in the batter.
Prepare the Pan: Pour the batter into a greased and floured baking pan.
Bake: Place the pan in a preheated oven at 180°C (350°F) and bake for about 40 minutes or until a toothpick comes out clean from the center.
Cool the Cake: Allow the cake to cool completely before frosting.

For the Cream Topping:

Blend the Frosting: In a mixing bowl, combine the cream cheese, butter, cream, vanilla extract, and powdered sugar. Beat until smooth and creamy.
Frost the Cake: Once the cake is cool, pour the cream over it, spreading it evenly and creating patterns with a fork if desired.

How to Serve Carrot Cake

Once your beautiful carrot cake is ready, it’s time to serve! Cut it into lovely slices and consider these serving suggestions:

Garnish: Add a sprinkle of chopped nuts or shredded coconut on top for extra flavor and crunch.
Pairing: Serve your cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.
Tea Time: This cake pairs perfectly with a warm cup of tea or coffee for a sweet afternoon break.

Expert Tips for Carrot Cake

Grated Carrots: Use fresh carrots and grate them yourself for the best texture. Packaged pre-grated carrots often lack sweetness and moisture.
Spices: Feel free to adjust the spices to your liking. Some people love adding a pinch of nutmeg or allspice for added warmth.
Storage: Keep any leftovers in the fridge for up to 5 days. The flavors often deepen and improve after a day!

Carrot Cake FAQs

Can I make this cake ahead of time?

Yes! You can bake the carrot cake a day in advance. Just make sure to frost it right before serving to keep the cream cheese topping fresh.

How do I store leftover cake?

Store any leftover carrot cake in an airtight container in the refrigerator. It’s best enjoyed within a few days.

Can I freeze carrot cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

There you have it—an easy and delightful carrot cake recipe that’s perfect for any occasion. The combination of flavors and textures is simply irresistible! I encourage you to give it a try and enjoy the deliciousness that a homemade carrot cake brings. Happy baking!

Carrot Cake

A delicious and moist carrot cake that combines fresh grated carrots with warm spices and a creamy frosting, making it a favorite dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

4 large eggs
2 cups sugar (400g)
1 cup oil (240ml)
2 cups wheat flour (250g)
2 teaspoons baking powder
1/2 teaspoon baking soda
a pinch salt
1 and 1/2 teaspoons cinnamon
1/2 teaspoon gingerbread spice
3 cups grated carrots (about 300g)
1/2 cup raisins (75g)
1/2 cup finely chopped nuts (walnuts or pecans work well, 75g)

For the cream topping

250 g Philadelphia cream cheese
5 tablespoons butter
1 tablespoon cream (18 percent)
1/2 teaspoon vanilla extract
1 cup powdered sugar (120g)

Method

Preparation

In a large mixing bowl, beat the eggs and sugar together until the mixture is fluffy and pale in color.
Gradually whisk in the oil until well combined.
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and gingerbread spice.
Carefully add the dry ingredients to the egg mixture. Fold gently until just combined.
Stir in the grated carrots, raisins, and chopped nuts until evenly distributed in the batter.
Pour the batter into a greased and floured baking pan.

Baking

Place the pan in a preheated oven at 180°C (350°F) and bake for about 40 minutes or until a toothpick comes out clean from the center.
Allow the cake to cool completely before frosting.

Frosting

In a mixing bowl, combine the cream cheese, butter, cream, vanilla extract, and powdered sugar. Beat until smooth and creamy.
Once the cake is cool, pour the cream over it, spreading it evenly and creating patterns with a fork if desired.

Notes

Grated carrots should be freshly grated for the best texture. Adjust spices according to your taste. Store leftovers in the fridge for up to 5 days and enjoy the flavors even after a day!