Name: Classic Carrot Cake with Cream Cheese Frosting – A Moist, Spiced Favourite You’ll Love
Prep time: 1 h 20 min
Cook time: 45 min
Total time: 2 h 5 min
Ingredients: 300g carrots, grated; 250g plain flour; 200g caster sugar; 100g brown sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 3 eggs, lightly beaten; 180ml vegetable oil; 100g chopped walnuts or pecans (optional); 100g crushed pineapple, drained (optional, for extra moisture); 75g butter, softened; 200g cream cheese, softened; 300g icing sugar; 1 tsp vanilla extract

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Introduction & Starting the Recipe

Carrot cake is one of those recipes that never really goes out of style. You’ll find it on tearoom menus, birthday tables, and even tucked into recipe boxes that have been passed down for generations. And honestly, it makes sense — it’s moist, lightly spiced, full of texture, and topped with the creamiest frosting imaginable. What’s not to love?

I still remember the first time I baked a carrot cake from scratch. I thought, “Vegetables… in cake? That can’t be right!” But after one bite, I understood why it’s a true classic. The grated carrots melt right into the batter, giving it this lovely natural sweetness and incredible moisture, while the spices and nuts add depth and crunch. Pair all of that with silky cream cheese frosting, and suddenly you’ve got a cake that feels indulgent but still a little wholesome.

So, whether you’re planning a cosy tea-time treat, looking for a show-stopping dessert for a special occasion, or just craving something sweet and comforting, this carrot cake is the answer. And don’t worry — I’ll walk you through every step so it turns out perfectly fluffy and moist every single time.

Let’s get started.

Ingredients You’ll Need for the Cake:

300g carrots, grated
250g plain flour

200g caster sugar
100g brown sugar
1 tsp ground cinnamon

½ tsp ground nutmeg
1 tsp baking powder
½ tsp bicarbonate of soda

½ tsp salt
3 eggs, lightly beaten
180ml vegetable oil

100g chopped walnuts or pecans (optional)
100g crushed pineapple, drained (optional, for extra moisture)

Ingredients for the Frosting:

75g butter, softened

200g cream cheese, softened
300g icing sugar
1 tsp vanilla extract

Step 1 : Prep Your Tin & Oven

Before diving into the mixing, preheat your oven to 180°C (fan). Grease and line a 23cm round cake tin (or a square one, if that’s what you’ve got on hand). This step might not feel exciting, but it’s so important — nothing’s worse than a gorgeous cake that won’t come out of the tin.

Step 2 : Mix the Dry Ingredients

Grab a large mixing bowl and sift together the flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, and salt. This ensures that everything is evenly distributed and your cake rises beautifully. Stir in both the caster and brown sugars until well combined.

The mix of white and brown sugar gives the cake a lovely balance — the caster sugar keeps it light, while the brown sugar adds richness and a hint of caramel flavour.

Step 3 : Whisk the Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, and crushed pineapple (if you’re using it). The pineapple might sound unusual, but it adds extra moisture that makes the cake even softer. Then fold in your grated carrots.

At this point, the batter should already smell amazing — all that sweetness and spice coming together.

Mixing, Baking & Frosting

Step 4 : Combine Wet & Dry

Now comes the fun part. Slowly fold the wet mixture into your bowl of dry ingredients. Stir until everything is just combined — no need to overmix. Overworking the batter can make your cake heavy, and we’re aiming for light and tender.

If you’re adding nuts, this is the moment to stir them in. Walnuts and pecans both work beautifully here, giving a bit of crunch that balances the softness of the cake.

Step 5 : Bake to Perfection

Pour your batter into the prepared tin, smoothing the top with a spatula. Pop it into the oven and bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean.

Once it’s baked, let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. Resist the temptation to frost it too soon — a warm cake will melt your frosting into a gooey mess (and not the good kind!). Give it at least an hour to cool completely.

Step 6 : Make the Cream Cheese Frosting

While your cake cools, it’s time to whip up the star of the show: cream cheese frosting. In a medium bowl, beat together the butter and cream cheese until smooth and creamy. Gradually add the icing sugar and vanilla extract, beating until the frosting is thick, fluffy, and irresistible.

Pro tip: If your cream cheese is a little too soft, chill it in the fridge for 10 minutes before starting. This helps keep your frosting from turning runny.

Step 7 : Frost & Decorate

Once the cake is completely cooled, spread the frosting generously across the top (and sides, if you’re feeling fancy). A sprinkle of extra chopped nuts makes a simple but beautiful finishing touch.

And there you have it — a carrot cake that’s soft, spiced, and crowned with a creamy frosting that practically melts in your mouth.

FAQs & Conclusion

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Carrot cake actually tastes even better the next day as the flavours have more time to develop. Just store it in an airtight container in the fridge, and bring it to room temperature before serving.

2. Do I have to use nuts?
Not at all. If you’re not a fan or have an allergy, you can skip them. The cake is still moist and delicious without them.

3. What if I don’t have crushed pineapple?
No problem — it’s optional. The cake will still turn out wonderfully soft without it. You can add a tablespoon of applesauce or even a little extra grated carrot if you want to keep the moisture level high.

4. Can I make this into cupcakes?
Yes! Divide the batter into a lined muffin tin and bake at the same temperature for about 18–20 minutes. They’re perfect for parties or portion-controlled treats.

5. How do I keep the frosting from getting runny?
Make sure both the butter and cream cheese are softened, not melted. If your frosting does end up too soft, pop the bowl in the fridge for 15–20 minutes before spreading it on the cake.

6. Can I freeze carrot cake?
Absolutely. You can freeze the unfrosted cake (well-wrapped) for up to three months. Just thaw it overnight in the fridge and frost before serving.

7. Is this recipe good for layering?
Yes, you can easily double the recipe and bake it in two tins for a beautiful layer cake. Just make sure each layer is fully cooled before adding frosting between them.

Conclusion

There’s something so comforting about a classic carrot cake. It’s simple, but it always delivers — warm spices, a tender crumb, and that dreamy cream cheese frosting. Whether you’re serving it for afternoon tea, bringing it to a family gathering, or baking it just because, this cake never disappoints.

I hope you give this recipe a try and fall in love with it just like I have. If you do, let me know how it turned out — and if you made any fun variations, like cupcakes or a layered version, I’d love to hear about it.

Now go grab your mixing bowl, preheat that oven, and bake yourself a slice of classic comfort. You deserve it.

Classic Carrot Cake with Cream Cheese Frosting – A Moist, Spiced Favourite You’ll Love

Author: Mouad Boulkhiout

Total Time: 2 hours 5 minutes

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Description

This Classic Carrot Cake with Cream Cheese Frosting is moist, flavourful, and full of warm spices. With a tender crumb, optional nuts for crunch, and a creamy frosting on top, it’s the perfect cake for any occasion. Serve it with a cup of tea or coffee, and you’ve got pure comfort on a plate.

Ingredients

Scale

For the Cake:

300g carrots, grated
250g plain flour

200g caster sugar
100g brown sugar
1 tsp ground cinnamon

½ tsp ground nutmeg
1 tsp baking powder
½ tsp bicarbonate of soda

½ tsp salt
3 eggs, lightly beaten
180ml vegetable oil

100g chopped walnuts or pecans (optional)
100g crushed pineapple, drained (optional, for extra moisture)

For the Frosting:

75g butter, softened

200g cream cheese, softened
300g icing sugar
1 tsp vanilla extract

Instructions

Preheat & prepare tin
Preheat oven to 180°C (fan). Grease and line a 23cm round or square cake tin.
Mix dry ingredients
In a large bowl, sift flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, and salt. Stir in caster and brown sugar.
Mix wet ingredients
In another bowl, whisk eggs, oil, and pineapple (if using). Stir in grated carrots.

Combine & fold
Gradually fold wet mixture into dry mixture until combined. Stir in nuts if using.
Bake the cake
Pour batter into tin. Bake for 40–45 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make frosting
Beat butter and cream cheese until smooth. Gradually add icing sugar and vanilla extract. Beat until creamy.