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Classic Carrot Cake with Cream Cheese Frosting

ByHannah Eaton
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This is the classic carrot cake that my husband (who seeks perfection in all things) deemed “Perfect”. Which is, in fact, the highest honor a baked good could receive. I was practically floating on a cloud after I heard that word escape his lips. Of course, I, too, want every recipe that I post here to be perfect. And I always think that they are by my own standards (and the assumed standards of my audience). But to hear him call it perfect? That’s a whole new level.

Classic Carrot Cake - recipe intro photo

This cake is everything you want in a classic carrot cake. It’s soft, just the right amount of spiced, and the cream cheese frosting is, of course, essential. It’s not overly sweet, which means you can totally justify going back for a second slice. Or a third, no judgment here. Both of us sat and stared at it for the rest of the night, trying to resist its siren song until he took it to work with him the next morning.

You don’t have to worry about over-mixing or getting the layers perfectly even. It’s the kind of cake that welcomes a little bit of imperfection. And if you’re anything like me, a cake that’s as chill as I strive to be is always a win. Whether you’re making this for Easter, a springtime gathering, or just because it’s Tuesday and you need some cake, I promise it won’t disappoint. Plus, it’s an excuse to sneak in some veggies. It’s basically a salad, right? Happy baking!

With love,

Your Baker, Hannah

Convinced it’s time for some Classic carrot cake?

Here’s Everything You’re Gonna Need!

  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Cinnamon
  • Ground Nutmeg
  • Ground Ginger
  • Whole Eggs
  • Melted Butter
  • Crushed Pineapple
  • Granulated Sugar
  • Brown Sugar
  • Finely Shredded Carrots
  • Chopped Walnuts (plus extra for garnish)
  • Heavy Cream
  • Powdered Sugar
  • Cream of Tartar
  • Cream Cheese
Need SOMETHING a little different?

Ingredient Substitutions:

Crushed Pineapple: Use applesauce, mashed bananas or Greek yogurt for a similar texture.
Walnuts: Swap with pecans or leave out for a nut-free option.
Cream Cheese: Use mascarpone cheese for a milder flavor.

How to Bake Classic Carrot Cake:

Step 1: To Make the Cakes: Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

  • Classic Carrot Cake - adding flour to mixing bowl
  • Classic Carrot Cake - bowl with all dry ingredients
  • Classic Carrot Cake - whisking dry ingredients

Step 2: Add in the shredded carrots and chopped walnuts, gently stirring to coat them in the dry mixture.

  • Classic Carrot Cake - adding carrots to dry ingredients
  • Classic Carrot Cake - adding walnuts to dry ingredients
  • Classic Carrot Cake - stirring mixture
  • Classic Carrot Cake - carrots and walnuts coated in dry ingredients

Step 3: In a large mixing bowl, whisk the eggs, melted butter, crushed pineapple, granulated sugar, and brown sugar until well combined. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.

  • Classic Carrot Cake - melted butter in mixing bowl
  • Classic Carrot Cake- adding eggs to melted butter
  • Classic Carrot Cake - adding crushed pineapple
  • Classic Carrot Cake - adding sugars
  • Classic Carrot Cake - all wet ingredients mixed

Step 4: Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

  • Classic Carrot Cake - adding wet ingredients to dry ingredients
  • Classic Carrot Cake - mixing wet and dry ingredients

Step 5: To Make the Frosting: In a large mixing bowl, add the heavy cream, powdered sugar, and cream of tartar. Beat on high speed until stiff peaks form. In a separate bowl, beat the cream cheese and butter until smooth and fluffy. Gently fold the whipped cream mixture into the cream cheese until fully combined and smooth. Place one completely cooled cake layer onto a serving plate or cake stand. Spread a generous layer of frosting over the top of the first cake layer. Place the second cake layer on top and press gently to secure. Spread the remaining frosting evenly over the top and sides of the cake. Garnish with additional chopped walnuts and enjoy!

  • Classic Carrot Cake- cream cheese and butter creamed in mixing bowl
  • Classic Carrot Cake- heavy cream and powdered sugar in separate mixing bowl
  • Classic Carrot Cake- whipped the cream with hand mixer
  • Classic Carrot Cake - adding cream cheese and butter to whipped cream
  • Classic Carrot Cake - finished frosting
  • Classic Carrot Cake - frosted cake

Wanna watch the assembly?

Click here for a short snippet of this Classic Carrot Cake in the making!

Classic Carrot Cake - video link photo

Classic Carrot Cake Recipe:

Classic Carrot Cake - frosted cake

Super Moist Classic Carrot Cake

Hannah Eaton
The carrot cake from your childhood. Soft, super moist spiced cake full of sweet carrots, crunchy walnuts, and crushed pineapple. All iced in a thick, decadent cream cheese frosting!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 2 hours
Course Dessert
Servings 12 Slices

Equipment

  • 2 (9-Inch) Cake Pans
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Electric Hand Mixer
  • Wire Rack
  • Offset Spatula
  • Rubber Spatula

Ingredients
  

Carrot Cake:

  • 2 cups All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 4 Whole Eggs
  • 3/4 cups Melted Butter 1 1/2 sticks
  • 4 oz. Crushed Pineapple with Juice
  • 1 cup Granulated Sugar
  • 3/4 cups Brown Sugar
  • 3 cups Finely Shredded Carrots
  • 1 cup Chopped Walnuts plus 1 Cup for garnish

Cream Cheese Frosting:

  • 2 cups Heavy Cream
  • 1 cup Powdered Sugar
  • 1 tsp Cream of Tartar
  • 8 oz. Cream Cheese
  • 4 TBSP Butter

How to Store Your Classic Carrot Cake:

  • Wrap slices in plastic wrap and store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

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