Classic Carrot Cake

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk together the granulated sugar, brown sugar, oil, and eggs until the mixture is smooth and glossy.
Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. Be careful not to overmix.
Fold in the grated carrots, chopped pecans, and raisins (if using).
Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes (or 40–45 minutes for a 9×13 pan), until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until fluffy.
Spread the frosting generously over the cooled cake, slice into pieces, and serve!

Best ways to enjoy it

Serving classic carrot cake can be as simple or as creative as you like. For an elegant touch, add a sprinkle of finely chopped pecans or a dusting of cinnamon on top of the frosting. Pair each slice with a dollop of whipped cream for added decadence, or serve it alongside a scoop of vanilla ice cream. Fresh fruit, such as berries or orange slices, makes for a wonderfully refreshing side dish that cuts through the cake’s sweetness as well.

How to store & freeze

To keep your classic carrot cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, where it will last up to a week. You can also freeze the cake or individual slices for up to three months. Just be sure to wrap it securely in plastic wrap and foil to prevent freezer burn. When ready to enjoy, simply thaw at room temperature before serving.

Helpful cooking tips

Choose fresh carrots: The fresher your carrots, the sweeter and more flavorful your cake will be. If you prefer a slightly sweeter cake, consider using whole carrots instead of pre-grated.
Don’t skip the spices: They add warmth and depth to the cake. Feel free to adjust the spices to your taste preference.
Check for doneness: Every oven is different. Check your cake a few minutes before the suggested baking time to avoid overbaking.
Let it cool: Allow your cake to cool completely before frosting it. This will prevent the frosting from melting off and ensure you have a lovely, neat finish.

Creative twists

Feeling adventurous? Here are a few ways to put your spin on classic carrot cake:

Add pineapple: Incorporate crushed pineapple for a fruity twist and added moisture.
Experiment with nuts: Swap pecans for walnuts or add a mix for a different texture.
Switch up the frosting: Try using a coconut cream frosting for a tropical take or a traditional buttercream for a sweeter option.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a cake everyone can enjoy.

Common questions

What is the prep time for this carrot cake?

Preparing the ingredients and mixing them together will typically take about 20-30 minutes. Baking will take another 30-35 minutes, so budget about an hour for the entire process.

Can I substitute the sugars?

Yes! You can use coconut sugar or a sugar alternative like Stevia or monk fruit for lower-calorie options.

How should I store leftover cake?

Store leftover carrot cake in an airtight container at room temperature for three days or refrigerate for up to a week. It also freezes beautifully for up to three months!