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Carrot Cake with Cream Cheese Frosting

This Carrot Cake with Cream Cheese Frosting is a moist, spiced cake filled with grated carrots, pineapple, and walnuts, topped with a smooth cream cheese frosting. It’s a classic dessert that never goes out of style.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling & Frosting Time 1 hour
Total Time 2 hours 5 minutes
Servings 12

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 large eggs
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts

Frosting

  • 16 oz cream cheese softened
  • 1/2 cup butter softened
  • 2 tsp vanilla extract
  • 4 cups powdered sugar

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  • In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
  • Gradually stir in dry ingredients until just combined.
  • Fold in carrots, pineapple, and walnuts.
  • Divide batter between pans and bake 30–35 minutes, until a toothpick inserted comes out clean.
  • Cool completely before frosting.
  • Make frosting: Beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar until fluffy.
  • Frost cooled cakes and stack if making a layer cake.

Notes

  • Grate carrots finely so they blend into the cake.
  • Drain pineapple well to avoid excess moisture.
  • Chill the cake before slicing for clean cuts.
  • Store covered in the refrigerator for up to 5 days.