Homemade Carrot Cake

My Go-To Carrot Cake Recipe

(With Love in Every Bite)

When I think of comfort baking, carrot cake is always at the top of my list. There’s just something about the warm spices, the sweet shredded carrots, and that rich cream cheese frosting that feels like a hug from the inside out. I’ve made this recipe for birthdays, brunches, and even just because it’s a Tuesday. And every time—it disappears fast.

Here’s how I make my classic carrot cake from scratch:

Ingredients

For the cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups finely shredded carrots (about 4–5 medium carrots)

• 1 cup chopped walnuts or pecans (optional)

• ½ cup crushed pineapple, drained (optional but so good!)

For the frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3–4 cups powdered sugar

• 1 teaspoon vanilla extract

• A pinch of salt

How I Make It

1. Preheat the oven to 350°F and grease two 9-inch round cake pans. I also like to line the bottoms with parchment for easy release.

2. In a big mixing bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, I beat together the oil, both sugars, eggs, and vanilla until smooth. Then, I stir in the carrots (and the pineapple if I’m using it—trust me, it makes it extra moist).

4. I fold the dry ingredients into the wet mixture until just combined. Don’t overmix—just enough to bring it together. Then I toss in the nuts for a little crunch.

5. I divide the batter evenly between the two pans and bake for about 30–35 minutes, or until a toothpick comes out clean.

6. Once baked, I let the cakes cool completely before frosting. Patience, my friend. The frosting is worth the wait.

Frosting Time

I whip the cream cheese and butter together until smooth, then gradually add the powdered sugar, vanilla, and salt. I beat it until it’s light and fluffy—like clouds of sweet goodness.

Then I spread a generous layer between the cakes and all around the outside. Sometimes I decorate with extra chopped nuts or a few carrot shavings on top if I’m feeling fancy.

This cake is a showstopper, but what I love most is that it feels homemade. Like something passed down in the family. And now, I’m passing it to you.

Bake it, share it, and let me know how it turns out.