This classic carrot cake is incredibly moist, warmly spiced, and topped with a rich, tangy cream cheese frosting. It’s the perfect balance of sweet and spice, making it an irresistible treat for any occasion.
Yield: 1 (9×13-inch) cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Ingredients
For the Carrot Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup (240ml) vegetable or canola oil
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 cups (about 300g) finely grated carrots
- 1 cup (120g) chopped walnuts or pecans
For the Cream Cheese Frosting:
- 8 oz (225g) full-fat cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup (60g) chopped walnuts or pecans, for garnish
