Grandma’s Beloved Classic Carrot Cake with Cream Cheese Frosting Recipe

Introduction

Grandma’s Beloved Classic Carrot Cake with Cream Cheese Frosting is a moist, warmly spiced dessert that has stood the test of time. Filled with tender grated carrots and optional nuts, it’s topped with a rich, creamy frosting that perfectly balances sweetness and tang. This cake is an all-time favorite for gatherings and comforting treats.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3-4 medium carrots)
• 1 cup chopped pecans or walnuts (optional)
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Step 3: In a separate large bowl, whisk together the granulated sugar and vegetable oil.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6: Fold in the grated carrots and chopped nuts if using.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly.
8. Step 8: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. Step 10: While the cake cools, prepare the frosting: Beat the softened cream cheese and butter in a medium bowl until smooth and creamy.
11. Step 11: Gradually add the powdered sugar and vanilla extract, beating until well combined.
12. Step 12: Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
13. Step 13: Once the cake is completely cool, frost generously with the cream cheese frosting.

Tips & Variations

• Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
• For extra sweetness and chewiness, add raisins to the batter.
• Toast nuts before adding to the batter for a richer, nuttier flavor.
• Adjust the amount of milk or cream in the frosting to achieve your preferred thickness.

Storage

Store the frosted carrot cake covered in the refrigerator for up to 4-5 days. To keep it fresh longer, wrap it tightly with plastic wrap. Before serving, bring to room temperature or warm slightly for best taste. Leftover cake can also be frozen for up to 3 months; thaw overnight in the refrigerator and re-frost if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake without nuts?

Yes, the nuts are optional and can be omitted if you prefer a nut-free cake or need to accommodate allergies.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent sinking.

Grandma’s Beloved Classic Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 74 reviews

This Grandma’s Beloved Classic Carrot Cake recipe delivers a moist, warmly spiced dessert layered with rich and creamy homemade cream cheese frosting. Featuring grated carrots, aromatic spices, and optional toasted nuts, this traditional American carrot cake is perfect for family gatherings and special occasions.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3–4 medium carrots)
• 1 cup chopped pecans or walnuts (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk or cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. Combine Sugar and Oil: In a separate large bowl, whisk the granulated sugar and vegetable oil together thoroughly.
4. Add Eggs and Vanilla: Beat in the eggs one at a time into the sugar and oil mixture to ensure smooth incorporation. Then stir in the vanilla extract.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
6. Fold in Carrots and Nuts: Gently fold in the grated carrots and chopped nuts if desired, distributing them evenly throughout the batter.
7. Fill Pan and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cake: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Let it cool completely to room temperature before frosting.
9. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until well combined and fluffy.
10. Adjust Frosting Consistency: Add milk or cream one tablespoon at a time to reach your desired frosting thickness and spreadability.
11. Frost the Cake: Once the cake is completely cooled, frost it generously with the cream cheese frosting, spreading evenly over the surface.

Notes

• Ensure cream cheese and butter are at room temperature before beating for a smooth, lump-free frosting.
• Optional: Add raisins to the batter for additional sweetness and chewy texture.
• For enhanced flavor, toast the nuts lightly before chopping and adding to the batter.
• Adjust milk or cream amount in frosting to achieve preferred thickness and consistency.

Keywords: classic carrot cake, carrot cake recipe, cream cheese frosting, moist carrot cake, spiced carrot cake, traditional American dessert