Carrot cake is a classic dessert that has been enjoyed for generations. It's moist, flavorful, and pairs perfectly with creamy cream cheese frosting. In this recipe, we'll show you how to make a classic carrot cake with a delicious cream cheese frosting that is sure to impress.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Frosting

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar


  1. Preheat the oven to 350°F. Grease two 9-inch cake pans with butter or non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
  3. In another bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and beat until well combined.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Fold in the grated carrots, chopped walnuts, and raisins (if using).
  6. Pour the batter into the prepared cake pans and smooth out the tops with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool completely in the pans before removing and frosting.

For the Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Frost the top of one cake layer with a generous amount of frosting, then place the other cake layer on top.
  4. Frost the top and sides of the cake with the remaining frosting.
  5. Optional: top with chopped walnuts or decorate with additional grated carrots.


  • For a lighter cake, use half all-purpose flour and half cake flour.
  • Make sure to grate the carrots finely to ensure they bake evenly and don't clump together.
  • If you don't have raisins or walnuts on hand, feel free to omit them or substitute with other nuts or dried fruit.
  • To make the cake ahead of time, bake and cool the cake layers, then wrap in plastic wrap and store in the fridge for up to 2 days. Frost the cake before serving.


This classic carrot cake with cream cheese frosting is sure to be a hit at your next gathering or special occasion. It's easy to make and always a crowd-pleaser. So why not try it out for yourself and indulge in a slice of this delicious dessert?

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