Carrot Cake Recipe

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.

Course Dessert

Cuisine American

Keyword carrot cake, carrot cake recipe

Prep Time 30

Cook Time 25

Cooling Time 1

Total Time 1 55

Servings people

Calories 536kcal

Author Tanya

Ingredients

2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
2 cups granulated white sugar
4 large eggs room temperature
1 ½ cups vegetable oil
2 cups finely grated carrots
8 ounces crushed pineapple drained
1 teaspoon vanilla extract
⅓ cup chopped pecans toasted

Light Maple Cream Cheese Frosting

8 ounces cream cheese softened
½ cup unsalted butter softened
1 ½ cups powdered sugar sifted
2 Tablespoons pure maple syrup
1 teaspoon pure vanilla extract
A pinch of salt

Instructions

For the Cake

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
Divide the batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Light Maple Cream Cheese Frosting

To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Notes

Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.

Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.

Nutrition