Sometimes, the best treats are the ones that take a little time but reward you with layers of warmth and flavor. This Classic Carrot Cake from Scratch is exactly that kind of dessert — a little nostalgic, a bit rustic, and absolutely satisfying. The moment you slice into it, you’re greeted by a soft crumb speckled with the gentle sweetness of grated carrots and the subtle crunch of walnuts. It’s like a familiar hug on a plate, perfect for a slow morning or an afternoon break.
I remember the last time I made this cake; the kitchen was filled with the smell of cinnamon and nutmeg, and I was juggling a phone call while trying to grate the carrots—some pieces ended up a little chunkier than I’d like, but honestly, that just made it feel more homemade. The cream cheese frosting was a bit too soft at first because I got distracted scrolling through a text, but chilling it for a bit helped it set just right. Each bite was a comforting blend of spice and creamy sweetness that made the little imperfections feel like part of the charm.
- Moist and flavorful with a balance of warm spices and natural sweetness.
- Rich cream cheese frosting that’s smooth but benefits from a little patience to set.
- It’s simple — and that’s kind of the point; no need for complicated decorations here.
- Made from scratch, which means you control the texture and flavors exactly how you like them.
- Pairs beautifully with a cup of coffee or tea, but also works as a special celebration cake.
Don’t worry if you’re not a professional baker — this cake is forgiving and meant to be enjoyed in all its cozy, imperfect glory.
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Classic Carrot Cake from Scratch
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A moist and flavorful carrot cake made from scratch with grated carrots, warm spices, and a creamy cream cheese frosting. Perfect for celebrations or a delicious dessert.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts
1/2 cup crushed pineapple, drained
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Beat until well blended.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, chopped walnuts, and drained crushed pineapple until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks and cool completely before frosting.
To make the frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add 1 teaspoon of vanilla extract and beat until the frosting is light and fluffy.
Place one cake layer on a serving plate and spread a layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
When you’re ready to bake, any standard oven and a couple of round cake pans will do just fine. If you want, try serving slices with a side of fresh fruit or a dollop of whipped cream for a little extra indulgence. I’ve toyed with swapping walnuts for pecans once or twice, but honestly, I haven’t tested every variation. Adding a handful of raisins or a splash of orange zest could be fun too, but I can’t promise how those will turn out. Sometimes, sticking close to the original is the best way to go.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes even better after a day or two in the fridge, once the flavors have melded together.
What if I don’t have crushed pineapple? You could leave it out, but the cake might be a bit less moist. A little applesauce might work as a substitute, though I haven’t tried it myself.
How do I store leftovers? Keep it covered in the refrigerator for up to five days, or freeze it wrapped tightly for longer storage.
Give this Classic Carrot Cake from Scratch a try next time you want something comforting and a little special. You’ll probably find yourself reaching for a second slice — I know I did.