Can I make carrot cake without eggs?

Yes! You can substitute eggs with flax eggs, applesauce, or mashed bananas.

Why is my carrot cake dry?

This usually happens if the cake is overbaked or if there’s not enough moisture in the batter. Make sure to measure ingredients accurately and avoid overmixing.

Do I need to peel carrots for carrot cake?

It’s not necessary, but peeling the carrots ensures a smoother texture in the cake.

How long does carrot cake last?

At room temperature, it lasts 2 days, in the fridge up to 1 week, and frozen up to 3 months.

Can I make carrot cake in advance?

Absolutely! You can bake the cake a day ahead and frost it when ready to serve.

Can I use pre-shredded carrots from the store?

It’s best to use fresh, grated carrots as pre-shredded ones can be too dry.

How can I tell if my carrot cake is done baking?

Insert a toothpick into the center. If it comes out clean, the cake is ready!

Carrot Cake Recipe Easy and Delicious Dessert

Description

Carrot Cake is a moist and flavorful dessert that combines grated carrots with warm spices like cinnamon and nutmeg. Often enriched with walnuts or pecans, this cake is topped with a creamy cream cheese frosting that balances the sweetness and adds a rich, tangy flavor. Perfect for celebrations or as a comforting treat, Carrot Cake is beloved for its delightful texture and delicious taste, making it a timeless classic in the world of desserts.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
3 cups grated carrots (about 5–6 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, chopped nuts (if using), and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Garnish with additional chopped nuts if desired. Slice and serve.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 490 kcal

Keywords: Carrot Cake Recipe