Classic 2-Layer Carrot Cake with Cream Cheese Frosting
This perfect carrot cake is ultra moist and bakery-quality, with two tender spiced layers packed with fresh carrots, walnuts, and raisins—all topped with luscious cream cheese frosting. An easy, crowd-pleasing homemade cake for holidays, birthdays, and anytime dessert!
Ingredients
Dry
- 2½ cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet
- 1½ cups vegetable oil
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups finely shredded carrots, about 3–4 medium carrots
- ½ cup chopped walnuts, toasted if desired
- ½ cup raisins rehydrated in hot water for 10–15 min, then drained
Cream Cheese Frosting (enough for filling + covering the cake)
- ½ cup unsalted butter slightly softened
- 8 oz package cream cheese softened
- 3½ cups confectioners or icing sugar
- 1 tsp vanilla extract
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Grease two 8-inch round cake pans and line the bottoms with parchment paper (or use non-stick spray + flour).
- Toast walnuts in a dry pan for 3–4 minutes if desired (enhances flavor).
- Rehydrate raisins in hot water then drain and allow to dry.
Make the Cake Batter
- In a medium bowl, whisk together all dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, whisk oil and sugar together until well combined (about 1 minute). Add eggs one at a time, beating well after each. Stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix.
- Fold in shredded carrots, walnuts, and drained raisins until evenly distributed. The batter will be thick.
- Divide batter evenly between the two prepared pans. Smooth the tops.
Bake
- Bake for 30-35 minutes (start checking at 30 min). The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pans for 10–15 minutes, then turn out onto wire racks to cool completely (at least 1 hour). The cakes are very moist, so they need to cool fully before frosting.
Make the Frosting
- Using an electric mixer, beat together the softened butter and cream cheese until smooth.
- On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the vanilla extract. Spread evenly on top of the cooled cake.
Assemble the Cake
- Level the cooled cake layers if domed (use a serrated knife). Do this if you want each layer with flat tops.
- Place one layer on a plate or cake stand. Spread a generous layer of frosting on top (about ¾–1 cup).
- Add the second layer. Frost the top and sides with remaining frosting. For a rustic look, do a crumb coat first (thin layer), chill 20 min, then finish with a thicker layer. Swirls or textured sides look beautiful on carrot cake.
- Optional garnish: extra chopped walnuts or toasted pecans around the top edge, or a light sprinkle of cinnamon.
Notes
Storage & Tips
• Room temp: Up to 1 day (frosting is perishable).
• Fridge: Up to 5–6 days in an airtight container. Bring to room temp before serving for best texture.
• Freezer: Unfrosted layers freeze well (wrapped tightly) for up to 2 months.
• Make-ahead: Bake layers a day ahead; wrap and store at room temp. Frost the day you serve.
• For cupcakes: Fill liners ⅔ full and bake ~18–22 minutes (makes about 20–24).
• Room temp: Up to 1 day (frosting is perishable).
• Fridge: Up to 5–6 days in an airtight container. Bring to room temp before serving for best texture.
• Freezer: Unfrosted layers freeze well (wrapped tightly) for up to 2 months.
• Make-ahead: Bake layers a day ahead; wrap and store at room temp. Frost the day you serve.
• For cupcakes: Fill liners ⅔ full and bake ~18–22 minutes (makes about 20–24).
Nutrition
Calories: 550kcalCarbohydrates: 67gProtein: 6gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 53mgSodium: 283mgPotassium: 174mgFiber: 2gSugar: 46gVitamin A: 2908IUVitamin C: 1mgCalcium: 87mgIron: 1mg
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