A tender and moist classic two-layer carrot cake with tangy-sweet cream cheese frosting! For anyone who loves carrot cake, this cake looks and tastes so impressive but is EASY to make! Perfect for Easter, springtime, or any carrot cake cravings you have!
Prep Time30 minutesmins
Cook Time35 minutesmins
Cooling Time2 hourshrs30 minutesmins
Total Time3 hourshrs35 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: best ever carrot cake, carrot cake from scratch, carrot cake frosting, classic carrot cake recipe, cream cheese frosting for carrot cake, spiced carrot cake
Servings: 12
Calories: 881kcal
Author: Averie Sunshine
Ingredients
Cake
2cupsall-purpose flour
2teaspoonsground cinnamon*I use 3 teaspoons for bolder flavor
1teaspoonground allspice
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground nutmeg
¼teaspoonground cloves
1cupunsalted buttermelted and cooled
¾cuplight brown sugarpacked
¾cupgranulated sugar
3large eggs
2teaspoonvanilla extract
3cupsgrated carrotsby hand on the coarse blade of a box grater
8ouncescanned crushed pineappledrained well; optional but highly recommended
1cupchopped walnutsoptional and divided
½cupraisinsoptional
Cream Cheese Frosting
16ouncesbrick-style cream cheesenot lite, very well softened to room temp**
1cupunsalted buttersoftened
5cupsconfectioners' sugar
2teaspoonsvanilla extract
1teaspoonground cinnamon
Instructions
Cake
Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasrty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans. Spray with baking spray, set aside.
To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
To a large microwave-safe bowl, add the butter and heat to melt, about 1 minute.
Add the sugars and whisk well to combine, or beat with a handheld electric mixer.
Add the eggs one at a time, whisking or beating after each addition
Add the vanilla and whisk or beat to combine.
Add the dry ingredients to the wet and stir until just combined, scraping down the sides as necessary to incorporate everything well; don't overmix.
Add the carrots, optional but recommended drained pineapple, half of the walnuts (optional), and the raisins (optional) and stir until everything is incorporated.
Divide the batter between the two cake pans, lightly smoothing the top with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean, or a few moist crumbs hanging on is okay but no wet batter.
Allow the cakes to cool for 10 minutes in the pans. Invert the pans and let cool completely on a wire rack. While the cakes cool, make the frosting.
Frosting
To the bowl of a stand mixer with the paddle attachment or large mixing bowl and handheld electric mixer, add the cream cheese**, butter, and beat on medium until smooth.
Add the vanilla, confectioners' sugar, cinnamon, and beat to combine staring on low speed at first, and scraping down the sides as necessary. Turn the mixer to medium-high and whip until light and fluffy, about 2 minutes.
Assembling
Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto your serving platter. There should be very little doming but if there is you can trim off a bit to make it more even.
Add 1½ cups of the frosting on top of the cake and smooth it out to the edge.
Invert the second cake and place it bottom side up on top of the frosting.
Add a crumb coat to the entire cake — meaning add a thin layer of frosting around all the exposed surfaces of the cake to seal in the crumbs.
Place the cake in the fridge for at least 2 hours to set.
After chilling, frost with the remaining cream cheese frosting.
Optionally add the remaining 1/2 cup walnuts along the bottom edge of the cake before slicing and serving.
Notes
*You can mix and match the spices and their quantities. I actually use 3 teaspoons (1 tablespoon) of cinnamon rather than the 2 teaspoons as written because I love cinnamon and detest mild-flavored carrot cake, aka bland. However, not everyone loves it as much so add the cinnamon based on personal preference. Notable though, anything less than the 2 teaspoons, as the recipe is written, just isn’t enough to give a classic carrot cake flavor.**Make sure your cream cheese when making the cream cheese frosting is really well-softened to room temperature. If not, your frosting will have a tendency to be lumpy.If you want to ensure less lumps, go ahead and sift the confectioners' sugar as well before adding it. Although it's not truly essential.Storage: Cake will keep airtight in the fridge for up to 5 days (although you could stretch it to 7 days since this is a large cake and you may not consume if all quickly unless you're making it for a larger group or event). Due to the cream cheese frosting, you'll need to refrigerate this cake.