Classic Carrot Cake Recipe

Name: Classic Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups All purpose flour; 1 cup Sugar; 1 1/2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Cinnamon; 1/2 teaspoon Nutmeg; 1/2 teaspoon Allspice; 1/2 teaspoon Salt; 2/3 cup Bertolli Extra Virgin Olive Oil; 3 Large eggs; 1 1/2 cups Shredded carrots; 1 cup Chopped pecans; 1 cup Dried cranberries; 1/2 cup Chopped and smashed fresh pineapple; 16 ounces Cream cheese; 2 tablespoons Butter; 4 tablespoons Brown sugar; 4 tablespoons Vanilla extract

Servings: persons

1 1/3 cups All purpose flour
1 cup Sugar
1 1/2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
1/2 teaspoon Salt
2/3 cup Bertolli Extra Virgin Olive Oil
3 Large eggs
1 1/2 cups Shredded carrots
1 cup Chopped pecans
1 cup Dried cranberries
1/2 cup Chopped and smashed fresh pineapple
16 ounces Cream cheese
2 tablespoons Butter
4 tablespoons Brown sugar
4 tablespoons Vanilla extract

1
Preheat your oven to 350 degrees. Combine the first 8 ingredients in a bowl and stir together.
2
In a separate bowl, whisk together the eggs and oil until combined.
3
Add the egg mix to the dry mix and fold the two together until just combined. Do not over mix or the cake may come out dense.
4
Fold in the carrots, nuts, and fruits.
5
Prepare two 8-inch round cake pans by generously oiling them. Pour half of the batter into each pan so they are even. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes.
6
While the cake bake, prepare the cream cheese frosting. Place the cream cheese and butter in the bowl of a mixer. Best together until fluffy.
7
Add the sugar and vanilla and continue beating until combined. Hold cold until cakes are ready.
8
Cool the cakes in the pans for about 1 minute, so the cake pulls away from the sides. Invert them into a cooling rack and leave them until completely cooled.
9
To assemble: lay one cake on a serving plate. Spread a layer of cream cheese frosting on top. Place the other cake on top to form the second layer. Spread cream cheese frosting over all of the cake, smoothing out any mounds.
10
To finish, desired, stick additional pieces of nuts all over the frosting until covered. Sprinkle lightly with nutmeg over the top.

1583

kcal

Calories

112

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 cups All purpose flour, 1 cup Sugar, 1 1/2 teaspoons Baking soda, 1 teaspoon Baking powder, and more.

Yes, Classic Carrot Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions