Classic Carrot Cake Recipe

Name: Classic Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The cake; 2 cups of granulated sugar; 1 1/3 cups of vegetable oil; 3 extra large eggs at room temperature; 2 1/2 cups of all purpoes flour; 2 teaspoons of ground cinnamon; 2 teaspoons of baking soda; 1 1/2 teaspoons of kosher salt; 1 pound of grated carrots (5-6 large carrots also work); The frosting; 1 4oz package of butter; 1 8oz package of Philadelphia cream cheese; 1 cup of confectioners sugar

Servings: persons

The cake
2 cups of granulated sugar
1 1/3 cups of vegetable oil
3 extra large eggs at room temperature
2 1/2 cups of all purpoes flour
2 teaspoons of ground cinnamon
2 teaspoons of baking soda
1 1/2 teaspoons of kosher salt
1 pound of grated carrots (5-6 large carrots also work)
The frosting
1 4oz package of butter
1 8oz package of Philadelphia cream cheese
1 cup of confectioners sugar

1
["Preheat the oven to 350 degrees F.
2
Butter 1 pan for a thick cake! (8-inch cake round pan).
3
Beat the sugar, oil, and eggs together in the bowl with an electric mixer fitted with the paddle attachment until it turns light yellow. (Or just whisk together till it becomes light yellow!) In another bowl sift together the flour, cinnamon, baking soda, and salt.", "Add the dry ingredients to the wet ones little bit by little bit. Fold the carrots to in the mixture (fresh carrots grated by hand). Divide batter evenly into one buttered cake pans. Bake in a 350 degrees F oven for 55 to 60 min . Or until a toothpick come out clean. Allow the cakes to cool overnight. (Put a towel on top.)", "Mix the cream cheese and butter in a bowl with an electric mixer fitted with the paddle attachment. (This one just comes out better with the electric mixer - don't recommend to do this with whisk or spoon.) Wait until the 2 ingredients are fully combined. Add the sugar and mix until is smooth.", "Put cake on a flat plate or a cake pedestal and put icing on the sides and top.", "Optional: I don't add any decorations to the cake but if you would like you could add: walnuts, raisins, or anything that you like."]

1985

kcal

Calories

117

Fat

222

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: The cake, 2 cups of granulated sugar, 1 1/3 cups of vegetable oil, 3 extra large eggs at room temperature, 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