Tasty Carrot Cake


Indulge your taste buds with our Tasty Carrot Cake recipe – a classic dessert that never fails to delight. Bursting with the natural sweetness of carrots and warm spices, this moist and tender cake is topped with a luscious cream cheese frosting for the perfect balance of flavors. Whether you’re celebrating a special occasion or simply craving a slice of homemade goodness, this Tasty Carrot Cake is sure to satisfy your sweet tooth.

Why We Love This Recipe:

✔️ Moist and Flavorful: The combination of grated carrots and warm spices creates a cake that’s incredibly moist and bursting with flavor. ✔️ Cream Cheese Frosting: A smooth and creamy frosting adds a decadent finishing touch to this classic dessert. ✔️ Perfect for Any Occasion: Whether it’s a birthday celebration or a casual get-together, this Tasty Carrot Cake is always a crowd-pleaser.


For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar


  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

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


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk together the granulated sugar and vegetable oil until well combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


For the Cream Cheese Frosting:

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until smooth and well combined.
  3. Stir in the vanilla extract until evenly incorporated.
  4. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
  5. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  6. Slice, serve, and enjoy your delicious Tasty Carrot Cake!


  • For added texture and flavor, consider adding raisins or shredded coconut to the cake batter.
  • Store any leftover cake in the refrigerator for up to 5 days.


Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake layers in advance and store them in the refrigerator or freezer until ready to assemble and frost.

Q: Can I omit the nuts from the recipe?

A: Absolutely! Feel free to leave out the nuts if you prefer a nut-free carrot cake.



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