Sometimes the best baking moments come when you decide to step away from the usual. For me, that meant giving chocolate desserts a rest (hard, I know!) and leaning into something earthy, spiced, and wonderfully autumnal: carrot cake.
Carrot cake has always been one of those timeless classics that manages to feel both nostalgic and refreshing at the same time. This version is easy, moist, and full of cozy flavors that are perfect for crisp fall afternoons. With its tender crumb, gentle spices, and that irresistible cream cheese frosting, it’s the kind of bake you’ll want to make again and again. I know I will.
If you’ve never tried making carrot cake at home, this recipe is the perfect place to start. It doesn’t ask for anything complicated—just a bit of grating, whisking, and patience while the oven does its work. The reward? A cake that feels like a hug on a plate.
What You’ll Need
For the cake:
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ cup vegetable oil
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1¾ tsp salt
- ¾ lb carrots (peeled and grated)
- 1¾ cups sugar
- 2 eggs
- 2 tsp vanilla extract
For the frosting:
- 1 lb cream cheese, at room temperature
- ¼ cup sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- A dusting of cinnamon for finishing (optional, but lovely)
How to Make It
- Prep your cream cheese. Bring it to room temperature, then cut it into cubes. Half will go into the batter, the other half will be saved for the frosting.
- Preheat and prepare. Heat your oven to 180°C (350°F). Lightly grease your loaf or cake pan, then line it with parchment paper for easy removal later.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and 1½ teaspoons salt.
- Add the carrots. Peel and grate the carrots, then toss them directly into the dry mixture with your hands. This helps the carrots distribute evenly throughout the cake.
- Make the wet mixture. In a large bowl, work half the cream cheese with a spatula to soften it. Add 1½ cups sugar and stir until well combined. Crack in the eggs and whisk until smooth. Mix in the oil and vanilla extract.
- Bring it all together. Fold the dry carrot mixture into the wet mixture with a spatula until just combined.
- Bake. Scrape the batter into your prepared pan, smoothing the top with the back of a spoon. Bake for 70–90 minutes, checking from the 70-minute mark. (Mine was ready at 75 minutes.)
- Cool. Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the frosting. While the cake cools, work the remaining cream cheese in a bowl until smooth. Add the remaining ¼ cup sugar, 1 teaspoon vanilla, and ¼ teaspoon salt, mixing until shiny and spreadable.
- Finish and serve. Spread the frosting over the cooled cake, and if you like, dust with a little cinnamon for a final touch.
The Perfect Slice
The result is a cake that feels hearty but not heavy. The carrots lend moisture and sweetness, while the warm ginger and cinnamon spices make each bite taste like fall. The cream cheese frosting—silky, tangy, and just sweet enough—ties everything together.
This cake is wonderful on its own, but even better alongside a hot drink. Pair it with coffee in the morning, or serve it after dinner with a spiced tea. However you enjoy it, it’s the kind of recipe that quietly steals the show.
Why You’ll Love It
- Balanced flavors. The carrots and sugar give natural sweetness, which pairs perfectly with the spiced warmth.
- Moist texture. Vegetable oil and grated carrots ensure the cake stays soft even after a couple of days.
- That frosting. It’s rich but not overwhelming, with just the right amount of tang.
A Few Tips for Success
- Grate the carrots finely. This helps them melt seamlessly into the batter for even texture.
- Use room-temperature cream cheese. It makes all the difference when mixing both the batter and the frosting.
- Don’t rush the bake. Carrot cake takes time to cook through. Start checking at 70 minutes, but give it the full time if needed.
Carrot Cake Season
There’s something about fall that makes carrot cake feel exactly right. Maybe it’s the spices, maybe it’s the cozy richness, or maybe it’s just the joy of baking something simple yet satisfying. Either way, I know this cake will be on repeat in my kitchen this season.
If you try it, let me know—I’d love to hear if it finds a place in your fall baking rotation too.
