Classic Carrot Cake with Double Layered Cream Cheese Frosting

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups grated carrots
• 1/2 cup crushed pineapple, drained (optional)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 12 oz (340 g) cream cheese, softened
• 3/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 1/2 tsp vanilla extract

Instructions (Carrot Cake)

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour one deep 9-inch round cake pan.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Combine the Wet Ingredients

In a large bowl, beat the oil, sugar, eggs, and vanilla until smooth and well combined.

4. Add Carrots and Extras

Fold in the grated carrots, crushed pineapple, and nuts (if using).

5. Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before removing.

7. Slice into Layers

Once fully cooled, use a serrated knife to carefully slice the cake horizontally into three even layers.

Tip: For best results, chill the cake for 30–60 minutes before slicing to make cleaner, more even layers.

8. Prepare the Frosting

Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy and fluffy.

9. Assemble the Cake

Place the bottom layer on a serving plate and spread an even layer of frosting on top.
Add the second layer and repeat.
Place the final layer on top and frost generously.
Optionally frost the sides or leave them semi-naked for a rustic look.
Decorate with chopped nuts, carrot decorations, or edible flowers.

Serving Suggestions

• Perfect for Easter brunch or holiday gatherings
• Slice for dessert or pack pieces for picnics and lunch boxes
• Pair with coffee, tea, or a glass of milk

Kid-Friendly Tips

• Reduce sugar for younger children
• Chop nuts finely or omit for toddlers
• Slice into small pieces for easy self-feeding

Variations

• Carrot Cake Cupcakes: Make small cupcakes with mini frosting layers
• Gluten-Free Version: Use a gluten-free flour blend
• Add Fruit: Raisins or shredded coconut for extra flavor and texture