If you’re looking for a perfectly moist and flavorful dessert, this Carrot Cake is the answer. Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and topped with a rich, creamy brown sugar cream cheese frosting, it’s a delicious treat for any occasion. Whether you’re making it as a classic cake or as cupcakes, this recipe is easy to follow and guaranteed to impress with its balance of sweet and spice.

What You’ll Need

Ingredients

For the cake:

• 3 cups finely grated carrots
• 4 large eggs
• 1 1/1 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp of vanilla
• 1/2 cups of sugar
• ½ cup brown sugar
• 1/2 cups of butter

For the frosting:

• 8 ounces cream cheese, softened
• 4 tbsp butter, softened
• 3/4 cup brown sugar
• 1 tsp molasses
• 2 cups powdered sugar
• 1/2 tsp vanilla extract

Equipment I Used

• Stand Mixer
• Mixing Bowls
• Spatula
• 9×13 Baking Pan or Muffin Pan
• Cooling Rack
• Measuring Cups & Spoons
• Grater

How to Make It

For the Cake:

Prepare the Pans

Preheat the oven to 350°F (175°C). Butter and flour either a 9×13-inch cake pan or a large muffin pan to prevent sticking.

Grate the Carrots

In a large bowl (Bowl 1), finely grate 3 cups of carrots and set them aside.

Mix the Dry Ingredients

In another bowl (Bowl 2), whisk together 1 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.

Cream the Butter and Sugars

In a third bowl (Bowl 3), cream together 1/2 cup butter, 1/2 cup sugar, and 1/2 cup brown sugar using an electric mixer or stand mixer. Add 1 tsp vanilla extract and beat until smooth.

Add the Eggs

Beat in the eggs one at a time to the butter-sugar mixture, mixing well after each addition until fully combined.

Combine Wet and Dry Ingredients

Gradually add the flour mixture (Bowl 2) to the wet ingredients in Bowl 3. Stir gently until just combined.

Fold in the Carrots

Finally, fold the grated carrots into the batter and mix until evenly incorporated.

Bake

Pour the batter into the prepared cake pan or muffin pan. Bake for 30 minutes for cupcakes or 25 minutes for a cake, or until a toothpick inserted into the center comes out clean. Let the cake or cupcakes cool completely before frosting. Note: If you’re pressed for time, placing the cake in the freezer for 10-15 minutes can help it cool faster.

For the Frosting:

Cream the Butter and Cream Cheese

In the bowl of a stand mixer fitted with the paddle attachment, combine 8 ounces softened cream cheese, 4 tbsp softened butter, 3/4 cup brown sugar, and 1 tsp molasses. Beat on medium speed for 1-2 minutes, until smooth. Scrape down the sides as needed.

Let the frosting sit for about 5 minutes to allow the brown sugar to absorb into the wet ingredients.

Gradually add 2 cups powdered sugar and 1/2 tsp vanilla extract, beating until smooth and creamy. If you prefer a thicker frosting, add more powdered sugar until you reach the desired consistency. Beat on high speed for 1 minute to make it extra fluffy.

Frost the Cake

Once the cake or cupcakes have cooled, spread or pipe the frosting on top. Place the cake or cupcakes in the fridge to let the frosting firm up before serving.