This post may contain affiliate links, please see Vic Eat’s privacy policy for details.
With its outstanding spice flavour, super moist crumb, carrot shreds that melt into the batter, and velvety cream cheese frosting, this is truly the best fluffy carrot cake recipe you will ever try. Top this cake with extra carrot shreds and walnuts; one of the best spring desserts out there!
Why You'll Love This Classic Fluffy Carrot Cake
- This Fluffy Carrot Cake is an awesome Spring/Easter Dessert to celebrate the warm weather. Make his for Easter dessert and your family will love it!
- The cake is fluffy and moist and the frosting is velvety and creamy. This cake is the perfect balance of spiced cake and sweet frosting, such a classic delicious dessert.
- This cake can be made in advance. You can create the cake part and cool it until you are ready to decorate or make the cake a few days before you want to serve it.
Ingredients Needed
Cooking Spray
3 Cups All Purpose Flour
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
1 Tablespoon Baking Soda
1 Tablespoon Cinnnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Clove
Pinch Salt
1 1/2 Cup Olive Oil
4 Eggs
1 Tablespoon Vanilla Extract
2 Cups Carrots, grated
1 1/2 Walnuts, chopped
1 Cup Sweetened Shredded Dried Coconut
1 Cup Crushed Pineapple, drained
1/2 Cup Raisins
Cream Cheese Frosting
12 oz Cream Cheese, softened
1/2 Cup Unsalted Butter, softened
3 3/4 Cup Powdered Sugar
1 Tablespoon Vanilla Extract
1/2 Tablespoon Lemon Juice
Extra Grated Carrot and Walnuts to Decorate, optional*
How To Make Classic Fluffy Carrot Cake
Preheat oven to 350 degrees F.
Start by whisking together flour, both sugars, spices, salt, and baking soda in a mixing bowl.
In a separate large bowl, whisk together olive oil, eggs and vanilla together until a cohesive mixture forms.
Sift the dry ingredients into the wet ingredients bowl. Use a spatula to gently mix the batter together; It will be thick at first.
Next, stir in the walnuts, carrots, coconut, pineapple and raisins. Gently stir the mix-ins into the batter, and try not to over-mix.
Spray two 9-inch circular baking pans with cooking spray. Divide the batter in two and add the batter to both baking pans. Place in the oven and bake for 50 minutes or until a toothpick comes out with a few crumbs on it. Cool cake for at least 1 hour.
Once the cake is completely cooled, it’s time to make the cream cheese frosting. Make sure to cool the cake completely before adding the icing on top, or else the frosting will melt. In a mixing bowl add softened cream cheese and butter. Use a hand mixer or stand mixer if you have one and whip the cream cheese and butter together until soft and fluffy.
Once the cream cheese and butter is creamy and incorporated together, add vanilla extract and lemon juice then gradually add in the powdered sugar, using the mixer to whip the sugar in. Keep whipping until the frosting is nice and smooth and no lumps appear.
To decorate the cake, take one of the cake layers and place on a plate. Add the cream cheese frosting to the top and spread an even layer. Add the second cake layer on top, then continue to add frosting to the top and sides. Take you time and try to spread the frosting evenly on all sides and on top.
Once the frosting is added, add more grated carrots and walnuts on top. Optionally, you can chill the cake for 2 hours before serving (or make this cake in advance) or you can eat it right away. Enjoy! 🙂
Equipment & Products Needed
9-inch Cake Pans
Chopped Walnuts
Icing Spatula
Notes + Tips for Classic Fluffy Carrot Cake
- Make sure to cool the cake before decorating it with cream cheese frosting. It is imperative that the cake is completely cooled before adding the cream cheese frosting so it doesn’t melt when added on top of the cake.
- Use softened cream cheese and butter to make the cream cheese frosting. Room temperature cream cheese and butter will whip better and create a creamy and velvety frosting.
- If you have a sifter, use it! Sift the dry ingredients, using a sifter or fine mesh strainer, into the wet ingredients to create a fluffy and light cake and to avoid any lumps in the batter.
Other Easter Dessert Recipes from Other Creators That I LOVE!
More Dessert Recipes You Will Love
jump
Ingredients:
- Cooking Spray
- 3 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar
- 1 Tablespoon Baking Soda
- 1 Tablespoon Cinnnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Clove
- Pinch Salt
- 1 1/2 Cup Olive Oil
- 4 Eggs
- 1 Tablespoon Vanilla Extract
- 2 Cups Carrots, grated
- 1 1/2 Walnuts, chopped
- 1 Cup Sweetened Shredded Dried Coconut
- 1 Cup Crushed Pineapple, drained
- 1/2 Cup Raisins
Cream Cheese Frosting
- 12 oz Cream Cheese, softened
- 1/2 Cup Unsalted Butter, softened
- 3 3/4 Cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1/2 Tablespoon Lemon Juice
- Extra Grated Carrot and Walnuts to Decorate, optional*
Instructions:
- Preheat oven to 350 degrees F.
- Start by whisking together flour, both sugars, spices, salt, and baking soda in a mixing bowl.3 Cups All Purpose Flour, 1 Cup Granulated Sugar, 1 Cup Light Brown Sugar, 1 Tablespoon Baking Soda, 1 Tablespoon Cinnnamon, 1 Teaspoon Ground Ginger, 1/2 Teaspoon Ground Clove, Pinch Salt
- In a separate large bowl, whisk together olive oil, eggs and vanilla together until a cohesive mixture forms.1 1/2 Cup Olive Oil, 4 Eggs, 1 Tablespoon Vanilla Extract
- Sift the dry ingredients into the wet ingredients bowl. Use a spatula to gently mix the batter together; It will be thick at first.
- Next, stir in the walnuts, carrots, coconut, pineapple and raisins. Gently stir the mix-ins into the batter, and try not to over-mix.2 Cups Carrots, grated, 1 1/2 Walnuts, chopped, 1 Cup Sweetened Shredded Dried Coconut, 1 Cup Crushed Pineapple, drained, 1/2 Cup Raisins
- Spray two 9-inch circular baking pans with cooking spray. Divide the batter in two and add the batter to both baking pans. Place in the oven and bake for 50 minutes or until a toothpick comes out with a few crumbs on it. Cool cake for at least 1 hour.Cooking Spray
- Once the cake is completely cooled, it's time to make the cream cheese frosting. Make sure to cool the cake completely before adding the icing on top, or else the frosting will melt. In a mixing bowl add softened cream cheese and butter. Use a hand mixer or stand mixer if you have one and whip the cream cheese and butter together until soft and fluffy.12 oz Cream Cheese, softened, 1/2 Cup Unsalted Butter, softened, 3 3/4 Cup Powdered Sugar, 1 Tablespoon Vanilla Extract, 1/2 Tablespoon Lemon Juice
- Once the cream cheese and butter is creamy and incorporated together, add vanilla extract and lemon juice then gradually add in the powdered sugar, using the mixer to whip the sugar in. Keep whipping until the frosting is nice and smooth and no lumps appear.
- To decorate the cake, take one of the cake layers and place on a plate. Add the cream cheese frosting to the top and spread an even layer. Add the second cake layer on top, then continue to add frosting to the top and sides. Take you time and try to spread the frosting evenly on all sides and on top.
- Once the frosting is added, add more grated carrots and walnuts on top. Optionally, you can chill the cake for 2 hours before serving (or make this cake in advance) or you can eat it right away. Enjoy! 🙂Extra Grated Carrot and Walnuts to Decorate, optional*
Video
Notes
Nutrition
