This Classic Carrot Cake is moist, flavorful, and perfectly spiced, topped with a rich and creamy cream cheese frosting. A timeless dessert, perfect for birthdays, holidays, or any special occasion!
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Why You’ll Love This Recipe
✔ Super moist & tender – Thanks to carrots and yogurt.
✔ Balanced spice flavor – Just the right amount of cinnamon and nutmeg.
✔ Rich cream cheese frosting – Smooth, tangy, and delicious.
✔ Easy to make – Simple ingredients with a no-fail method.
✔ Perfect for celebrations – A crowd-pleasing dessert!
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Ingredients
For the Carrot Cake
2 large eggs
¾ cup (175g) brown sugar
⅓ cup (75g) plain yogurt
½ cup (120ml) vegetable oil
1½ cups (225g) plain flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional)
1½ cups (150g) grated carrots
½ cup (50g) chopped walnuts or pecans (optional)
½ cup (80g) raisins (optional)
1 teaspoon vanilla extract
For the Cream Cheese Frosting
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
1 cup (120g) powdered sugar
1 teaspoon vanilla extract
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Step-by-Step Instructions
Step 1: Prepare the Carrot Cake Batter
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk eggs, brown sugar, yogurt, vegetable oil, and vanilla extract until smooth.
3. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring gently.
5. Fold in the grated carrots, chopped nuts, and raisins (if using).
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Step 2: Bake the Cake
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Step 3: Make the Cream Cheese Frosting
9. In a bowl, beat cream cheese and butter until smooth and creamy.
10. Gradually add powdered sugar and vanilla extract, mixing until well combined.
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Step 4: Assemble and Decorate
11. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
12. Garnish with extra chopped nuts, grated carrots, or a sprinkle of cinnamon.
13. Slice and serve!
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Serving Suggestions
🍯 Drizzle with honey for extra sweetness.
🥕 Add a touch of orange zest for a citrusy twist.
☕ Pair with coffee or tea for the perfect dessert moment!
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Storage & Make-Ahead Tips
📌 Refrigerate – Store in an airtight container in the fridge for up to 5 days.
📌 Freeze – Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.
📌 Make-Ahead – Prepare a day in advance for the best flavor and texture.
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Recipe Variations
🔹 Vegan Carrot Cake – Use flax eggs & dairy-free yogurt.
🔹 Gluten-Free Option – Substitute with gluten-free flour blend.
🔹 Extra Moist Cake – Add ½ cup crushed pineapple for a tropical twist.
🔹 Layered Cake – Double the recipe and make a two-layer cake.
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Frequently Asked Questions
1. Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds extra moisture and depth of flavor.
2. How do I prevent my cake from being too dense?
Make sure not to overmix the batter—gentle folding is key!
3. Can I use store-bought frosting?
Yes, but homemade cream cheese frosting tastes much better.
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Final Thoughts
This Classic Carrot Cake is moist, flavorful, and irresistibly delicious! Perfect for Easter, Thanksgiving, birthdays, or any day you crave a comforting dessert.
💛 Save this recipe & try it soon!
