Traditional Carrot Cake

I was searching for a simple and traditional carrot cake recipe; something without pineapple and raisins! I found one, and it turned out amazing. I made this as a birthday cake for my brother (happy 15th birthday Gabe!!!) and it was a huge hit with the fam. 

P.S., don’t judge my piping! It is a challenge to pipe with cream cheese frosting. It was delicious so we didn’t care. If you decide to pipe, hold back some of the frosting and refrigerate it for 20 minutes first.

Enjoy! Drop a comment if you made it and let me know how it turned out. 🙂

What you’ll need:

  • 2 large eggs (room temperature!)
  • 3/4 cup oil
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ginger powder
  • 1.5 cups shredded carrots
  • 1/4 cup finely chopped walnuts walnuts, coated in flour to prevent sinking (I omitted these)
  • 2 cups cream cheese frosting
  1. In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger.
  3. Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined.
  4. Fold in walnuts.
  5. Pour batter in a greased/floured round cake pan (dimensions: 9×2).
  6. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
  7. Allow the cake to cool down completely.
  8. Then, ice it in cream cheese frosting.
  9. Decorate, using the round tip and star tip.
  10. Sprinkle chopped walnuts along the bottom of the cake.


  • 1 stick butter (room temperature)
  • 8 oz full-fat cream cheese (room temperature)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  1. Cream together butter and cream cheese
  2. Add remaining ingredients

Original recipe here.


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