This classic carrot cake is soft, moist, and full of warm spices, citrus, and real carrots—topped with a tangy cream cheese frosting and a sprinkle of granola for the perfect crunch.

Why I Love This Recipe

Carrot cake is one of those nostalgic desserts that never goes out of style, and this version? It’s the one I keep coming back to again and again. It’s rich and warmly spiced with cinnamon, ginger, and nutmeg, sweetened with brown sugar and orange juice, and made perfectly moist thanks to a generous amount of freshly grated carrots. The cream cheese frosting is classic, but I add a twist with orange zest and crunchy granola to give it a fresh, modern edge. It’s a dessert that feels both familiar and a little elevated! Just how I like it.

As for the topping, I decided to use some of my Maple Syrup & Olive Oil Granola. It’s always nice adding a little crunch on a carrot cake, and the granola was the perfect addition. It added a little saltiness that was just so so perfect.

 

Ingredients Breakdown

Here’s what makes this classic carrot cake recipe shine:

  • Grated carrots (3 cups): Use freshly grated carrots for the best moisture and texture. Don’t use pre-shredded—they’re too dry.

  • Flour (2 cups): All-purpose flour works perfectly for a sturdy yet tender crumb.

  • Spices: Cinnamon, ginger, and nutmeg offer warmth and depth.

  • Baking powder (2 tsp): Helps the cake rise without the need for baking soda.

  • Brown sugar (¾ cup): Adds moisture and a subtle caramel note.

  • Olive oil (¾ cup): I love the rich flavor it adds. You can substitute with vegetable oil if preferred.

  • Eggs (2): Room temperature eggs make the batter easier to mix evenly.

  • Vanilla extract (1 tbsp): Rounds out the flavors beautifully.

  • Orange juice (¼ cup): Fresh is best—it adds brightness and pairs so well with the spices and cream cheese.

  • Cream cheese (1½ cups): For a tangy, classic frosting that balances the sweetness.

  • Icing sugar (½ cup): For sweetness and smooth texture in the frosting.

  • Orange zest (1 tbsp): Adds fragrance and a citrus pop to the icing.

  • Granola (½ cup): Optional, but I love the crunch it adds as a garnish.

Substitutions & Variations

  • Nuts: Add ½ cup chopped walnuts or pecans to the batter for texture.

  • Raisins or Pineapple: A handful of golden raisins or crushed pineapple makes this a more traditional, old-fashioned carrot cake.

  • Dairy-Free: Use a dairy-free cream cheese alternative and plant-based milk.

  • Layer Cake: Bake in two 8-inch round cake pans for a classic two-layer cake. Just adjust the bake time to 30–35 minutes.

How to Make Classic Carrot Cake

  1. Preheat oven to 350°F. Grease a 9-inch round or springform pan.

  2. Grate the carrots and set them aside.

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

  4. In a large bowl, whisk the eggs, brown sugar, olive oil, vanilla extract, and orange juice until smooth.

  5. Gradually add the dry ingredients into the wet, mixing gently until just combined.

  6. Fold in the grated carrots.

  7. Pour the batter into the prepared pan and smooth the top.

  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let the cake cool completely before frosting.

For the Frosting

  1. In a mixing bowl, beat the cream cheese, icing sugar, vanilla, and orange zest until smooth.

  2. Spread over the cooled cake.

  3. Garnish with granola or chopped nuts for extra crunch and visual appeal.

Recipe Tips

Use freshly grated carrots – Pre-shredded carrots are often too dry and lack flavor.

Don’t overmix the batter – This helps keep the crumb tender.

Let the cake cool completely before adding frosting or it will melt.

Want to impress? Top with candied orange peel or a drizzle of honey before serving..

Make Ahead & Storing

  • Make ahead: You can bake the cake a day in advance and store it covered at room temperature.
  • Storage: Store frosted carrot cake in the fridge for up to 5 days. Let it come to room temperature before serving.
  • Freezing: Unfrosted carrot cake freezes beautifully. Simply wrap tightly and freeze for up to 3 months. Thaw overnight before frosting.

FAQ

Yes! That’s what makes it so moist and flavorful. The carrots soften while baking and add natural sweetness.

Absolutely! Bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.

No, but it adds a lovely brightness. Lemon juice or even pineapple juice would work in a pinch.

Final Thoughts

This classic carrot cake recipe is a timeless dessert that’s both cozy and elegant. Whether you’re baking it for Easter, a spring brunch, or just because, it’s the kind of cake that makes people feel at home. The warm spices, bright citrus, and tangy cream cheese frosting come together in a way that’s comforting, nostalgic, and just elevated enough to make it special.

I hope you enjoy this recipe as much as I do—and if you try it, don’t forget to tag me. I’d love to see your beautiful bakes!

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