This Homemade Carrot Cake with Cream Cheese Frosting is a moist, spiced delight that’s perfect for any occasion. This cake is a comforting classic.
The cake itself is packed with freshly grated carrots, warm cinnamon, and a hint of nutmeg, giving it a tender crumb and rich flavor.
Chopped pecans add a subtle crunch, while a splash of vanilla ties everything together.
The crowning glory is the velvety cream cheese frosting—smooth, tangy, and just sweet enough to complement the spiced cake without overwhelming it.
Made with softened cream cheese, butter, powdered sugar, and a touch of vanilla, it spreads effortlessly over the cooled cake, creating a luscious finish.
Whether you’re serving it for a celebration or a cozy afternoon treat, this carrot cake is sure to impress with its homemade charm and irresistible taste. Dust with a little extra cinnamon or top with more pecans for a rustic flourish!
To begin, you’ll preheat your oven to 350°(F).
In a bowl, combine all-purpose flour, baking soda, cinnamon, salt and nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.
Finely chop 2/3 of a cup of pecans (or walnuts if you prefer). You’ll divide these when you use them, but set this aside for now.
Shred 2 cups of carrots. This took me 5 medium carrots, but will vary depending on your carrot size. Set these aside for a moment as well.
In your mixing bowl, beat together 4 eggs until frothy. Add in granulated sugar, vanilla, and extra virgin olive oil. (See the note in the recipe below.) Beat these until smooth.
Fold the carrots and chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand. That is what I did here.)
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Bake this for 35-45 minutes or until it tests done with a wooden pick.
When it is done baking, place the pan on a rack and cool the cake in the pan for 10 minutes.
Then turn the cake out onto a cooling rack and cool completely.
Once the cake is completely cooled, you can frost it with the cream cheese frosting.
Once it is frosted, sprinkle it with the remaining chopped pecans.
Enjoy!
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