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Favorite Classic Carrot Cake Recipe with Easy Brown Butter Cream Cheese Frosting

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A moist and tender classic carrot cake with warm spices, topped with a rich and nutty brown butter cream cheese frosting. Perfect balance of spice and sweetness, ideal for gatherings or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 1 cup (240 ml) vegetable oil (can swap half with applesauce for lighter version)
  • 3 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 3 cups (about 400 g) grated carrots
  • 1 cup (120 g) chopped walnuts or pecans (optional)
  • ½ cup (120 g) crushed pineapple, drained (optional)
  • ½ cup (115 g) unsalted butter (for frosting, browned)
  • 8 oz (225 g) cream cheese, softened
  • 3 cups (360 g) powdered sugar
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Grease two 9-inch round pans with butter or non-stick spray and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. Brown the butter for frosting in a small saucepan over medium heat until golden brown and nutty, about 5 minutes. Pour into a bowl and let cool to room temperature.
  3. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In another large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Beat in eggs one at a time, then add vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
  6. Fold in grated carrots, chopped nuts (if using), and crushed pineapple (if using). Batter should be thick but not stiff.
  7. Divide batter evenly between prepared pans. Bake 30–35 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting.
  9. For frosting, beat cooled brown butter and softened cream cheese until smooth and creamy. Gradually add powdered sugar, beating until combined. Stir in vanilla extract and pinch of salt. Chill 20 minutes if too soft.
  10. Assemble cake by placing one layer on serving plate, spreading frosting on top, adding second layer, and frosting top and sides evenly. Optionally, sprinkle chopped walnuts on top.

Notes

Use fresh, firm carrots for grating. Toast nuts lightly before folding in for nuttier flavor. For dairy-free, substitute cream cheese and butter with plant-based alternatives. Avoid overmixing batter to keep cake tender. Chill frosting if too soft before frosting cake. Rotate pans halfway through baking for even cooking.

Nutrition

Keywords: carrot cake, brown butter frosting, cream cheese frosting, classic carrot cake, moist carrot cake, easy carrot cake recipe, homemade carrot cake

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