This carrot cake recipe Preppy Kitchen is a rich, spiced dessert made with freshly grated carrots, warm spices, oats, and a velvety cream cheese frosting.
Developed through hands-on experience and a passion for baking, this carrot cake recipe Preppy Kitchen reflects both tradition and personal creativity.
Creating and sharing carrot cake recipe Preppy Kitchen like this is more than a task it’s a real calling, driven by a love for discovering flavors and making baking approachable for everyone.
Designed for home bakers of all levels, it’s been carefully crafted for those who appreciate comfort food with depth. Now i am presents each step clearly, along with tips, variations, and storage advice.
Carrot Cake Recipe Preppy Kitchen
This carrot cake recipe Preppy Kitchen is a soft, moist, and warmly spiced dessert made with grated carrots, rolled oats, brown sugar, and a blend of cinnamon, ginger, and nutmeg.
The addition of oats gives it a hearty texture, while the rich cream cheese frosting brings a smooth, sweet finish. Butter adds depth and richness, and vanilla enhances the flavor throughout.
It’s simple to prepare and delivers a comforting, homemade taste. Designed for bakers of all skill levels, this carrot cake recipe Preppy Kitchen is perfect for family desserts, small celebrations, or whenever a wholesome treat is needed straight from the oven.
How To Prepare Carrot Cake Recipe Preppy Kitchen?
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: Makes about 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Box grater (for carrots)
- Two 8-inch round cake pans
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- ½ cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 cup grated carrots (about 2 medium carrots)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 1 (8-ounce or 227g) block cream cheese, room temperature
- 4 to 5 cups powdered sugar (adjust for desired sweetness and consistency)
- 1 teaspoon vanilla extract
How To Make Carrot Cake Recipe Preppy Kitchen
1. Start by getting everything ready. Preheat the oven to 350°F (175°C). Grease your baking pan well, and if you want easier removal later, line it with parchment paper. Grate the carrots with a box grater and set them aside.
2. In a large mixing bowl, beat the softened butter together with the granulated sugar and brown sugar until it turns light, fluffy, and creamy—this usually takes two to three minutes with an electric mixer.
3. Next, crack in the egg and pour in the vanilla extract. Mix until everything is smooth and well blended.
4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Stir in the rolled oats so they’re evenly coated with the dry mixture.
5. Now, slowly add the dry ingredients into the butter mixture, mixing on low speed just until the flour disappears. Don’t overmix this keeps the cake tender. With a spatula, gently fold in the grated carrots until they’re evenly spread throughout the batter.
6. Pour the batter into your prepared baking pan and smooth it out. Bake for about 28 to 32 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool on a wire rack before adding any frosting.
7. While the cake cools, make the frosting. Beat softened butter and cream cheese together until light and fluffy. Add the powdered sugar gradually, one cup at a time, mixing well after each addition. Finish it off with vanilla extract, and beat until smooth and creamy.
8. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using a spatula. Slice, serve, and enjoy.
Nutrition Facts Of Carrot Cake Recipe Preppy Kitchen
| Nutrition | Amounts |
|---|---|
| Calories | 460 |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Cholesterol | 70mg |
| Sodium | 250mg |
| Carbohydrates | 58g |
| Fiber | 1.5g |
| Sugars | 38g |
| Protein | 4g |
Why My Carrot Cake Recipe Works
This carrot cake recipe preppy kitchen works because it balances texture, flavor, and moisture in every layer. Grated carrots add natural sweetness and moisture without overpowering the cake.
The combination of brown sugar and granulated sugar deepens the flavor while keeping the crumb soft. Rolled oats bring a subtle chewiness and heartiness that makes each bite more satisfying.
A careful mix of warm spices cinnamon, ginger, and nutmeg adds depth without overwhelming the carrot flavor.
The cream cheese frosting, rich and smooth, complements the cake perfectly. Every ingredient has a role, and each step supports a moist, flavorful, and reliable result.
Why This Recipe Is A Must-Try
This carrot cake recipe Preppy Kitchen is a must-try because it delivers a rich, homemade taste with simple, familiar ingredients. It brings together the perfect blend of moist texture, warm spices, and a creamy, tangy frosting that makes every slice unforgettable.
The use of oats adds a wholesome twist, giving the cake structure and a rustic charm without complicating the process. Whether baking for family, friends, or yourself, it offers a reliable, rewarding experience from start to finish.
It’s approachable for beginners, satisfying for seasoned bakers, and loved by anyone who enjoys a classic dessert done right.
Serving Suggestions
Serve this carrot cake recipe Preppy Kitchen slightly chilled or at room temperature to let the cream cheese frosting hold its shape and flavor. Slice generously and plate with a light dusting of cinnamon or crushed walnuts for added texture.
For a more elegant touch, garnish with a few thin carrot ribbons or edible flowers. Pair with a hot cup of coffee, chai, or black tea for a cozy afternoon treat.
For special occasions, serve with a scoop of vanilla or cinnamon ice cream. This carrot cake recipe Preppy Kitchen also works beautifully as a layered dessert for birthdays, brunch tables, or holiday gatherings.
Expert Tips
1. Always grate your carrots fresh just before adding them to the batter. Finely grated carrots release more moisture and blend smoothly into the cake, giving it a soft, even texture without stringy bits.
2. Once the dry ingredients are added, mix just until combined. Overmixing develops too much gluten in the flour, which can make the cake tough or dense instead of light and tender.
3. Let your egg, butter, and cream cheese sit at room temperature before baking. This helps them combine evenly and gives you a smoother batter and creamier frosting.
4. Even a slightly warm cake will cause the cream cheese frosting to melt or slide off. Make sure your cake is fully cooled for the best texture and a clean finish.
5. Carrot cake tastes even better the next day. Allowing it to rest lets the spices settle and the texture become even more moist. Cover and refrigerate overnight for the best flavor.
Delicious Variations
➤ Carrot Cake with Pineapple: Add ½ cup of well-drained crushed pineapple to the batter for a touch of tropical sweetness and extra moisture. This variation makes the cake even softer and adds a subtle fruity flavor that pairs beautifully with the spices.
➤ Nutty Carrot Cake: Fold in ½ cup of chopped walnuts or pecans for a crunchy texture and nutty depth. Toast the nuts lightly before adding them to enhance their flavor and bring out a rich, roasted aroma in every bite.
➤ Carrot Cake with Coconut: Mix in ⅓ cup of unsweetened shredded coconut for a subtle tropical twist and chewiness. It adds both flavor and texture without overwhelming the classic carrot cake taste.
➤ Spiced Carrot Cake: Increase the cinnamon to 1 tablespoon and add a pinch of cloves or cardamom for a bolder, spicier version. This variation is perfect for fall or winter when warm spice-forward desserts feel extra comforting.
➤ Carrot Cake Cupcakes: Turn the recipe into cupcakes for individual servings. Fill lined muffin tins about ¾ full and bake for 18–22 minutes. Top each cupcake with a swirl of cream cheese frosting for a party-friendly treat that’s easy to serve.
Storage Instructions
To keep your carrot cake recipe Preppy Kitchen fresh and moist, store it in an airtight container in the refrigerator. It holds up beautifully for about 4 to 5 days.
I always recommend letting it sit at room temperature for 20–30 minutes before serving so the frosting softens and the flavors come through better.
If you’re making carrot cake recipe Preppy Kitchen ahead for a gathering, this carrot cake recipe Preppy Kitchen actually tastes even better the next day so don’t hesitate to prepare it in advance.
You can also freeze individual slices tightly wrapped in plastic and foil for up to 2 months just thaw overnight in the fridge.
Frequently Asked Questions
Can I make this carrot cake ahead of time?
Yes, and it’s actually better the next day. The flavors deepen, and the cake stays moist. Just cover it well and refrigerate overnight.
Can I use pre-shredded carrots?
It’s not recommended. Pre-shredded carrots are usually too dry and thick. Freshly grated carrots give the cake better texture and moisture.
Can I turn this into cupcakes?
Absolutely. Just divide the batter into cupcake liners and bake for about 18–22 minutes. Keep an eye on them and test with a toothpick.
Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting. Store it in the fridge, covered, and let it come to room temperature before serving for best taste and texture.
Can I add nuts or raisins?
Definitely. Chopped walnuts, pecans, or golden raisins are great additions. Fold them in at the end of the batter mixing step for extra texture and flavor.
Conclusion
My easy and delicious carrot cake recipe Preppy Kitchen is made to be enjoyed by anyone who loves homemade baking. It’s simple to follow, full of flavor, and perfect for sharing with family or friends.
After trying and loving it myself, I’m excited to share this recipe with you. Whether it’s your first time baking or you’re already confident in the kitchen, I truly believe you’ll enjoy making and tasting it.
I wish you a happy baking experience and hope you make carrot cake recipe Preppy Kitchen today.
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Carrot Cake Recipe Preppy Kitchen
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Box grater (for carrots)
- Two 8-inch round cake pans
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- ½ cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 large egg room temperature
- 1 cup grated carrots about 2 medium carrots
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 1 cup unsalted butter softened
- 1 8-ounce or 227g block cream cheese, room temperature
- 4 to 5 cups powdered sugar adjust for desired sweetness and consistency
- 1 teaspoon vanilla extract
Instructions
- Start by getting everything ready. Preheat the oven to 350°F (175°C). Grease your baking pan well, and if you want easier removal later, line it with parchment paper. Grate the carrots with a box grater and set them aside.
- In a large mixing bowl, beat the softened butter together with the granulated sugar and brown sugar until it turns light, fluffy, and creamy—this usually takes two to three minutes with an electric mixer.
- Next, crack in the egg and pour in the vanilla extract. Mix until everything is smooth and well blended.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Stir in the rolled oats so they’re evenly coated with the dry mixture.
- Now, slowly add the dry ingredients into the butter mixture, mixing on low speed just until the flour disappears. Don’t overmix this keeps the cake tender. With a spatula, gently fold in the grated carrots until they’re evenly spread throughout the batter.
- Pour the batter into your prepared baking pan and smooth it out. Bake for about 28 to 32 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool on a wire rack before adding any frosting.
- While the cake cools, make the frosting. Beat softened butter and cream cheese together until light and fluffy. Add the powdered sugar gradually, one cup at a time, mixing well after each addition. Finish it off with vanilla extract, and beat until smooth and creamy.
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using a spatula. Slice, serve, and enjoy.
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.