Best Carrot Cake Recipe
Making Carrot Cake from scratch is easier than you think! Perfectly spiced cake is layered with indulgent cream cheese frosting for a dessert perfect for Easter or to enjoy year round!
Growing up, I was not a cake fan, even on birthdays. Then, I found the wonderful world of carrot cake.
Not only does this moist, spiced cake taste amazing, but the rich buttery cream cheese frosting takes it over the top! If you’re a fan of carrot cake too, you have to try today’s treat – the absolute best carrot cake recipe I’ve ever tried!
You might also like our carrot cake muffins!
Why I love this recipe
The key to making a moist, flavorful carrot cake is to use high-quality ingredients. I use unsalted real butter and either low fat or full fat cream cheese.
Ingredients
- all-purpose flour is the base of the cake, you can make this cake gluten-free with a gluten free flour subsitute
- white and brown sugar add not just sweetness but also moisture to the cake batter
- freshly shredded carrots give a lot of moisture, be sure to shred them just before making the cake so they don’t dry out
- vegetable oil adds more moisture to the cake without interfering with the flavor
- spices such as cinnamon, clove, and nutmeg take the cake to the next level
- pecans give a hint of crunch
- eggs give the cake structure and hold it all together
- vanilla extract, salt, and baking powder & baking soda finish it off
- For the cream cheese frosting you will need cream cheese, butter, vanilla extract, salt, and powdered sugar
What is the best way to grate carrots for carrot cake?
You can either enjoy a nice arm workout by hand grating them with a box grater or put them in a food processor until they are finely grated.
Either way works well, just make sure you use the full amount to keep the cake nice and moist and grate them just before using them so they don’t dry out!
Step by step
- Mix the wet ingredients and dry ingredients in separate bowls.
- Add the dry mix to the wet a little at a time while mixing until it is fully incorporated.
- Fold in carrots (and chopped nuts if adding.)
- Pour into pans and bake 25 minutes or until a toothpick inserted in the middle comes out clean.
- Let cake cool completely before frosting.
You can make this cake with three eight-inch pans like I did for my cake or two nine-inch pans.
If you use the nine-inch pans you’ll likely need to lengthen the cooking time to about 30 minutes and you can cut back on the frosting (although I’ll never complain about leftover cream cheese frosting, I could eat this stuff by the spoonful!).
Expert tip: Trace the bottom of the cake pan onto parchment paper and cut out, use the parchment paper round to line the bottom of the pan to ensure the cake doesn’t stick!
Add ins
If you prefer your carrot cake with nuts or raisins (I can go either way) then you have a few options. You can stir them into the cake batter itself when you fold in the carrots. You can also just add some to the top of the cake for a little texture and decoration.
When I was little I remember my family adding chopped nuts to the cream cheese frosting between layers as well. There is really no wrong way to do it. Make it fit your family’s taste!
Frosting tips
- Thoroughly soften butter and cream cheese to prevent lumps in the frosting.
- Be sure to cool the cake layers completely before frosting.
- Use a large serrated knife or cake leveler to even out the tops of the layers.
- Add a generous helping of cream cheese frosting between the layers and frost as you desire.
- You can keep it in the “naked” style like the picture above, but that frosting is so good I prefer to load up the sides of the cake too!
- I also like to use my vegetable peeler and a sharp knife to create little carrot slivers to decorate the top of my cake as well. It takes just a few moments and I think it makes it look extra special!
Can you freeze carrot cake?
Yes, you can freeze carrot cake after baking and frosting.
Refrigerate the frosted carrot cake 8 hours or overnight to let the frosting chill and harden, then wrap in plastic wrap and store in a freezer-safe container (affiliate link) or freezer bag (depending on how much of the cake you are freezing.)
Store in the freezer up to 3 month, thaw overnight in the refrigerator.
FAQs
This is one of the few cakes that I actually recommend making it ahead of time! The flavors will intensify and the frosting will soak slightly into the cake so I prefer to make it the day before I’ll be serving it.
To make cupcakes instead of cake, reduce cooking time to about 14 minutes or untila toothpick inserted in the middle comes out clean. This recipe should make about two dozen cupcakes.
Because of the cream cheese frosting carrot cake needs to be refrigerated. Wrap loosely and keep the cake in the refrigerator for up to 4 days.
I have substituted half of the oil with applesauce with good results. I have not tried to use all applesauce.
You can use a 9 by 13 baking dish to make this recipe (you may not need all of the batter to fill the pan).
You can also bake it in a bundt pan. Baking time will need to be extended in the bundt pan, start checking for doneness with a toothpick after 30 minutes.
Yes, many people like to add pineapple to carrot cake. Adding pineapple makes this cake even more moist so be sure to thoroughly drain pineapple if you used canned and add more more than 3/4 cup.
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Best Carrot Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 8 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
This moist, flavorful carrot cake is made from scratch and frosted with delectable cream cheese icing! The very best carrot cake recipe I’ve ever tried!
Ingredients
For the Carrot Cake:
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/4 cups vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 3 cups carrots, peeled and grated (about 5 medium carrots)
- 1 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces of cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Carrot Cake:
- Preheat oven to 350°F.
- Set cream cheese and butter out to soften for the frosting.
- Spray three 8-inch baking pans generously with nonstick spray.
- In the bowl of a stand mixer (affiliate link) or a large bowl with a hand mixer, combine sugar, brown sugar, and vegetable oil and mix until smooth.
- Add eggs to sugar mixture one at a time, mixing until uniform.
- Add vanilla and mix until smooth.
- In a separate large bowl combine flour, clove, nutmeg, salt, baking soda, and cinnamon. Stir to mix.
- Add dry mixture to wet mixture a little at a time while beating at medium speed until combined. Scrape sides of the mixing bowl as needed.
- Remove bowl from stand mixer (affiliate link) and fold carrots in by hand. Add nuts and raisins if preferred.
- Pour batter into prepared pans and bake for 25 minutes or until toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pan for 15 minutes, then carefully turn them out onto a cooling rack. Cool completely on the wire rack before using a large knife to level tops and frosting.
Cream Cheese Frosting:
- In a stand mixer (affiliate link), cream together cream cheese and butter on medium speed until smooth and without lumps.
- Add vanilla and beat on medium speed until combined.
- Add powdered sugar one half cup at a time until incorporated, scraping the sides as needed.
- Adjust the thickness of the frosting as needed. If it is too thin, add powdered sugar one tablespoon at a time until desired consistency is reached. If it is too thick, do the same with water one teaspoon at a time.
- Once cake layers are cooled, frost the top of one layer, then add the next on top. Repeat. Leave sides unfrosted or continue to frost sides.
Notes
- I shred my carrots in a food processor but you can also grate by hand. Do not use store-bought grated carrots, carrots must be freshly grated to preserve their moisture.
- to use two 9 inch pans or a 9 by 13″ pan, extend baking time until a toothpick inserted in the middle comes out clean
- Trace the bottom of the cake pan onto parchment paper and cut out, use the parchment paper round to line the bottom of the pan to ensure the cake doesn’t stick!
- store leftovers covered in the refrigerator up to 4 days
- to freeze, refrigerate overnight to firm up icing then wrap and store in a freezer safe container or freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 715
- Sugar: 56.9 g
- Sodium: 657.2 mg
- Fat: 42.3 g
- Carbohydrates: 79.5 g
- Protein: 7.1 g
- Cholesterol: 160.1 mg
Keywords: carrot cake
Looks divine and I bet it tasted even better
Made it today and it is perfect! Can’t wait to make this again for Easter!
★★★★★
I had to comment because I totally agree with you about cookies…. But my favorite cake to eat on my birthday was a carrot cake with cream cheese icing!
Yours look fabulously delicious!
XOXO
Gwen
Thanks Gwen, it was gone in a flash when I made it! SO delicious!! ~Melissa