You’ll love this wonderfully moist, perfectly spiced Carrot Cake Recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with a simple cream cheese frosting for what truly might be the perfect cake.
If I had to choose a favorite cake recipe on my blog, I think this carrot cake recipe would be it. Maybe I’m biased, but even though I’m wildly in love with my white cake, vanilla cake (a reader favorite!) and chocolate cake, this carrot cake is hands-down the one I will reach for first every time.
There’s something about its deliriously moist crumb, the perfect amount of spices, and yes, that all-time favorite cream cheese frosting of mine. It’s sweet without being too sweet, carefully crafted with both butter and oil and just the right amount of carrots –the flavor is so good that even Zach reached for a second piece.
I know you are going to love this one just as much as we do, so let’s dig in!
What You Need
Here are a few of the key ingredients that make this carrot cake recipe the best:
- Flour. All-purpose flour works great here. I don’t recommend using cake flour for this recipe; it tends to yield a lighter crumb, and we want our carrot cake to be on the denser side.
- Sugar. A combination of granulated sugar and brown sugar (either light or dark) makes for a moist, flavorful cake.
- Spices. Both cinnamon and nutmeg create the perfect spice profile that pairs so well with the brown sugar, carrots, and nuts.
- Oil AND butter. This is the ultimate dynamic duo for cakes! Oil adds moisture (canola or vegetable oil will work) and unsalted butter adds a rich flavor. Don’t substitute one for the other–we really need both here!
- Eggs. Room temperature eggs work best, so set yours out ahead of time. If you forget, you can just place your eggs in a bowl of warm water for 10-15 minutes before using.
- Vanilla. We’ll add a full tablespoon of vanilla for some extra flavor. If you’ve got some homemade vanilla laying around, definitely use it here!
- Carrots. Do not use pre-shredded or “matchstick” carrots! They are way too thick to use in this carrot cake recipe, unless you like biting into discernible chunks of carrot (I do not!). I usually need about 4 carrots for this cake, and I always peel my carrots before grating them. You could use a box grater, but I prefer to use my food processor.
- Nuts. You can use either chopped walnuts or pecans, or you can leave them out entirely.
This carrot cake recipe is made complete with my cream cheese frosting. It’s so simple and a big favorite on my site. Here’s what you need:
- Butter. Since we’re adding salt ourselves, stick with unsalted butter and make sure it’s softened.
- Cream cheese. Use the brick-style cream cheese–not the spreadable kind in a tub. Your cream cheese should also be softened so it can incorporate nicely.
- Vanilla. A teaspoon rounds out the flavor of this frosting.
- Powdered sugar. We’ll add this for structure and sweetness.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: To grate your carrots in the food processor, first use the “shred” blade. Once your carrots are shredded, switch to the standard blade and briefly pulse until the carrots are fine pieces. Don’t overdo this step or you’ll end up with carrot puree (this is also why I start by using the shred blade on my processor; I’ve found that just tossing the carrots in with my standard blade quickly breaks down the carrots too much).
How to Make Carrot Cake
- Whisk together the flour, sugars, baking powder, baking soda, salt, and spices in a large mixing bowl.
- Add the oil and butter and mix well. Then, add the eggs one at a time, stirring well after each addition. Finally, stir in your vanilla extract.
- Fold in your carrots and nuts.
- Evenly divide the batter between two 8″ baking pans that have been greased, floured, and lined with parchment circles. Bake at 350F for 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes sit in their pans for 10 minutes after baking, then invert them onto a cooling rack. Allow the cakes to cool completely before frosting.
- Prepare your frosting, frost your cake, and serve!
SAM’S TIP: While a single batch of frosting will cover this cake, I typically increase the recipe by 50% (or even double it!) to allow for a thicker coating and decoration.
Frequently Asked Questions
While you could, I personally found this carrot cake recipe to be a bit too heavy for cupcakes. Because of this, I developed a carrot cake cupcake recipe that I would recommend using instead. It’s still flavorful and delicious, but not so moist that it requires a fork for eating.
If you’re interested in more carrot cake variations, I also have a carrot cake cookie recipe you can try out, too.
Yes, you can. I’d recommend stirring in a heaping cup when you add the carrots and (optional) nuts. The amount is up to you, about a cup should be a good amount.
The best way to prevent a green carrot cake is to peel your carrots before shredding. If this step is skipped, the peels sometimes take on a green color after baking. This is harmless and the cake can still be enjoyed, but it’s not quite as attractive.
Some sources also claim that your cake may turn green if you accidentally use too much baking soda or if you don’t mix your dry ingredients well enough (and the baking soda isn’t evenly distributed).
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.
The Best Carrot Cake Recipe
Ingredients
- 2 ½ cups all-purpose flour (315g)
- 1 cup granulated sugar (200g)
- 1 cup light or dark brown sugar¹ firmly packed (200g)
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooking oil use canola, avocado, or vegetable oil (235ml)
- ½ cup unsalted butter melted (113g)
- 4 large eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups grated carrots² peel before grating (340g)
- 1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting³
- ½ cup (1 stick) unsalted butter softened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500g)
Recommended Equipment
- 2 8" round cake pans (see notes for using different sized pans)
Instructions
- Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
- In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- Stir in carrots and nuts (if using) until ingredients are well-combined.
- Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).
- Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
- Allow cake to cool completely before covering with cream cheese frosting.
Cream Cheese Frosting
- Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.
- Add vanilla extract and sprinkle salt into the bowl and stir well to combine.
- With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).
- Once your cake has cooled completely, cover with frosting.
Notes
1Brown sugar
Either light or dark brown sugar will work fine, dark brown sugar will make your cake slightly more moist and rich, but light brown sugar works perfectly if you don’t have dark on hand.²Carrots (& how to grate them)
For me, this usually requires about 4 large carrots. I always peel my carrots before grating. Make sure to use the small shred of your box grater. Another way I like to prepare my carrots is to use the “shred” setting on my food processor and then switch to the blade and briefly pulse the carrots so that you have fine pieces of carrot (don’t over-do it though, or you’ll have carrot juice!). Whatever you do, don’t use store-bought “matchstick” carrots, they’re not nearly thin enough!³Frosting
A single batch of my cream cheese frosting recipe will cover this cake, but because I like a lot of frosting and will usually pipe decoration on the top of the cake, I sometimes increase the recipe by 50% or even double it.⁴Cake pans, different sizes
The following bake times have been reported by readers who have tried making this cake in different sized pans. Keep in mind bake time will generally be longer when using a glass pan, and very dark pans may require less time. The best way to test that your cake is finished baking is to use the toothpick test: a toothpick inserted in the center of the cake should come out with a few moist crumbs (not wet batter) or clean.- Two 9″ pans: bake for approximately 30-33 minutes.
- 9×13″ pan: bake for approximately 45-50 minutes
- Bundt pan: bake for approximately 55 minutes.
- Four 6″ pans: bake for approximately 40 minutes
- Cupcakes: See my carrot cake cupcake recipe.
Storing
If you’re eating this cake the same day you make it or within 48 hours of making it, and you are able to store it somewhere cool and dry, you do not have to refrigerate it–though you do want to store it in an airtight container. Any longer than that I would recommend storing in an airtight container in the fridge where it will keep for about 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Recipes
This recipe was originally published August 22, 2018.
sandyinmiami
I don’t rate recipes very often, but this cake is superb on all counts. Perfect amount of spice, ideal moisture level, frosting is just right – just sweet enough. I followed the recipe exactly, which is rare for me, and it came out great….nice high loft cake with a tender moist crumb. My husband said it was the best carrot cake he’d ever had, and he’s tasted a lot of them as it’s his favorite. Five stars all the way!
Sam
Thank you so much for taking the time to leave a review, Sandy! I’m so glad you enjoyed the cake so much! 🙂
Kristin
Can coconut oil be used in place of canola?
Emily @ Sugar Spun Run
Hi Kristin! We haven’t tried this recipe with coconut oil, so we’re not sure how it would turn out. We think it could work though 😊
Cathy Hazelton
Why a different recipe for cupcakes? Can I just use this cake recipe for cupcakes if I need to make a big batch?
Emily @ Sugar Spun Run
Hi Cathy! We actually answer your question in the FAQ section of the post 😊
Tina
Hello, can I add pinch of ginger and clove? Or will that ruin the flavour? Thanks
Emily @ Sugar Spun Run
That would be delicious, Tina! Enjoy 😊
Arlene
I have made this cake several times now and the only thing I add is 1/4 tsp of allspice. I love the depth it adds to the flavor!
Scott
Hi,
Can I use crushed pineapple in this recipe? How would I go about it?
Scott
Emily @ Sugar Spun Run
Hi Scott! We haven’t experimented with it ourselves, so we can’t say for sure how much would work here. Others have added it with success though 🙂
Debbie
Your note says to bake 4 6 inch pans for 40 minutes, is this a typo?
Sam
Hi Debbie! This is not a typo, this is what others who have baked the cake in this size pan have reported to us.
Nancy
This truly is The Best Carrot Cake Recipe! I made it for Easter. My granddaughters loved to help peel the carrots and use the food processor to shred the carrots. (they thought it odd to put carrots in a cake. The same day we put mashed potatoes in your Old Fashioned Easter Egg Candy. We had a unique baking day) Made it again for a co-workers birthday, everyone loved it. Making it again today for Mothers Day. It is such an easy recipe to make, and made with pantry staples! I add coconut flakes and raisins to the batter. Yum!
Emily @ Sugar Spun Run
Thanks so much for commenting, Nancy! We love that our recipe has become a staple for you ❤️
Rhonda G
Just made this carrot cake and frosting… can’t eat to cut into it. It was simple and I had all of the ingredients on hand. I did use the 9 inch rounds and it is fabulous! I’m definitely making it again! Thanks.
Emily @ Sugar Spun Run
We’re so happy it turned out so nicely for you, Rhonda! Thanks for using our recipes ❤️
Anoush Arj
Hi there! I have used this recipe many times and love it. It’s my go-to carrot cake recipe. This time, however, the cakes came out extremely oily and hardly rose. I followed the recipe exactly. The only thing I did differently was line the pan with parchment. Any ideas on why the cakes might have been so oily and did not rise? Thank you!
Sam
Hmmm that’s very interesting. I wonder if they needed more time in the oven?
Meg
I made this cake yesterday for my husbands birthday and he loved it! I’ll definitely be making this cake again. The icing and cake really work well together and isn’t too sweet. Thank you for sharing!
Sety
I have been using your recipe for this amazing carrot cake for years… I sometimes do the cheesecake layer version too!!! But I have made this cake 4 times this year by special request from relatives because they’re absolutely obsessed!!! 🤣 just want to send a special thank you as your cake has been the highlight of our family gatherings xo
Sam
I’m so glad everyone has enjoyed it so much, Sety! 🙂
Nunzie
Delicious! Very moist and just the perfect amount of spice. Definitely a keeper! Used two 9″ pans and it took about 45 minutes.
Thank you for sharing.
Paige
Your recipes do NOT disappoint!! Made everything exactly as the recipe called for and added a little caramel drizzle on top. It was such a hit for Easter that I made it again, not even two weeks later, for my husband’s birthday. Everyone loves this carrot cake. I also appreciate the ease of the recipe and not needing to take out the stand mixer for this one. Go make it now!
Perry
The flavors of both the cake and the frosting are amazing! And I got rave reviews!! My only disappointment is I felt my cake was too dense, not at all light and fluffy. Any thoughts as to why?
Sam
Hi Perry! This carrot cake should be a bit on the denser side. It shouldn’t be dry and dense but it’s not going to be light and fluffy. 🙁
Perry
Well then I guess I nailed it, my cake was exactly as you describe!! Thanks!!