A 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 my simple cream cheese frosting for what truly might be the perfect carrot 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 (and the cream cheese frosting definitely does have something to do with that), 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 think you guys are going to love this one just as much, so let’s dig in.
How to Grate Carrots for Carrot Cake
My carrot cake recipe uses 3 cups of finely grated carrots. This is usually about 4 large carrots for me and I always peel my carrots before grating them. You can use a box grater to grate your carrots, but I prefer to use my food processor.
To use the food processor, I’ll first use the “shred” blade, but I’ve found that this doesn’t get my carrots as fine as I’d like them to be, so I’ll then switch to the standard blade and briefly pulse the carrots until they’re 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 for my liking).
One thing you definitely want to avoid is store-bought shredded carrots (or “matchstick” carrots). Those are way too thick to use in this carrot cake recipe, unless you like biting into discernible chunks of carrot (I do not).
Can I make this Carrot Cake Recipe into Cupcakes?
While you could, I personally found this carrot cake to be a bit too heavy for cupcakes. Because of that 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.
Oh, and if you’re interested in more carrot cake variations, I also have a carrot cake cookie recipe you can try out, too.
Before I let you watch this carrot cake video I need to talk to you about my cake decorating skills. I am not a cake decorator, but I can usually modestly frost a cake so that it looks at least presentable. The frosting job you’re about to see in this video is not an example of my finest work, at all!
My pride compels me to inform you that this was my sloppiest frosting job ever. I had to turn off the air conditioning in my house to shoot the video (my microphone picks up the noise and it sounds awful if we don’t) and it was a 90+ degree day outside. I pulled the cream cheese frosting out of the fridge too far in advance and between the hot lights that I use for filming, the lack of AC, and the fact that I was right in front of my 350F oven, everything was a melty disaster, so while I’m not a cake decorator things aren’t usually that bad!
Alright I feel better now getting that off my chest 😉Enjoy!
Watch How to Make the Best Carrot Cake Recipe
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The Best Carrot Cake Recipe
Ingredients
- 2 1/2 cups all-purpose flour (315g)
- 1 cup granulated sugar (200g)
- 1 cup light or dark brown sugar* tightly packed (200g)
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup canola or vegetable oil (235ml)
- 1/2 cup or 1 stick unsalted butter melted (113g)
- 4 large eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups grated carrots** (340g)
- 1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting***
- 1/2 cup (1 stick) unsalted butter softened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar (500g)
Instructions
- Preheat oven to 350F (175C) and prepare two 8-inch 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 carrot cake 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.
Elice Catchings says
May 21, 2019 at 9:56 amCould I add crushed pineapple? If so,how much would you suggest?
Sam says
May 21, 2019 at 10:21 amHi Elice! I haven’t tried it myself, but you could probably add crushed pineapple. You would most likely need to cut the moisture from another ingredient, otherwise the cake could end up being too wet.
Heather says
May 18, 2019 at 2:00 pmWould I need to change anything to add raisins to this or just throw them in?
Sam says
May 18, 2019 at 10:48 pmHi Heather! Raisins will work just fine here. Stir them in with the carrots. 🙂
Christina says
May 19, 2019 at 9:15 amCan you help me? I used tablespoon and 1/2 tbs for my dry ingredients. Do i have to add more flour to even it out?
Sam says
May 19, 2019 at 11:13 amUnfortunately ALL of the ingredients would need to be increased to make it work, it might be better to start over.
Irene says
May 14, 2019 at 12:47 pmGreat recipe, easy to make for a first time carrot cake maker such as myself 😀
Sam says
May 14, 2019 at 9:35 pmI am so glad you enjoyed the cake, Irene! 🙂
Krystal says
May 12, 2019 at 2:25 pmWould like to know how long should I bake the carrot cake in two 6 inch pans
Sam says
May 12, 2019 at 8:14 pmHi Krystal! I have not tried making them in 6 inch pans so I am not sure. Maybe someone else can chime in that has tried it. 🙂
Leroy says
May 11, 2019 at 9:36 pmBaked it in a 9×13 for 45-50 minutes and added some crushed pineapple to the mix. Was delicious… Thank you for the recipe!
Sam says
May 12, 2019 at 12:15 amYou’re very welcome, so glad to hear it was a hit and love the addition of the pineapple!
F says
May 13, 2019 at 7:42 pmHow much pineapple
Teresa says
May 11, 2019 at 5:32 pmI am baking this right now. Thank you for the recipe!
Sam says
May 12, 2019 at 12:05 amYou’re very welcome, I hope you love it, Teresa!
Shea says
May 10, 2019 at 1:34 pmHi,
Could the stick of butter be subbed for apple sauce and a bit more canola? Thanks, Shea
Sam says
May 12, 2019 at 12:31 amI think that it would work to substitute the butter for applesauce but haven’t tried it myself.
Krystal says
May 12, 2019 at 12:25 pmHi just would like to know what temperature I should bake it at if I’m baking them in 3 six inch pans
Sam says
May 12, 2019 at 8:18 pmThey would bake on the same temperature, but the baking time would differ. I’m not sure how long they would need to bake in 6 inch pans.
Mary says
May 9, 2019 at 10:39 amHi! I’m wondering about making this a carrot cake loaf with frosting. What so you think?
Thanks,
Mary
Sam says
May 9, 2019 at 9:38 pmHi Mary! It should work just fine in a loaf pan. The baking time will differ though. 🙂
Mary H says
May 9, 2019 at 9:49 pmYou are wonderfully ON with your replies. I really appreciate the info … but even more, I appreciate your interest and attention. Gonna try this loaf! Thanks!
Susan says
May 16, 2019 at 9:07 amAmazing God bless
Nancy says
May 5, 2019 at 11:45 amDo you think it would work in a Bundt pan?
Sam says
May 5, 2019 at 3:12 pmHi Nancy! I do think it would, but the baking time will definitely vary and I’m not sure how long it will take to cook all the way through.
Antonio says
May 4, 2019 at 11:42 pmHi, I followed your recipe like it says but my cakes collapsed in the middle and I don’t know why… only things I changed was I used a 9” pan and forgot to add the vanilla extra. But other than that everything was added. Hope you can help me
Sam says
May 5, 2019 at 3:18 pmHi Antonio! The vanilla extract and the size of the pan wouldn’t have done this, most likely the cake just needed a little more time in the oven. I hope that helps!
Letícia says
May 1, 2019 at 4:59 pmHi, this recipe looks delicious. Here in Brazil we makes a little diferent, but I will try your recipe too.
Sam says
May 1, 2019 at 6:14 pmI hope you love it Leticia! 🙂
Wilma Mahne says
May 3, 2019 at 3:54 pmHow do you make it in Brazil
Tabitha says
April 29, 2019 at 7:15 pmThank you Sam. The shortbread cookies were spot on, as were the worst chocolate chip cookies, and the brownie bites – oh yeah the PT clinic loves me more now over those! “o)
As for the making of ice cubes? That is going to take a little practise, but I am no quitter.
Off to make a lemon pound cake – I think I may throw the lemon curd on the side too –
Sam says
April 29, 2019 at 9:02 pm😂 you can definitely get the ice down, it just takes practice! 😂I could go for a lemon pound cake with some lemon curd right about now. 🙂
Jbird says
May 14, 2019 at 11:30 amHow many muffins would this make?
Bob Runge says
April 29, 2019 at 11:51 amMade this cake on a request for a Carrot Cake. She loved it and wants another for Mother’s Day. Everyone raved about it. It’s a keeper. Thank you…
Sam says
April 29, 2019 at 12:50 pmI am so glad everyone enjoyed the cake, Bob! 🙂
Mikaila says
April 27, 2019 at 7:28 pmHey! Making this cake for my girlfriends birthday today! I’m an avid baker, and had 0 issues with this. it turned out perfect, and she said its the best carrot cake she has ever had!!
Your title is not deceiving !!
Thank you!!🤗🤗🤗
Sam says
April 27, 2019 at 9:25 pmI’m so happy to hear this! Thank you for commenting, Mikaila, I really appreciate it! 🙂
Kaycee says
May 19, 2019 at 1:09 pmCan I reduce the granulated sugar to 150g? Will it affect?
Sam says
May 19, 2019 at 7:49 pmHi Kaycee. I think that reduction will work fine, but I haven’t tried it so I can’t be sure. Enjoy! 🙂
Karen says
April 26, 2019 at 1:12 pmCan you do this recipe in a 9×13 pan? How long would you bake it for?
Sam says
April 26, 2019 at 5:02 pmHi Karen! This will work in a 9 x 13, but I am not sure how long it will need to bake as I haven’t tried it. 🙂
Hayley says
April 27, 2019 at 1:29 pmI tried it in a 9×13 and it baked nicely at 40 mins.