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.
Sharon Powell says
Excellent recipe…i always add ginger too😁
Sugar Spun Run says
Thank you so much, Sharon, for being a fan of my carrot cake recipe. I am so glad that you love it! 🙂
Susan says
Thank you so much…I’m sending this feedback from Nigeria. I just finished baking and it was so so nice. However maybe I need to share my batter into 2 that way all the toppings will come out well. This one didn’t pop out the toppings like I would have loved to but most importantly I’m happy I saw your recipe. Keep it up
Sugar Spun Run says
Hi, Susan! Thank you so much for trying my recipe! I am so glad that you enjoyed the carrot cake! I can’t wait to hear what you try next! 🙂
Jonathan says
I just want to start by saying thank you. This is the best carrot cake recipe i have found. I recently moved and the only pans i can find right now were two 9 inch spring form pans. I cooked them in the oven for 33 minutes and they came out so moist it was amazing. Everyone at work has gone crazy for it, Thank you so much for posting it!!
Sugar Spun Run says
I am so glad that you enjoyed the carrot cake, Jonathan! Thank you so much for commenting. 🙂
Kris says
Can I Freeze or chill this cake, and make ahead? If so, how long can I do this, and when about to use do I just bring to room temperature?
Sugar Spun Run says
Hi, Kris! I personally have never frozen this cake so I am not certain how it will do. If you’d like to make this ahead of time you can, I would just keep it stored in an airtight container or wrapped tightly until ready to serve. It should stay fresh for a few days in the refrigerator. I hope that you enjoy it! 🙂
Deborrah says
I have been teaching myself to bake. I looked at several Carrot Cake recipes and decided to try this one. I have a friend who loves Carrot Cake. Well this turned out to be one of the best cakes I had ever tasted. After sharing with a few others they declared it the best Carrot Cake they had ever tasted. I did not change a thing and it turned out wonderful. I will be making this again and again.
Sugar Spun Run says
That is such wonderful news, Deborah! I am so glad that the carrot cake was such a hit. Thank you for trying my recipe and for commenting. I can’t wait to hear what you bake next! 🙂
Lisa says
I’m in a hurry! Can I use a 13’X9’ in. Glass pan?
Sam says
Yes, but the baking time will be different.
Dr neha says
I just loved this recipe… Added 1/2 cup milk to the batter rest was the same.. Turned out awsomly moist.. My kids loved it..thanks a lot for the recipe
Sugar Spun Run says
Thank you so much for trying my recipe, Dr. Neha! I am so glad that everyone enjoyed the carrot cake! 🙂
Taylor says
This was amazing!! I added the teensiest bit of sour cream to the cake batter as well as some raisins. I also used almost a fulll double batch of icing to frost the cake quite generously.
Sugar Spun Run says
I am so glad that you enjoyed the carrot cake, Taylor! Thank you for trying my recipe and for commenting. 🙂
sunitha says
hi,
nice recipe, can i halve the recipe to make a smaller cake..?
Sugar Spun Run says
Hi, Sunitha! Yes, you can! I hope that you enjoy the cake! 🙂
Corine Gallego says
This cake is awesome! Carrot cake is my absolute favorite and this is the best I’ve tasted. I usually make a carrot cake for my birthday and this is definitely the recipe I’m going to use next birthday. Simply awesome!
Sugar Spun Run says
I am so glad that you enjoyed the carrot cake, Corine! Thank you so much for commenting. 🙂
Liz says
I tried this recipe, although I changed a few things. I don’t like overly sweet desserts so I only added 1/3 cup of the granulated sugar, 1/3 cup vegetable oil, 1 1/4 cup of milk, and lemon zest I wanted it to be super moist. Everything else I followed your recipe and it was delicious!!!
To the frosting I only added 1 1/3cup of powdered sugar and it turned out great!!!. I could not wait for it to cool that’s how good it was thank you.
Sugar Spun Run says
I am so glad that you enjoyed the carrot cake, Liz! Thanks for trying my recipe. 🙂
Liz says
I tried this recipe and it came out delicious. I did change a couple of things because I don’t like overly sweet desserts. I only put half a culp of granulated sugar. Only 1/4 of a cup of vegetable oil, added 1 1/4 cup of milk. Also added lemon zest. I wanted it to be really moist and it was!!!
To the frosting I only added 1 and 3/4 cup of powdered sugar. It was delicious i couldn’t wait for it to cool to eat because it looked too good.
Sugar Spun Run says
That is wonderful, Liz! I am so glad that you enjoyed the carrot cake. Thanks for trying my recipe. 🙂
Lola says
Simply Delicious!
Sugar Spun Run says
Thank you so much, Lola! I am so glad that you enjoyed the carrot cake. 🙂