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 cake.
Today I’m re-sharing an old favorite recipe! Considering current events I was hesitant to re-share this cake as originally planned. I’ve mostly been focusing on recipes that use pantry staples, but with Easter right around the corner I wanted to share it as a small gesture of celebration (even though Easter is going to be different for a lot of us). Back to basics later this week!
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 think you guys are going to love this one just as much, so let’s dig in.
How to Grate Carrots
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 here, unless you like biting into discernible chunks of carrot (I do not).
Can I make this 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.
How to Store
If you’re eating this cake the same day it is made or within 48 hours of making it and 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. However, any longer than that and I recommend storing refrigerated in an airtight container, where it will keep for about 5 days. I generally don’t like to keep cakes in the refrigerator (like my caramel cake) because the refrigerator can dry them out, but this carrot cake is so moist it holds up quite well in the fridge.
Before I let you watch the video below the recipe 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 at the time I shot this (it’s an old video) 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!
More Recipes You Might Like:
Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this recipe step-by-step in my own kitchen.
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.
Video
Notes
Nutrition
Treat yourself to a FREE E-BOOK!
This recipe was originally published August 22nd 2018.
Kyra L. says
One of the best cakes I’ve tried
Sugar Spun Run says
I am so glad that you enjoyed it, Kyra! Thank you for trying my recipe and for commenting. 🙂
Casey says
I will be making 6 (6-inch) cakes to pass out to my neighbors for Easter! I have made this recipe many times and each time it’s absolutely delicious! This is recipe truly makes the best carrot cake and I cannot wait to share it with my friends this year!
Sugar Spun Run says
What a sweet and kind gesture, Casey! I am so glad that you have enjoyed this recipe and I hope that your neighbors do too. 🙂
Elaine says
This cake lives up to its name. My husband and I thought it was the best we ever tasted. I followed the recipe exactly and added the walnuts. Delicious. Since there are only two of us I sliced it, froze the pieces for a few hours on a sheet pan then wrapped the individual slices in plastic wrap and put the wrapped slices in a freezer bag. As one of us wanted a slice we would thaw at room temperature. It tasted just as wonderful as when it was first baked. Thank you for another wonderful recipe.
Sugar Spun Run says
I am so glad that you both enjoyed the cake, Elaine! Thank you for trying my recipe and for commenting. 🙂
meredith vanderpoel says
How do you think this would turn out using applesauce in place of the vegetable oil? None in the house and I did my 2 week grocery run yesterday 🙁
Sugar Spun Run says
Hi, Meredith! I have never tried substituting using apple sauce in this recipe so I am not certain how it will do. If you try it, I’d love to know how it turns out for you. 🙂
Savannah says
Hi! Any suggestions on using this recipe and making cupcakes? Do you think the timing would be a lot different? Same oven temp? Thank you!
Sugar Spun Run says
Hi, Savannah! I actually have a carrot cake cupcake recipe that you can use instead. Enjoy! 🙂
Arissa says
This is the best carrot cake recipe! I made this for my mum’s office party recently and everyone (especially the guys) loved it!
Sugar Spun Run says
I am happy that the cake was such a hit, Arissa! Thanks for trying my recipe and for commenting. 🙂
Michelle says
Did you have to do any shifting with as any of the dry ingredients?
Sugar Spun Run says
Hi, Michele! No shifting is needed for this recipe. 🙂
Wendy says
Hi! I would like to include raisins in this recipe. Would I have to alter anything to accomodate this?
Sugar Spun Run says
Hi, Wendy! That will be fine. No alterations needed. 🙂
Brenda says
Could one be frozen before frosting? There’s only two of us and don’t want to be eating it forever.
Sugar Spun Run says
Hi, Brenda! I have never frozen this cake, but it should be fine. I also have a carrot cake cupcake recipe that you can try as well. Same great flavor, smaller portions. 🙂
Mary says
Did you use light or dark brown sugar?
Sugar Spun Run says
Hi, Mary! 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. 🙂
Lily says
Best carrot cake!
Sugar Spun Run says
Hooray! I am so happy to hear how much you enjoyed it, Lily! 🙂
Lauren says
Made a dairy free version of this for my moms birthday and it came out great!!! I just substituted the butter for Earth Balance vegan butter and the cream cheese for a “plant based cream cheese alternative.” The baking time for me was also a bit shorter since I used 9” pans. My mom said it was the best carrot cake she ever had, and she loves carrot cake.
Sugar Spun Run says
Thank you so much for sharing what you used to convert this recipe to be vegan friendly, Lauren. I am so glad that your mom enjoyed her birthday cake and I hope that she had a nice celebration. Thank you for commenting. 🙂
Pam says
Can I do in 9×13? Same temp? How long?
Sugar Spun Run says
Yes, a 9″x13″ baking pan will work fine for this recipe. Others who have tried this reported that it took 50 mins to bake. I reccomend keeping an eye on it. Enjoy! 🙂
Lily says
Can we use a Bundt cake mold to make this carrot cake?
Sugar Spun Run says
Hi, Lily! Yes, that will be fine. Please keep in mind that since you are using a different pan, the bake time will be different than what is listed. I hope that you enjoy it! 🙂
Lily says
Ok thank you 😊
Michael says
Yes the best all around yummy
Sugar Spun Run says
I am so glad that you enjoyed it, Michael! Thank you so much for commenting. 🙂
cristiane says
Can I use almond flour with this receipe?
Sam says
Unfortunately I don’t think almond flour would work well with this recipe, the texture would likely not be quite right 🙁
Devon says
With the white flour out of stock I did 1/2 and half white flour and whole wheat flour. Should be fine 🙂