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).
Ingredients
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 ½ cups all-purpose flour (315g)
- 1 cup granulated sugar (200g)
- 1 cup light or dark brown sugar* tightly packed (200g)
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 cup canola or vegetable oil (235ml)
- ½ 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***
- 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)
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.
Notes
Nutrition
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This recipe was originally published August 22nd 2018.
Elizabeth
This is by far one of my favorite cakes and I now make this a lot because it is very delicious though you might think it contains a lot of carrots and pecans it fits perfectly in and adds a nice crunch to the cake.
Sam
I’m so glad you like the carrot cake, Elizabeth! Thank you so much for commenting! 🙂
Soso
Best carrot cake recipe I’ve tried. And I used gluten free flour. Still turned out rich and moist. Big hit with the family. Thank you so much!
Sam
Thank you for the feedback! I am so glad everyone enjoyed the carrot cake. 🙂
Hart
This isn’t THE BEST it cake I have ever eaten. I made it fir a birthday with the nuts and it was phenomenal!
Sam
I am so glad you enjoyed the cake so much. 🙂
Vee
This is my second attempt at making carrot cake..The first one didn’t turnout to good..I’m gonna try your recipe tomorrow..Do you packed the shredded carrot in the measuring cup or just fill to the top..
Vee
Sam
Just fill to the top. Enjoy! 🙂
Angela
Do you have to add the melted butter? What does it do for the caje?
Sam
Hi Angela! I definitely recommend using the melted butter. It helps give the cake its flavor, and makes it moist. I wouldn’t skip it. 🙂
Linda
I have never remotely liked carrot cake, but my boyfriend’s dad wanted one for his birthday. I used your recipe, and now I can no longer say I hate carrot cake because it was soooooooo good! Thank you so much for sharing this excellent recipe!
Sam
I am so glad you enjoyed the carrot cake, Linda! 🙂
Leila Angeles
Can the tiny cupcakes be made from this recipe?
Sam
Hi Leila! That should work fine, but I am not sure what the bake time would be. 🙂
Robyn
I don’t usually make layered cakes, but this was a special birthday with a carrot cake request. Made no alterations to recipe and added the optional nuts (walnuts for us) and even added fine particles to the side to make it extra fancy. The cake was a hit; everyone loved it! Flavor great; dense, moist! Since I piped extra frosting, I doubled the frosting recipe too. I’m a busy corporate gal, so I made the cake layers earlier in the week, let them completely cool, wrapped each and froze for several days. Then, frosted one evening, placed in airtight plastic cake taker in refrigerator overnight; served next day. Still moist & yummy. Thanks for sharing your recipe! — my birthday boy husband loved it.
Sam
I am so glad everyone enjoyed the cake, Robyn! I really appreciate you taking the time to leave feedback. 🙂
Sofia
Honestly I never left any comments before for anyone! But this recipe is the BEST the combination of the nuts with cinnamon and carrots, and the moist of it.. this cake is just AMAZING! Thank you for sharing!!
Sam
Thank you so much for taking the time to leave a comment, Sofia! I am so glad you enjoyed the carrot cake. 🙂
rachel
hi! can i half the recipe to make a smaller batch?
Sam
Hi Rachel! That will work just fine. 🙂
Susan Finnegan
hi, I made this for my granddaughter’s first birthday! It was a HIT….
Two things:
I think I discovered that I’d rather not have any nuts in my carrot cake – too distracting. Next time, I will make this without the nuts.
Second thing, I did think the icing was a tad too sweet…I did not taste the butter and cream cheese as much as the sweetness. Maybe I would add a half cup less sugar and to compensate for the creaminess, add a bit more cream cheese?
Seriously tho, I am just analyzing for my next one of these babies!!!
This cake was amazing!!!
~S
Sam
I’m so glad you enjoyed overall, Susan!! Thank you so much for commenting 🙂
Richard Dixon
Made this cake first time, best arrow cake ever hands down thank you for a real treat.
Sam
I’m so glad to hear you enjoyed, Richard! Thank you for commenting!
Georgina
Hi,am a amateur baker can I bake it in 1 cake pan instead of 2 like you did?
Sam
Hi Georgina, it can be baked in a 9×13 pan but there is too much batter for a single 8″ or 9″ round pan. If you do bake it in a 9×13, please keep in mind that the baking tie will vary.
Tasha
Can I follow these steps and make it a Bundt cake?
Sam
Yes, but the baking time will vary and make sure you grease and flour the pan thoroughly. I haven’t baked it in a bundt pan to be sure how long it will need to bake.
Kate McDonough
I used this recipe for a wedding cake. IT WAS AMAZING!!!!
Moist and flavorful. I quadrupled the recipe and it made a 75 serving 3 tiered perfectly. Thank you!!!
-Kate
Sam
Wow that’s a big cake! I am so glad everyone enjoyed it. Thank you for commenting. 🙂
Caroline palmer
How far in advance did you make it? I’m making one for my sons wedding and am worried it won’t keep. I need to make it on Thursday for a Saturday wedding.