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 (315 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light or dark brown sugar¹ firmly packed
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (235 ml) cooking oil use canola, avocado, or vegetable oil
- ½ cup (113 g) unsalted butter melted
- 4 large eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups (340 g) grated carrots² peel before grating
- 1 cup (125 g) chopped walnuts or pecans optional
Cream Cheese Frosting³
- ½ cup (1 stick) (113 g) unsalted butter softened
- 8 oz (226 g) cream cheese softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups (500 g) powdered sugar
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.2 ½ cups (315 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (200 g) light or dark brown sugar¹, 1 ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground 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).1 cup (235 ml) cooking oil, ½ cup (113 g) unsalted butter
- Add eggs, one at a time, stirring well after each addition.4 large eggs
- Stir in vanilla extract.1 Tablespoon vanilla extract
- Stir in carrots and nuts (if using) until ingredients are well-combined.3 cups (340 g) grated carrots², 1 cup (125 g) chopped walnuts or pecans
- 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.½ cup (1 stick) (113 g) unsalted butter, 8 oz (226 g) cream cheese
- Add vanilla extract and sprinkle salt into the bowl and stir well to combine.1 teaspoon vanilla extract, ¼ teaspoon salt
- 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).4 cups (500 g) powdered sugar
- 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.
Lonna
BY. FAR. THE. BEST. CARROT. CAKE. EVER!!!
It’s incredibly moist & directions on prepping the carrots for the right consistency are key. Doubling the frosting recipe is also a must for us.
Since it’s just my hubby and me, I now usually tightly wrap one layer in saran wrap, then foil after completely cooled and then freeze it. Other than missing out on the heavenly smell of it baking, it’s wonderful to just whip up a single batch of the frosting for the thawed single layer to enjoy at a later date. (And that later date really ain’t that much later because I swear the cake round starts calling my name as soon as we’ve polished off the first layer!)
I usually add about a cup of finely chopped walnuts, but I lightly toast them first–OMGosh!!!
I like a small amount of raisins in my carrot cake–too many overpower the flavor of the cake. So if I have them on hand, I’ll toss in a handful…yummo!
Although the amounts of cinnamon & nutmeg called for in this recipe are more than sufficient & make for a tasty cake, we prefer ours extra spicy so I increase the cinnamon, nutmeg, and also add ground ginger and ground cloves. I don’t measure them, just eyeball it.
Thank you so much for this recipe for thee perfect carrot cake! Your instructions are clear, complete, and easy to follow.
PS I’ve been experimenting with replacing much of the all purpose flour in my diet with 100% whole wheat flour. I think next time I will start replacing some of the all purpose with 100% white whole wheat flour & see if I can eventually get to using all 100% white whole wheat in this recipe without compromising the masterpiece as it is. If successful, I’ll let you know in case you’re ever asked about that option.
Thanks again for sharing this yummy, yummy recipe!
Sam
Thank you so much, Lonna! I am so glad you enjoy the cake so much! I think there’s no such thing as too much frosting on a cake. 😉 I would love to know how the flour substitution works out for you. 🙂
Casey
This is my favorite carrot cake recipe! My friends and family love when I make it for them (and I love eating it)!
Sam
I’m so happy to hear this! Thank you for letting me know how everyone enjoyed the carrot cake, Casey! 🙂
Rebecca
Can’t wait to try this tomorrow! Would leftovers of this cake need to be refrigerated because of the frosting?
Sam
Generally I do recommend refrigerating, though I’ll admit that I don’t always refrigerate mine if it’s not terribly humid and if I’m going to eat it within two days (the sugar in the frosting helps with preserving it a bit). Whether you refrigerate or not, do make sure to store in an airtight container. I hope you love the carrot cake, Rebecca!
TC
Absolutely delicious
Sam
Thank you so much! 🙂
Zees
I have excluded butter ..and made it half of the ingredients..what’s the consistency of the batter..please reply
Sam
I’m not quite sure what you mean. You can refer to the video below the recipe to see what the consistency should be. 🙂
Sharon
I made this last night in a bundt pan, and it turned out wonderful, and delicious. I kinda made the frosting a little thinner by adding a tablespoon or two of milk, and drizzled it over the top of the cake.
Sam
I bet that was delicious and the presentation must’ve been so pretty! So glad you enjoyed the carrot cake, Sharon! Thank you for commenting 🙂
Al
Made this cake last night and it was absolutely AMAZING. I swapped walnuts for pecans and added an additional 1/2 cup of shredded carrots. I also used light brown sugar but will definitely be using dark brown next time for that extra depth and richness.
Sam
Yay! So glad you enjoyed the carrot cake, Al! thank you for commenting 🙂
Aticle
tried it and it was scrumptous ,such a delightful recipe ,my dad won’t stop asking for more.
Sam
I am so glad you enjoyed the carrot cake! 🙂
Susana M.
I substituted 1 1/2 cup of flour for oatmeal and half of the vegetable oil for coconut oil. No butter at all. It turned out delicious.
Tanya
Haven’t tasted it yet, but it sure looks beautiful! I added walnuts and dried cranberries.. it rose perfectly and I’m waiting for it to cool now… I did add an extra half brick of cream cheese to the frosting for that really strong “cream cheese-y” flavor… Frosting is delish!!
Sam
I hope you love the carrot cake as much as the frosting! 🙂
Nicole
I’ve made this cake 4 times now everyone in my boyfriend’s family requests it for holidays and birthdays. Thank you
Sam
Wow! I’m so happy to hear the carrot cake has been such a hit! Thank you so much for commenting, Nicole 🙂
Rachel Stewart
This is a wonderful cake! I substitute gluten free flour (king Arthur’s) and it comes out perfect. It’s better with raisins and/or walnuts at my house but no matter what I haven’t had it come out anything but awesome.
Sam
I am so glad you enjoy the cake so much, Rachel! Thank you for the feedback using gluten free flour. 🙂
Naz
anytime i get a craving for carrot cake, i always use this recipe and half all the ingredients to make one cake instead of 2. super moist and delicious, never dissapoints!
Sam
I’m so happy to hear this! Thank you for letting me know how you like the carrot cake, Naz!! 😀
Caden Baldwin
I made this for my dad for his birthday. I made it in a little under an hour. It was so good! Very easy and delicious. Will definitely be using it again!
Sam
I’m so happy to hear you (and your dad!) enjoyed the carrot cake, Caden! Thank you so much for commenting! 🙂
Maya Walston
I do not like carrot cake, I made my this cake. I followed your recipe with one modification: I added 1 cup of finely chopped pecans. I used a 9″x13″ pan for 48 minutes. Goodness…..I love this cake!! Your cream cheese frosting is my go-to white icing–surpasses basic buttercream by a long shot. THANK YOU!!!
Sam
Thank you so much, Maya! I am so glad you enjoyed the cake! 🙂
Lyn
Thank you for sharing your marvelous recipe! I made it in a jelly roll pan and cut it into petit fours for an open house. They were a huge hit. I will be making this one again.
Sam
You are very welcome! I’m so happy to hear that it was such a hit, love the sound of carrot cake petit fours!! 🙂