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.
Notes
Nutrition
Treat yourself to a FREE E-BOOK!
This recipe was originally published August 22nd 2018.
Melissa Mah says
Can I bake this on a sheet pan?
Thanks!
Elaine says
Couldn’t find my “go to” Carrot Cake recipe so I searched and saw this one. It was wonderful! I was hesitant to try a new recipe since I was taking the cake to a church function (I live in the South and this is serious business yaw if that cake ain’t good!”). It was a big hit! Thanks so much for a great recipe!
Sugar Spun Run says
Thank you, Elaine! I am so happy that the carrot cake turned out so well and everyone enjoyed it. 🙂
Medha Khanna says
Can this be made into mini loaf cakes? Thank you
Sugar Spun Run says
Hello, Medha! I haven’t personally tried it but it should work fine. I recommend just keeping an eye on it while it bakes. I hope that you enjoy the carrot cake. 🙂
Jessica says
This cake is utter perfection. I can’t even begin to describe how delicious and moist it is, and I could eat it even without a drop of cream cheese icing (but that definitely makes it better)!
Thank you for this. ❤️
Vuyo says
How long can you keep the cake after baking.?
Sam says
It should keep for several days at room temperature in an air tight container. 🙂
Lejla says
This recipe is seriously the best recipe ever. Hands down best Carrot Cake. Ive made this about 3 times already and everyone who has tried a piece couldn’t get enough of it. Its just perfect!
Sam says
Thank you so much, Lejla! I am so glad everyone enjoys the cake so much! 🙂
Kaitlyn says
I am really wanting to make this as a 2 layer, 6 inch cake. How much do you recommend that I lessen the time that is bakes? Thanks in advance!
Sam says
Hi Kaitlyn! More likely it will actually need to bake for longer, but I haven’t tried in 6″ pans yet so I can’t say for sure how much more time it will need. Keep an eye on it and use the toothpick test to check that the cake is done. I hope you love the carrot cake!
Bette says
My daughter made this carrot cake with pecans for our anniversary; it was and still is as delicious as you stated. I asked her for the recipe and will make it myself one day.
Your recipe is now a part of my recipe archives.
I had a piece before bed tonight and should feel terribly guilty, but I don’t.😃😇👍
Sam says
Hi Bette! I am so glad you enjoyed the carrot cake so much! Definitely don’t feel guilty, we’ve all done it. 😉
Merle says
She meant I decorated the cake with candied pecans. I haven’t eaten any myself (you frightened me off with the calorie count) but all who partook loved it and took pieces home with them. Thank you for helping me make my parents 60th wedding anniversary special. I tried to attach a photo but that options isn’t available.
Sam says
I am so glad everyone enjoyed the cake, Merle! 🙂
Stephanie Bernard says
I just made it and put raisins and walnuts now I’m stalking the oven!
Sugar Spun Run says
I hope that you enjoy the carrot cake, Stephanie! 🙂
Deb huber says
Hi my name is Deb n ur recipe for this carrot cake was easy to make n moist really goo huberd I made it for my women at work they loved it thank 👍n I’m going to try more of ur recipes they look delicious 😋 best !!! Sept 3 rd 2019
Sugar Spun Run says
I am so happy that you and your coworkers enjoyed the carrot cake, Deb! Let me know what other recipes you end up trying. I appreciate your feedback, thank you! Enjoy! 🙂
Jennifer Brittin says
We absolutely loved this recipe! I had never made a carrot cake from scratch before and it was super simple. I add pecans and it was to die for. I have a hard time staying away from it 🙂
Sugar Spun Run says
Jennifer, I am so happy to hear how much you loved the Carrot Cake! It is so hard for me to avoid when I make it too! Thanks for your comment. I hope you try more of my recipes soon! 🙂
Jessie says
Hi there – I love this recipe however I can’t find brown sugar where I’m living. Do you think that using white sugar in place of brown will largely effect the recipe? Thanks!
Sugar Spun Run says
Hello, Jessie! You can use white sugar instead, it won’t largely affect the recipe. Let me know how it turns out. I hope that you enjoy the Carrot Cake! 🙂
brenda says
do u have to double ingredients if using a 9×13 pan
Sugar Spun Run says
Hello, Brenda! No, you do not need to double the ingredients. Just keep an eye on the cake, it may require additional time to bake. Keep me posted on how your Carrot Cake turns out! 🙂
Lyndsey says
Hi, is this cake as moist without the nuts? Are they truly optional? Thank you 🙂
Sam says
Hi Lyndsey! The nuts don’t add any moisture here. They are optional. The carrot cake is good with or without nuts. 🙂
Alice says
Hi! Does this make 1 cake or two? I’m sorry if this is dumb, I’m a novice
Alice says
haha wait I get it! Sorry!!
Sam says
One, two layer cake. 🙂 Enjoy!