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.
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This recipe was originally published August 22, 2018.
Melissa Mah
Can I bake this on a sheet pan?
Thanks!
Elaine
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
Thank you, Elaine! I am so happy that the carrot cake turned out so well and everyone enjoyed it. 🙂
Medha Khanna
Can this be made into mini loaf cakes? Thank you
Sugar Spun Run
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
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
How long can you keep the cake after baking.?
Sam
It should keep for several days at room temperature in an air tight container. 🙂
Lejla
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
Thank you so much, Lejla! I am so glad everyone enjoys the cake so much! 🙂
Kaitlyn
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
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
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
Hi Bette! I am so glad you enjoyed the carrot cake so much! Definitely don’t feel guilty, we’ve all done it. 😉
Merle
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
I am so glad everyone enjoyed the cake, Merle! 🙂
Stephanie Bernard
I just made it and put raisins and walnuts now I’m stalking the oven!
Sugar Spun Run
I hope that you enjoy the carrot cake, Stephanie! 🙂
Deb huber
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
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
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
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
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
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
do u have to double ingredients if using a 9×13 pan
Sugar Spun Run
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
Hi, is this cake as moist without the nuts? Are they truly optional? Thank you 🙂
Sam
Hi Lyndsey! The nuts don’t add any moisture here. They are optional. The carrot cake is good with or without nuts. 🙂
Alice
Hi! Does this make 1 cake or two? I’m sorry if this is dumb, I’m a novice
Alice
haha wait I get it! Sorry!!
Sam
One, two layer cake. 🙂 Enjoy!