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.
Julie
I love this recipe it’s my favorite and everyone in my family request this cake. I do have a question if i need to make this cake in a 11 x 15 rectangular cake do i double the ingredients? please advise.
Thank you ❤️
Sugar Spun Run
Thank you, Julie! I am so glad that everyone enjoyed the carrot cake. The cake will fit ok in a 9″ x 13″ pan, but I have never tried it in an 11″ x 15″. If I were to guess I would say make recipe as is, then 1/2 the second batch. That should give you enough. Let me know how it works out. 🙂
Jenny
The cake was very tasty but more like a spice cake than a carrot cake; that was the comment of everyone who had a piece at Thanksgiving today. The frosting is terrific.
I used fresh carrots and grated them but really couldn’t taste them.
It was good but not what I expected.
Sugar Spun Run
Hello, Jenny! I’m sorry that the carrot cake didn’t turn out as you expected, however, I do hope that still tasted delicious. Thanks for trying my recipe. 🙂
Yossi
Amazing 🍰!!!
Sugar Spun Run
Thank you so much, Yossi! I am so glad that you enjoyed the carrot cake! 🙂
Ashley
Hello, I would like to make this recipe. Is it super moist or should I add something to it?
Sugar Spun Run
Hi, Ashley! The carrot cake is super moist, you don’t need to add anything else to it. I hope that you enjoy the cake. Let me know how it turns out. 🙂
Adrienne
I made it for a friend’s birthday, BIG HIT, used a 9 x 13 pan. Today I am making it in 2 9″ pans, how long should it bake?
Thanks!
Adrienne
Sugar Spun Run
Hello, Adrienne! I am so glad that the carrot cake was a hit at your last event. The recipe is designed around 8″ pans so if you’re using a 9″ pan you will need less time than what is indicated, but I am not certain on the exact amount. I would keep an eye on it. My guess would be between 30-35 minutes, but again I am not certain. 🙂
Yossi
Though i cut the amount of sugar cuz i like it with less sugar, so I had half cup of white sugar and 3/4 cup of brown sugar
Danielle Elaine DeMartino
Going to be making this for thanksgiving it’s so amazing!
Sugar Spun Run
Thank you so much, Danielle! I am so glad that you enjoyed the carrot cake. I hope that your thanksgiving guests do too. 🙂
Nikki
Did you sift the flour?
Kellie
I have made this recipe several times and it is my favorite! I really want to make one for Thanksgiving but will be traveling. How long would you suggest this cake will hold up? Thank you in advance for any suggestions.
Sugar Spun Run
Hello, Kellie! It will be ok at room temperature in an airtight container for a few days. If you want to keep it any longer, store in the refrigerator. 🙂
Daisie
Made this recipe twice! I love it!
Making them into cupcakes for my high school and junior high kids! What would be the bake time?
Meghana
Heyy how can I make this in 6 inch pans?should I half the recipe?
Sugar Spun Run
Hello, Meghana! Halfing the recipe should be fine. The bake time will differ so I recommend keeping an eye on it. Let me know how it works out! 🙂
Mary
Hello! I was wondering if i needed to use brown sugar. If not, how much white sugar would be needed?
Thank you!
Sugar Spun Run
Hello, Mary! Yes, the recipe calls for 1 cup light or dark brown sugar (whichever you have on hand) and it also calls for 1 cup granulated sugar. I hope that you enjoy the cake! 🙂
fran rosenblatt
can I freeze the cake for 10 days and then how much in advance can I frost the cake and keep it in the refrigerator before serving. My daughters birthday is not for 2 weeks but I want to prepare in advance and make it taste fresh.
Sugar Spun Run
Hello, Fran! Typically the cakes that I make are consumed within the first week and served fresh. I know others have had success freezing the cake, however, I can’t give you specifics as far as timing. Not having tested it, I think that you should be fine freezing it for 10 days, letting it thaw and icing the cake a day or so before serving. Let me know how it turns out for you. I hope that your daughter enjoys her birthday cake!
Agnes
I have a 6 inch pan. If I divide the batter into 2 of them, how long would I have to bake them? Btw, I am a fan of your worst chocolate chip cookie 🙂
Sugar Spun Run
Hello, Agnes! I am so glad that you enjoyed my chocolate chip cookies and are trying another one of my recipes. A 6″ pan will work fine for the cake, but I am not certain of how long that it will need to bake since I have not done it personally. I would just an eye on it. Enjoy! 🙂
Cathy Carlisi
I was wondering if you can make this in a 9 x 13 pan and would the cooking time be the same?
Sugar Spun Run
Hello, Cathy! Others have baked it in a 9″ x 13″ baking pan. Based on their feedback it took approximately 50 minutes. I recommend just keeping an eye on it. I hope you enjoy the cake! 🙂
Steph C
I made this today in a 9×13 pan. It only took about 25 mins for me which was surprisingly quick. All ovens are a little different so I definitely recommend keeping an eye on it. The cake turned out delicious! I grated my carrots really finely and ended up using about 6 carrots total. This recipe is definitely a keeper. Don’t forget to add the vanilla into the batter! I almost did since the recipe doesn’t have it in the list of ingredients but I watched the video which shows 1 tablespoon of vanilla being added.
Sugar Spun Run
I am so glad that you enjoyed the carrot cake, Steph, and that it worked well in a 9″ x 13″ baking pan. I double-checked the ingredient list just to make sure the vanilla is listed, it is, so hopefully, no one misses it. Thanks for commenting. 🙂
Maria Zoltowski
I love your video and am anxious to try your carrot cake recipe. In the video, it looks like you may be using nonstick cooling racks for individual cake layers. Can you tell me the brand? I have stainless steel, but have to spray them every time I use them.
Sam
Hi Maria! The black ones I have are Wilton brand, the gold ones are either Threshhold (from Target) or Oxo.
yanti
Hi, tried the recipe today, the result … so yummy 😋😋carrot cake … soft and rise very well … thanks so much for the wonderful recipe … 😘
Sugar Spun Run
Thank you so much, Yanti! I am so glad that you enjoyed the Carrot Cake! Thanks for commenting. 🙂