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.
Rachel
So the most baking I’ve ever done in life is from a cake box and this is the first time I was baking from scratch for my boyfriend’s birthday.
Your recipe is 5 stars.
Everyone loved it! And my boyfriend has decided that he is sharing his cake with his friends.
I am still in shock at how good it came out considering baking never goes well for me. But I am definitely going to be make this again and I can’t wait to try your other recipes.
Thank you for sharing your recipes!
Sugar Spun Run
Thank you so much for the 5-star review, Rachel. Congrats on making your first cake from scratch! This one is one of the more challenging cakes so I am glad that it turned out perfectly for you and everyone loved it! I can’t wait to see what you try next. Thanks for commenting. 🙂
Rachel
Hi Sam, do you know how long the cake will last storage-wise?
My boyfriend is currently undergoing military training and his schedule is hectic, so he forgot the cake home after he promised his friends in work that he would bring it for them.
Saturday will make it a week since I baked it. So I am wondering if it would last another week or it would just be better to bake another cake?
Thanks for the help!
Sugar Spun Run
Hi, Rachel! The cake itself will stay fresh for about one week. Unfortunately, I don’t think it will last two weeks. You will probably be best to make another cake. 🙂
Madethisjustforthiscomment
Are the responses automated? And the cake was great!
Sugar Spun Run
No, each reply is left by me personally. I am glad that you enjoyed the recipe. 🙂
Sharon Powell
Excellent recipe…i always add ginger too😁
Sugar Spun Run
Thank you so much, Sharon, for being a fan of my carrot cake recipe. I am so glad that you love it! 🙂
Susan
Thank you so much…I’m sending this feedback from Nigeria. I just finished baking and it was so so nice. However maybe I need to share my batter into 2 that way all the toppings will come out well. This one didn’t pop out the toppings like I would have loved to but most importantly I’m happy I saw your recipe. Keep it up
Sugar Spun Run
Hi, Susan! Thank you so much for trying my recipe! I am so glad that you enjoyed the carrot cake! I can’t wait to hear what you try next! 🙂
Jonathan
I just want to start by saying thank you. This is the best carrot cake recipe i have found. I recently moved and the only pans i can find right now were two 9 inch spring form pans. I cooked them in the oven for 33 minutes and they came out so moist it was amazing. Everyone at work has gone crazy for it, Thank you so much for posting it!!
Sugar Spun Run
I am so glad that you enjoyed the carrot cake, Jonathan! Thank you so much for commenting. 🙂
Kris
Can I Freeze or chill this cake, and make ahead? If so, how long can I do this, and when about to use do I just bring to room temperature?
Sugar Spun Run
Hi, Kris! I personally have never frozen this cake so I am not certain how it will do. If you’d like to make this ahead of time you can, I would just keep it stored in an airtight container or wrapped tightly until ready to serve. It should stay fresh for a few days in the refrigerator. I hope that you enjoy it! 🙂
Deborrah
I have been teaching myself to bake. I looked at several Carrot Cake recipes and decided to try this one. I have a friend who loves Carrot Cake. Well this turned out to be one of the best cakes I had ever tasted. After sharing with a few others they declared it the best Carrot Cake they had ever tasted. I did not change a thing and it turned out wonderful. I will be making this again and again.
Sugar Spun Run
That is such wonderful news, Deborah! I am so glad that the carrot cake was such a hit. Thank you for trying my recipe and for commenting. I can’t wait to hear what you bake next! 🙂
Lisa
I’m in a hurry! Can I use a 13’X9’ in. Glass pan?
Sam
Yes, but the baking time will be different.
Dr neha
I just loved this recipe… Added 1/2 cup milk to the batter rest was the same.. Turned out awsomly moist.. My kids loved it..thanks a lot for the recipe
Sugar Spun Run
Thank you so much for trying my recipe, Dr. Neha! I am so glad that everyone enjoyed the carrot cake! 🙂
Taylor
This was amazing!! I added the teensiest bit of sour cream to the cake batter as well as some raisins. I also used almost a fulll double batch of icing to frost the cake quite generously.
Sugar Spun Run
I am so glad that you enjoyed the carrot cake, Taylor! Thank you for trying my recipe and for commenting. 🙂
sunitha
hi,
nice recipe, can i halve the recipe to make a smaller cake..?
Sugar Spun Run
Hi, Sunitha! Yes, you can! I hope that you enjoy the cake! 🙂
SUMMER
did you get the recipe for the smaller cake, if so how can I get it?
Corine Gallego
This cake is awesome! Carrot cake is my absolute favorite and this is the best I’ve tasted. I usually make a carrot cake for my birthday and this is definitely the recipe I’m going to use next birthday. Simply awesome!
Sugar Spun Run
I am so glad that you enjoyed the carrot cake, Corine! Thank you so much for commenting. 🙂
Liz
I tried this recipe, although I changed a few things. I don’t like overly sweet desserts so I only added 1/3 cup of the granulated sugar, 1/3 cup vegetable oil, 1 1/4 cup of milk, and lemon zest I wanted it to be super moist. Everything else I followed your recipe and it was delicious!!!
To the frosting I only added 1 1/3cup of powdered sugar and it turned out great!!!. I could not wait for it to cool that’s how good it was thank you.
Sugar Spun Run
I am so glad that you enjoyed the carrot cake, Liz! Thanks for trying my recipe. 🙂
Liz
I tried this recipe and it came out delicious. I did change a couple of things because I don’t like overly sweet desserts. I only put half a culp of granulated sugar. Only 1/4 of a cup of vegetable oil, added 1 1/4 cup of milk. Also added lemon zest. I wanted it to be really moist and it was!!!
To the frosting I only added 1 and 3/4 cup of powdered sugar. It was delicious i couldn’t wait for it to cool to eat because it looked too good.
Sugar Spun Run
That is wonderful, Liz! I am so glad that you enjoyed the carrot cake. Thanks for trying my recipe. 🙂
Lola
Simply Delicious!
Sugar Spun Run
Thank you so much, Lola! I am so glad that you enjoyed the carrot cake. 🙂