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.
Sarah C.
My family loves this recipe, everyone says they want it for their Birthdays!
Sugar Spun Run
I am so glad that the cake has been such a hit and everyone has requested it, Sarah! Thank you so much for commenting. 🙂
Debra
Such a wonderful recipe. I was looking for one that didn’t need applesauce or pineapple and definitely NO raisins and happened upon this one.
I have NEVER had so many people rave about something I have made as they did for this carrot cake. I I bake pretty awesome pies!
I used light brown sugar and felt it was rich enough! Glad I used 9″ pans over the 8″. I made 1 1/2 batches of frosting to cover with a consistent thickness, definitely needed more than one batch if you are costing the sides.
Will definitely be making again!
Thank you for such a great recipe.
Sugar Spun Run
I am so glad that the cake was such a hit and received rave reviews, Debra! Thank you for trying my recipe and for commenting. 🙂
julie massone
Thank you!! Looking forward to eating it😊😜
julie massone
Hello,
I plan on trying this recipe for my daughter’s 21st birthday tomorrow. I would like to make a quarter sheet cake with two layers. Do you think this recipe is enough for that or should I double it?
Sugar Spun Run
Hi, Julie! If you are looking to bake this recipe in a 9″ x 13″ pan, this recipe will fill one pan. If you wish to make it 2 layers, I reccomend doubling it. Please keep in mind that the bake time will be different than what is listed. I hope that your daughter has a wonderful birthday and enjoys her birthday cake! 🙂
Bushra Yar
Love this recipe! its my second time making this cake although this time I used coconut oil instead of canola oil and it turned out to be very oily! 🙁
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Bushra! I am sorry that the coconut oil did not work well as a substitute. Thanks for the feedback. 🙂
Carol Kraabel
This carrot cake is the easiest I’ve ever made. And super yummy. The cream cheese frosting, wow. Our friends said, it was the best they’d had.
This recipe is a keeper. Thank you.
Sugar Spun Run
I am so happy to hear that the cake was enjoyed by all, Carol! Thank you so much for trying my recipe and for commenting. 🙂
Jamie
I made this and it ran all over my oven. I think the 8” cake pans are to small!
Sam
Hi Jamie! How deep are your cake pans? You didn’t substitute self-rising flour by chance, did you?
Ide
Hi! I would like to make this using 6 inch pan. What will be the adjustment? Thank you
Sugar Spun Run
Hi, Ide. This recipe yields (2) 8″ cakes. Are you planning to make (2) 6″ cakes? I have not tried making this in a 6″ pan so my best guess would be to half the recipe. Please keep in mind by doing so your cake layer will be slightly thinner than what is shown and the bake time will be different. I hope that helps. Keep me posted on how it turns out. 🙂
Kaci
Hey Sam! I’m going to make this but, I’ll be making it in a 12×18 sheet pan. Do you have any advice on how much I should double the recipe for that size?!
Sugar Spun Run
Hi, Kaci! This recipe fits well in a single layer 9″ x 13″ baking pan. If you are making a single layer cake in a 12″ x 18″ sheet pan I would make the recipe + 1/2 of a second batch. Please keep in mind that the bake time will be different so I would keep an eye on it. I hope that you enjoy the carrot cake! 🙂
Elida
O.M.G. IJUST FINISHED TAKEING MY FIRST BITE OUT OF THE CAKE SUPER SUPER MOIST DLICIOUS WOW CANT BELIEVE I BAKED THIS GREAT CARROT CAKE IT IS THE BEST CARROT CAKE EVER AND I DNT LIKE CARROTS NOBODY IN MY FAMILY DOES EVRYONE WAS LIKE WOW!!!!AND I HAD RAND OUT OF CANOLA OIL I USED CORN OIL IT CAKE OUT BEAUTIFULY MOIST DLICIOUS YUMMY .NOT OILY NOT NOTHING BUT PERFECT..STILL IN SHOCK I MADE IT..THANK YOU SO MUCH FOR SHARING YOUR RECIPE.
Sugar Spun Run
I am so glad that you enjoyed it, Elida! Thank you so much for your rave review. I appreciate the feedback. I can’t wait to hear what recipe you try next. If you like this one, I recommend trying my hummingbird cake. 🙂
Kim
What suggestions would you have or do you feel this would need to be adapted for high altitude baking?
Sugar Spun Run
Hi, Kim! Unfortunately, I do not have experience baking at high altitude so I can not provide you want any recommendations. 🙁
Allie
Hey I’m getting ready to make this cake tomorrow but planning to use a 9×13 pan. How does the cooking time vary? Also, should I increase any or all of the ingredients?
Sugar Spun Run
Hi, Allie! Others have used a 9″ x 13″ baking pan and have had success. Without trying it myself, I am not certain of the bake time so I recommend just keeping an eye on it. As far as increasing ingredients, you should be fine using the recipe as listed. I hope that you enjoy the carrot cake! 🙂
Allie
It turned out great. I used a flower nail just to be sure it cooked more flat since I doubled recipe and made a second layer. I also used 4x the frosting recipe, which was enough to have a little left over. Very dense Cake… but sooo delicious. Thank you!
Sugar Spun Run
I am so glad that it turned out perfectly for you, Allie! Thanks for commenting. 🙂
Syy
Hi, I would love to try this recipe with a sheet pan 7×7. Any adjustments you would recommend? Should I just reduce into half or even less? How about the baking time and frosting? Thanks
Sugar Spun Run
Hi, Syy! Are you trying to make two layers or just one? If you are making two, I would leave the recipe as is. If you are only doing one layer, I would cut the recipe in half. As far as baking time, I am not certain on the exact time so I reccomend keeping an eye on it while it bakes. 🙂
Jane Goaty
THANK YOU for this recipe! This cake is sooo delicious. I found it almost too fluffy on the first day but kept it in the fridge for a couple of days and it was perfect. Best carrot cake I’ve ever had.
A couple of friends commented that it was quite oily. What do you think would happen if I replaced half of the oil with sour cream or applesauce?
Sugar Spun Run
Hi, Jane! I am so happy to hear that you enjoyed the carrot cake. I have never heard of it being on the oily side. What kind of oil did you use? As far as replacing half the oil with sour cream or apple sauce, I have not tried it so I am not certain how it will do. If you do try it, I’d love to know how it turns out. Again, I am sorry that you experienced an issue but I am happy it still tasted delicious. 🙂
Jane Goaty
It could have been the oil I used! I’d just run out of canola so I found this random bottle of corn oil and used that.
Anyway, will definitely make this cake again!
Sugar Spun Run
Corn oil probably was the issue. I hope your next cake turns out even better, Jane! Enjoy!
LJ
This carrot cake is easy to make and SO delicious! Thank you very much!
Sugar Spun Run
Thank you so much, LJ. I am so glad that you enjoyed it. 🙂
Vernell Butler
Tried it after using several recipes…the best so far, thank you Sugar Spun…
Sugar Spun Run
Thank you, Vernell! I am so glad that the carrot cake was such a hit! 🙂