The Best Carrot Cake Recipe
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If you’re looking for a carrot cake recipe thats perfectly moist, warmly spiced, and guaranteed to impress, you’re in the right place. My version is easy to make with pantry staples and produces consistently excellent results. Top it off with my popular cream cheese frosting for truly the best carrot cake recipe.
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’ve shared some fun and flavorful cakes like my pistachio cake, lemon blueberry cake, and tiramisu cake, this carrot cake is hands-down the classic I will reach for first every time.
There’s something about its unbelievably moist crumb, the perfect amount of warm, cozy spices, and yes, that all-time favorite cream cheese frosting. 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 reaches for a second piece.
I know you are going to love this one just as much as I 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 carrot cake:
- Flour. All-purpose flour works best here. Avoid cake flour whichi s lighter and finer and doesn’t give us the structure required for this heartier cake.
- Sugar. A blend of granulated and brown sugar is best. For the brown sugar, you can use light or dark (makes the cake a bit richer and sweeter) or use a blend of both (my preference, also what I do in my brown butter chocolate chip cookies and chocolate chip cookie recipe).
- Oil AND butter. This combo is key for maximizing the flavor and texture of the cake. While oil adds moisture (and helps keep the cake soft and moist, even after refrigeration) butter adds rich depth of flavor. A blend of these two ingredients balances flavor and texture (and it’s a trick I use in many of my cakes, like my vanilla cake recipe and chocolate cake recipe!).
- Eggs. Since we’re working with room temperature ingredients (and possibly even slightly warm butter, your eggs should be room temperature to ensure a batter that combines evenly (cold eggs can “shock” the batter and make it difficult to combine properly).
- 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 (I do the same thing for my carrot cake cookies). 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.
- Cream cheese. This is for the cream cheese frosting. Make sure you’re using brick-style cream cheese, as the tub-style can make for a frosting that’s too runny.
As always, 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 My Carrot Cake Recipe (Step-by-Step)
- 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, until the dry ingredients (and sugar) are well-moistened (an electric mixer makes this easier). 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 (if using) and make sure they are well distributed through the cake batter.
- Evenly divide the batter between two 8″ baking pans that have been greased, floured, and lined with parchment circles (key for keeping cakes from sticking!). 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 decorative piping on top.
Frequently Asked Questions
While you could, I personally found this carrot cake recipe to be a bit too heavy for cupcakes, causing them to be a bit trickier to eat in hand-held form. 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). The baking soda in my recipe is well balanced so that is not an issue you should run into if you bake my carrot cake recipe.
More Frosting Options:
Instead of cream cheese frosting, this carrot cake recipe would also be excellent with my brown butter frosting, Swiss meringue buttercream, ermine frosting, whipped cream frosting, or vanilla frosting.
More Spring Recipes to Try:
Enjoy!
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The Best Carrot Cake Recipe
Equipment
- 2 8" round cake pans (see notes for using different sized pans)
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 table 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
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 table 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 37-40 minutes (a 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published August 22, 2018. Recipe is unchanged, but has been updated with new photos and more helpful information and a video.
I was on the hunt for a moist carrot cake for Easter and stumbled across this one…..it was AMAZING! Definitely the official recipe every year now! Thank you!
From one Sam to another 🙂
And btw, i tried your pizza dough tonite… AMAZING!! Had the perfect crisp on bottom… the fam loved it!!
Thank you so much for trying my recipes, Samantha! I am so glad that they both were a hit and everyone enjoyed them. I appreciate your feedback, thanks for commenting. 🙂
The best carrot cake recipe ever I loved it!!
I am so glad that everyone enjoyed it, Mary! Thank you so much for commenting. 🙂
Is it important to use icing/confectioner’s sugar for the cream cheese frosting? Or plain castor sugar would work fine?
Unfortunately castor sugar would make the frosting too grainy and it won’t be thick enough. 🙁
Hi thank you so much for this recipe. I made it for my husband for his birthday and he really liked it. So I have a question about your frosting. I followed your recipe to a “t” except for adding the 4 cups of powdered sugar to the frosting. To me that sounded like a lot, so I just kept an eye on how much sugar I added until I thought it was sweet enough. Turned out I only used 2 cups of powdered sugar. So my question to you is, if I had added the other 2 cups would it have made the frosting more like icing instead of a creamy texture?
I am so glad that you both enjoyed the cake, Sunny! As for the frosting, the answer is yes. As you add the powdered sugar it becomes thicker, becoming more like frosting or thick icing. 🙂
This carrot cake was deeeeeeelicious! My mom, who doesn’t care for carrot cake, loved it and said it was the best carrot cake she has ever had! Thank you!
I am so glad that you loved it, Melissa, and that your mom did too! Thank you for trying my recipe and for commenting. 🙂
Hi, I would like to bake a smaller cake. Is it possible to halve the recipe with good results?
Thank you!
Hi, Evelyn! Yes, that will be fine to halve the recipe. 🙂
Made this recipe yesterday and was a bit disappointed as to how overly sweet it turned out, I felt when making it that it called for a lot of sugar but stuck to the recipe, once the icing goes on it’s a bit much for a carrot cake that I prefer to be more spicy than sweet
I am sorry that you found the recipe too sweet for your liking, Nikki. I appreciate your feedback. 🙂
Absolutely, in general 6 cups (including frosting) of sugar in one cake is A LOT, I ended up remaking this recipe today and ditched the white sugar in the cake itself, you should definitely try it this way and discover the complexity in flavour in a carrot cake, it’s so much more than sugar 🙌
I will have to try it, Nikki! Thanks for sharing. I hope that you enjoy it! 🙂
I Have Tried this Recipe came out fantastic. thank you very much.
I have trying other recipes of yours as well all came out good.
I am so glad that it turned out perfectly for you, Francis! Thank you for trying my recipe. 🙂
Sam i am now a fan. Made this Carrot cake today for Easter. Since we could not be with our family today it really made my day to make this. This is my sons favorite cake and since we are stuck at home i think i will have to take half this cake to my son and his wife and leave on their doorstep. Made me happy to bake when it came out so great. And your notes are really helpful!! Happy Easter
I am so glad that you enjoyed the recipe and found the tips helpful, Angie! I am happy that baking could bring you some joy in the midst of the situation and that the cake also brought a smile to your son as well. Thank you for trying my recipe. I can’t wait to hear what recipe you try next!
my batter was thicker than yours, and came out a bit dry. do you know why that is? the cake was still amazing and my family loved it!
Hi, Gina! If the batter was thick and dryer this is usually a result of over measuring your flour. This is a common mistake on baking so I have created a guide that can be used as a reference for next time. Regardless, I hope that the cake still tasted delicious. 🙂
Made it for easter, my family said it was the best carrot cake and cream cheese frosting they have ever had. Thank you for sharing this wonderful recipe.
I am so glad everyone enjoyed the carrot cake so much, Daniela! 🙂
Thank you for sharing your recipe! I made the carrot cake this weekend and it was absolutely delicious!
Thank you so much for trying my recipe, Damaris! I am really happy that you enjoyed it. 🙂
I can’t wait to try this recipe but I’m out of butter. Can i replace melted butter with more vegetable oil? Will it make the cake too oily?
Hi Anjie! You should be fine to substitute the butter with more oil. Enjoy!
Just made mine. I felt all went well other than the bake time. I did use convection and 325 so maybe that explains it a bit. I worried my pans would be too short but it all worked perfect. Mine took about 10 minutes longer but it is perfect and just got to the top of the pan. Looks SO good. I can’t wait to share it for Easter. Thanks!!!
You can tell Caitlin it took about 50-55 minutes at 350 in the bundt pan 😀
Can I use a 9×13 pan instead of 2 round pans?
Hi Tracy! That will work fine. It will need to bake for about 40 minutes. 🙂