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.
V
Hi just made this cake, it’s in the oven now. I didn’t see the note about the fine grate for the carrot and used the larger one. Will it still be ok?
Sugar Spun Run
Hi, Veronica! The cake will still taste delicious, however, depending on how thick your carrots were it may taste crunchy. Keep me posted on how it turns out. 🙂
V
It came out awesome and I’m not the biggest carrot cake fan. I made it for my boss’s birthday and she was pleased. Saving this recipe for next time, thank you! 🙂
Sam
That’s awesome! I’m glad you enjoyed it. 🙂
Maria Clason
Super easy to follow, and delicious We live in the tropics, at 82°F our cream cheese frosting is melting, but it tastes divine! (We put the cake in the fridge, and will cut it tomorrow for breakfast!)
Sugar Spun Run
Cake for breakfast, I LOVE IT! I am so glad that you enjoyed it, Maria! Heat and icing, unfortunately, do not work well together. Thank you for trying my recipe and for commenting. 🙂
Galia Rosemberg
I have to say I never write comments, but I definitely felt the need to thank you publicly.
First time making Carrot Cake and I have to say that for an amateur baker, the recipe is flawless and very easy to make. The end result was spectacular. I baked it yesterday afternoon and less than 24 hours later there is nothing left…and we are only 5 people at home.
Thank you so much!!!
Sugar Spun Run
Thank you so much for trying my recipe and for taking the moment to leave me a comment, Galia! I am so happy to hear that the cake was a hit and that everyone enjoyed it! 🙂
Kendra
Can I use a 13×9 cake pan, and what is the bake time on that?
Sugar Spun Run
Hi, Kendra! Yes, it will work well in a 9″ x 13″ baking pan. Others who have tried it reported that it took approximately 50 minutes to bake. I would reccomend keeping an eye on it. Enjoy! 🙂
Kendra
Thank you! I will try this recipe soon. I can’t wait!
Wanda
This was my first time to make a carrot cake. Amazing! Everybody loved it.
Sugar Spun Run
I am so glad that it was a hit and everyone loved it, Wanda! Thanks for trying my recipe. 🙂
Adelaide
Actually the BEST carrot cake I’ve ever had. My brother is a big fan of carrot cake and he said this is the best he’s ever had. That is you sooo much!!!
Sugar Spun Run
I am so glad that it turned out perfectly and you both enjoyed it, Adelaide! Thanks for trying my recipe. 🙂
Jenifer
Thank you! It looks like the best carrot cake!!! Questions: I don’t have nutmeg, is that ok if I make it without it? Also, do you think if I use almonds instead of pecans it will still be good?
Sugar Spun Run
Thank you, Jennifer! I look forward to hearing what you think about the cake when you try it. Since you do not have nutmeg on hand, you can omit it, the flavor just will be slightly different. You can also use almonds instead of pecans. Happy Baking! 🙂
Jen
Hi Sam!
I’m going to make this recipe today, my husband loves carrot cake. I only have matchstick carrots, but your notes say to not use them. Is there any way I can use them and do something to get them thin enough?
Sugar Spun Run
Hi, Jen! Matchstick carrots are too thick and will yield a crunchy cake, therefore, I do not reccomend them.
Jen
Ok. I also don’t have nutmeg… can I leave it out or what do you suggest?
Sugar Spun Run
You can leave it out however, the flavor will be altered. It still should be delicious. Enjoy! 🙂
Jen
Will using spreadable cream cheese make a huge difference? I can’t get a block
Sugar Spun Run
Hi, Jen! The spreadable cream cheese is a different consistency than blocked cream cheese. You can try it, however, It may take more sugar to get it to the right consistency.
Jen
Ok, thank u 🙂
Jo-Jo
This was a big hit! I used coconut oil instead of vegetable oil and i added chopped pecans to the cake and frosting. Everyone wants to know when i’m baking another one. Super tasty ❤
Sugar Spun Run
I am so happy that the cake turned out so well with the substitutes used and you loved it, Jo-Jo! Thanks for trying my recipe. 🙂
Julie
Hi Sam — need your help. I need to make this vegan using either vegan butter or oil only. Any suggestions?
Sugar Spun Run
Hi, Julie! I, unfortunately, I do not have experience baking vegan so I can not provide you with any personal recommendations. Maybe someone else who has adapted this recipe for vegan will chime in. 🙂
Gigi
Está súper fácil de hacer y queda muy sabrosa
Sam
I am so glad you enjoyed the carrot cake, Gigi! 😊
Sonali
Absolutely delicious and moist!!!!! It was the best carrot cake I’ve ever had! I baked in a dark square 8×8 pan, so my cake was done in 35 minutes. Also, I baked only half the recipe and it turned out great. I was alarmed by the amount of sugar in this recipe, so I put around 60% of the sugar in the batter. The result was a mildly sweet cake that wasn’t overpowering at all! I reduced the sugar in the frosting too by half, but the frosting was not that stable and was a bit runny (delicious nonetheless!!!) Pecans as garnish will add texture to this cake so I highly recommend! Thank you for this amazing recipe!
Sam
Hi Sonali! I’m glad you enjoyed the cake overall! The frosting was still runny because of the reduction in the sugar. 😊
Lana
The best carrot cake recipe!!! I tried it and loved it !
DELICIOUS
Sam
I’m so happy to hear you enjoyed, Lana! Thank you for commenting!
Daniella
I made this cake for my family for easter and it was soooo GOOD!! They were all amazed!
My mom even recommended this recipe to her sister…Thank you so much!
P.S. I didn’t have baking powder so I just used 1 tsp of baking soda and it worked just fine.
Sam
Hi Daniella! I’m really surprised the baking soda worked here, but I’m really glad everyone enjoyed it! 🙂