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.
Sara
Loved this recipe!!! Made it for my mom for Mother’s Day and she loved it!!! Thanks!
Sam
I am so glad everyone enjoyed the cake, Sara! 🙂
Lynda James
I know this cake is going to taste delicious! We’ve made many of your recipes and they are all fantastic. However, I am disappointed that this cake – like every other cake I make in my kitchen, has fallen in the center. I live at 7000 feet elevation. When I have added flour, as recommended by some, for the higher elevation, the cakes turn out too dry. I decided to try this one without any modifications. Can you give me some suggestions on how to keep the cakes from falling? Thanks so much! We will definitely enjoy this cake AND the yummy cream cheese frosting! (We love your videos, too!)
Sam
Hi Lynda! I’m sorry you are having issues. Unfortunately I don’t have much experience baking at altitude, maybe someone else can chime in with some help. I don’t know about adding extra flour as I would be afraid that would dry out the cakes.
Anita
Sam
Complete success! made this for my Husbands birthday, not a crumb was wasted. Everyone loved it. Thank you very much.
Sam
Wonderful! I am so happy to hear this, thank you so much for commenting, Anita!! 🙂
Kisha Oister
I made your cupcakes with this icing last week and they were amazing!!! I’m going to make the carrot cake tomorrow for my fiance’s birthday — is it okay to make the batter today, refrigerate it, and then bake it tomorrow? Just trying to save time 🙂 I’ll def make the icing fresh!
Sugar Spun Run
I am so glad that you enjoyed the carrot cake cupcakes, Kisha! I am glad that you are back to make the cake! Yes, you can make the batter the night before, refrigerate it, then bake in the morning. I hope that your fiance has a wonderful birthday and enjoys his birthday cake! 🙂
Oyin O
If I don’t have brown sugar can I substitute white sugar ?
Sugar Spun Run
Hi, Oyin! You can, however, the cake will not be as flavorful. Brown sugar contains molasses, which changes the texture and flavor of the cake, but the sweetness level will be the same. 🙂
anita patterson
Hi Sam,
I made this cake today for my husband’s birthday, It was perfect. Thank you so much.
Anita
Sugar Spun Run
I hope that your husband had a wonderful birthday celebration, Anita! I am happy to hear that the cake was a hit and it turned out perfectly. Thanks for trying my recipe and for commenting. 🙂
Kristen
The best Carrot cake recipe topped with walnuts ! Cravings satisfied. Thanks Sam!
Sugar Spun Run
I am so glad that this cake hit the spot and satisfied your sweet tooth craving, Kristen. Thank you for trying my recipe and for commenting. 🙂
Onika Cardenas
This recipe is amazing! It is a perfect balance between the sweetness and it was very moist. It was also easy to make considering that I don’t know how to bake!Thank you for sharing this!
Sugar Spun Run
I am so glad that you found the recipe easy to follow and delicious, Onika! Thanks for trying my recipe. 🙂
Ana Madrid
I’m looking to make a (2) 6 inch round cakes. Should I half the recipe or bake the rest as cupcakes? And how much would you recommend for baking time?
Sugar Spun Run
Hi, Ana! If you halved the recipe your layers would just be thinner (closer to 1″ thick). Others have chosen to make the whole recipe and used the remaining batter for cupcakes for themselves. The choice is up to you! As far as bake time, I am uncertain of the exact time needed therefore you will just need to keep an eye on it. I hope that you enjoy the cake! 🙂
Mary
Hi,
I am trying to make your recipe but I only want to use one tray Bundt with hole. Do I still follow the exact measurements?
Sam
Hi Mary! Everything should stay the same but the bake time will be different. I’m not sure how long you would need to bake it. 🙂
Chloe
Hi. Will this recipe work if the bake the cake in a loaf pan? Thanks
Sugar Spun Run
Hi, Chloe! Yes, that will be fine. This recipe makes enough to fill (2) 9″ loaf pans. Please keep in mind that the baking time will be different than what is listed so you will want to keep an eye on it. Enjoy! 🙂
Erin
I made this cake yesterday (after somehow managing to grate three cups of baby carrots with a microplane–yikes!) and it turned out perfect. I almost always reduce the amount of sugar dessert recipes call for, so I only added 2/3 cup of each type of sugar in this case, which worked great for my taste. I also added chopped walnuts and didn’t bother with the frosting, since I didn’t have cream cheese.
With these modifications, the cake turned out almost like a delicious quick bread and is honestly great to just eat plain. I’m sure it is even better with the frosting though, so maybe I’ll try that next time. The cake is dense (in a good way!) and super moist, also. Thanks for the recipe!
Sugar Spun Run
I am so glad that you enjoyed it, Erin! Thanks for trying the recipe and for commenting. Excited to hear how you like it with the frosting the next time you try it. 🙂
Lebene
I made this yesterday and I’m not the best Baker.
Positives, very moist.
Setbacks, too sweet.
This cake is soooo moist. I would in future add a hint more nutmeg or supplement with a tiny bit more allspice (nutmeg, cinnamon, cloves) and add less sugar. Usually I always add less sugar than the recipe says but I was really unprepared and forgot.
I think with less granulated sugar it’d be perfect.
Lebene
I think it might be the frosting that makes it too sweet actually.
Sugar Spun Run
You can always use less frosting or less sugar in the frosting next time. 🙂
Sugar Spun Run
Thanks for trying my recipe, Lebene! I am glad that you enjoyed it overall. 🙂
Karen Reed
Sadly this is the worst carrot cake I have ever made or tasted. Being far from a novice when it comes to baking, I read the recipe and thought the addition of the spices and brown sugar, some of which were not included in any other carrot cake recipe I had made in the past, would render the perfect cake. This was for my husband’s birthday because carrot cake is his favorite. But, had we not been in the middle of a pandemic where many of the ingredients are almost impossible to find, I would have put the entire cake in the trash, and started over with a recipe I had used in the past. The cake was far to dense, and all I could actually taste was the cinnamon and the sugar. From the other few comments I read, I can see many enjoyed the cake, and that is wonderful. My apologies for writing this rather scathing review, but doing so might save another from my disastrous finding.
Sugar Spun Run
I am so sorry that this cake missed the mark for you, Karen. I have never had this cake come out dry or dense. I am wondering if you could have over mixed your batter or mismeasured your flour. Regardless, I appreciate your feedback and I am sorry that you did not enjoy it.
Ann Marie
This cake was soooo good! I made it for Easter, and it turned all of the carrot cake haters into carrot cake lovers! Thank you for the recipe; I am excited to try out your other recipes soon!
Sam
I’m so glad everyone enjoyed the cake, Ann Marie! Hopefully everyone enjoys all of the other recipes too. 😊😊
Anna D'Angelo
I must say this is the best carrot cake recipe ever! I am English but live in Italy and wanted that authentic taste without going crazy! I adore cooking but not baking but this was so easy, it’s amazing. Thank you and congratulations.
Would love to try a coffee and walnut next, could you help? 😉
Sam
I am so glad you enjoyed the carrot cake, Anna! I do have a coffee cake, but I do not have a walnut cake. Enjoy! 🙂