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.
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This recipe was originally published August 22, 2018.
Alejandra Diez
Wonderful flavor!
Sam
So glad to hear this! Thanks for commenting, Alejandra!
Allison
Thank you for using the Metric system as an option! Much more precise while baking! Surprised the United States haven’t adopted it. 🙁
Sam
I lovveee using metric measurements when baking. It’s so much easier! 🙂
Lisa
I love your cake so much so great combination. I was wondering if the recipe would taste the same if I used Gluten-Free All-Purpose Flour instead? Thank you for the great recipe!
Sugar Spun Run
I am so glad that you have enjoyed it, Lisa! Unfortunately, I do not have experience baking gluten-free deserts so I can not provide you with any recommendations. Maybe someone else who has tried this recipe has used gluten-free in this recipe and will chime in.
Cherline
Absolutely. I’ve made 4 of Sam’s cakes (strawberry, carrot, vanilla and tonight, angel food cake) and all were outstanding. I use cup for cup flour.
Cherline
Outstanding cake… so flavorful.. so moist… everyone loved it….I can’t wait to make it again.. thanks for making the instructions so simple and loved the idea of the melted butter. Will try making your marble cake this weekend❤️!
Sugar Spun Run
I am so glad that you enjoyed it and found the recipe easy to follow, Cherline! Thank you so much for commenting. I hope that you enjoy the marble cake! 🙂
Tea
Is the frosting necessary??
Sugar Spun Run
Hi, Tea! No, you do not need to frost the cake. 🙂
Tea
Thank so much for your answer! 🤍🤍🤍
Lynae
Hi there! I knew this receipe for carrot cake had to be good, because the one of yours for carrot cupcakes is awesome! Just as I thought, another home run, absolutely the very best! I’m now going to try baking all your creations, thank you!
Sugar Spun Run
Thank you so very much, Lynae! I am so glad that you enjoyed it. I can’t wait to see what recipe you try next! 🙂
Erika
Can I use a 13×9 pan?
Sam
Yup! I think it would probably take around 40 minutes to bake.
Kirti K
Hi..
Can I use melted butter instead of oil?
Thanks
Sam
Yes but the cake won’t be as moist.
Joan
Hi Same love your carrot cake and also may husband.. I’m always make this.. thank you for the recipe. But the only thing I’m gonna asked you. Mine always not cook in the middle 🤭 all side are okay it will be burn if I’m still leave in oven 😬
Sugar Spun Run
I am so glad that you have enjoyed the recipe, Joan! If your sides are done but your center is still uncooked, most likely your oven is running too hot. If you have not checked your oven for accuracy, I highly reccomend doing so. I recently purchased a new oven, tested it, and found that it was running 15 degrees hotter than what was indicated. You may find the same thing and will need to adjust your temperature accordingly. I hope that helps! 🙂
Lorena
Hi Sam . Your carrot cake is incredible!!! But your video is not working.
Thank you for the recipe!!!!
Sam
Hi Lorena! I am so glad you enjoy the cake! Thanks for the heads up. It seems to be playing on my end. Sometimes if you have an ad blocker enabled it will prevent the video from playing. You could search for it on Youtube as well if that doesn’t fix the issue. 🙂
Bárbara
I just made it, and everyone at home loved it, even without the frosting its FANTASTIC!!
Thanks a lot from Mexico City!!
Sugar Spun Run
I am so glad that the cake was such a hit, Bárbara! Thank you for trying my recipe. 🙂
Jennifer
I made this carrot cake for my husband’s birthday, carrot cake is his favorite. We all agreed it was the best carrot cake we’ve ever had. My daughter and I had a hard time frosting though. We let it cool overnight and made the frosting the next day. Putting the cake in the refrigerator made the second layer of frosting easy, it was just getting the first crumb layer on that was difficult. It may not have looked perfect but it tasted great!
Sugar Spun Run
I am so glad that you enjoyed the cake, Jennifer! Next time if your icing is hard to pipe or spread, you will just add a tad more milk until you get it to be a more manageable consistency. Thanks for trying my recipe! 🙂
Pushpashini
Hi Sam! Thanks for your wonderful recipe. I tried this for the first time and it turns out so well for my mommy’s birthday. Well, I add some dates and also crushed pineapples in it. Really super good flavour. Thanks ! Keep doing more cakes . Love you Sam ❤️
Sugar Spun Run
I am so glad that you enjoyed it! Thank you for trying my recipe. 🙂
Mimi
Best carrot cake recipe ever!!
Sugar Spun Run
I am so glad that you loved it, Mimi! Thank you for trying my recipe and for commenting. 🙂
Liisa
Do any adjustments need to be made if I want to add raisins and crushed pineapple? Can’t wait to make it!
Sugar Spun Run
Hi, Liisa! I haven’t tried adding the two but that should be ok. No adjustments should be needed. Keep me posted on how your cake turns out. 🙂
Hanna P.
This is the very first carrot cake I have ever baked and it came out delicious! Everyone loved it!! I was nervous about it because I baked it for Mother’s Day and I’m glad to say it was a hit!
Sugar Spun Run
I am so glad that it turned out so well and made the perfect Mother’s Day treat. Thank you for trying my recipe and for commenting, Hanna! 🙂
Lynn
Hi Sam,
Can I halve the recipe as we are a family of two. We couldn’t finish the whole cake within 5 days.
Thanks
Sugar Spun Run
Hi, Lynn! Yes, you can! I hope that you enjoy the cake. 🙂