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.
Alexandra
Hi Sam! thanks for share! Tthis recipe is amazing my family loved.
Sam
I am so glad you enjoyed it so much, Alexandra! 🙂
Isabela
This cake is so delicious but the only thing I would say is to make sure you check the frosting after adding the sugar. I doubled the frosting recipe and checked each time I mixed in a cup of powdered sugar. I only ended up using 3 cups of powdered sugar and it turned out perfectly.
Sam
I am so glad you enjoyed it so much, Isabela! 🙂
Noelle
Stop looking everyone – you have found the BEST carrot cake recipe out there. It is perfection. This weekend is Father’s Day and my dad, the lover of chocolate cake, has asked me to make this. Even he recognizes the amazingness of this cake. People tell me I could sell it in a bakery. Therefore, make this cake ASAP! For my add-ins I don’t do nuts, I do golden raisins. It’s a personal preference. One of my favorite bakery carrot cakes puts toasted pecans around their cake. So after I make this cake (and liberally spread on the delicious cream cheese frosting) I push toasted pecans along the outside edge of the cake. It’s pretty and delicious.
Enjoy the cake!
Sam
I am so glad everyone enjoyed it so much, Noelle! 🙂
Soad Boulos
Hi I did your carrots cake twice already and I am going to make it on this coming Father’s Day it is the best carrot cake recipe exactly as you named it. Thank you
Soad from North Carolina
Sam
I am so glad you enjoyed them so much! 🙂
Alice
Hi Samantha 😊 Thanks so much for posting this recipe. I have been making so many of your recipes. This was one of the best. I am a baker and I am 11. My sister and I made this cake for my dad today and he loved ❤️ it so much, carrot cake is his favorite and we make it for him every father’s Day. It it so moist and so good. We added raisins, walnuts, coconut, and a little extra carrot and it was so good.
Thanks again
Alice
Sam
I am so glad everyone has enjoyed it so much, Alice! 🙂
Cis
Can I add pineapple to to this recipe
Sam
I haven’t played around with it too much, but it should be fine. It will probably add a little extra moisture. 🙂
uma g
I love this cake. I divided the recipe to 3 and used 1 egg. Made a 6inch cake with cream cheese frosting! It is a winner. I realized that the taste intensifies the next day. Thank you for the recipe 🙂
Sam
I am so glad you enjoyed it so much, Uma! 🙂
Ashton Kellogg
I tried one carrot cake recipe before this one and it was ok, but this recipe was amazing! I cannot imagine finding one that is better. Thank you!
Sam
I am so glad you enjoyed it, Ashton! 🙂
BB
I have made this 4 times now! It’s simply the best! You don’t mess with simple recipes that knock socks off!
Thank you!
Sam
I am so glad you enjoy it so much! 🙂
Sarah
Tried this 3 times already and turned out wonderful each time. Love it so much thankyou for the recipe!!!
Sam
I am so glad everyone enjoyed it so much, Sarah! 🙂
Liz Gorrie
I’m a real carrot cake conniseur and this is an excellent carrot cake!!! Thank you for this wonderful recipe I will make it this weekend!
And yes they always taste better the next day ! Thanks
Sam
I am so glad you enjoyed it so much, Liz! 🙂
Tanya
Hi!
I halved the recipe to have only one small cake. I cooked it on the same temperature (gas oven) but even after 40min the center was still quite raw….what did I do wrong?! Help!
Other than that the recipe is quick and easy and still look yummy:)
Sam
Hi Tanya! I am so sorry this happened! I would check to make sure that your oven temperature is accurate. It should at least be partially cooked by the time you get to 40 minutes. 🙂
Kassandra
Hello, so we are trying your recipe and we sadly couldn’t get an electric mixer so we used a whisk and it’s thick and not liquidy. Is there a way to fix this?
Sam
Hi Kassandra! The batter is going to be pretty thick until you get all of the eggs added. You may need a spatula to combine everything. It’s probably too thick for a whisk to be effective. 🙂
Agatha
Hi! I tried the carrot cupcake and it was so great. Now, I’m trying to make a cake version. Can this recipe be used for a loaf cake? Thank you!
Sam
Hi Agatha! It should work in a loaf pan but I am not sure of baking time. 🙂
Syy
Hi Sam,
This is my first time baking and I have tried this recipe in 7×7 inch square pan by using half of the ingredients, it tastes amazinggggg! Can i bake this in a 6/7 inch round tall pan by using half of the ingredients again? I really wanted this cake to be smaller size and to bake it as a birthday cake. Do you know what is the adjustment of the baking time since the baking pan height is taller and deep now?
Sam
You can bake it in really any kind of pan, but unfortunately I don’t know the baking times for other pans. You will still need to bake it on the same temperature but be sure to keep an eye on it so it doesn’t get over-baked. 🙂
Fince Oei
Hi Sam
Welcome from Singapore!
As most of us are working from home, many have tried baking, I’m one of them 😉.
I tried the recipe & very happy with the result, taste very much like the cake I used to buy from famous bakery shop (except for my messy frosting deco). I’ve also tried your chocolate cupcakes and brownies recipes and very satisfied with the outcome.
Will keep trying out other recipes.
Good to stumble at your web.
Thanks
Sam
I am so glad you have enjoyed everything so much! I hope you continue to enjoy all of the recipes. 🙂
Carly Schell
Hello, can I use spreadable cream cheese for the icing?
Sam
Hi Carly! I don’t recommend spreadable cream cheese as the frosting will be pretty soupy.
Peter
Hi, can I add orange zest as well?
Sam
That should work just fine, Peter. 🙂