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.
Emily
No need to search any further for the best carrot cake recipe, this is it! I halved the recipe and baked mine in a 9 inch pan for 30 minutes. I also made the icing with only 3 1/2 cups of sugar since I like my icings slightly less sweet.
Sam
I’m so glad you enjoyed it so much, Emily! 🙂
Allen
Would this convert to three 6 in cake pans?
Sam
Yes it will. You may have a little excess batter. Make sure to not overfill your pans. I’m not sure of a bake time. Enjoy! 🙂
Indira Samai
Thank u so much i just try your recipe and its awesome i love it
Kay
How long would you suggest to bake it for in a loaf pan, what size loaf pan to use and at what temperature you suggest I bake it at?
Sam
Hi Kay! I haven’t tried it myself, but others have reported baking it in a 9 x 5 loaf pan (the recipe should fill 2 of these). The temperature will be the same and others have reported it taking 55 minutes, but just keep an eye on it. 🙂
Scott
Perfect, I made mine in a Bundt pan, baked at 350°/175°C for approximately 55 minutes.
Sam
I’m so glad you enjoyed it, Scott! Thanks for your feedback regarding baking time. 🙂
Isabelle
I used this recipe but turned them into cupcakes instead. It was very moist, but it was incredibly oily. Our fingers were covered in oil when eating, and the after taste was that of canola oil. It felt weird to add 1 full cup of oil, but I wanted to follow the recipe exactly, only to realize upon putting them into the oven that I had forgotten to add the brown sugar 🤦♀️. Could that have caused mine to become more oily in texture? Or is there an alternative to oil that I could use in the future? It was still delicious, don’t get me wrong!
Sam
Hi Isabelle! I also found this recipe wasn’t ideal for cupcakes (though yes the missing sugar could be part of the issue), I would recommend trying my carrot cake cupcakes instead. I hope that helps!
Sarah
Hi,
I haven’t got 2 8” pans, could I do it in one pan and then sandwich the cake when it cools?
How long would the cooking time be and what temperature please?
Many thanks 🙂
Sam
Hi Sarah! If you have 1 8 inch pan you can bake one layer then bake the next layer after the first is done. If you don’t have any 8 inch pans it will fit in a 9 x 13. Others have reported a 45 minute bake time, but I haven’t tried it myself. Make sure you don’t overfill your pans. 🙂
Dylan C.
Seriously the most incredible carrot cake I’ve even eaten or made! Moist, carroty, and not too sweet. I was a little nervous after the four eggs because the mixture was thick like cookie dough, but the grated carrots turned it into a nice cake batter like magic. Personally, I only used half the amount of spices and it was perfect for my taste. I also added 1/2 tsp of white vinegar to the frosting for a little more tang. All in all, this is the ONLY recipe you’ll ever need for carrot cake. I tell people it’s the best thing I’ve ever made. Thanks Sam!!
Sam
I am so glad you enjoyed it so much, Dylan! 🙂
Marie-Claude Albert
This cake is so good.
I used 4, 6 inch pans and baked for 40 minutes. Turned out perfect.
I also added a salted caramel filling between cake layers! So good!!!
Sam
I’m so glad you enjoyed it so much! Thank you for your feedback using the smaller pans. 🙂
Cheryl
Can you add pineapple (drained) thank you
Sam
Hi Cheryl! Others have done it with success. 🙂
Alaina
This is one of the best carrot cakes I have ever eaten. Your videos help make everything easy to follow and turn out perfectly. I have become a regular on your website and youtube channel and my son loves picking out a new recipe and watching the video. Everything we have made has been loved by everyone. We have been baking many of your cakes and cookies. Thank you so much for all your wonderful recipes.
Sam
I am so glad you and your son have enjoyed everything so much, Alaina! 🙂
Jade Ally
Hi! Amazing recipe, can you add buttermilk to it?
Sam
Hi Jade! I wouldn’t add anymore liquid to this recipe. It has enough moisture as it is. 🙂
Carmen
The best recipe, do you know if I can use this recipe in 3 – 6” pans ?
Thanks a lot, I’m going to try another recipe of this blog.
Greetings from México
Sam
Hi Carmen! You can make it in 3 6 inch pans, but you may have a little excess batter. Make sure to not overfill the pans. 🙂
Dorthy Dharmasena
I baked your carrot cake and it is delicious. Could you let me know how long does it take to bake a carrot cake in a 2 kg pan (10×10×4). Thanks.
Sam
I’m so glad you enjoyed it so much, Dorthy! Unfortunately I haven’t made it in that size pan so I’m not sure how long it would take to bake. Just keep an eye on it. 🙂
Nana
Hi Sam. I made this cake following the recipe a week ago. It turned out really nice. I want to make it this Saturday for my sons birthday but I bought cake and pastry flour thinking it might turn out better. Now I am worried it might not rise enough? Will this flour be okay instead of the l purpose or no?
Sam
Hi! Truthfully I have not tried this recipe with cake flour, if you substitute it properly (I believe the substitute is 1 cup + 2 Tbsp of cake flour for every cup of all purpose flour) then I don’t see why it wouldn’t work. It will most likely result in a lighter crumb, which isn’t my preference with carrot cake which I prefer a bit more dense, but I think the cake would still turn out quite well 🙂 Would love to know how it works for you if you try it!
Nana
I made it with cake flour and although it wasn’t bad, it was much more crumbly/drier. I definitely should have went with all purpose!
Sam
Thanks for the feedback! 🙂
Emmalee
Hey, Sam! I was wondering how many cups of batter this cake yields. I was going to use this recipe for a Thanksgiving carrot bundt cake and I wanted to see if my bundt pan would be a good size. Thank you for posting this recipe!😊
Sam
Hi Emmalee! It should make about 8 cups of batter. 🙂
Emmalee
Thanks, Sam!
Laura
Hi Sam –
How long would you suggest to bake if using a bundt pan?
I only have baby carrots today and was wondering if I could pulverize them in a blender instead of shredding?
Thank you.
Sam
I haven’t tried it in a bundt pan so I’m not quite sure how long it would need to bake. The baby carrots will work just make sure not to completely pulverize them. 🙂