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.
Marianne
Hi – I love your recipes and videos! Do you know how long I’d bake this if using a bundt cake pan? Thanks! 🙂
Sam
Hi Marianne! I haven’t tried it myself, but other readers have commented that they baked it for 55 minutes in a bundt pan. 🙂
Christina Christensen
Ok so today is my husbands birthday and carrot cake is his favorite….I’ve never made it from scratch before even though I love to bake!! This cake was perfect!! So incredibly moist and delicious!!! Thank you so much….you’re recipes are ALWAYS my favorite! Everyone LOVED it especially the birthday boy!!
Sam
I’m so glad everyone enjoyed it so much, Christina! Happy birthday to your husband! 🙂
Tillie
This carrot cake is amazing!!! It was so good we brought some to our neighbors because it just had to be shared, and they were blown away and said it was the best carrot cake they have ever had. I did everything according to the recipe, except I cooked it for 35 minutes instead of 40. It could be a difference of climate, because here 35 is just right. I have used tons of your recipes and they are always great! Thanks!
Sam
I’m so glad you have enjoyed everything so much, Tillie! Happy baking! 🙂
Jan
Hi Sam,
I have made a few of your cakes, all of which have been absolutely delicious. I would like to try your Carrot cake next and was wondering if I could make it in a 9 x 13 cake pan or glass dish, like you do for the Spice Cake. I would then put the icing on the top only, as is done with the Spice cake. As its similar to the Spice cake, I assume I would bake it for the same time. Please let me know what you think. Thanks.
Jan
Sam
Hi Jan! It will fit in a 9 x 13, but I can’t say for sure what the bake time would be without having tried it. Other readers have reported a 50 minute bake time. 🙂
Jan
Hi Sam,
It’s Jan again. Just wanted to let you know that I made your Carrot Cake and baked it in a 9 x 13 pan for exactly 50 minutes. It came out perfectly and was absolutely delicious.
Sam
Thank you for the feedback! I’m so glad you enjoyed it. 🙂
Zora Elizabeth Dulaney
Best carrot cake ever! I beat the icing for an extra 5 minutes to make it light and fluffy.
Preeti
Hi Sam,
I made this cake for my dad’s birthday and everybody loved it.
I plan to bake it again and I’d like to clear a doubt.
The cake seemed extremely oily when it was out from the oven and until it was refrigerated. It is supposed to be so or did I get the oil wrong?
My weighing scale has two options : ml water and ml milk
Which one would be more apt for oil?
Or it would be great if u could tell me the weight of oil in grams please
Also how would a buttercream frosting taste with it instead of cream cheese??
Thanks
Preeti
Sam
Hi Preeti! The ml measurement is a volume so it’s really best to use some sort of measuring cup. The ml milk/water setting won’t be close to the oil, which could have caused your issue here. Buttercream frosting would be good with this cake. Cream cheese frosting is just more of a traditional frosting for the carrot cake. 🙂
Laura
Wow! This cake is fabulous! It is so moist, and delicious. My husband loves the nutmeg and cinnamon. It was also super easy to make. My 12 year old and 10 year old did it with minimal assistance. (I grated carrots and used the mixer on the frosting.) The only reason I did not give it 5 stars is because I thought the frosting was a little too rich and sweet for me, but that is a personal preference. We made it strictly according to the directions and did not double the frosting and it was plenty to cover the whole cake. I could honestly eat it without the frosting, it is that good!! YUM!!!
Dinaz
Hi Sam, I’ve made the carrot cupcakes and they have been a real hit! For the cake recipe can I make it in a loaf pan or a sheet pan?
Sam
Hi Dinaz! This will fit in a 9 x 13 pan, but I’m not sure how long it will need to bake. Enjoy! 🙂
Maj Williams
I have been looking for a great carrot cake recipe for years, since my aunt wouldn’t give me hers. I made cupcakes with your recipe. They were AMAZING. Thanks for a great recipe and easy directions.
Sam
I’m so glad you enjoyed it so much, Maj! 🙂
Carolina
Do you think I can replace the flour for oat flour?
Sam
Hi Carolina! Unfortunately I am not familiar with baking with oat flour, so I can’t say for sure. I’m hoping someone else can chime in if they have tried it, or if you do end up trying it please let me know how it turns out for you!
Emmy
Cannot give this enough stars. I’ve never reviewed a recipe before in my life. So delicious and moist I could eat the whole cake by myself. Just pulled my 2nd carrot cake in 8 days out of the oven because it’s that good and I love sharing baked goods with my family. Thank you so much!
On a side note, I had never had carrot cake until a few years ago because I thought it tasted like carrots 😂 boy was I wrong!
Sam
I am so glad you enjoyed it so much, Emmy! Thanks for taking the time to leave a comment. 🙂
Anna
Really want to try this.. How long would i bake this for if I were to make it in a 12” rectangle pan?
Sam
I honestly have never tried it so I’m not sure how long it would need to bake. I would just make sure to keep an eye on it.
Elizabeth
Hi! I just baked this in a 9×13 pan at 350° for 30 minutes and it is great! I might suggest setting a timer to 25 minutes and taking the last 5 minutes to make sure it doesn’t get too done as mine is just a tiny bit overdone at the edges
Sam
I’m so glad you enjoyed it so much, Elizabeth! Thank you for your feedback! 🙂
Michelle
Can I do without the 1/2 cup melted butter in this recipe?
Sam
Hi Michelle! You will need to replace that butter with something. You shouldn’t just omit it. If you use more oil the cake will be very very moist.
Cris
Hi Sam,
I made this recipe before and it came out great. Now the batter is gooey and thick. Do you know what I could’ve done wrong? I did the measurements like you have them… Not sure what happened.
Sam
O no! I’m so sorry this happened! Without having actually been there to see what could have gone wrong the only thing I can guess is that there you accidentally mis-measured something. 🙁 I hope it goes better next time. 🙂
Lau
Made it last year – the best carrot cake I have ever made and had! I want to make it smaller next time. How long do you think I should bake it for if I wanted to make it 30-50% smaller?
Sam
Hi Lau! If you make it 50% smaller it will fit in 1 pan and you can use pretty much the same time. It may need a couple of minutes less if there isn’t a second pan in the oven. 🙂
Katie
A follow up question. How much would I need to increase the recipe by to add another layer to the 8 inch cake?
Sam
You would just want to increase the recipe 50% to have 3 layers. 🙂
Katie
This is a TASTY cake. I’m making it for a wedding ,and will need to make a three layer 6 inch cake to top the 8 in cake. Any idea of the how to change to recipe to make that happen? Sorry for the ridiculous question.
Sam
Hi Katie! The recipe as it is will fill just over 3 6 inch pans. So you would double the recipe, one for the 2 8 inch layers and 1 batch for the 6 inch cakes. 🙂
Cait
This was the best cake ever! You won over my trust after I first made your biscuit recipe (which I have made on almost a weekly basis since). Making this cake was more labor intensive than I thought it would be, but it was worth the effort. Thank you for the fantastic recipe!
Sam
I’m so glad you enjoyed it so much, Cait! 🙂