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.
Tamika
This cake is great! Can the recipe be doubled?
Sam
Sure thing! 🙂
Kathy
Can olive oil be used in place of canola or vegetable oil?
Sam
Yes, enjoy! 🙂
Kiersten
I made this gluten free for my gluten-hater sister by substituting BRM 1:1 flour. I also cut the white sugar to half cup and it was still plenty sweet. My sister said it was the best cake she’d had in years! Also, I used a one pound box of confectioner’s sugar in the frosting which is a little shy of 4 cups but it turned out great. I will definitely use this recipe again, it was awesome!
Sam
I’m so glad everyone enjoyed it, Kiersten! Thank you for the feedback using the gluten free substitute. 🙂
Marie Rife
Hey, I was wandering if this would work I a quarter sheet pans? Or do I double it? I love every recipe I have tried of yours!!
Emily @ Sugar Spun Run
Hi Marie! This recipe will fill one 9×13″ pan, so if you want to make it 2 layers, you will need to double it. Keep in mind that the bake time will be different than what is listed as well!
JLW
Made this for church fish fry. Sold out!!! Making two this week.
Sharon
Hi, just wondering how much crushed pineapple I can add to the recipe. Thanks
Sam
Hi Sharon! I haven’t personally tried it so I can’t say for sure. Hopefully someone else can chime in with what they have done. 🙂
Andrea Blankenship
I just made this yesterday for our wedding anniversary – WOW!! Hands down one of the best things I’ve ever made. It was perfectly moist, fluffy and has the perfect combination of flavors. I added a cup of raisins but followed the recipe to the letter otherwise. This cake is a dream come true. My teen son asked for a second piece! Thank you for sharing. Love it!
Emily @ Sugar Spun Run
We’re so glad everyone enjoyed the cake so much, Andrea! Happy anniversary 🥰
Tonyah242
Was searching for a perfect carrot cake recipe and now I can stop :-). this recipe is perfect. It isn’t too sweet which will pair nicely with cream cheese icing. Thanks!
Allison
Truly the best carrot cake recipe out there! I added raisins (orange liqueur soaked and drained) and some orange zest to the batter and icing to make it more seasonal/ spice cake-y. It was amazing and I always get compliments on it! Thanks so much!
Hayden
Hey everyone! I have been making this Carrot Cake recipe for a while now, and it is such a great staple now in my baking. I was wanting to possibly make it a pumpkin carrot cake. Does anyone know if I could add some pumpkin to the cake batter, or would that mess up the texture of the cake? Thank you so much!
Sam
Hi Hayden! Adding pumpkin could be tricky because you are adding more moisture so I can’t say for sure how it would turn out or what other alterations would be necessary.
Christel Michel
Hayden, I have substituted applesauce for 3/4 of the oil and it came out a little dense. Still tastes good. I cook mine in a well greased bundt pan. I also add 1 pound of pecans or walnuts to the frosting and it makes an elegant dessert.
Deborah S Harmon
I added 1/4 cup of crushed pineapple and it was Great
Veronica
The best carrot 🥕 cake !!! This is the second time I have make this cake and my family is so in love with this recipe thank you so much for teaching me how to bake delicious 🤤 like you !!!
Cecelia
Love this recipe! When I make this recipe in 6 inch pans I only need three pans.
Karla
Hi there! I have made this recipe a few times. Flavor is amazing, but it almost always caramelizes on the sides and bottom so it is tough, not as moist as the center. Any suggestions?
Thanks!
Sam
Hmmm that’s very interesting. Is it over-cooking by chance? Is your oven running hotter than it says it is so it’s cooking the outsides more than it should?
Karla
Yes! Just baked it at 325 in convection mode and it worked like a dream!
Shaunte
Hi. I’ve tried your carrot cake, it’s absolutely amazing. I wanted to find out if it would be possible to add some pineapple in it?
Emily @ Sugar Spun Run
Hi Shaunte! We haven’t experimented with it, so we can’t say for sure how much to add. Others have done it with success though. 🙂
Tammy Crotts
Mine did the same thing. I don’t have a convection oven so should I just lower the temperature next time?
Sam
Hi Tammy! Temperatures and times are given for conventional ovens, if you use convection you will need to adjust it accordingly. 🙂
Cherry
Up to how many cups of cranberries/walnuts can I add in?
Sam
You could probably get away with adding up to 2 cups of add-ins total. 🙂
Becky
This is my first time making a carrot cake. This recipe was easy to follow and absolutely delicious!! Cake turned out perfect. Very moist and flavorful.
On the frosting I did add another half stick of softened butter. I just prefer more of a buttercream flavor with a hint of cream cheese. That’s just me.
This recipe is a definite winner!!
Emily @ Sugar Spun Run
So happy you enjoyed it, Becky! Thanks for choosing our recipe 🧡
Barb
I made your carrot cake for my mother in laws 94th. Birthday and it was a Hugh Hit!! I will definitely be making it again!! Thanks for sharing it with us!! Barb