The Best Carrot Cake Recipe
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If you’re looking for a carrot cake recipe thats perfectly moist, warmly spiced, and guaranteed to impress, you’re in the right place. My version is easy to make with pantry staples and produces consistently excellent results. Top it off with my popular cream cheese frosting for truly the best carrot cake recipe.
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’ve shared some fun and flavorful cakes like my pistachio cake, lemon blueberry cake, and tiramisu cake, this carrot cake is hands-down the classic I will reach for first every time.
There’s something about its unbelievably moist crumb, the perfect amount of warm, cozy spices, and yes, that all-time favorite cream cheese frosting. 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 reaches for a second piece.
I know you are going to love this one just as much as I 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 carrot cake:
- Flour. All-purpose flour works best here. Avoid cake flour whichi s lighter and finer and doesn’t give us the structure required for this heartier cake.
- Sugar. A blend of granulated and brown sugar is best. For the brown sugar, you can use light or dark (makes the cake a bit richer and sweeter) or use a blend of both (my preference, also what I do in my brown butter chocolate chip cookies and chocolate chip cookie recipe).
- Oil AND butter. This combo is key for maximizing the flavor and texture of the cake. While oil adds moisture (and helps keep the cake soft and moist, even after refrigeration) butter adds rich depth of flavor. A blend of these two ingredients balances flavor and texture (and it’s a trick I use in many of my cakes, like my vanilla cake recipe and chocolate cake recipe!).
- Eggs. Since we’re working with room temperature ingredients (and possibly even slightly warm butter, your eggs should be room temperature to ensure a batter that combines evenly (cold eggs can “shock” the batter and make it difficult to combine properly).
- 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 (I do the same thing for my carrot cake cookies). 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.
- Cream cheese. This is for the cream cheese frosting. Make sure you’re using brick-style cream cheese, as the tub-style can make for a frosting that’s too runny.
As always, 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 My Carrot Cake Recipe (Step-by-Step)
- 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, until the dry ingredients (and sugar) are well-moistened (an electric mixer makes this easier). 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 (if using) and make sure they are well distributed through the cake batter.
- Evenly divide the batter between two 8″ baking pans that have been greased, floured, and lined with parchment circles (key for keeping cakes from sticking!). 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 decorative piping on top.
Frequently Asked Questions
While you could, I personally found this carrot cake recipe to be a bit too heavy for cupcakes, causing them to be a bit trickier to eat in hand-held form. 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). The baking soda in my recipe is well balanced so that is not an issue you should run into if you bake my carrot cake recipe.
More Frosting Options:
Instead of cream cheese frosting, this carrot cake recipe would also be excellent with my brown butter frosting, Swiss meringue buttercream, ermine frosting, whipped cream frosting, or vanilla frosting.
More Spring Recipes to Try:
Enjoy!
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The Best Carrot Cake Recipe
Equipment
- 2 8" round cake pans (see notes for using different sized pans)
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 table 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
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 table 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 37-40 minutes (a 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published August 22, 2018. Recipe is unchanged, but has been updated with new photos and more helpful information and a video.
I made this Carrot Cake for Easter and even people that said that they don’t like Carrot Cake had apiece. It was awesome. Loved the cream cheese icing also and I didn’t have to double it.
This is fantastic. I also made your carrot muffin recipe it was fantastic. Thanks
So glad you enjoyed them both, Sharon! 🥰
The BEST carrot cake I’ve ever had, seriously amazing!!
We’re SO happy you loved it, Kristin! 🥰
Made this cake for the first time for Easter. It was so delicious! Everyone raved about it. It was so moist. I am not sure what the crowd loved more…the cake or the decadent Cream Cheese Frosting. I did add walnuts and raisins as well as used the Dark Brown Sugar. Will be sure to make again!
You are killing me with “your” sweet tooth !! I have made your carrot cake in the past..and returning to make again for Easter. I just signed up for your news letter after scrolling through all your receipes, can not wait to try 3/4 of them all !! Found some really great tips on things I never questioned before!!! Thank you for such easy to follow tips and receipes!!
Amazing, recipe, as usual. I cut the recipe in half since there are just two of us, now I am sorry I did! A couple of modifications: I boiled carrots and made them super soft, like baby food. For the frosting used honey instead of sugar.
I know I’ve commented on this before but I’m back again for Easter! All time favorite carrot cake recipe. I literally dream about this stuff 😭🥰
I used this recipe to make a few batches of cupcakes. It actually is the recipe I used for a bake off, and it won me 3rd place. My 7 year old HATES vegetables, but he loves this carrot cake.
But every time I’ve done this recipe, it sinks in the middle. I’m not sure what to do.
Hi Angelica! I’m so glad you’ve enjoyed it so much! It may need an extra minute or two in the oven or it may have been slightly under-mixed. 🙁
Hi Sam! This recipe is awesome, I did it once as a loaf cake and now I want to make it as a cake. Is it okay if I bake in 24 cm pan? That is a little bit more than 9″. In that case will the baking time remain same?
Thanks for sharing this recipe.
Kind regards
Hi Angela! I’m so glad you’ve enjoyed it! It can be made in your pan, but you will probably want to check it a few minutes earlier. Your cake will be a bit thinner as well.
My mom and I both made this for Easter yesterday. She made hers with your white chocolate buttercream frosting. I used your cream cheese frosting and 1.5’ed the recipe, as I had 10 inch pans. They were both delicious and we were so pleased with how they came out. I’ll use this again next Easter. Thanks for a great recipe!
Yum! We love that you both tried a different combination. Thanks for trusting our recipes, Mariel ❤️
How do I make this into a 3 layer cake using 9 inch pans?
Increase the recipe by 50%. 🙂
Love, love this recipe!!! The frosting was the best I had ever used will be making this alot!! And using the frosting recipe with all my cakes . Thank you so much for sharing .
Thanks for trying our recipe, Stephanie! We’re so happy you enjoyed it so much ❤️
Hi Sam! My cakes ended up sinking in the middle. Any idea what could’ve caused it? I haven’t eaten it yet because I made for Easter but will probably still taste great–especially with that tasty icing. Thanks for any tips!
Hi Kara! Usually the biggest culprit is under-baking or potentially your leaveners were bad. 🙁 I hope you still enjoy it! 🙂
What substitute do you recommend for vegetable/canola oil?
Avocado oil would be a great substitute, that or substitute for an equal amount of melted butter (won’t be as moist as with the oil that way, but still good). Enjoy!
Hi, could I add crushed pineapple to this reciepe.
Hi Sharon! Yes, several others have added crushed pineapple to this recipe successfully ☺️
Can you make this cake using the creaming method?
I suppose it would work. 🙂
Why is the carrot cake recipe different from the carrot cupcake recipe?
Hi Jennifer! We actually address this in the FAQ section 😊
Oh great thanks!
Can I use salted butter instead and leave out the salt?
Hi Shannon! You won’t want to leave the salt out entirely for the cake, just reduce it to 3/4 teaspoon. If you use salted butter for the frosting, you can just leave the salt out there. We have a post on using salted vs. unsalted butter that discusses this conversion, if that’s helpful 😊
Hi, I have this in the oven now. I did find that the carrots had a lot of moisture so I did squeeze them before adding g in. I hope I didn’t ruin the recipe buy doing this, I did luck my finger after getting some batter on it,taste fantastic. I will keep you posted on how this turned out. Thanks for the great recipes.