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 40 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.
Came out more like a bread than a cake in my opinion
I’m so sorry to hear this, Josee! Did you make any substitutions? The most likely cause of a dense cake is typically over-mixing or over-baking. 🙁
I honestly didn’t like carrot cake before I found your recipe. I decided to make your carrot cake for one of my co-workers birthdays and everyone was blown away. I decided to give it a try and I could not believe that not only did I think it was good, but it was one of the best cakes I have ever tried. Seriously, this carrot cake is incredible. I have now made it twice and will be making again tomorrow. Thanks so much for creating this recipe and getting a die-hard carrot cake hater to change her mind! Seriously 10 stars!
I’m so glad you enjoyed it so much, Andrea! 🙂
Saving the Cake: My 8″ round pans were quite full when I poured the batter into them, but I baked them anyway – about 30 minutes into the process I noticed the batter dripping over the edges of the pans. I continued to bake for 10 more minutes but found it wasn’t done – so baked for 10 more minutes and then took the cake out of the oven. I cooled the cake for 10 minutes; however, when I turned the pan upside down to put onto the cake plate, it was only half baked. I then dumped the whole cake in chunks of varing sizes and degree of doneness into a 9×13″ pan and baked another 20 minutes. Cooled and put the cream cheese icing over it – and everyone loved it! Taste and texture were fantastic – they want me to always make it that way! LOL
Great texture and crumb, next time I will increase the amount of spices and probably throw in a pinch of cloves and ginger, I couldn’t detect much spice in this cake and I like my carrot cake “spicy” 🙂
I used a 1 to 1 ratio gluten free flour, added 1 egg and 1/2 cup of water, the gluten free flour made it really thick. It turned out fabulous.
I’m so glad you enjoyed it so much! thank you for the feedback using the gluten free substitute. 🙂
Absolutely amazing!! I made a few modifications based on what I had on hand– substituted the vegetable oil for more melted butter and eliminated the granulated sugar and walnuts entirely– and it was delicious. Moist, tender, and flavourful! I found it plenty sweet with only 1 cup of brown sugar, especially with the cream cheese frosting on top. This will definitely be added to my recipe book!
Made this tonight for dinner with friends and wow was it ever amazing! I used Sam’s flour frosting instead of the cream cheese frosting and it was a huge hit. My husband declared it is his new favorite cake 😅 thanks!
2 people I offered it to said it was the best carrot cake they ever had. everyone loved it. I followed the directions exactly as written, including the suggestion to increase the icing by 50 percent. I did include a cup of walnuts. I might try it with raisins, but aside from that, this is my go to recipe from now on.
All stars, can’t make it better. Not enough stars, best cake, almost as good as my grandmothers, well she is the one that made carrot cake my favorite.got give her credit where credit is due. I did add coconut and used butter cream icing.. don’t last long
Sam was NOT kidding…THE best carrot cake ever! Thank you! Only change I made was to the creamcheese frosting as I usually use only 2 cups icing sugar max as I love it very tangy 🙂
Hi there! is the 175 degrees fan forced or without fan? also, do you think it would work to toast the pecans before mixing into the cake? Thanks I’m making this for my husband’s birthday! 🙂
Hi Andel! That temperature is for a conventional oven. 🙂
How would I adapt this recipe for a square 8×8 or 9×9 pan? Would I just half the recipe?
Hi Anna! I think you could probably cut it in half for an 8 x 8. The 9 x 9 may require a bit more. 🙂
Hi Sam
would adding coconut to the recipe affect it?
Hi Lisa! Others have added coconut with success. 🙂
This recipe sounds fantastic. Both my husband and son-in-law, love carrot cake and request it for their birthdays. Would it be OK to add nuts, raisins, and pineapple to this recipe, as that is the way they like it.
Hi Teresa! The nuts and the raisins won’t cause any issues, but the pineapple is going to add extra moisture and may cause some issues, without having tried it I can’t say for sure how it would turn out. Let me know how it goes if you try it out! 🙂
Hi Sam!
I made your recipe and added toasted walnuts, raisins and an 8 oz. can of well drained crushed pineapple. It was delicious and a big hit with my son- in-law and husband. My favorite carrot cake recipe of all I’ve tried! Thank you!!
My go to carrot cake! Do you have any suggestions for switching the AP flour with almond flour? My brother in law has dietary restrictions and has asked me to make it with almond flour and substitute sugars.
Hi Dev! Unfortunately I have not tried using almond flour so I can’t say for sure how it would work. 🙁
Hi! I was wondering if this recipe can be doubled to make using two 10” round cake pans? TIA.
Hi Ana! That will work just fine. Make sure to not overfill your pans and keep an eye on them as I’m not sure what the bake time would be. 🙂
My niece made this cake for her husbands birthday. I’m not a cake eater, but I do love Carrot cake. This cake is a excellent carrot cake. The best I have ever eaten. There is one thing my niece added to this cake as a decoration. Doubles of Biscoff frosting on top of the cake added a different taste to the cake. It was delicious! She also used less sugar in the buttercream and Biscoff frosting. This cake is so good that you really don’t need much frosting. Moist, very moist! I will make this cake and soon. When I do I think I will divide the buttercream frosting in half and add some Biscoff to the half recipe. Frost with buttercream in between and on top only and use the Biscoff half as doubles on top for for decoration and a great added flavor. Goes perfect with carrot cake!