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 cake because of the reviews and I must say, this is the best carrot cake that I have ever had. This will be my go to recipe for carrot cake. I have made your Italian cream cake for a friend and she loves it. I always check with you when I’m looking to make something. Thank you so much for your recipes.
I’m so glad it was such a hit, Linda! I appreciate your support! 🙂
Perfect cake!
I made this recipe for my daughter’s wedding cake. I had people coming up to me all night telling me it was the best carrot cake. I froze the layers after baking them ahead of time. Maybe helped to make it even more moist? We actually tested 5 different recipes before a friend made this one. It was the unanimous favorite of children, bakers and husbands alike!
That’s so awesome, Liz! I’m glad it was such a hit! It is a very moist cake. 🙂
How can I make a loaf of this cake?
Hi Flor! You can bake it in a loaf pan. It may fill more than 1 9 x 5. I’m not sure on a bake time. Others have reported around 55 minutes, but you will need to keep an eye on it. 🙂
I have made and sampled many carrot cakes in my years. This recipe is WITHOUT A DOUBT the best. I use DARK brown sugar – highly recommend – and I add 1 tsp maple flavoring to the cream cheese frosting. I will never try another recipe – this is the bomb:) Thank you for sharing!
I’m so glad you enjoyed it so much, Michelle! 🙂
Heck yeah this IS THE BEST carrot cake recipe!! I haven’t made it yet, but reading the ingredients, I already KNOW that it’s way better than another recipe I was going to use. I love that the sugar isn’t as much as another recipe I was going to use! I love that the ingredients are normal and found in my cabinets!!! Thank you for the recipe!!! 🤗🤗🤗 love it! I already KNOW it’s a winner 🥇 ⭐️⭐️⭐️⭐️⭐️👍🏼👍🏼👍🏼👍🏼👍🏼
Thank you so much, Melinda! I’m so glad it was such a hit! 🙂
can I replace 1/3 cup of oil with 1/3 cup of crushed drained pineapple? will this reduce the moistness of the cake as I still want a moist cake.
Hi Lynn! I’m not sure how that would work. If you do try it let me know how it goes. 🙂
I just made this cake for my mom’s birthday, since carrot cake is her favorite. (I also added raisins since that’s how she likes it.) It was delicious!! I think one of the best carrot cakes I’ve had. Everyone at the party loved it, and I’ll definitely be making this recipe again next time I want a carrot cake. Thank you!
When adding the raisins did you reduce something else such as less walnuts or less carrot or did you keep everything else the same?
I added raisins and kept everything else the same! I can’t remember hours much raisins I added though… I probably just eyeballed until it looked right.
Hi! Im a fairly new baker and found your recipes and every single time they are so easy to follow and the best desert I or anyone in my family has ever tried. Thank you so so much for your recipes, it means the world to me. This cake was delicious! Moist, but not too dense. The perfect sweetness. I will recommend everyone who tries this recipe to cut the powdered sugar in the frosting by at least half. I used 1 1/4 cups and found that perfect. But I also dont like sickly sweet frostings. God bless ❤️
This is really good. However, for me the frosting is way too sweet. If you’re like me try 1 cup or 100g of powdered sugar instead and optionally a little squeeze of lemon juice.
I’m glad you ultimately enjoyed it, Stephen! I wouldn’t recommend reducing the sugar that much as you could end up with pretty runny frosting, and not very much of it. 🙁
Hi I made the our Carrot Cake I made a lot of carrot cake but this is the best one so far Thank you for your recipe
The best carrot cake I’ve ever had. Seriously, I’m obsessed
This is the first time I’ve ever made carrot cake, and what a beautiful cake it makes.
I entered a cake contest at a food fair with it and won first place, !
I’ve made a lot of your recipes over the years and honestly yours are the only ones that never need tweaking and work first time for me.
So a huge thankyou for all the time and love you put into these recipes and your site, it’s greatly appreciated ❤️❤️
Thank you so much, Kirsty! I am so glad to hear you trust my recipes so much. It really means a lot to me. 🙂 Thank you for your support. 🙂
This is the first Carrot Cake recipe I have ever tried myself and will be the only one. I was never a Carrot Cake person until this recipe. And it’s so easy, the hardest part is peeling and grating the carrots! Thank you for this recipe! It’s a big hit with everyone!
We are so happy you gave it a try, Kyris! Enjoy 😊
New baker here! Can this recipe be halved? I’d like to make a cake in a single 8/9 inch pan
Sure thing! You will want to make sure to cut all of the ingredients in half, and if only baking one cake, it may take a minute or two less in the oven so keep an eye on it. 🙂
I have made the strawberry short cake and it was my favorite. I’ve never made carrot cake until now. I always take a nice dessert to work for potlucks. One of my co-workers kept asking me about carrot cake as it’s her favorite. Well this cake was a big hit with the team and my co-worker who is not easy to impress. She said it’s one of the best, if not the best, carrot cakes she has ever had. So much great feedback I received from making this cake. Thank you for sharing. I appreciate your recipes.
We are so happy this one was such a hit too, Steatra! Thanks for using our recipe and coming back to leave a review 🩷
Can’t wait to try this!! Love all your recipes. Thank you
I hope you love it, Wanda! 🙂
Definitely the best carrot cake recipe I have ever made! My family loves this cake. I have made it 3 times so far & it comes out perfect every time!
hi Sam! can I omit the melted butter completely?
Hi Shauna! You can use oil instead of butter. We wouldn’t recommend omitting it entirely.