A 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 my simple cream cheese frosting for what truly might be the perfect carrot cake.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
*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.
**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!
***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 generally increase the recipe by 50% or even double it.
****You can use 9" cake pans instead, but the carrot cake will need to bake for less time, likely around 30-35 minutes.