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.
Related Recipes
This recipe was originally published August 22, 2018.
Diane McCann
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
VP
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” 🙂
A C.
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.
Sam
I’m so glad you enjoyed it so much! thank you for the feedback using the gluten free substitute. 🙂
Emma
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!
Laurel
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!
Headley
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.
William Sullivan
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
Andel Petzer
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 🙂
Andel Petzer
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! 🙂
Sam
Hi Andel! That temperature is for a conventional oven. 🙂
Anna Axvig
How would I adapt this recipe for a square 8×8 or 9×9 pan? Would I just half the recipe?
Sam
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. 🙂
Teresa
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.
Sam
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! 🙂
Teresa
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!!
Dev
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.
Sam
Hi Dev! Unfortunately I have not tried using almond flour so I can’t say for sure how it would work. 🙁
Ana
Hi! I was wondering if this recipe can be doubled to make using two 10” round cake pans? TIA.
Sam
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. 🙂
Marie
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!