Carrot Cake Recipe
Moist, warmly spiced, and loaded with freshly grated carrots, this carrot cake recipe is the classic, bakery-style dessert you can make right at home—complete with fluffy layers and tangy cream cheese frosting.
I’ve baked a lot of cakes in my 50 years of hostess duty, but this carrot cake recipe is the one my family requests for every birthday, Easter brunch, and “just because” Sunday dinner. It’s an easy carrot cake made from scratch, but it tastes like it came straight from a fancy bakery—tender crumb, plenty of spice, and that rich cream cheese frosting we all swipe from the bowl with a spatula.
This is a traditional carrot cake with a few small tweaks I’ve picked up over the years: oil for moisture, brown sugar for extra depth, and a hint of orange and vanilla that makes people ask, “What’s in this? It’s so good.” You can keep it simple, or turn it into a layered carrot cake with walnuts and raisins for a very nostalgic, grandma-style carrot dessert recipe.
Let’s walk through it step-by-step so you get perfect results every time.
Why You’ll Love This Carrot Cake Recipe
- Super moist and tender – Oil, eggs, and freshly grated carrots keep this moist carrot cake soft for days.
- Classic flavor with cozy spices – Cinnamon, nutmeg, and a touch of ginger make it taste like the best spiced carrot cake from your favorite bakery.
- Easy, pantry-friendly ingredients – Everything is simple and familiar; this really is a no-fuss, homemade carrot cake.
- Foolproof for beginners – No mixer needed for the batter—just two bowls and a whisk.
- Bakery-style cream cheese frosting – Thick, tangy, and not too sweet, perfect for frosting and filling layered carrot cake.
- Flexible mix-ins – Turn it into a carrot walnut cake, add raisins, or leave it plain for picky eaters.
- Great for make-ahead – The flavor actually improves overnight, making it perfect for holidays and parties.
- Year-round crowd-pleaser – Feels special enough for Easter or Christmas, but simple enough for a cozy weekend treat.
Ingredients For The Best Carrot Cake Recipe
Here’s everything you’ll need for this classic carrot cake recipe. I’ve noted a few helpful tips and substitutions in parentheses.
For the Carrot Cake
- 2 cups (260 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt (or table salt)
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger (optional but lovely in spiced carrot cake)
- 1 cup (240 ml) neutral oil (canola or vegetable oil)
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ cup (60 ml) milk (whole milk or 2% works best)
- 3 cups (about 300 g) freshly grated carrots, lightly packed
- (Grate them on the small holes of a box grater for better texture—pre-shredded carrots are too dry.)
- ½ cup (60 g) chopped walnuts or pecans (optional, for a classic carrot walnut cake)
- ½ cup (80 g) raisins (optional, golden or regular)
For the Cream Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, brick style, softened
- ½ cup (113 g) unsalted butter, softened
- 4–5 cups (480–600 g) powdered sugar, sifted (use more for a thicker, pipeable frosting)
- 2 tsp pure vanilla extract
- 1–2 tbsp heavy cream or milk (as needed for consistency)
- Pinch of salt (balances the sweetness)
If you’d like a stronger “bakery style” flavor, you can add a tiny splash of orange zest to the batter or frosting. It’s subtle, but it makes the whole cake taste brighter.
Step-By-Step Directions: How To Make Carrot Cake From Scratch
You know what? Take your time here. A few simple details—like how you measure the flour and how you mix—really do matter.
1. Prep your pans and oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
- For a simple sheet cake, use a 9×13-inch pan and extend the baking time slightly (I’ll note that below).
2. Mix the dry ingredients
- In a large bowl, whisk together: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Breaking up any brown sugar clumps now helps everything bake evenly.
3. Mix the wet ingredients
- In a separate medium bowl, whisk the oil, eggs, vanilla, and milk until smooth and slightly thickened.
- Room temperature eggs mix more easily and help the cake rise better.
4. Combine wet and dry
- Pour the wet mixture into the dry ingredients.
- Gently whisk or stir with a spatula until just combined and no big streaks of flour remain.
- Don’t overmix; that’s the quickest way to lose the tender, moist crumb we want in this easy carrot cake.
5. Fold in carrots and mix-ins
- Fold in the grated carrots using a spatula.
- If using, gently fold in nuts and raisins.
- If your raisins are very dry, soak them in warm water for 5–10 minutes first, then pat dry. This keeps them soft and plump in the cake.
6. Bake the cake
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28–35 minutes for 8-inch layers, or 35–40 minutes in a 9×13-inch pan.
- The cake is done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).
7. Cool completely
- Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges and carefully turn them out onto a wire rack.
- Cool completely before frosting—if they’re even slightly warm, the cream cheese frosting will melt and slide.
8. Make the cream cheese frosting
- In a large bowl (or stand mixer with the paddle), beat the softened cream cheese and butter together until very smooth and creamy, about 2–3 minutes.
- Add vanilla and a pinch of salt.
- Gradually add 4 cups of powdered sugar, mixing on low, then increasing speed until light and fluffy.
- Add cream or milk, 1 teaspoon at a time, until you reach your desired consistency.
- For layered carrot cake, slightly thicker frosting makes stacking easier; for a simple sheet carrot cake, you can keep it a bit softer.
- Taste and add up to 1 more cup of powdered sugar if you want it sweeter or firmer.
9. Assemble your carrot cake
- If needed, level the tops of the cooled cakes with a long, serrated knife.
- Place one layer on your serving plate, spread a generous layer of cream cheese frosting on top.
- Add the second layer and frost the top and sides.
- Decorate with chopped walnuts, a sprinkle of cinnamon, or little carrot curls if you’re feeling fancy.
Now step back for a second and appreciate it—this really looks like a bakery-style carrot cake, doesn’t it?
Servings & Timing
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Yield:
- Two 8-inch round layers (about 12 servings)
- Or one 9×13-inch cake (about 15–18 servings)
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Prep Time: ~25 minutes (grating carrots is the “slow” part—worth it!)
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Bake Time: 28–40 minutes, depending on pan size
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Cooling Time: About 1–1 ½ hours
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Total Time: About 2–2 ½ hours, mostly hands-off while it bakes and cools
If you’re planning for a holiday meal, I like to bake the cake layers the day before, then frost the next morning. Much less stressful.
Variations: Make This Carrot Cake Your Own
- Simple Carrot Cake: Skip nuts and raisins for a smoother texture that kids (and picky adults) usually prefer.
- Carrot Walnut Cake: Add ¾ cup chopped walnuts and toast them lightly first for extra flavor.
- Pineapple Carrot Cake: Fold in ½ cup well-drained crushed pineapple; reduce the milk by 1–2 tablespoons.
- Gluten-Free Carrot Cake: Use a cup-for-cup gluten-free baking flour blend; let the batter rest 10 minutes before baking.
- Lighter Carrot Cake: Swap half the oil for unsweetened applesauce; the crumb will be slightly denser but still moist.
- Carrot Cupcakes: Bake in lined muffin tins, filling ⅔ full; bake about 18–22 minutes, then frost once cool.
Storage & Reheating (Yes, Cake Can “Mature”)
Because this cake has cream cheese frosting, it’s safest to keep it chilled, but you still want that soft, tender bite.
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Room temperature:
- Unfrosted cake layers can sit, well wrapped, at room temperature for up to 24 hours.
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Refrigerator:
- Frosted carrot cake keeps 3–4 days in the fridge.
- Cover the cake with a dome or press plastic wrap gently against cut sides to prevent drying.
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Freezer:
- Unfrosted layers freeze beautifully for up to 2 months—wrap in plastic, then foil.
- You can also freeze slices of frosted cake; just wrap each slice well and thaw overnight in the fridge.
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Serving notes:
- Bring refrigerated carrot cake to room temperature for 30–45 minutes before serving for the best texture and flavor.
- No real “reheating” needed—just let it lose the chill; cream cheese frosting tastes best slightly cool but not cold.
Make-ahead tip: For a big event, bake and freeze the layers up to a month ahead, then thaw and frost the day before serving. This trick has saved my sanity more than once.
Notes From My Kitchen (Little Things That Matter)
- Grate your own carrots. Bagged shredded carrots are dry and coarse; freshly grated carrots melt into the batter and keep this moist carrot cake truly tender.
- Measure flour carefully. Use the spoon-and-level method: fluff the flour, spoon into your cup, and level with a knife. Too much flour makes a heavy cake.
- Spice balance. If your family loves spice, you can add an extra ½ teaspoon of cinnamon and a pinch more ginger for a stronger spiced carrot cake flavor.
- Don’t skip the salt in frosting. Just a pinch cuts through the sweetness and makes the cream cheese frosting taste “professional.”
- Give it time. This homemade carrot cake honestly tastes even better the next day as the flavors mingle—very handy for holiday schedules.
- Sheet cake vs. layers. If you’re new to baking, start with the 9×13 “simple carrot cake” version; it’s easier to frost and transport, and no one complains.
I tested this recipe several times, tweaking the oil, sugar, and spice levels, and this version is the sweet spot: truly a best carrot cake recipe keeper.
FAQs: Your Carrot Cake Questions, Answered
1. Can I make this carrot cake recipe without nuts?
Absolutely—just leave them out. The cake will still be moist, flavorful, and kid-friendly.
2. Why is my carrot cake dry?
Most often, it’s from packing in too much flour or overbaking. Use proper measuring and check for doneness a few minutes early.
3. Can I use pre-shredded carrots from the store?
You can, but I don’t recommend it. They’re drier and thicker, so the cake won’t be as moist or tender as with freshly grated carrots.
4. How do I keep my cream cheese frosting from getting runny?
Make sure the cream cheese and butter are soft, not melted, and add the powdered sugar gradually. If it’s still loose, chill it for 15–20 minutes before frosting.
5. Can I make this carrot cake as a single tall layer?
Yes—use a 9×13-inch pan or a deep 9-inch round pan, but expect the bake time to be longer; always use the toothpick test.
6. Is this carrot cake recipe freezer-friendly?
Very. Freeze unfrosted layers well wrapped for up to 2 months, then thaw in the fridge overnight and frost when they’re at room temperature.
7. Can I reduce the sugar?
You can trim about ¼ cup of granulated sugar without a huge difference, but going lower may change the texture and moisture.
8. What goes well with carrot cake?
I like serving it with hot coffee or cinnamon tea. For a full dessert spread, pair it with lighter treats like fruit salad or a lemony bar, so the rich cake still shines.
Conclusion: A Classic Carrot Cake You’ll Make Again and Again
This carrot cake recipe brings together everything we love about a classic carrot dessert—moist crumb, cozy spices, a little crunch if you like, and that dreamy cream cheese frosting that makes each slice feel like a celebration. It’s simple enough for a casual Sunday, but special enough to sit proudly on your holiday table.
If you try this homemade carrot cake, let me know how it turned out—leave a comment, share your twist (carrot walnut cake, no raisins, extra spice—tell me everything), and feel free to tag it alongside your other baking projects. And if you’re in a baking mood, next time you might like a simple chocolate sheet cake or a spiced pumpkin dessert to keep this cozy theme going.
Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour about 260 g
- 1 1/2 cups granulated sugar about 300 g
- 1/2 cup light brown sugar packed, about 100 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt or table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger optional but recommended
- 1 cup neutral oil such as canola or vegetable oil, about 240 ml
- 4 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 1/4 cup milk whole or 2%, about 60 ml
- 3 cups grated carrots about 300 g, freshly grated, lightly packed
- 1/2 cup chopped walnuts or pecans optional, about 60 g
- 1/2 cup raisins optional, golden or regular, about 80 g
- 16 oz cream cheese full-fat, brick style, softened, about 450 g
- 1/2 cup unsalted butter softened, about 113 g
- 4 cups powdered sugar sifted; use up to 5 cups (480–600 g) for thicker frosting
- 2 teaspoons vanilla extract for frosting
- 1 pinch salt for frosting, to balance sweetness
- 1 tablespoon heavy cream or milk 1–2 tbsp, as needed for frosting consistency
- orange zest optional, tiny splash in batter or frosting for brightness
- chopped walnuts optional, for decorating the finished cake
- ground cinnamon optional, for sprinkling on top to decorate
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or grease and line the bottoms with parchment paper. Alternatively, prepare a 9×13-inch pan if making a sheet cake.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and any brown sugar clumps are broken up.2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger
- In a separate medium bowl, whisk together the oil, eggs, vanilla, and milk until smooth and slightly thickened.1 cup neutral oil, 4 large eggs, 2 teaspoons vanilla extract, 1/4 cup milk
- Pour the wet mixture into the bowl with the dry ingredients. Gently whisk or stir with a spatula just until no large streaks of flour remain; do not overmix.
- Fold in the grated carrots until evenly distributed. If using, gently fold in the chopped walnuts or pecans and raisins. If the raisins are very dry, soak them briefly in warm water, then pat dry before adding.3 cups grated carrots, 1/2 cup chopped walnuts or pecans, 1/2 cup raisins
- Divide the batter evenly between the prepared 8-inch pans and smooth the tops. Bake for 28–35 minutes for round layers, or 35–40 minutes in a 9×13-inch pan, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, then carefully turn them out onto a wire rack. Cool completely before frosting so the cream cheese frosting does not melt.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together until very smooth and creamy, about 2–3 minutes. Add the vanilla and a pinch of salt. Gradually add 4 cups of sifted powdered sugar, mixing on low at first, then increasing the speed until light and fluffy. Add heavy cream or milk 1 teaspoon at a time until you reach your desired consistency. For a thicker, pipeable frosting, add up to 1 additional cup of powdered sugar.16 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, 2 teaspoons vanilla extract, 1 pinch salt, 1 tablespoon heavy cream or milk
- If needed, level the tops of the cooled cake layers with a long serrated knife. Place one layer on a serving plate and spread a generous layer of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake. Decorate with chopped walnuts, a light sprinkle of cinnamon, or carrot curls if desired.chopped walnuts, ground cinnamon
