This carrot cake recipe is a celebration of moist, tender layers infused with warm spices and sweet carrots. Each bite delivers a perfect balance of rich cream cheese frosting and a hint of earthy sweetness, making it irresistible for any occasion. With just 30 minutes of prep and 40 minutes of baking, you’ll have a show-stopping dessert that’s as easy to make as it is delicious.
The cake’s fluffy texture and aromatic cinnamon blend harmoniously with the subtle crunch of optional nuts, creating a symphony of flavors. Whether for a cozy family gathering or a special celebration, this recipe promises to be a crowd-pleaser. Plus, it’s ready in just over an hour, leaving you more time to savor every slice.
Ingredients for the Best Carrot Cake
- Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light or dark brown sugar (firmly packed)
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Wet Ingredients:
- 1 cup (235 ml) cooking oil (canola, avocado, or vegetable oil)
- ½ cup (113 g) unsalted butter, melted
- 4 large eggs (room temperature)
- 1 Tablespoon vanilla extract
- Add-Ins:
- 3 cups (340 g) grated carrots (peel before grating)
- 1 cup (125 g) chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 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
Step-by-Step Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch pans with parchment paper and lightly grease and flour the sides.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add Wet Ingredients: Stir in oil and melted butter until combined (use an electric mixer for easier mixing). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in Add-Ins: Gently stir in grated carrots and nuts (if using) until evenly distributed.
- Bake: Divide batter evenly between prepared pans. Bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Let cakes cool in pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
- Make Frosting: In a large bowl, beat butter and cream cheese until creamy and lump-free. Add vanilla extract and salt, then gradually mix in powdered sugar until smooth.
- Frost Cake: Once the cake is completely cool, spread frosting evenly over the top and sides. Slice and enjoy!
Creative Frosting and Topping Ideas
While cream cheese frosting is a classic choice, you can elevate your carrot cake with unique toppings. Try a drizzle of caramel sauce or a sprinkle of toasted coconut flakes for added texture. For a nutty twist, mix chopped pecans or walnuts into the frosting. If you’re feeling adventurous, add a pinch of orange zest to the frosting for a citrusy kick!
Perfect Pairings for Serving
This carrot cake pairs beautifully with a cup of hot coffee or spiced chai tea. For a dessert platter, serve it alongside vanilla ice cream or a dollop of whipped cream. If you’re hosting a brunch, add fresh fruit like berries or sliced oranges to complement the cake’s sweetness.
Storing and Keeping It Fresh
Store your carrot cake in an airtight container in the refrigerator for up to 5 days. To prevent the frosting from sticking, place a piece of parchment paper over the cut edges. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, grate your carrots using a food processor or buy pre-shredded carrots. Prepare your pans and measure ingredients the night before. If you’re short on time, bake the cake in a 9×13-inch pan instead of layers—it’s just as delicious and cuts down on assembly time!
Common Questions Answered
Can I use oil instead of butter?
Yes, you can replace the melted butter with an additional ½ cup of oil for a lighter texture.
Can I skip the nuts?
Absolutely! The cake will still be moist and flavorful. For a nut-free version, consider adding raisins or shredded coconut for extra texture.
The Best Carrot Cake Recipe (with Video)
Ingredients
- 2 ½ cups all-purpose flour (315 g)
- 1 cup granulated sugar (200 g)
- 1 cup light or dark brown sugar (200 g) firmly packed
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooking oil (235 ml) use canola, avocado, or vegetable oil
- ½ cup unsalted butter (113 g) melted
- 4 large eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups grated carrots (340 g) peel before grating
- 1 cup chopped walnuts or pecans (125 g) optional
Cream Cheese Frosting
- ½ cup (1 stick) unsalted butter (113 g) softened
- 8 oz cream cheese (226 g) softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500 g)
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.
- 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).
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- Stir in carrots and nuts (if using) until ingredients are well-combined.
- 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.
- Add vanilla extract and sprinkle salt into the bowl and stir well to combine.
- 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).
- Once your cake has cooled completely, cover with frosting.