January 10, 2024
Review RecipeCarrot Cake Recipe
This classic carrot cake offers incredible flavor in an easy recipe that everyone will fall in love with.
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This yummy homemade carrot cake recipe is a decadent treat that only takes 30 minutes to whip together. You’ll be dreaming of this delicious dessert that features moist cake from scratch and a sweet cream cheese frosting.
Carrot Cake Recipe Ingredients
This cake is a treat characterized by its cinnamon-spiced cake with sweetness from granulated sugar and shredded carrots, complemented by the crunch of pecans.
The cream cheese frosting, featuring cream cheese, sweet cream butter, and powdered sugar, adds a rich, creamy, and tangy contrast.
You’ll need:
For The Carrot Cake:
- 2 cups of all-purpose flour
- 1¾ cups of granulated sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1½ cups of vegetable oil
- 4 large eggs, at room temperature
- 3 cups of finely shredded carrots (5 to 6 medium carrots)
- 1 cup of chopped pecans
For The Cream Cheese Frosting:
- 1 (8-ounce) package of cream cheese, softened
- ½ cup of salted sweet cream butter, softened
- 3 cups of powdered sugar
- 1 teaspoon of clear vanilla flavoring
- ½ cup of chopped pecans (optional garnish)
Substitutions And Additions
SPICES: You can add nutmeg and ground allspice to the cake batter for a different twist.
CLEAR VANILLA FLAVORING: While clear vanilla flavoring provides a classic taste, experiment with different extracts like almond, orange, or lemon extract to infuse unique flavors into your frosting.
Just be sure to adjust the quantity to your preference.
CARAMEL SAUCE: Elevate your carrot cake by drizzling it with salted caramel sauce.
You can make your own or use store-bought caramel sauce for convenience.
The caramel adds a rich, buttery sweetness that pairs wonderfully with the cream cheese frosting.
NUTS: You can substitute chopped walnuts for the chopped pecans in this delightful recipe.
RAISINS: Add half a cup of raisins to the batter for a sweet surprise in your cake.
How To Make This Carrot Cake Recipe
Let’s get started making the two parts of this recipe. First, we’ll walk you through making the carrot cake itself before whipping up the creamy frosting.
OUR RECIPE DEVELOPER SAYS
Instead of a layer cake, you can use the cake batter to make carrot cake cupcakes. You will want to bake them for about 15 to 20 minutes depending on your oven.
For the Carrot Cake
STEP ONE: Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray. Use Baker’s Joy or a generic version. Set them aside.
PRO TIP:
You can also buy pre-cut parchment paper rounds to make lining the pans easier.
STEP TWO: Using a large bowl, whisk together the flour, white sugar, cinnamon, baking powder, and baking soda.
STEP THREE: Add in the vegetable oil and eggs with the dry ingredients. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
STEP FOUR: Fold in the shredded carrot and chopped pecans with a wooden spoon or rubber spatula.
PRO TIP:
Carrots can be shredded using a box grater or the grater attachment on your food processor.
STEP FIVE: Divide the carrot cake batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
STEP SIX: Allow the cakes to cool in the pans on a wire rack for 15 minutes.
Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.
For the Cream Cheese Frosting
STEP SEVEN: Using either a stand mixer, or a medium mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1 to 1½ minutes.
STEP EIGHT: Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
STEP NINE: Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
STEP TEN: Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
STEP ELEVEN: Carefully place the top layer of cake on top of the bottom frosted layer.
STEP TWELVE: Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
STEP THIRTEEN: Sprinkle the optional chopped pecans over the very center of the frosted cake. Evenly slice 12 slices when you are ready to serve.
How To Serve
If you are a fan of carrot cake, this cake will get rave reviews.
Add a drizzle of caramel sauce and a scoop of our no-churn vanilla ice cream and you will have yourself a decadent and sweet treat.
Create a café-inspired experience by serving a slice of carrot cake alongside a piping hot pumpkin spice latte.
If you want another classic cake, make sure you check out our oatmeal cake recipe or our version of the better than sex cake.
MORE CARROT CAKE RECIPES
Storage
Here are some tips on how to make the most of this delicious dessert.
MAKE AHEAD: If you’re planning ahead, you can bake the carrot cake layers in advance.
Once they’ve cooled completely, wrap them tightly in plastic wrap and store them at room temperature for up to a day or in the refrigerator for up to three days.
You can also prepare the cream cheese frosting ahead of time, keeping it refrigerated in an airtight container.
When ready to serve, assemble the cake and drizzle with fresh caramel sauce.
IN THE FRIDGE: Store any leftovers of this easy carrot cake recipe in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the unfrosted cake layers wrapped in plastic wrap in the freezer for up to three months.
Allow the cake to completely thaw before frosting and serving.
Why We Love This Recipe
MOIST AND FLAVORFUL: This carrot cake is incredibly moist, thanks to the generous amount of shredded carrots and vegetable oil.
CREAMY FROSTING: The cream cheese frosting is the perfect companion to the cake. Its creamy and tangy qualities balance the sweetness of the cake layers beautifully.
PERFECT FOR ANY OCCASION: Carrot cake is a beloved choice for birthdays, holidays, potlucks, or simply as a sweet treat to enjoy with loved ones.
This carrot cake has it all going on. Fluffy, perfectly spiced cake with plenty of carrots and a tangy cream cheese frosting that creates the perfect hint of tart mixed in with your sweet.
FREQUENTLY ASKED QUESTIONS
Can I freeze this cake?
This delicious recipe can be frozen unfrosted for up to 3 months in a freezer-safe container or wrapped in plastic wrap.
What can I use instead of cream cheese frosting?
While cream cheese frosting is the traditional choice for carrot cakes, you can use buttercream frosting instead.
How do I store this cake?
Since the cake contains dairy products in the cream cheese icing, store it in the refrigerator in an airtight container for up to five days.
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Carrot Cake Recipe
This classic carrot cake offers incredible flavor in an easy recipe that everyone will fall in love with.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups vegetable oil
- 4 large eggs, at room temperature
- 3 cups finely shredded carrots (5 to 6 medium carrots)
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese, softened at room temperature
- ½ cup salted sweet cream butter, softened
- 3 cups powdered sugar
- 1 teaspoon clear vanilla flavoring
- ½ cup chopped pecans, optional garnish
Instructions
Carrot Cake
- Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.
- Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and baking soda.
- Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
- Fold in the shredded carrot and chopped pecans.
- Divide the cake batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.
Cream Cheese Frosting
- Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1 to 1½ minutes.
- Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
- Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
- Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
- Carefully place the top layer of cake on top of the bottom frosted layer.
- Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
- Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.
Video
Notes
- Instead of a layer cake, you can use the cake batter to make carrot cake cupcakes. You will want to bake them for about 15 to 20 minutes depending on your oven.
- You can buy pre-cut parchment paper rounds to make lining the pans easier.
- Carrots can be shredded using a box grater or the grater attachment on your food processor.
Nutrition
Calories: 485kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 222mg | Fiber: 3g | Sugar: 61g | Vitamin A: 5601IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Khristine Alba says
I love how simple the recipe. very delicious dessert!
marilyn @family food around the clock says
This recipe seems very simple to make. It looks very delicious!
Treena says
By far the best carrot cake ever and the caramel topping OMG!
Natasha Sands says
Hi. Sorry if I’m missing something but is the recipe here for the caramel sauce?
The cake sounds amazing!
Layne Henderson says
We don’t have a caramel sauce recipe for this one ๐
Ursula Hurley says
What size cake tin please, perhaps I missed it?
Layne Henderson says
It’s two 8-inch pans! Enjoy ๐
Karly says
This cake is definitely a show stopper! Thanks for sharing.
Jill says
Rich and delicious!
Sue says
Can I bake this in a 9 x 12 pan? If so, for how long?
Layne Kangas says
Hi, Sue – we haven’t tested baking this another way so I’m not sure what adjustments would need to be made for another pan size. If you try it out, please let me know. Enjoy!
Kathy says
Could I use a bundt pan to make this recipe? If I put raisins in, would I need to cut back on the sugar? I love Carrot cake, just haven’t ever made one before.
Layne Kangas says
Hi, Kathy – we’ve never tested this in a bundt pan so I’m not sure how that would work. You can add half a cup of raisins without changing anything in the recipe. Enjoy!
Arleen Domingue says
Carrot cake is my favorite cake, and this recipe is better than the carrot cake from way back that my mom used to make me every year. I made it for Thanksgiving, and everyone loved it.