My easy carrot cake recipe is perfect, and I think once you bake it, you’ll say the same! With loads of freshly grated carrots, depth from vanilla and brown sugar, and velvety cream cheese frosting, this subtly spiced cake is bound to be your new favorite. Fresh carrots and vegetable oil keep the cake super moist for days after baking, so you enjoy slices all week long.
One quick tip: Grate the carrots at home. The pre-shredded kind at the grocery store are too thick and very dry and will not give you moist crumbs and the softness that carrot cake is known and loved for. While classic to carrot cakes, you can leave the pecans out or swap them for chopped golden raisins if you like- while perfect to me as-is, you can easily adapt it to make the best carrot cake recipe for you! For more easy cake recipes, try my hummingbird cake recipe, red velvet cake, or spice cake.
What You Need to Make This Recipe
Leavening — baking powder and baking soda help the cake rise, producing tender cake layers.
Spices — ground cinnamon and ground nutmeg add the perfect spice that complements the sugar and carrots. You could also add a little ground ginger for extra warmth.
Oil — adding oil will result in a perfectly moist cake. Opt for an oil with a neutral flavor, like vegetable oil or canola oil.
Sugar — I use a combination of granulated sugar and brown sugar for the best flavor. Brown sugar adds depth of flavor and so much moisture, helping to keep the cake fresh for several days!
Eggs — eggs act as a binder and give this recipe for carrot cake structure.
Vanilla — use a high-quality vanilla extract, not vanilla essence.
Carrots — you need 3 cups of grated carrots. It sounds like a lot, but trust me, the carrot adds the perfect amount of moisture and texture, not to mention flavor!
Pecans — chopped pecans are optional, but the texture of this easy carrot cake recipe is far superior when you add it! Feel free to swap them out for chopped walnuts instead. See my easy recipe for how to toast pecans for extra flavor!
Cream cheese frosting — all you need is a block of cream cheese (not the kind that comes in a tub), unsalted butter, vanilla extract, and powdered sugar to make my favorite cream cheese frosting.
How to Make Carrot Cake Recipe
1. Whisk together the dry ingredients — all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg — in a large bowl.
2. In a medium bowl, whisk together the wet ingredients, namely brown sugar, white sugar, oil, eggs, and vanilla extract.
3. Pour the wet mixture into the dry mixture.
4. Stir together until just combined. A few streaks of flour should remain.
5. Fold the grated carrots and chopped pecans into the batter using a spatula.
6. Lightly grease two 9-inch round cake pans with baking spray or butter and line the bottoms of the cake pans with parchment paper. Divide the carrot cake batter among the prepared pans. Bake in an oven heated to 350°F for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake layers cool completely in the pans on a wire cooling rack. Invert the cooled layers and remove the parchment paper.
7. In a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter on medium speed until very soft. Add the room temperature cream cheese and beat until fluffy. Reduce the mixer speed to low and gradually add the powdered sugar. Scrape down the bowl, add the vanilla extract, and beat on medium-low speed until fluffy and easily spreadable.
8. To assemble, place one cake layer top-side up on a cake stand or serving platter. Spread ¾ cup of frosting over the top to the edge of the cake. Place the other cake layer top-side down on top of the frosting. Spread the remaining frosting over the top and side of the cake. Decorate with chopped pecans and piped frosting, if desired. Chill the cake for 30 minutes before slicing.
Pro Tips For Making This Recipe
- Weigh the flour. No one likes dry carrot cake, so it’s important to not use too much flour in the batter. The most accurate way to measure flour is with a kitchen scale. If you don’t have one, fluff up the flour in its container and spoon it into the measuring cup, using a knife to level off the top.
- Use room temperature ingredients. To ensure they incorporate easily with the other ingredients, ensure that the eggs, butter, and cream cheese are at room temperature when you start baking. Simply set them out on your kitchen counter 30 to 45 minutes beforehand. You can cut butter and cream cheese into chunks so it softens faster.
- Shred carrots at home using a box grater or your food processor. Pre-shredded carrots are dry and too thick and will affect the texture of the carrot cake.
- Vary the mix-ins in this carrot cake recipe: Swap pecans for chopped walnuts. Or, reduce the nuts to ½ cup and add ½ cup dark or golden raisins along with ¼ cup sweetened shredded coconut.
- To use less oil: You can replace ⅓ cup of vegetable oil with an equal amount of applesauce or canned crushed pineapple (drained well).
- Use a block of cream cheese…not the kind that comes in a tub. Otherwise, you’ll end up with runny cream cheese frosting.
- Chill the carrot cake before slicing. This allows the frosting to firm up, yielding neater slices.
- To make an 8-inch layer cake: Divide the batter among three 8-inch round cake pans (greased and lined as directed in the recipe) and bake for 35 to 40 minutes. Spread ¾ cup frosting between the layers.
- To make a sheet cake: Grease but do not line a 9×13-inch cake pan. Fill with batter and bake for 30 to 35 minutes. Cool completely in the pan and spread the frosting on top of the cake. You can halve the frosting recipe if desired.
Frequently Asked Questions
You can, but I recommend trying my carrot cake cupcakes recipe instead since I have everything written for perfect cupcakes. If you want to use this recipe, fill paper cupcake liners three-quarters full with batter and bake for 18 to 20 minutes. You will get 26 to 30 cupcakes from this recipe.
Yes, this simple carrot cake recipe is a great make-ahead option! Bake and frost it a day in advance and store it covered in the refrigerator. You can also bake the cake layers, wrap them tightly in several layers of plastic wrap and freeze for up to 2 months. Defrost them overnight before unwrapping and frosting them.
I always peel my carrots before grating them for carrot cake because the peel can sometimes be bitter and have a different texture from the rest of the carrots.
Yes, leftovers of this classic carrot cake recipe need to be refrigerated because of the cream cheese frosting. Keep leftovers covered and refrigerated for up to 1 week.
If you plan on freezing carrot cake, freeze individual slices for easy enjoyment!I like placing slices in freezer containers, but you can also wrap them in plastic wrap and freeze until solid, then place in a freezer bag. Or, freeze just the cake layers! Wrap unfrosted layers tightly in plastic wrap and foil and freeze for up to 2 months. Defrost completely before frosting.
If you love this recipe try these out!
If you’ve tried this carrot cake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Carrot Cake
Video
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- 9-inch round cake pans
- Wire rack
Ingredients
For the Cake:
- 2½ cups all purpose flour (300g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1⅓ cup vegetable oil (320ml)
- 1 cup packed light brown sugar (220g)
- 1 cup granulated sugar (200g)
- 4 large eggs
- 2 teaspoons vanilla (10mL)
- 3 cups grated carrots (from 1 pound of carrots) (315g)
- 1 cup chopped pecans (120g)
For the Frosting:
- 1 (8-ounce/227g) block cream cheese room temperature
- 1 cup unsalted butter softened (227g)
- 1 teaspoon vanilla extract
- 4 to 5 cups powdered sugar (480-600g)
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the sugars, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain.
- Fold the carrots and pecans into the batter. Divide the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper.
For the Cream Cheese Frosting:
- In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.
- With the mixer on low speed, gradually add in the powdered sugar. (Use more sugar for a firmer, sweeter frosting.) Once combined, scrap down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute.
For the Assembly:
- Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place the other cake layer top-side down on top. Spread the remaining frosting over the top and side of the cake.
- If you desired, you can save some of the frosting to pipe decorations onto the cake or press chopped toasted pecans onto the frosting. Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered and refrigerated for up to 1 week.
Notes
- Weigh the flour. No one likes dry carrot cake, so it’s important to not use too much flour in the batter. The most accurate way to measure flour is with a kitchen scale. If you don’t have one, fluff up the flour in its container and spoon it into the measuring cup, using a knife to level off the top.
- Use room temperature ingredients. To ensure they incorporate easily with the other ingredients, ensure that the eggs, butter, and cream cheese are at room temperature when you start baking. Simply set them out on your kitchen counter 30 to 45 minutes beforehand. You can cut butter and cream cheese into chunks so it softens faster.
- Shred carrots at home using a box grater or your food processor. Pre-shredded carrots are dry and too thick and will affect the texture of the carrot cake.
- Vary the mix-ins in this carrot cake recipe: Swap pecans for chopped walnuts. Or, reduce the nuts to ½ cup and add ½ cup dark or golden raisins along with ¼ cup sweetened shredded coconut.
- To use less oil: You can replace ⅓ cup of vegetable oil with an equal amount of applesauce or canned crushed pineapple (drained well).
- Use a block of cream cheese…not the kind that comes in a tub. Otherwise, you’ll end up with runny cream cheese frosting.
- Chill the carrot cake before slicing. This allows the frosting to firm up, yielding neater slices.
- To make an 8-inch layer cake: Divide the batter among three 8-inch round cake pans (greased and lined as directed in the recipe) and bake for 35 to 40 minutes. Spread ¾ cup frosting between the layers.
- To make a sheet cake: Grease but do not line a 9×13-inch cake pan. Fill with batter and bake for 30 to 35 minutes. Cool completely in the pan and spread the frosting on top of the cake. You can halve the frosting recipe if desired.
