The Best Homemade Carrot Cake Recipe
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This homemade carrot cake recipe combines warm spices with grated carrots and a delicious cream cheese frosting making it a must-make dessert for every occasion!
This is the best Homemade Carrot Cake Recipe and I’m so excited to share it here for all of you to add to your collection of favorite cakes. Everyone needs a go-to carrot cake recipe and now you have one!
With freshly grated carrots, spices, and velvety cream cheese frosting, this easy cake recipe is definitely going to be your new favorite.
What is Carrot Cake?
Carrot cake is a delicious dessert made with grated carrots, which helps give it a moist texture and a slightly sweet flavor. Other common ingredients include flour, sugar, eggs, oil or butter, and often spices like cinnamon, nutmeg, and cloves. Carrot cake is typically topped with cream cheese frosting, which complements its flavors beautifully.
Why You’ll Love This Delicious Carrot Cake
- Simple Ingredients: This easy carrot cake recipe calls for basic pantry staples like flour, sugar, eggs, oil, and of course, carrots. This means you likely already have most of the ingredients on hand.
- Quick Preparation: With fewer ingredients to measure and steps to follow, you can whip up this carrot cake in no time!
- Moist and Flavorful: Despite its simplicity, the combination of grated carrots, warm spices, and a touch of sweetness creates a delicious and satisfying treat.
- Family Favorite: Carrot cake is a classic dessert that everyone will love. Whether you’re baking for a family gathering, a potluck, or just to satisfy a craving, this easy carrot cake recipe is sure to be a hit with everyone.
Ingredients Needed to Make Carrot Cake
- Flour – All-purpose is best for this recipe.
- Sugar – We’re using both granulated sugar and brown sugar for this recipe.
- Baking Soda and Baking Powder – Both are used as a cake leveler and helps the cake rise.
- Spices – Cinnamon and nutmeg adds the perfect spice to this cake recipe.
- Oil – Creates a moist carrot cake.
- Eggs – Helps the cake rise while baking.
- Vanilla Extract – Adds extra flavor.
- Milk – Adds extra moisture to this cake recipe.
- Shredded Carrots – Adds the perfect amount of moisture and texture. Plus, you can’t make carrot cake without carrots!
- Cream Cheese Frosting – cream cheese, unsalted butter, vanilla, and powdered sugar is all you need for this easy frosting.
- Pecans – optional but a fun garnish
How to Make the Best Carrot Cake Recipe
- Mix – In a large bowl, add the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined. Next, add in all the wet ingredients to dry ingredients. Whisk until the batter is smooth. Fold in the shredded carrots until thoroughly combined.
- Bake – Spray the baking pan or baking pans with baking spray. Bake in the oven until a toothpick inserted in center of the cake comes out clean.
- Decorate – While the cake is baking, make the cream cheese frosting. Once the cake is done, let it cool completely before frosting. Add the chopped pecans around the sides of the cake for garnish. Cut, serve and enjoy!
How to Make Cream Cheese Frosting
In a large mixing bowl add the softened butter and cream cheese. Use a hand mixer to blend together the two until smooth. Add the powdered sugar to the bowl about 3 cups at a time, blending in between each addition. Once the cake is done, let it cool completely before frosting.
Best Pans to Use When Making Carrot Cake
This cake can be made in two round cake pans, in a 9×13 cake pan or in a bundt pan. If making a layered cake in two round cake pans, you will need to bake the cake layers for 30-35 minutes. If baking a cake in a 9×13 inch pan, you will need to bake the cake for 35-40 minutes. If making a bundt cake, bake for 55-60 minutes or until a tooth pick inserted in top of the cake comes out clean.
This cake recipe can also be made into cupcakes. Portion the batter into lined cupcake pans and adjusting the bake time accordingly. Bake until a toothpick inserted into the center comes out clean. Cupcakes usually take around 18-22 minutes to bake.
Tips for Making This Easy Carrot Cake Recipe
- Fresh Ingredients – Use fresh carrots for the best flavor and texture. Finely shredded carrots will create a smoother cake texture.
- Cream Cheese Frosting – Ensure your cream cheese and butter are at room temperature before mixing to achieve a smooth and creamy frosting.
- Room Temperature Ingredients – Allow your eggs, butter, and dairy ingredients to come to room temperature before mixing. Room temperature ingredients blend more easily and evenly, resulting in a smoother batter and better texture.
- Don’t Overmix – Be careful not to overmix the carrot cake batter once you’ve added the dry ingredients. Overmixing can lead to a dense and tough cake. Mix until just combined.
- Proper Pan Preparation – Grease and flour your cake pans or line them with parchment paper to prevent sticking. This ensures your cake comes out cleanly.
- Cooling – Allow the cake to cool completely in the pan before removing it. This helps prevent the cake from sticking and breaking apart.
- Storage – Store the carrot cake in an airtight container in the refrigerator to maintain its freshness. Bring it to room temperature before serving for the best flavor and texture.
- Fun Variations – Add chopped pecans to the cake mix for some added flavor crunch. A can of crushed pineapple can also be added to cake batter for more moisture and flavor.
Frequently Asked Questions
Can I use pre-shredded carrots for carrot cake?
Yes, you can use pre-shredded carrots, but freshly grated carrots often provide better flavor and moisture. If using pre-shredded carrots, make sure they are finely grated.
Can I substitute vegetable oil with another type of oil?
Yes, you can typically substitute vegetable oil with another type of neutral oil such as canola oil or melted coconut oil in carrot cake recipes. Choose a neutral oil that doesn’t have a strong flavor so the other flavors in this moist cake can shine through.
Do I need to refrigerate carrot cake with cream cheese frosting?
Yes, carrot cake with tangy cream cheese frosting should be stored in the refrigerator. Allow the cake to come to room temperature before serving for the best taste and texture.
How long does carrot cake stay fresh?
Carrot cake can stay fresh for several days when stored properly in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days of baking for optimal freshness.
Can I freeze carrot cake?
Yes, carrot cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before placing in an airtight container or freezer bag. Thaw in the refrigerator before serving.
Can I make carrot cake gluten-free?
Yes, you can make gluten-free carrot cake by using a gluten-free flour blend instead of all-purpose flour. Be sure to check that all other ingredients, such as baking powder and spices, are also gluten-free.
More Delicious Cake Recipes I Think You’ll Love
Carrot Cake with Cream Chease Frosting
Ingredients
Spice Cake Batter
- 2 1/2 cups all purpose flour
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 3 cups shredded carrots
Cream Cheese Frosting
- 1 cup salted butter, softened (2 sticks)
- 16 ounces cream cheese, softened (2 blocks)
- 6 cups powdered sugar (or more, if needed to thicken)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Coat two 8 inch cake pans with non-stick cooking spray and dust with flour or line them with parchment paper. See notes for using different sized pans.
- In a large mixing bowl, add all the dry ingredients – flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined.
- Next. add the wet ingredients – vegetable oil, eggs, vanilla, and milk. Whisk until the batter is smooth.
- Fold in the shredded carrots until thoroughly combined.
- Evenly split the batter between the two. Bake in the oven for 30-35 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting
- While the cake is baking, make the cream cheese frosting. In a large mixing bowl add the softened butter, cream cheese, and vanilla extract. Use a hand mixer to blend together until smooth.
- Add the powdered sugar about 2 cups at a time, blending in between each addition.
- Once the cake is done, let it cool completely before frosting. Place the first layer of the cake down and add frosting in the center. Spread evenly. Next, add the second layer of carrot cake and add more frosting. Spread evenly and around the edges of the cake.
- Add the chopped pecans around the sides of the cake for garnish.
- Cut, serve and enjoy!
Notes
- Baking with different sized cake pans:
- Two 9″ pans: Bake for approximately 30-35 minutes.
- 9×13″ pan: Bake for approximately 35-40 minutes
- Bundt pan: bake for approximately 55-60 minutes.
- Four 6″ pans: Bake for 30-35 minutes
- Cupcakes: Bake for 18-22 minutes.
- Remember, bake time will generally be longer when using a glass pan and very dark pans may require less time.
- Storing Leftover Cake – Carrot cake with cream cheese frosting should be stored in the refrigerator. Allow the cake to come to room temperature before serving for the best taste and texture. Carrot cake can stay fresh for several days when stored properly in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days of baking for optimal freshness.
- Room Temperature Ingredients – Allow your eggs, butter, and dairy ingredients to come to room temperature before mixing. Room temperature ingredients blend more easily and evenly, resulting in a smoother batter and better texture
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