This Best Carrot Cake Ever recipe delivers a moist, flavorful dessert loaded with shredded carrots, warm spices, and a luscious cream cheese frosting. Whether you’re celebrating a special occasion or simply craving a classic treat, this carrot cake is sure to become a favorite in your household.
Why You’ll Love This Recipe
- Exceptionally moist texture that melts in your mouth.
- Packed with the natural sweetness of carrots and warm spices.
- Simple to make yet perfect for special occasions.
- Customizable with optional add-ins like nuts, raisins, or pineapple.
- Topped with creamy, tangy cream cheese frosting for the perfect finishing touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Grated carrots
Optional Add-Ins
- Chopped walnuts or pecans
- Raisins
- Crushed pineapple (drained)
For the Cream Cheese Frosting
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Batter:
Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, beat sugars, eggs, oil, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture. Fold in the grated carrots and any optional add-ins. - Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. - Make the Frosting:
Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract. Mix until fluffy and well-combined. - Assemble the Cake:
Spread a generous layer of frosting over one cake layer. Place the second layer on top and frost the top and sides of the cake. Smooth with a spatula. - Decorate (Optional):
Garnish with chopped nuts, shredded coconut, or carrot ribbons for an elegant presentation.
Servings and Timing
- Servings: 12–14 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 1 hour (including cooling and assembly)
Variations
- Nut-Free: Omit nuts for a nut-free version.
- Pineapple Carrot Cake: Add 1 cup of crushed pineapple for extra moisture and sweetness.
- Zesty Citrus: Add a teaspoon of orange or lemon zest to the batter for a bright, tangy flavor.
- Cupcakes: Turn this recipe into cupcakes by dividing the batter into a muffin tin and baking for 18–22 minutes.
- Spiced Up: Add ground ginger or allspice for a more robust spice profile.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before frosting.
- Serving: Serve the cake cold or allow it to come to room temperature for a softer texture.
FAQs
1. Why is my carrot cake dense?
Overmixing the batter or not properly measuring the flour can result in a dense cake. Be gentle when folding in the dry ingredients and use the spoon-and-level method for measuring flour.
2. Can I use pre-shredded carrots?
Freshly grated carrots are recommended as they provide more moisture and flavor than pre-shredded ones.
3. Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.
4. Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but it may affect the cake’s texture and sweetness. Experiment with small reductions first.
5. What oil is best for carrot cake?
Vegetable oil or canola oil works best, but you can also use melted coconut oil for a hint of tropical flavor.
6. Can I add cream cheese to the batter?
Adding cream cheese to the batter is not recommended, as it may affect the cake’s structure. Save it for the frosting.
7. How do I prevent the frosting from being too runny?
Ensure the cream cheese and butter are at room temperature before mixing, and avoid overmixing. Add more powdered sugar if needed to thicken.
8. Can I make this as a sheet cake?
Yes, bake the batter in a greased 9×13-inch pan at the same temperature for 35–40 minutes.
9. Is it okay to freeze the frosted cake?
It’s best to freeze the cake layers separately and frost after thawing, but you can freeze a frosted cake if tightly wrapped.
10. How do I keep the cake moist?
Store the cake covered in the refrigerator, and don’t overbake the layers. Adding crushed pineapple can also help retain moisture.
Conclusion
The Best Carrot Cake Ever is a timeless dessert that strikes the perfect balance between warm spices, natural sweetness, and creamy frosting. Its versatility makes it suitable for any occasion, from casual gatherings to formal celebrations. Treat yourself and your loved ones to this classic, comforting cake—it’s bound to become a cherished recipe in your collection.
PrintBest Carrot Cake Ever
Moist, flavorful, and perfectly spiced, this carrot cake is a true classic. Packed with freshly grated carrots, warm spices, and a luscious cream cheese frosting, it’s a guaranteed crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12–16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5–6 medium carrots)
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (optional, to adjust consistency)
Instructions
Make the Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix the wet ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add the mix-ins: Fold in the grated carrots, crushed pineapple, walnuts (if using), and raisins (if using).
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
7. Cream the butter and cream cheese: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
8. Add the sugar and vanilla: Gradually add the powdered sugar, 1 cup at a time, beating until smooth. Mix in the vanilla extract. If needed, add heavy cream or milk, 1 tablespoon at a time, to reach your desired consistency.
Assemble the Cake:
9. Frost the cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
10. Decorate: Garnish with additional chopped nuts or shredded coconut, if desired.
Serve and enjoy!
Notes
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
- Make Ahead: The cake layers can be baked and frozen (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Variations: Add 1/4 teaspoon ground cloves or 1/2 cup shredded coconut for extra flavor.