Carrot Cake Recipe

This carrot cake recipe gives you a perfectly spiced, moist cake with a rich and silky cream cheese frosting.

You can prepare this cake in 20 minutes – it’s such a simple method. We love it as a coffee-time treat, a party-pleasing dessert, or an afternoon pick-me-up. It’s great for birthday celebrations, too!

If you love this carrot cake recipe make sure to check out our other decadent desserts like baked cinnamon apple crisp, creamy pumpkin mousse with maple whipped cream and our classic tiramisu.

Why You’ll Love this Recipe

• Cozy flavor: This recipe has all the homey, spiced flavors we love.
• Ultra-moist: The freshly grated carrot keeps this cake super moist and tender.
• Easy to make: It’s such an easy method, and the results are always perfect.
• Generous: You can serve up to 12 people with this cake.

Ingredient and Substitution Notes

We love this recipe because there are so many ingredient swaps you can use – this is so helpful and keeps you from running to the store:

• All-purpose flour: We like to sift out any lumps first. You can substitute it with a gluten-free 1:1 baking flour for a gluten-free version.
• Baking powder and baking soda: Work together to help the cake rise perfectly – check your batches are fresh.
• Spices (cinnamon, ginger, nutmeg, cloves): Play around with the amounts to get the right spice levels.
• Granulated and brown sugar: The mix of sugars adds sweetness and depth of flavor. Use coconut sugar as a less refined sugar.
• Vegetable oil: Keeps the cake moist. You can swap it with melted coconut oil or applesauce.
• Eggs: Bind the ingredients together. For an egg-free cake, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• Vanilla extract: Brings out the flavor; use pure vanilla for the best results.
• Grated carrots: The star of the recipe! Use freshly grated carrots for the best texture—pre-shredded carrots can be too dry.
• Chopped walnuts or pecans: Add crunch, but they are optional. Swap with raisins or shredded coconut.
• Cream cheese frosting ingredients: Use room-temperature cream cheese and butter for a smooth, creamy frosting. Adjust the sweetness with powdered sugar to your taste. Add some milk for a softer texture.

See recipe card for quantities.

Instructions

• Step 1 - Mix dry ingredients

• Step 2 - Mix wet ingredients

• Step 3 - Add carrots

• Step 4 - Combine wet and dry ingredients

• Step 5 - Add batter to cake pans and bake

• Step 6 - Prepare the frosting

• Step 7 - Assemble the cake

• Step 8 - Garnish with your favorite topping

Variations of this Carrot Cake

There’s loads you can do to this recipe – check out some of our favorite variations:

• Pineapple carrot cake: Add ½ cup of crushed pineapple for extra moisture and flavor.
• Carrot cake cupcakes: Divide the batter into a cupcake tin and bake for 18-20 minutes. Perfect for individual servings!
• Vegan: Use flax eggs, plant-based milk, and vegan cream cheese for a fully dairy-free and egg-free version.
• Spiced-up version: Increase the ginger or add a pinch of cardamom.
• Fruit & nut mix: Fold in ¼ cup of raisins or dried cranberries and nuts.

Top Tips

Here are our top tips for getting the perfect carrot cake:

• Grate carrots fresh: Use a box grater or food processor for fresh, moist carrots. Pre-shredded carrots tend to be too dry.
• Don’t overmix: Overmixing the batter can lead to a dense cake. Stir until just combined for the best texture.
• Room temperature ingredients: Make sure the eggs, cream cheese, and butter are at room temperature for smoother mixing and even baking.
• Line the pan: Use parchment paper to line your cake pans for easy removal and a clean presentation.
• Cool completely before frosting: Frosting a warm cake will cause the frosting to melt. Let the cake cool fully for the best results.

Storage Notes

When stored in an airtight container, this carrot cake recipe will stay fresh for up to 3 days at room temperature or 5 days in the fridge.

Freezing

Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

Frosted cake can also be frozen—chill it in the freezer until the frosting is firm, then wrap it securely. Thaw overnight in the fridge before serving.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with carrot cake:

Carrot Cake Recipe

Mike & Nicole

This carrot cake recipe produces a moist, rich dessert that everyone will love. Plus it only takes 20 minutes to prep!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

For the Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups grated carrots (about 4 medium carrots)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

• 8 oz cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk optional for desired consistency

Instructions

 

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
• Combine wet ingredients: In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
• Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.
• Combine dry and wet mixtures: Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
• Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
• Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
• Garnish: Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.

Keyword Cake, Carrot Cake

Tried this recipe?Let us know how it was!