Why You’ll Love Best Carrot Cake Recipe
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Moist and flavorful thanks to fresh carrots and warm spices
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Easy-to-follow steps for both novice and experienced bakers
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Classic cream cheese frosting for a tangy-sweet finish
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Perfect for birthdays, holidays, or any time you need a crowd-pleasing dessert
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Customizable with optional nuts for added texture and crunch
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Stays fresh and delicious for days
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Makes a beautiful, layered cake that looks as good as it tastes
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A tried-and-true recipe that always gets rave reviews
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No fancy equipment or hard-to-find ingredients required
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Tastes even better the next day as the flavors meld together
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots
1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Directions
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Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fully combined.
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Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the grated carrots and nuts if using.
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Divide the batter evenly between the two prepared cake pans.
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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To make the frosting, beat together the butter and cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing until fluffy and well blended.
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Once the cakes are completely cooled, spread frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake.
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Decorate as desired and serve.
Servings and timing
This recipe serves approximately 12-14 people.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and frosting time: 1 hour
Total time: About 1 hour and 55 minutes
Variations
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Pineapple Addition: Add 1/2 cup of crushed pineapple (drained) to the batter for extra moisture.
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Raisin Twist: Fold in 1/2 cup of raisins for a chewy, sweet contrast.
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Nut-Free Version: Simply omit the nuts for an allergen-friendly option.
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Cupcake Version: Turn the batter into cupcakes—bake at 350°F for about 20-22 minutes.
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Coconut Boost: Add 1/2 cup shredded coconut for tropical flavor and texture.
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Spice it Up: Add a dash of allspice or cardamom for a spicier twist.
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Gluten-Free: Use a 1:1 gluten-free flour blend to make it celiac-friendly.
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Vegan Option: Replace eggs with flax eggs, and use vegan cream cheese and butter.
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Sheet Cake Style: Bake in a 9×13 inch pan for a single-layer version.
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Decorated Look: Garnish with extra nuts or finely grated carrots on top for presentation.
Storage/Reheating
Storage: Store the carrot cake in an airtight container in the refrigerator for up to 5 days. The frosting helps keep it moist.
Freezing: You can freeze the unfrosted or frosted cake for up to 3 months. Wrap slices individually or the entire cake tightly in plastic wrap and foil.
Reheating: Thaw overnight in the fridge. Bring to room temperature before serving for best texture and flavor.
FAQs
How do I keep carrot cake moist?
Use fresh, finely grated carrots and don’t overbake the cake. The oil in the batter also helps maintain moisture.
Can I use pre-shredded carrots?
It’s best to grate fresh carrots, as pre-shredded ones are often too dry and coarse.
Can I make this cake ahead of time?
Yes, you can bake the layers a day ahead and frost the next day. It even tastes better after sitting overnight.
What can I use instead of nuts?
You can omit them entirely or substitute with shredded coconut, raisins, or sunflower seeds.
Is this recipe good for cupcakes?
Absolutely. It makes about 24 standard cupcakes. Reduce baking time to 20-22 minutes.
Can I use applesauce instead of oil?
Yes, replace half or all of the oil with unsweetened applesauce for a lighter version.
Why did my cake sink in the middle?
This can happen if you overmix the batter or open the oven too early during baking.
Can I use this recipe for a sheet cake?
Yes, pour the batter into a 9×13 inch pan and bake for 40-45 minutes or until a toothpick comes out clean.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.
Can I use a different frosting?
Yes, while cream cheese is traditional, you can also use buttercream or whipped cream frosting.
Conclusion
This best-ever carrot cake combines simple ingredients with big flavor for a dessert that’s rich, moist, and completely irresistible. Whether you stick to the classic version or experiment with fun add-ins and variations, this recipe is bound to become a favorite in your baking rotation. Enjoy every bite of this spiced, sweet, and creamy treat!
Best Carrot Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and flavorful carrot cake packed with warm spices, grated carrots, and optional nuts, topped with a rich cream cheese frosting. Perfect for celebrations or a sweet treat anytime.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots and nuts (if using).
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined and smooth.
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate as desired and serve.
Notes
- You can toast the nuts beforehand for extra flavor.
- For easier frosting, chill the cake layers before assembling.
- This cake can be made a day ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
