Discover the best homemade carrot cake recipe with moist layers, warm spices, and rich cream cheese frosting. A perfect dessert for any occasion, with pro tips and FAQs!
Carrot cake—it’s a dessert that’s loved by many for its rich flavor, moist texture, and perfect balance of sweet and spiced notes. This easy carrot cake recipe is the ideal combination of soft, fluffy layers and tangy cream cheese frosting, making it a standout treat for birthdays, holidays, or any special occasion.
The beauty of this recipe lies in its simplicity. With freshly grated carrots, warm spices like cinnamon and nutmeg, and a touch of brown sugar, every bite offers a moist, flavorful experience. Pecans add a nice crunch, but you can easily swap them out for other mix-ins. If you’re looking for a cake that’s as delicious as it is easy to make, this carrot cake will quickly become your new go-to.
What You Need to Make This Perfect Carrot Cake
This easy carrot cake recipe requires some basic ingredients that you likely already have in your pantry. Here’s what you’ll need:
Dry Ingredients:
- 2 cups all-purpose flour – This will provide the base for your cake layers.
- 1 teaspoon baking powder – For a light and airy texture.
- 1 teaspoon baking soda – Helps the cake rise.
- 1 teaspoon salt – Balances the sweetness.
- 2 teaspoons ground cinnamon – For that warm, cozy spice.
- 1/2 teaspoon ground nutmeg – Adds a hint of sweetness and spice.
Wet Ingredients:
- 1 cup vegetable oil – For a super moist cake.
- 1 cup granulated sugar – Sweetens the cake without overpowering the flavors.
- 1 cup brown sugar – Adds depth and moisture.
- 4 large eggs – The binder and structure of the cake.
- 2 teaspoons vanilla extract – To bring out the sweetness of the cake.
Carrots & Add-ins:
- 3 cups grated carrots – Freshly grated for the best texture and flavor.
- 1/2 cup chopped pecans (optional) – For crunch and richness. Can swap with walnuts or raisins if preferred.
Cream Cheese Frosting:
- 8 oz block of cream cheese (not the tub kind) – Essential for that thick, rich frosting.
- 1/2 cup unsalted butter – Helps the frosting achieve the right consistency.
- 4 cups powdered sugar – Sweetens the frosting and gives it the perfect texture.
- 1 teaspoon vanilla extract – Adds flavor to the frosting.
Step-by-Step Instructions for Making Carrot Cake
Creating a perfect carrot cake is easy with these clear steps. Follow along for a moist, delicious cake every time!
1. Prepare Your Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or use parchment paper to line the bottoms.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Combine the Wet Ingredients:
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if a few streaks of flour remain.
5. Add Carrots and Pecans:
Fold in the grated carrots and chopped pecans (if using) with a spatula until evenly distributed throughout the batter.
6. Bake the Cake:
Divide the batter equally between the two prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire cooling rack to cool completely. If desired, invert the layers and remove the parchment paper.
8. Prepare the Cream Cheese Frosting:
In a stand mixer or using a hand mixer, beat the softened butter until creamy. Add the cream cheese and continue beating until fluffy. Gradually add powdered sugar, one cup at a time, until the frosting reaches a smooth, spreadable consistency. Stir in vanilla extract.
9. Assemble the Cake:
Once the cake layers have completely cooled, place one layer top-side up on a cake stand or serving platter. Spread about ¾ cup of frosting over the top. Place the second cake layer on top, top-side down. Frost the top and sides with the remaining frosting. Decorate with additional chopped pecans or piped frosting if desired. Chill the cake in the fridge for at least 30 minutes before serving.
Pro Tips for Making the Best Carrot Cake
Follow these expert tips for a flawless, moist carrot cake every time:
- Weigh Your Flour: For a more accurate measurement, use a kitchen scale to weigh the flour. Too much flour can make the cake dry.
- Use Room Temperature Ingredients: Ensure that eggs, butter, and cream cheese are at room temperature before starting. This allows them to incorporate more easily.
- Grate Your Carrots Fresh: Pre-shredded carrots often have a dry texture. Grating them yourself ensures the cake stays moist and flavorful.
- Vary the Mix-ins: Feel free to switch up the mix-ins! Swap pecans for walnuts, add golden raisins, or toss in some shredded coconut for an extra twist.
- Use Block Cream Cheese: Avoid using cream cheese from a tub for the frosting, as it can make the frosting too runny.
Frequently Asked Questions About Carrot Cake
Can I make carrot cake cupcakes instead of a whole cake?
Yes, this recipe can be used to make carrot cake cupcakes. Simply fill cupcake liners three-quarters full with the batter and bake for 18 to 20 minutes, or until a toothpick comes out clean. This recipe makes 26 to 30 cupcakes.
Can I make this carrot cake ahead of time?
Yes, you can make this cake a day in advance. Simply store it covered in the refrigerator. You can also freeze the cake layers for up to 2 months—just defrost and frost when you’re ready to serve.
Should I peel the carrots before grating?
Yes, it’s recommended to peel the carrots before grating them, as the skins can be slightly bitter and have a different texture from the rest of the carrot.
Does carrot cake need to be refrigerated?
Yes, due to the cream cheese frosting, carrot cake should be stored in the refrigerator. Keep it covered to maintain its freshness for up to 1 week.
Can I freeze carrot cake?
Yes, you can freeze either the whole cake or individual slices. Wrap the cake layers tightly in plastic wrap and foil, or freeze slices in freezer-safe bags or containers. Defrost in the fridge before serving.
Conclusion: Why You’ll Love This Carrot Cake Recipe
This homemade carrot cake is everything you could want in a dessert—moist, flavorful, and topped with the most delicious cream cheese frosting. The warm spices, fresh carrots, and crunchy pecans make each bite a treat. Plus, it’s easy to customize, so you can make it your own!
Now that you know how to bake the perfect carrot cake, it’s time to get started. Whether you’re celebrating a special occasion or just want a slice of something sweet, this recipe is sure to impress.
If you loved this carrot cake recipe, don’t forget to rate it below! Share your cake creations on social media using #CarrotCakeDelight, and let us know how it turned out. Happy baking!