Carrot Cake

Hello friends! This carrot cake is a timeless classic that brings a delightful balance of sweet, spiced, and creamy flavors. This is truly the ultimate carrot cake recipe, with layers of tender cake infused with cinnamon, nutmeg, and ginger, complemented by the natural sweetness of freshly grated carrots.

The cream cheese frosting is silky and tangy, adding a luxurious finish. Add a touch of texture and flavor with finely chopped pecans or a sprinkling of shredded coconut to make it your own. It’s a versatile and foolproof recipe, whether for celebrations or casual indulgence.

Best Carrot Cake Recipe

This is the best carrot cake recipe with the most moist crumb! I will give you tips and tricks along the way to make sure you nail that carrot cake taste!

Full ingredients and instructions can be found at the bottom of this page.

Prepare the Carrot Cake

Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper. If you have not done so already, shred carrots with a box grater or use a grating attachment in a food processor.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices: cinnamon, nutmeg, ginger. Set aside.

In a large mixing bowl or stand mixer with the paddle attachment, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the grated carrots and optional add-ins like nuts or raisins. Divide the carrot cake batter evenly among the prepared pans.

Bake the cakes 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 invert them and transfer them to a wire rack or a cooling rack to cool completely.

Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy with a hand mixer, about 2 minutes. Scrape down the sides of the bowl as needed. Gradually add the powdered sugar, one cup at a time, mixing until fully combined and smooth. Stir in the vanilla extract and a pinch of salt.

Assemble the Carrot Cake

Level the tops of the cakes if necessary to create an even surface. Use a serrated knife or a cake leveler to trim any domed tops for a flat and sturdy stack. Place one cake layer on a serving plate or cake board. Spread a generous layer of frosting on top, using an offset spatula to evenly distribute it. Repeat the process with the second and third layers, ensuring each layer is level before adding frosting. Once stacked, frost the top and sides of the cake with a thin layer to seal in any crumbs (a crumb coat).

For a polished finish, refrigerate the cake for 30 minutes after applying the crumb coat to let it set. Then, add the final layer of frosting, spreading it evenly over the top and sides with an offset spatula or smoothing it with a bench scraper for a clean look. Take your time to achieve smooth edges or soft swirls, depending on the aesthetic you’re aiming for.

To elevate the presentation, press finely chopped pecans into the sides of the cake, creating a nutty border for texture and flavor. For a professional touch, use a piping bag fitted with a 4B or star tip to pipe decorative swirls around the top edges of the cake. To add a playful element, tint small portions of the frosting orange and green using gel food coloring. Transfer the tinted frosting into separate piping bags and pipe tiny carrot shapes on top of the cake, with orange for the carrot bodies and green for the leafy tops.

Other decoration options are: a sprinkle of chopped pecans or edible decorations, such as candied carrots or gold leaf accents, for a show-stopping presentation.

Storage

Room Temperature:

If the cake is unfrosted, wrap the layers tightly in plastic wrap and store them at room temperature for up to 2 days. Frosted cakes with cream cheese frosting should be refrigerated and not left out for extended periods.

Refrigerator:

Store frosted carrot cake in an airtight container for up to 5 days. Individual slices can be wrapped in plastic wrap or stored in an airtight container to maintain moisture.

Freezer:

For unfrosted layers, allow the cake to cool completely. Wrap each layer tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before frosting.

Frosted cake can be frozen by first chilling it uncovered for 1-2 hours to harden the frosting, then wrapping it tightly and freezing for up to 2 months. Thaw in the refrigerator overnight.

For individual slices, wrap each slice in plastic wrap, then freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Tips & Tricks

• Don’t Overmix: Overmixing the batter causes a dense and chewy cake. Not what we want. Make sure to delicately the wet and dry ingredients to make sure it’s not overmixed.
• For Even Layers: Use a kitchen scale to weigh the batter for each pan to ensure even layers. This prevents one layer from being thicker than the others, creating a more balanced and professional-looking cake.
• Make Ahead: Bake the cake layers in advance and let them cool completely. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or in the freezer for up to 3 months. This is a great time-saver when preparing for an event.
• Best Flavor: Always let the finished cake come to room temperature before serving. This enhances the flavor and ensures the frosting has the perfect creamy consistency.
• Toast the Nuts: If using nuts (like pecans or walnuts), toast them lightly in a dry skillet or oven for a few minutes before adding them to the cake or as decoration. This step amplifies their flavor and adds a subtle crunch.
• Prep Your Pans: Grease and line your cake pans with parchment paper to prevent sticking and make it easier to remove the cake layers without breaking them.
• Grate Fresh Carrots: Use freshly grated carrots instead of pre-packaged shredded carrots for the best texture and moisture. The fine shreds from a box grater or food processor blend seamlessly into the batter.
• Room Temperature Ingredients: Bring eggs and other refrigerated ingredients like butter or cream cheese to room temperature before mixing. This helps the batter and frosting combine more smoothly.
• Crumb Coat First: Always apply a crumb coat—a thin layer of frosting to trap crumbs—before decorating. It helps achieve a smooth, polished look for the final layer of frosting.
• Don’t Skip Spices: Spices like cinnamon, nutmeg, and ginger are essential to a classic carrot cake flavor. Make sure your spices are fresh for the best taste—replace them if they’ve been sitting in your pantry for years.
• Storage: Store the finished cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to enjoy its full flavor. If freezing, wrap individual slices for easy, on-the-go desserts.

Carrot Cake Variations

These variations are the same as this Carrot Cupcake Recipe!

• Coconut Carrot Cake: Add 1/2 cup of shredded coconut to the batter for a tropical twist.
• Pineapple Carrot Cake: Mix in 1/4 cup of well-drained, crushed pineapple to enhance the natural sweetness and moisture.
• Spiced Carrot Cake: Add a pinch of ground cloves or cardamom for an extra layer of warm spice.
• Nutty Delight: Use chopped pecans or almonds instead of walnuts for a different nutty crunch.
• Raisin-Free Option: Skip the raisins and replace them with chopped dried apricots or cranberries for a tart-sweet flavor.
• Maple Frosting: Swap out the teaspoon vanilla extract in the frosting for a teaspoon of maple syrup for a rich, caramel-like flavor.

If you like this recipe, you’ll love these other carrot inspired recipes:

• Carrot Cake Cupcakes
• Carrot Cake Cheesecake
• Carrot Cake Donuts
• Carrot Cake Macarons
• Brazilian Carrot Cake Cupcakes

This carrot cake is a show-stopping dessert that’s both simple to make and utterly delicious. Whether for a special occasion or just to satisfy your sweet tooth, this recipe is sure to impress!

Carrot Cake Recipe

Camila Hurst

This classic carrot cake is a moist and spiced masterpiece, layered with silky cream cheese frosting and accented by the natural sweetness of freshly grated carrots, making it the perfect dessert for any occasion.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cool Time & Decorating 50 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 14 servings

Calories 500 kcal

Ingredients

  

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Carrot Cake

• 2½ cups all-purpose flour 325g
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup vegetable oil 240ml
• 1 cup granulated sugar 200g
• 1 cup packed light brown sugar 220g
• 4 large eggs room temperature
• 2 tsp vanilla extract
• 3 cups grated carrots about 4–5 medium carrots (300g)

Cream Cheese Frosting

• 2 cups cream cheese softened (452 grams)
• 1 cup unsalted butter softened (226 grams)
• 6 cups powdered sugar sifted (750g)
• 2 tsp vanilla extract
• Pinch of salt

To Decorate

• 2 cups finely chopped pecans

Instructions

 

Prepare the Cake

• Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
• In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Fold in the grated carrots, and if using, the nuts and raisins.
• Divide the batter evenly among the prepared pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until smooth and creamy, for about 2 minutes.
• Scrape the sides of the bowl as needed.
• Add the powdered sugar, one cup at a time, mixing until fully combined and smooth.
• Stir in the vanilla extract and a pinch of salt.

Assemble the Cake

• Level the tops of the cakes if necessary to create an even surface.
• Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
• Repeat with the second and third layers, frosting the top and sides of the cake. Use an offset spatula, and a bench scraper to make the frosting smooth.
• If you want to, you can spread a thin layer of frosting around the cake, then smooth it out, place it in the fridge for 30 minutes. This process is called crumb coating and allows you to have a smooth and polished final layer of frosting without crumbs showing through. After the crumb coat is set, apply the final layer of frosting, smoothing it with an offset spatula or bench scraper for a professional finish.
• Right after applying this final coating, use your hands to stick the chopped pecans on the sides of the cake. It helps if they are very finely chopped.
• Using a 4B tip, pipe swirls around the edges of the top of the cake.
• To make the carrots on top of the cake, take the remaining frosting which should be about 1 cup, and use gel good coloring to dye about 3/4 of it orange, and the remaining 1/4 cup green. Fit a piping bag with a #10 round tip for the orange frosting and another bag with a small leaf tip for the green frosting. Then pipe the carrot body on top of the piped swirls by holding the orange piping bag at a 45-degree angle and creating a teardrop or triangle shape, starting wide and tapering to a point.
• Pipe the leaf on top of the carrot.

Storage

• To store carrot cake, keep unfrosted layers tightly wrapped at room temperature for up to 2 days, or refrigerate frosted cake in an airtight container for up to 5 days. For freezing, wrap cooled, unfrosted layers or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months; for frosted cake, freeze uncovered until the frosting hardens, then wrap and freeze for up to 2 months. Thaw frozen cake or slices in the refrigerator overnight or at room temperature before serving.

Notes

For Even Layers: Use a kitchen scale to weigh the batter for each pan to ensure even layers. This prevents one layer from being thicker than the others, creating a more balanced and professional-looking cake.

Make Ahead: Bake the cake layers in advance and let them cool completely. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or in the freezer for up to 3 months. This is a great time-saver when preparing for an event.

Additions: you can add ½ cup chopped pecans or walnuts, or ½ cup raisins to the batter after stirring the dry ingredients in.

Grate Fresh Carrots: Use freshly grated carrots instead of pre-packaged shredded carrots for the best texture and moisture. The fine shreds from a box grater or food processor blend seamlessly into the batter.

Nutrition

Serving: 1 sliceCalories: 500kcal

Keyword carrot cake

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