The Best Carrot Cake Recipe

Discover the joy of homemade carrot cake with our easy-to-follow recipe. Moist, spiced layers, a decadent cream cheese frosting, and a touch of nostalgia await. Today, bake one and enjoy the sweet moments.

Carrot cake isn’t just about its taste; it’s a bit of a superhero dessert. It sneaks in a serving of veggies while satisfying your sweet tooth. And the best part? It’s so forgiving. If you’re missing an ingredient or two, carrot cake won’t hold a grudge. Feel free to get creative with your toppings, too. Some like it classic with a thick layer of cream cheese frosting, while others go nuts with shredded coconut or a drizzle of caramel. And it’s not just for special occasions; carrot cake is an everyday hero. Bake it for a family gathering, a cozy evening in, or just because you fancy a slice of heaven. So, whether you’re a kitchen novice or a baking pro, grab those carrots and get ready to enjoy the simple pleasure of homemade carrot cake. It’s the dessert that keeps on giving, one delightful bite at a time.

What Does This Carrot Cake Taste Like?

Carrot cake has a unique and delightful flavor profile. Here’s what you can expect in terms of taste:

• Sweetness: Carrot cake is moderately sweet. The sweetness comes from a combination of granulated sugar, often augmented by the natural sweetness of grated carrots. The sugar is balanced by the tangy cream cheese frosting that typically accompanies it.
• Spices: Carrot cake is infused with warm and aromatic spices, primarily cinnamon and nutmeg. These spices lend a cozy and slightly earthy flavor to the cake, complementing the sweetness of the carrots.
• Carrots: The carrots themselves add a subtle but distinct earthy sweetness to the cake. When grated and baked, they become tender and contribute to the cake’s moistness.
• Texture: Carrot cake is known for its moist and tender crumb, which is often enhanced by the addition of grated carrots. Chopped nuts, such as walnuts or pecans, can also be included for a pleasing crunch. Some recipes may include raisins or coconut for additional texture and flavor complexity.
• Cream Cheese Frosting: The creamy and slightly tangy cream cheese frosting that typically tops carrot cake provides a rich contrast to the cake’s sweetness. It adds a luxurious, indulgent element to each bite.

Ingredients for Carrot Cake

Here are the key ingredients for making a classic carrot cake, along with brief descriptions of each

• Oil: Any mild-flavored oil will do. I typically use vegetable oil, but you can use avocado or canola oil. That would work too.
• Sugars: both granulated (white) and brown sugar.
• Eggs and vanilla extract: give the cake the texture and some flavor
• Flour: I always indulge here with classic all-purpose flour. But you’re welcome to sub in white whole wheat flour instead.
• Spices: ground cinnamon, ginger, nutmeg, and cloves.
• Spices: ground cinnamon, ginger, nutmeg, and cloves.
• Baking soda and baking powder: This recipe uses both.
• Salt: I used fine sea salt. If you only have iodized (table) salt, I would recommend using a little less.
• Freshly-grated carrots: Either grate them by hand with a box grater, use the shredding attachment on a food processor, or save yourself a step and buy them pre-grated.
• (Optional add-ins): Feel free to also include chopped nuts (such as pecans or walnuts), shredded coconut, and/or raisins if you would like.
• Cream cheese frosting: made easily with cream cheese, butter, salt, vanilla, and powdered sugar

How to Make Carrot Cake

• Preheat the Oven: Preheat your oven to 300°F to roast your chopped nuts and then increase the oven to 350°F. Grease and flour two 9-inch round cake pans.
• Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set this dry mixture aside.
• Combine Wet Ingredients: In another bowl, beat the eggs, then add the granulated sugar, vegetable oil, apple sauce, and grated carrots. Mix until well combined.
• Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until the ingredients are fully incorporated. If desired, fold in chopped nuts and raisins.
• Bake: Pour the cake batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
• Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and well mixed.
• Frost the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
• Decorate (Optional): You can decorate the cake with additional chopped nuts, or any other decorations of your choice.
• Serve: Slice and serve your delicious homemade carrot cake. Enjoy!

Tips and Suggestions

• Fresh Carrots: Use freshly grated carrots for the best flavor and moisture. Avoid pre-packaged shredded carrots, as they can be drier.
• Mixing Technique: Avoid over-mixing the batter, as it can lead to a dense cake. Mix until the ingredients are combined.
• Pineapple Drainage: If you’re adding crushed pineapple, be sure to drain it well to avoid excess moisture in the cake.
• Cooling: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too fragile when handling.

Variations

Certainly! There are numerous ways to create variations in a carrot cake to suit your taste preferences. Here are some popular options:

• Coconut: Incorporate shredded coconut into the batter for a tropical twist and extra chewiness.
• Pineapple: Add crushed pineapple (well-drained) to the batter for a burst of tropical flavor and added moisture
• Citrus Zest: Enhance the cake’s aroma with citrus zest like orange or lemon, which pairs well with the sweetness of the carrots.
• Buttermilk: Use buttermilk in place of regular milk for a tangy twist and a tender crumb.

Frequently Asked Questions

The Best Carrot Cake Recipe

This carrot cake is truly the greatest, with its amazing spice taste, wonderfully moist texture, and silky cream cheese icing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 29 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine Switzerland, United Kingdom

Servings 12 Servings

Calories 490 kcal

Ingredients

  

Carrot Cake

• 2 cups pecans, chopped optional can also use walnuts
• 1-1/2 cup brown sugar packed
• 1 cup Vegetable Oil or melted coconut oil
• 4 large eggs
• ¾ cup unsweetened apple sauce smooth
• 1 tsp pure vanilla extract
• 2-1/2 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 cups grated carrots about 4 large
• 1 cup raisins optional
• 1 cup coconut optional

Cream Cheese Frosting

• 16 ounces Cream Cheese Softened to room temperature
• ½ cup butter unsalted Softened to room temperature
• 4 cup confectioners’ sugar
• 1-1/2 tsp pure vanilla

Instructions

 

Carrot Cake

• Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius) before beginning. Use parchment paper or a silicone mat to line a large baking sheet. Toast the chopped pecans for 7-8 minutes on a baking sheet. After taking it out of the oven, let it cool for 10-15 minutes.
• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare two or three 9-inch cake pans by greasing them, lining them with parchment paper, and then greasing the parchment paper. The cakes are easier to remove from the pans when they are wrapped in parchment paper.
• In a large mixing bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth and no brown sugar lumps remain. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a separate large mixing basin. Pour the wet ingredients into the dry ingredients and fold them together with a rubber spatula or a wooden spoon until barely incorporated. Combine the carrots and 1 cup of toasted nuts in a mixing bowl. (The remaining pecans are for decoration.)
• Pour or spoon the batter into the cake pans in an equal layer. Bake for 20-24 minutes if using three cake pans. Bake for 30-35 minutes if using two cake pans. Using a toothpick, check the center. The cakes are done when the knife or toothpick comes out clean. If not, continue to bake until the cake is fully done. Don't overcook. Allow the cakes to cool entirely in the pans before removing them to a wire rack to cool completely. Before icing and assembling the cakes, they must be entirely cool.

Cream Cheese Frosting

• Cream the cream cheese and butter together in a large mixing bowl with a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Combine the confectioners' sugar, vanilla extract, and a pinch of salt in a small mixing bowl. After 30 seconds on low speed, move to high speed and beat for 3 minutes, or until totally blended and creamy. If the frosting is too thin, add a little milk if it's too thick, or an add an extra teaspoon of salt if it's too sweet, add more confectioners' sugar. Soft, but not runny, frosting is ideal.
• To assemble and frost the cakes, first layer off the tops with a broad serrated knife or a cake leveler to produce a flat surface. 1 cake layer should be placed on a cake stand or serving dish. Apply frosting to the top of the cake in an even layer. Top with the second layer, additional frosting, then the third layer. Spread the remaining frosting over the top and sides of the cake. Use the leftover roasted nuts to decorate the edges and top of the cake. Before slicing, chill the cake for at least 15-20 minutes. When cutting the cake, this helps it keep its shape.
• Refrigerate any remaining frosted cake tightly covered for up to 5 days.

Notes

make ahead and freeze instructions: The cake layers can be baked, chilled, and covered tightly overnight at room temperature. Similarly, the frosting can be made ahead of time and then refrigerated overnight. When ready to decorate, let the frosting soften for 15 minutes at room temperature, then give it another mix on medium speed for about 1 minute before icing the cake. Cake layers, frosted or unfrosted, can be frozen for up to 2-3 months. Refrigerate overnight and bring to room temperature before decorating or serving.

Nuts: Walnuts can be used instead of pecans if desired. If you prefer a nut-free carrot cake, leave out the nuts.

Apple sauce: If you like, you can use 3/4 cup crushed pineapple instead of applesauce. Drain the crushed pineapple from the can first. It should have the consistency of applesauce and not be overly wet and watery. 3/4 cup sour cream, or plain yogurt, could be used as well.

Carrot Bundt Cake: Use a 10-12 cup Bundt pan that has been generously oiled. Preheat oven to 350°F and bake for 55-75 minutes. Because all ovens and Bundt pans are different, the bake time will vary. 

Keyword Cake, Carrot, cream cheese, quick