There's something about a slice of homemade carrot cake that just feels like a celebration. The moist, spiced layers studded with sweet carrots, the cloud of tangy cream cheese frosting, and those crunchy walnuts on top? It's the kind of cake that makes every bite worth it.
This Carrot Cake Recipe is one I've been making for years, and it never disappoints. My mom used to bake this for every spring gathering, and now I make it whenever I want to impress someone or just treat myself. It's easier than you think and tastes better than anything you'll get at a bakery.
Why You'll Love This Carrot Cake Recipe
This best carrot cake is incredibly moist, perfectly spiced, and loaded with fresh carrots that add natural sweetness and texture. The cream cheese frosting is tangy, creamy, and not too sweet, which balances the cake beautifully. It looks impressive with those gorgeous layers, but honestly, this Carrot Cake Recipe is so simple that even beginners can nail it.
Whether you're making it for Easter, a birthday, or just because, it's one of those cakes that disappears fast. My sister always says this is the best carrot cake ever, and she's tried a lot of them.
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What You'll Need
This homemade carrot cake recipe uses fresh carrots and pantry staples you probably already have. Nothing fancy, nothing complicated. Just good ingredients that come together into something amazing. Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 large eggs
- 1½ cups granulated sugar
- 1 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 3 cups finely grated fresh carrots (about 4 to 5 medium carrots)
- 1 cup chopped walnuts or pecans
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Optional Extras
You can add ½ cup crushed pineapple (drained well) to the batter for extra moisture, or toss in some raisins or shredded coconut if that's your thing.
Some people love a drizzle of caramel on top too.
How to Make Carrot Cake Recipe
Prep Your Pans
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper circles. This helps the cakes release easily later.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this aside.
Combine Wet Ingredients
In another bowl, beat the eggs and sugar together until light and fluffy, about 2 minutes. Slowly pour in the oil while mixing, then add the vanilla extract.
Bring It Together
Gradually fold the dry ingredients into the wet mixture until just combined. Don't overmix or your cake will be dense. Gently stir in the grated carrots and chopped nuts.
Q: Can I make carrot cake without nuts?
Absolutely. Just leave them out if you're not a fan or have allergies. The cake will still be delicious and moist. You can replace the nuts with extra shredded coconut or just skip the add-ins entirely for a cleaner carrot flavor.
Bake the Layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.
Cool Completely
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. This is important because frosting a warm cake will melt everything.
Make the Frosting
Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, then mix in the vanilla and salt. Beat until light and creamy.
Assemble and Frost
Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting on top. Add the second layer and frost the top and sides of the entire cake. Press chopped walnuts onto the sides if you want that classic look, and pipe some decorative swirls on top.
Aliana's Top Tip
Don't skip grating your own fresh carrots.
Pre-shredded carrots from the bag are too dry and won't give you that moist texture this cake is famous for.
My daughter tried using the pre-shredded kind once and the cake turned out a little tough.
Fresh carrots make all the difference.
Also, make sure your cream cheese and butter are fully softened before making the frosting.
Cold ingredients will give you lumpy frosting no matter how long you beat it.
Ingredient Substitutions & Variations
You can swap vegetable oil for melted coconut oil or even applesauce if you want a slightly healthier version. For a chocolate carrot cake twist, add ½ cup cocoa powder to the dry ingredients. If you want to make carrot cake bars instead of a layered cake, bake the batter in a 9x13 inch pan for about 35 to 40 minutes. You can also make this as a carrot sheet cake for easier serving at parties.
Storage & Reheating Instructions
Store this carrot cake recipe in the fridge covered or in an airtight container for up to five days. The cream cheese frosting needs to be refrigerated. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw them in the fridge overnight before frosting. Honestly, this cake tastes even better the next day once all the flavors have melded together.
Follow Aliana on Pinterest →What to Serve With Carrot Cake Recipe
This homemade carrot cake is perfect on its own, but it's amazing with a hot cup of coffee or tea. Some people love serving it with a scoop of vanilla ice cream on the side. It's a classic dessert for Easter dinner, spring celebrations, or any time you want something that feels special without being too fussy.
FAQs About Carrot Cake Recipe
How do I make carrot cake from scratch?
Start by mixing your dry ingredients, then combine wet ingredients separately. Fold them together, stir in fresh grated carrots and nuts, then bake in prepared pans. Frost with cream cheese frosting once cooled. That's the simple method for how to make a carrot cake that turns out perfect every time.
Can I make this carrot cake recipe ahead of time?
Yes! You can bake the layers a day or two ahead, wrap them well, and store them in the fridge. Frost the cake the day you plan to serve it for the freshest look and taste.
Why is my carrot cake dense?
Usually it's from overmixing the batter or using too much flour. Mix just until combined and measure your flour properly by spooning it into the cup and leveling it off.
What makes this the best carrot cake ever?
Fresh grated carrots, the perfect blend of warm spices, and that tangy cream cheese frosting. The texture is incredibly moist without being heavy, and every bite has the right balance of sweetness and spice.
More Recipes You'll Love
If you're into classic homemade cakes like this one, you'll love my Red Velvet Cake with cream cheese frosting too. My Banana Bread Cake is another moist favorite that disappears fast. For more carrot recipes, try my Roasted Honey Carrots as a side dish. And if you want another springtime dessert, my Lemon Blueberry Cake is perfect. All of these fall under my DESSERT collection where I share the sweet treats that make life a little more delicious.
Put your own flair on this dish? Tag me on Pinterest @AlianaRecipes and show off your delicious version!
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Pairing
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