Carrot Cake Recipe

This Carrot Cake is nothing short of legendary—a delightfully moist, spice-kissed cake layered with the fluffiest cream cheese frosting, and studded with tender carrots and toasty pecans. It’s the kind of cake that makes every gathering—or quiet Tuesday afternoon—feel like a celebration.

Ingredients You’ll Need

Every ingredient here plays a superstar role, from the warming spices to the sweet, juicy carrots—each one is simple but essential. Together, they create the classic taste and texture that sets homemade Carrot Cake apart from any store-bought version.

• All-purpose flour: Provides the structure for your cake—measure carefully to keep it tender, not dense!
• Baking powder & baking soda: These lift the cake, ensuring each layer is perfectly risen and fluffy.
• Salt: A pinch brings out the best in the spices and balances all the sweetness.
• Ground cinnamon & nutmeg: The classic duo that infuses the cake with its signature cozy flavor.
• Vegetable oil: Delivers unbeatable moisture; your Carrot Cake will taste fresh for days!
• Light brown sugar & granulated sugar: A mix of these two gives a rich, caramel undertone and just-right sweetness.
• Eggs: Bind everything together while adding tenderness and richness.
• Vanilla extract: Adds an inviting warmth that brings all the flavors into harmony.
• Grated carrots: The shining star—use freshly grated for visible flecks, vibrant color, and juicy texture.
• Chopped pecans: For toasty crunch in every bite—feel free to swap for walnuts if you prefer.
• Cream cheese: Make sure it’s the block kind! It’s essential for a frosting that’s luscious and not runny.
• Unsalted butter: Softened and ready to whip with the cream cheese for the ultimate cloud-like frosting.
• Powdered sugar: Sweetens and thickens the frosting—add more for a firmer finish if you love to pipe swirls on top!

Variations

Don’t be afraid to make this Carrot Cake your own! This recipe is incredibly forgiving, so you can tweak it for different tastes, diets, and occasions—making each version uniquely yours.

• Walnut Swap: Substitute walnuts for pecans to add a slightly earthier crunch that’s just as delightful.
• Coconut & Raisin Burst: Add a half-cup of raisins or shredded coconut for sweet contrast and a hint of chewiness.
• Lighter Cake: Replace a third of the oil with applesauce or well-drained crushed pineapple for extra moisture and a lighter bite.
• Sheet Cake Simplicity: Pour the batter into a 9×13-inch pan for a crowd-friendly, fuss-free sheet cake version.

How to Make Carrot Cake

Step 1: Prep Your Pans and Preheat

Begin by preheating your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with baking spray or softened butter, then line their bottoms with parchment paper. This step guarantees easy release and effortlessly neat cake layers after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leaveners and spices are evenly distributed, so every bite bursts with classic Carrot Cake flavor.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and well-combined. Mixing these ingredients first helps create a silky base for your batter and means less risk of overworking the flour!

Step 4: Combine Everything Gently

Pour the wet mixture over the dry ingredients and gently fold together with a spatula—just until most streaks of flour disappear. Overmixing can make Carrot Cake tough, so keep things light and airy!

Step 5: Add Carrots and Nuts

Now it’s time for the stars! Fold in the fresh grated carrots and chopped pecans. This is what gives your cake that beautiful, bakery-worthy crumb and irresistible texture.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely in their pans—a cooling rack works wonders here—before gently inverting and peeling off the parchment.

Step 7: Make the Cream Cheese Frosting

With a mixer, beat the softened butter until smooth, then add cream cheese and whip until fluffy. Gradually add powdered sugar while mixing on low, then bump up the speed and add vanilla when it’s mostly incorporated. Beat until the frosting is dreamy, cloud-like, and spreadable.

Step 8: Assemble Your Cake

Place one cake layer top-side-up and spread about ¾ cup frosting over it. Add the second layer top-side-down for a flat surface, and lavish the rest of the frosting all over the top and sides. If you want to get fancy, save a little for piping or pressing pecans along the sides. Chill for at least 30 minutes before slicing for the cleanest layers!

How to Serve Carrot Cake

Garnishes

Dress up your Carrot Cake with a sprinkle of chopped, toasted pecans around the edge or a whimsical sprinkling of shredded carrots right on top! A swirl of extra frosting piped along the border always looks gorgeous too. For the ultimate “wow” factor, try adding tiny marzipan carrots or caramel drizzle.

Side Dishes

This cake loves a cup of robust hot coffee or a spiced chai latte on the side—it balances the richness and lets all those warming spices shine. For a celebratory brunch, pair a slice with fresh fruit salad or cool vanilla ice cream for a delightful, refreshing contrast.

Creative Ways to Present

Transform Carrot Cake into cupcakes for parties or potlucks—just adjust the baking time and pipe tall swirls of frosting. For an elegant celebration, bake the recipe as a triple-layer 8-inch cake or turn it into a single-layer sheet cake topped with decorative patterns or shaped sprinkles.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Carrot Cake covered in the fridge—either in a sealed cake container or well-wrapped on a plate. It will stay beautifully fresh, moist, and flavorful for up to a week (if it lasts that long!).

Freezing

Carrot Cake freezes like a dream! You can wrap individual slices or the whole (unfrosted or frosted) cake tightly and keep it tucked away in the freezer for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy.

Reheating

If you like your cake slightly warm, let slices come to room temperature or give them a quick 10–15 second zap in the microwave—just enough to nudge the frosting into a luxuriously soft state!

FAQs

Final Thoughts

If you’ve been searching for the ultimate Carrot Cake, this is the one—crowd-pleasing, full of personality, and downright irresistible. I hope you’ll gather your ingredients, turn on your oven, and let this timeless favorite work its sweet, spiced magic in your kitchen soon!

Print