Dive into the comforting warmth of a truly classic dessert that delights every time. Our carrot cake recipe delivers an incredibly moist crumb, packed with fragrant spices and tender, sweet carrots. Each bite offers a perfect balance, beautifully complemented by a rich, tangy cream cheese frosting. This straightforward recipe is a proven favorite, making homemade perfection accessible to everyone.
Table of Contents
Why You’ll Love This Carrot Cake
You’ll adore this easy-to-follow carrot cake recipe for many reasons. It makes baking from scratch simple, yielding a cake that’s incredibly moist and bursting with flavor. The accompanying frosting is perfectly balanced, offering a creamy tang without being overly sweet. Customize it with your favorite add-ins, or enjoy it plain. This delicious carrot dessert is truly perfect for any occasion, from festive holidays to a cozy weekend treat.
Ingredients
Gather these essential items to create your best carrot cake recipe yet. Each ingredient plays a crucial role in developing the cake’s tender texture and the frosting’s creamy perfection.
For the Carrot Cake:
- 2 cups all-purpose flour, spooned and leveled (260g)
- 2 teaspoons baking soda, important to level the teaspoon, see tips
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil (295ml)
- 1 cup granulated sugar (200g)
- 1 cup lightly packed brown sugar (190g)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups grated peeled carrots, 5 to 6 medium carrots (300g)
- 1 cup coarsely chopped pecans (120g)
- ½ cup raisins (70g)
For the Cream Cheese Frosting:
- 8 ounces block cream cheese, at room temperature (225g)
- 2 teaspoons cornstarch, optional
- 1 ¼ cups powdered sugar (140g)
- ⅓ cup cold heavy cream, not plain whipping cream, see tips (80ml)
- ½ cup coarsely chopped pecans, for topping cake (50g)
Notes & Substitutions
Flour: Always spoon and level your flour to avoid a dense cake. Over-measuring is a common mistake. For dietary needs, a 1:1 gluten-free baking blend or spelt flour can be a great alternative for this simple carrot cake. Baking Soda: Ensure your baking soda is fresh for proper leavening. It reacts with the brown sugar’s acidity, helping the cake rise beautifully. This is vital for a light, fluffy carrot cake recipe. Sugar: Brown sugar is key here, adding incredible moisture and a subtle caramel note.
Don’t swap it out for granulated sugar. Oil: Vegetable oil keeps the cake exceptionally moist. You can substitute with avocado oil or safflower oil. Coconut oil can also work, but it will impart a slight coconut flavor to your delicious carrot cake. Carrots: Freshly grated carrots are a must! Pre-shredded carrots are often drier and thicker, which can impact the cake’s moisture.
Pecans/Raisins: These add delightful texture and bursts of flavor. Feel free to omit them or swap for walnuts if you prefer. Heavy Cream: “Heavy cream” or “heavy whipping cream” is essential for the frosting’s stability and whipped texture. Lighter creams won’t whip properly.
Equipment
Having the right tools makes baking this fantastic carrot cake recipe a breeze.
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Whisk and rubber spatula
- Handheld or stand mixer
- Fine grater (for carrots)
- Wire cooling racks
- Measuring cups and spoons
Instructions
Follow these step-by-step instructions to create a truly irresistible homemade carrot cake recipe. This guide ensures a moist cake and a perfectly whipped frosting every time.
For the Carrot Cake
- Heat oven and prepare pans: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Alternatively, grease and flour the bottom and sides of both pans for this delicious carrot cake.
- Prepare dry ingredients: Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended. Ensure no lumps remain.
- Prepare wet ingredients: In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one until fully incorporated.
- Make the batter: Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts. Gently stir only until they disappear and the batter is smooth. Stir in the carrots, pecans, and raisins. Be careful not to overmix the batter when making this classic carrot cake.
- Bake cake layers: Divide the cake batter evenly between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and a toothpick inserted into the center of the cake comes out clean, approximately 35 to 45 minutes.
- Cool them: Remove the cakes from the oven, and leave them in the pans for 15 minutes. Then, carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely before frosting. If you find a cake layer sticking, leave the cake pan upside down and allow gravity to work its magic.
For the Cream Cheese Frosting
- Prep dry ingredients: In a medium bowl, whisk or sift together the cornstarch and powdered sugar. This prevents lumps in your smooth frosting. Set this aside.
- Beat cream cheese: In a large bowl, beat the room temperature cream cheese with a handheld mixer on medium speed until very smooth, whipped, and creamy, for 1 to 2 minutes. This step is crucial for lump-free frosting.
- Combine ingredients: With the mixer on low speed, add the cornstarch and powdered sugar to the cream cheese, a heaped spoonful at a time, until thoroughly combined. Scrape down the bowl as needed.
- Add the cream: Pour in the cold heavy cream. Beat on medium to medium-high speed for 2 to 3 minutes or until the frosting is whipped and creamy. If it is not whipping, chill in the fridge for 15 minutes, then try again. This frosting resembles the texture of whipped cream, perfect for your homemade carrot cake. Chill covered until ready to frost the cake.
Assemble the Cake
- When the cake layers are completely cool, frost the top of one cake layer evenly.
- Place the second cake layer on top.
- Add the remaining frosting to the top of the cake and use a butter knife or small spatula to swirl the frosting around decoratively.
- Leave the sides of the cake unfrosted for a rustic look.
- Finish with a generous handful of chopped pecans on top for a beautiful presentation.
Pro Tips & Troubleshooting
Baking Soda: Always confirm your baking soda is fresh and measure it accurately. Old baking soda won’t provide the lift needed for a fluffy texture. According to baking experts, using room temperature ingredients is essential for proper emulsion and a consistent texture. Room Temperature Ingredients: Essential for both the cake batter and the frosting. Cold eggs and cream cheese will not emulsify or whip properly, leading to uneven results. Cooling: Cooling the cake layers completely is critical for frosting stability. Warm cake will melt the frosting.
If you’re short on time, you can briefly cool layers in the fridge. Preventing Dry/Dense Cake: The most common culprit is overmixing the batter. Mix only until ingredients are just combined. This ensures a tender crumb for your ultimate carrot cake. Runny Frosting: Over-whipping can sometimes make frosting runny, as can using cream cheese that isn’t at room temperature.
If it gets too loose, chill it in the fridge for 15-30 minutes, then re-beat it briefly. Traditional Frosting: For a firmer, pipeable frosting, slightly increase the powdered sugar to 1 ½ cups and use 2 tablespoons less heavy cream.
Serving, Storage & Variations
Serving
Serve your perfect carrot cake at room temperature to allow its rich flavors and aromas to truly shine. It pairs wonderfully with a warm cup of coffee, tea, or even a glass of cold milk. This classic treat is a delightful ending to any meal.
Storage
Store the frosted cake covered in the refrigerator for up to 1 week. Unfrosted cake layers can be refrigerated for up to 5 days or frozen for 3 months. To thaw frozen layers, simply place them in the refrigerator overnight before frosting.
Variations
- Carrot Cake Cupcakes: This versatile carrot cake recipe works perfectly for cupcakes. Reduce baking time to 20-25 minutes. Prepare cupcake liners instead of cake pans.
- Alternative Pan Sizes: Use a 9×13 inch rectangular pan, baking for 40-50 minutes, or a Bundt pan for 50-60 minutes. Adjust baking time as needed.
- Spices: Enhance the flavor profile by adding ½ teaspoon each of ground ginger, nutmeg, or allspice to the dry ingredients.
- Add-ins: For more complexity, include ½ cup of well-drained crushed pineapple, shredded coconut, or different dried fruits like cranberries.
- Gluten-Free: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. Ensure your blend contains xanthan gum for structure.
Nutrition
Here is the estimated nutritional information for one slice of this delectable carrot cake. Please remember that these values are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 535 kcal |
| Fat Content | 33.4g |
| Saturated Fat | 6.9g |
| Cholesterol | 69.3mg |
| Sodium Content | 315.9mg |
| Carbohydrate | 56.4g |
| Fiber Content | 2.4g |
| Sugar Content | 40.5g |
| Protein Content | 5.6g |
FAQ
Why is my carrot cake dense or dry?
This usually happens from overmixing the batter or using too much flour. Mix only until the ingredients are just combined, and always spoon and level your flour.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The rest of the carrot cake recipe remains the same.
Can I add pineapple or coconut to the batter?
Yes, you can! For a delightful twist, add ½ cup of well-drained crushed pineapple or shredded coconut to the batter along with the carrots.
Conclusion
Baking this homemade carrot cake recipe is a truly rewarding experience, yielding a dessert that’s effortlessly moist, warmly spiced, and utterly delicious. With its tender crumb and creamy, tangy frosting, it’s bound to become a staple in your kitchen. So go ahead, whip up this beloved treat, share it with friends and family, and savor every bite. We’d love to hear about your baking adventures and see your beautiful creations in the comments below!
Classic Carrot Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate bowl, whisk oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking well after each.
- Using a spatula, mix dry ingredients into wet in three parts until just combined. Fold in carrots, pecans, and raisins.
- Divide batter into pans and bake for 35–45 minutes. Cool in pans 15 minutes, then turn out onto racks and cool completely.
- For frosting, whisk cornstarch and powdered sugar. Beat cream cheese until smooth, add dry mix gradually, then beat in heavy cream until fluffy. Chill if needed.
- To assemble, frost top of one cake layer, stack second layer, then frost top. Leave sides bare for a rustic look. Sprinkle with pecans.
