Carrot Cake Recipe
Carrot cake is a timeless dessert that strikes the perfect balance between sweetness, spice, and indulgence. Known for its moist texture, rich flavor, and creamy frosting, this classic cake is a favorite for birthdays, holidays, and everyday celebrations. Whether you’re a seasoned baker or a beginner, this carrot cake recipe will guide you through every step, ensuring a deliciously rewarding outcome.
In this post, we’ll dive deep into everything you need to know about making the best carrot cake from scratch. We’ll cover the essential ingredients, step-by-step preparation, expert baking tips, variations, and serving suggestions. Let’s get baking!
Why You’ll Love This Carrot Cake Recipe
Carrot cake isn’t just about the carrots—it’s a delightful combination of warm spices, crunchy nuts, and a luscious cream cheese frosting. Here’s why this recipe stands out:
✔️ Super Moist Texture – Thanks to the perfect balance of oil, eggs, and grated carrots.
✔️ Rich and Spiced Flavor – Infused with cinnamon, nutmeg, and vanilla for an aromatic depth.
✔️ Easy to Make – Simple ingredients and foolproof steps make this a go-to recipe.
✔️ Versatile and Customizable – Add nuts, raisins, or coconut for a unique twist.
✔️ Perfect for Any Occasion – Whether for a celebration or a cozy afternoon treat, this cake never disappoints.
Ingredients for the Best Carrot Cake
Before diving into the process, let’s look at the essential ingredients. Each component plays a vital role in ensuring a perfectly textured and flavored cake.
Dry Ingredients:
- 2 ½ cups (315g) all-purpose flour – Provides the cake’s structure.
- 1 ½ teaspoons baking powder – Helps the cake rise.
- 1 teaspoon baking soda – Works with the baking powder for a light, fluffy texture.
- 1 teaspoon salt – Balances the sweetness and enhances flavors.
- 2 teaspoons ground cinnamon – Adds warmth and spice.
- ½ teaspoon ground nutmeg – A touch of nutmeg deepens the spice profile.
Wet Ingredients:
- 1 cup (240ml) vegetable oil – Keeps the cake moist.
- 4 large eggs – Adds richness and structure.
- 1 cup (200g) granulated sugar – Sweetens the cake.
- ¾ cup (150g) brown sugar – Provides a hint of caramel-like depth.
- 2 teaspoons vanilla extract – Enhances overall flavor.
Key Ingredient:
- 3 cups (330g) grated carrots – The star of the show! Freshly grated carrots ensure moisture and natural sweetness.
Optional Add-ins (Highly Recommended!):
- 1 cup (120g) chopped walnuts or pecans – Adds a delightful crunch.
- ½ cup (80g) raisins – Optional for extra sweetness.
- ½ cup (40g) shredded coconut – Brings a subtle tropical touch.
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened – The creamy base.
- ½ cup (115g) unsalted butter, softened – Blends smoothly with the cheese.
- 3 cups (360g) powdered sugar – Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract – For extra flavor.
- A pinch of salt – Balances the sweetness.
Step-by-Step Instructions for Making Carrot Cake
Now that we have our ingredients ready, let’s walk through the baking process.
Step 1: Prepare Your Baking Tools
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Prepare the Wet Ingredients
- In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually mix in the grated carrots (and optional nuts, raisins, or coconut) until evenly distributed.
Step 4: Combine Wet and Dry Mixtures
- Slowly fold the dry ingredients into the wet ingredients using a spatula or a mixer on low speed.
- Stir gently until fully combined, but avoid overmixing, as this can make the cake dense.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
How to Make the Cream Cheese Frosting
This frosting is smooth, creamy, and the perfect complement to the spiced cake.
Instructions:
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing until light and fluffy.
- Stir in the vanilla extract and a pinch of salt.
- If the frosting is too soft, refrigerate for 15–20 minutes before frosting the cake.
Assembling and Decorating Your Carrot Cake
- Place one cooled cake layer on a serving plate.
- Spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the entire cake.
- Optionally, garnish with chopped walnuts, pecans, or a sprinkle of cinnamon for an elegant finish.
Expert Tips for the Best Carrot Cake
✔️ Use Fresh Carrots – Grate them yourself for the best moisture and flavor.
✔️ Don’t Overmix the Batter – Keeps the cake light and fluffy.
✔️ Measure Ingredients Accurately – Use a kitchen scale for precision.
✔️ Cool Completely Before Frosting – Prevents melting and sliding.
Carrot Cake Variations
🔹 Gluten-Free Carrot Cake – Substitute all-purpose flour with a 1:1 gluten-free flour blend.
🔹 Vegan Carrot Cake – Replace eggs with flax eggs and use dairy-free frosting.
🔹 Pineapple Carrot Cake – Add ½ cup crushed pineapple for extra moisture and sweetness.
How to Store Carrot Cake
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.
Serving Suggestions
🍽️ Pair with a cup of chai tea or coffee for a cozy treat.
🍽️ Serve with a scoop of vanilla ice cream for extra indulgence.
🍽️ Top with a drizzle of caramel sauce for a gourmet touch.
Final Thoughts
This carrot cake recipe is the perfect blend of warm spices, sweet carrots, and rich cream cheese frosting. Whether you’re baking for a special occasion or simply treating yourself, this cake is guaranteed to impress.
Have you tried this recipe? Let me know in the comments below! Happy baking!
Carrot Cake Recipe
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup 240ml vegetable oil
- 4 large eggs
- 1 cup 200g granulated sugar
- ¾ cup 150g brown sugar
- 2 teaspoons vanilla extract
- 3 cups 330g grated carrots
- Optional Add-ins:
- 1 cup 120g chopped walnuts or pecans
- ½ cup 80g raisins
- ½ cup 40g shredded coconut
For the Cream Cheese Frosting:
- 8 oz 226g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prep the Oven and Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Mix the Wet Ingredients
- In another large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in the grated carrots (and optional nuts, raisins, or coconut) until evenly incorporated.
Step 4: Combine Wet and Dry Mixtures
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid overmixing.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until light and fluffy.
- Stir in the vanilla extract and a pinch of salt.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer over it and frost the entire cake.
- Garnish with chopped nuts, a sprinkle of cinnamon, or shredded coconut if desired.
Notes
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
- Variations:
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Vegan Carrot Cake: Substitute eggs with flax eggs and use dairy-free frosting.
- Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture and flavor.
- Serving Tip: Enjoy with a cup of chai tea or coffee for a perfect pairing!