Carrot Cake Recipe
This Carrot Cake Recipe is moist, delicious, and packed with carrots and spices. Topped with cream cheese frosting, it’s the perfect dessert!
Hello there, my friend 👋! Want a sweet treat that’s also good for you? Carrot cake is just the thing!
This delicious cake is moist, full of warm spices, and oh-so-delicious.
Plus, it’s easy to make! Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- A large mixing bowl.
- Several smaller mixing bowls.
- A whisk.
- A baking pan (9×13 inch, two round pans, or a bundt pan).
- A hand mixer or stand mixer.
- Oven mitts.
- Spatula.
- Wire rack.
- Serving plates.
The Recipe
Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder* 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts optional
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease and flour a 9×13 inch baking pan or two round pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, use a hand mixer or stand mixer to beat together the vegetable oil and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and walnuts, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
- Pour the batter into your prepared pan(s).
- Bake the cake for 30-35 minutes (adjust based on your pan choice), or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan(s) before frosting.
- Make the frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread the frosting over the cooled cake(s).
Notes
- Use freshly grated carrots for the best flavor and texture.
- Don’t be afraid to experiment with additions! Try chopped pineapple, raisins, or coconut flakes.
- Cream cheese frosting is classic, but this cake is also yummy with vanilla buttercream or a simple powdered sugar glaze.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Vegetable oil | Canola oil, melted coconut oil |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Walnuts | Pecans, chopped almonds, sunflower seeds |
What to Serve with Carrot Cake
Carrot cake is delicious on its own, but try it with:
- A scoop of vanilla ice cream.
- A dollop of whipped cream.
- Coffee or tea.
Frequently Asked Questions
Can I make carrot cake ahead of time?
Yep. Bake and frost the cake a day ahead of time and store it in an airtight container in the refrigerator.
How should I store carrot cake?
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days.
My cake sunk in the middle, what went wrong?
A cake sinking in the middle usually means it wasn’t cooked long enough. Your oven temperature may be off, so try using an oven thermometer.
Can I freeze carrot cake?
Of course! You can freeze a frosted or unfrosted carrot cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to three months.
How do I keep my carrot cake moist?
To keep your carrot cake moist, store it in an airtight container and add a slice of bread to the container. The bread will help to absorb excess moisture.
Let me know if you have any other questions!
