Discover the ultimate carrot cake recipe that’s perfectly moist, delightfully spiced, and topped with sweet cream cheese frosting. This easy recipe ensures a family favorite for any occasion.
Are you on the hunt for the ultimate carrot cake recipe that promises to deliver on moistness, flavor, and that home-baked perfection? Well, look no further!
Our homemade carrot cake recipe is not only incredibly easy to follow but also brings a delightful twist—it’s completely nut-free!
Thanks to a generous helping of fresh grated carrot and the perfect blend of spices like cinnamon and nutmeg, a classic carrot is perfectly sweet and spicy.
This cake isn’t just about taste; it’s about texture too, with a dense, moist crumb.
The rich cream cheese frosting adds a creamy, tangy contrast that makes each bite utterly irresistible. It’s sweet, but not too sweet, with a depth of flavor that keeps you coming back for more.
A carrot cake is a go-to cake that never fails to impress or bring a bit of joy to the table, from Easter to a Birthday cake to just because.
Whether you’re a first-time baker or an experienced cook, you’ll enjoy this easy carrot cake recipe.
How to Make the Best Carrot Cake Recipe
Ingredients
- 2 ½ cups all purpose flour
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 3 cups shredded carrots
- 1 ½ cups unsalted butter, softened
- 2 sticks 8 ounce cream cheese, softened
- 10 cups powdered sugar
- Chopped pecans for garnish
Directions
In a mixing bowl, add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined.
Shred carrots with a box grater or food processor.
Then add in all the wet ingredients of vegetable oil, eggs, vanilla, and milk. Whisk into the flour mixture until the batter is smooth.
Fold in the grated carrots until thoroughly combined.
Spray the baking pans with baking spray and evenly split the batter between the two.
Put in the oven for a baking time of 30-35 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the tangy cream cheese frosting.
In a large mixing bowl add the softened butter and cream cheese. Use a hand mixer to blend together the two until smooth.
Then add the powdered sugar about 3 cups at a time, blending in between each addition.
Once the cake is done, let it cool completely on a wire rack before frosting.
Place the first layer of the cake down on a cake plate or serving platter and add frosting in the center. Spread evenly with an offset spatula.
Then add the second layer of carrot cake and add more frosting. Spread evenly from the center of the cake and around the sides of the cake.
Add the chopped pecans around the sides of the delicious carrot cake for garnish.
Cut, serve and enjoy!
How to Store Classic Carrot Cake
To store carrot cake properly, follow these simple steps for best results:
- Allow the carrot cake to cool completely on a wire rack before storing it.
- Once cooled, wrap the carrot cake tightly in plastic wrap or aluminum foil. Ensure that the wrap covers the entire cake to prevent air from reaching it and drying it out.
- Place the wrapped carrot cake in an airtight container.
- If you’re planning to consume the carrot cake within a few days, store it in the refrigerator. It can last up to 5-7 days when refrigerated. For longer storage, consider freezing the carrot cake. Wrap it tightly in plastic wrap, then aluminum foil, and finally place it in a freezer-safe container. It can last in the freezer for up to 3 months.
- When ready to enjoy the frozen carrot cake, transfer it to the refrigerator and allow it to thaw overnight.
Classic Carrot Cake Recipe FAQs
Does carrot cake contain nuts?
A traditional carrot cake recipe may vary. While many include nuts, such as walnuts or pecans, for added texture and flavor, it’s not a strict requirement. The choice to add nuts depends on personal preference and dietary restrictions. The cake will still be moist and flavorful. For those who love nuts, adding them can enhance the cake with a crunchy texture and a nutty taste.
Do you have to put raisins in carrot cake?
No, you don’t have to put raisins in carrot cake. Including raisins is entirely a matter of personal preference. Some people love the extra sweetness and texture that raisins add to the cake, while others prefer their carrot cake without them.
Can I Make This Recipe Into a Layer Cake or Cupcakes?
Absolutely!
8″ Layer Cake: Prepare and pour your carrot cake batter into 2 prepared round cake pans. Bake for 30 minutes
Carrot Cake Cupcakes: Line a muffin tin with cupcake liners and fill two-thirds to the top, bake for about 20 minutes.
Just be sure to have enough frosting for your cake layers or cupcakes.
The moist texture also makes this a great recipe to make into a bundt cake using a tube pan.
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Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Discover the ultimate carrot cake recipe that's perfectly moist, delightfully spiced, and topped with sweet cream cheese frosting. This easy recipe ensures a family favorite for any occasion.
Ingredients
- 2 ½ cups all purpose flour
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 3 cups shredded carrots
- 1 ½ cups unsalted butter, softened
- 2 sticks 8 ounce cream cheese, softened
- 10 cups powdered sugar
- Chopped pecans for garnish
Instructions
In a mixing bowl, add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined.
Shred carrots with a box grater or food processor.
Then add in all the wet ingredients of vegetable oil, eggs, vanilla, and milk. Whisk into the flour mixture until the batter is smooth.
Fold in the grated carrots until thoroughly combined.
Spray the baking pans with baking spray and evenly split the batter between the two.
Put in the oven for a baking time of 30-35 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the tangy cream cheese frosting.
In a large mixing bowl add the softened butter and cream cheese. Use a hand mixer to blend together the two until smooth.
Then add the powdered sugar about 3 cups at a time, blending in between each addition.
Once the cake is done, let it cool completely on a wire rack before frosting.
Place the first layer of the cake down on a cake plate or serving platter and add frosting in the center. Spread evenly with an offset spatula.
Then add the second layer of carrot cake and add more frosting. Spread evenly from the center of the cake and around the sides of the cake.
Add the chopped pecans around the sides of the delicious carrot cake for garnish.
Cut, serve and enjoy!
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