Carrot Cake Recipe
Published April 5, 2025. This post may contain affiliate links. Please read my disclosure policy.
My classic Carrot Cake recipe with cream cheese frosting is comfort baked into every single layer. It’s incredibly moist, perfectly spiced, and filled with crunchy toasted walnuts. I love making it on birthdays, holidays, or honestly any time of year.
I believe a good dessert at the end of a meal can truly elevate the entire dining experience. I always say, take your meals to the next level – just like I do on date nights with my wife or when sharing dinner with close friends. My top picks? Always this Tres leches cake and my chocolate chess pie. Both are guaranteed winners, and there are never any leftovers. That says it all!
Carrot Cake
Carrot cake is a spiced dessert made with carrots folded into a cake batter, then topped with classic cream cheese frosting. It’s a longtime favorite, especially around Easter, but to be honest, it’s the kind of cake people ask for all year long.
I’m always curious about the story behind each recipe, and interestingly enough, carrot cake has been around for centuries. Believe it or not, it actually started out as a carrot pudding. The version we know today evolved from that humble beginning and was once considered a healthier alternative to sweeter desserts. Now, I wouldn’t exactly call my version “healthy,” but I will say it’s one of the most comforting and irresistible desserts I make.
My goal when I created this carrot cake recipe was, first, to let the carrots actually shine. Then, to use warm spices in a way that felt balanced and layered. And finally, to make sure it could hold up to a generous amount of frosting without falling apart. This is that recipe! It’s a carrot cake I’ve worked on with care, time, and plenty of practice, and I truly hope you give it a try.
Ingredients and Substitutions
- Flour – All-purpose flour is what you will need for this recipe.
- Sugar – I prefer to use a combination of light brown sugar and regular sugar.
- Eggs – Large eggs are perfect, and these will help to provide fat, and flavor, and assist in rising.
- Oil – Any neutral-flavored oil will work for this carrot cake.
- Spices and Seasonings – I stick with a mix of cinnamon and nutmeg, but you can also add ground ginger or allspice if you’d like. And don’t forget the salt.
- Carrots – They are the star of the show. You’ll need about 5 or 6 medium-sized ones, finely grated so they blend right into the batter.
- Nuts – This part is optional, but some walnuts or pecans can add a lot of flavors, but also can draw out moisture so try lightly toasting ahead of time.
- Frosting – I like to use my classic cream cheese frosting for this carrot cake.
How to Make Homemade Carrot Cake
Toast the walnuts: This step is optional, but I always like to toast the walnuts first. I add them to a large frying pan over medium low heat and stir occasionally for about 3 to 4 minutes. Then I take them off the heat, give them a fine chop, and set them aside.
Mix the dry ingredients: I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl, then set it aside.
Mix the wet ingredients: In a large bowl, I whisk together the oil, eggs, both sugars, and vanilla until the mixture is completely smooth and well combined.
Combine the batter: I slowly stir the dry ingredients into the wet mixture, taking my time until everything comes together into a smooth, thick batter.
Add the mix-ins: I fold in the shredded carrots and one cup of the toasted, finely chopped walnuts. I mix just until everything is evenly combined.
Bake the cakes: I divide the batter evenly between the three prepared 9 inch cake pans, smoothing out the tops. Then I bake them at 350 degrees for about 30 minutes, or until the centers are set and firm to the touch.
Cool the cakes: Once they’re out of the oven, I let the cakes rest in the pans for about 15 minutes. Then I carefully remove them and place them on a wire rack to cool completely before frosting.
Make the frosting: While the cakes are cooling, I go ahead and make the cream cheese frosting. Once it’s smooth and ready, I set it aside.
Assemble the cake: Once the layers are cool, I trim the tops to make them flat. I add a bit of frosting to the turntable, press down a 9 inch cake board, and place the first layer in the center. I spread about 3/4 cup of frosting on each layer and stack them up. Note: For a closer look at how I do it, be sure to watch my video below.
Don’t forget the sides: I spread a good amount of cream cheese frosting around the sides of the cake too. This is where the turntable really comes in handy, it helps me smooth everything out evenly without making a mess.
Finish the cake: Lastly, I press the remaining half cup of chopped walnuts around the outside of the cake, sometimes I add icing carrots on top for a fun and classic touch (see recipe card).
chef tip + notes
The key to making the best carrot cake is to avoid adding too many extras like nuts or raisins, since they can pull moisture from the cake and make it dry. I also skip the pineapple because it tends to make the cake too wet and can overpower the natural sweetness of the carrots and the warmth of the spices. Keeping the mix-ins simple lets the real flavors shine.
- Grate the carrots fresh: I always grate the carrots myself. Pre-shredded ones are too dry and don’t blend well into the batter.
- Use parchment paper: I line my pans with parchment rounds. It helps the cakes release cleanly and stay moist.
- Chill the frosting if needed: If the frosting feels too soft, I stick it in the fridge for a few minutes. It spreads so much easier when slightly firm.
- Use a turntable: A turntable makes frosting the sides much smoother. It helps me get a clean, even finish.
- Make cupcakes too: You can use this same batter to make 18 carrot cupcakes, perfect for Easter. Just adjust the baking time and keep an eye on them.
Serving Suggestions
I love serving my all-time favorite carrot cake chilled or at room temperature with a hot cup of coffee. It’s also great with tea in the afternoon or even as a sneaky breakfast slice the next day. You can decorate the top as simply or as playfully as you want. I’ve done everything from rustic swoops of frosting to full-on piped carrots. It’s your cake. Make it yours!
Make-Ahead and Storage
Make-Ahead: You can make this cake up to 1 day ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze this cake, but it is best to do so un-iced and separate from each layer, covered in plastic for up to 3 months. Thaw in the refrigerator for 1 day before icing and serving.
More Dessert Recipes
Video
Carrot Cake Recipe
Ingredients
- 1 ½ cups walnuts
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups oil
- 1 cup sugar
- 1 1/2 cups brown sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 4 cups peeled and shredded carrots
- cream cheese frosting recipe x 2
Instructions
- Preheat the oven to 350°.
- Add the walnuts to a large frying pan over medium-low heat and cook until browned, which takes about 3 to 4 minutes, stirring occasionally.
- Remove the walnuts and finely chop. Set aside.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and set aside.
- In a large bowl whisk together the oil, sugars, eggs, and vanilla until completely combined and smooth.
- Stir the dry ingredients into the wet ingredients until smooth using a whisk.
- Fold the shredded carrots and 1 cup of walnuts into the batter until combined.
- Transfer the batter evenly between the 3 prepared 9” cake pans with non-stick spray and parchment paper rounds and bake at 350° for 30 minutes or until firm in the center.
- Cool the cake for 15 minutes in the pan before removing from the pan and completely cooling on a rack.
- Make the cream cheese frosting and set aside until the cake has cooled.
- Once the layers are cool and top cut flat, stack them with about 3/4 cup of frosting between each. Don’t forget the sides.
- Optionally add on the remaining chopped walnuts around the outside of the cake and on top.
Icing Carrots Option
- Reserve about 2/3 cup of the cream cheese frosting and evenly divide it into two separate bowls. If you are short on cream cheese frosting then simply increase the cream cheese frosting recipe by 25%
- Add orange food coloring to one bowl and green to the other and individually stir until mixed in.
- Transfer each icing to a piping bag with a fine piping tip and make orange carrots and green stems on the top of the cake.
Excellent carrot cake!
Thanks for giving it a try!
This cake is a keep! Every time a runner and as the nuts are toasted, they make less allergies. Thanks for the recipe! I made a photo for the album. 🤣🤣🤣
My pleasure!
What if you soak the raisins so they plump up, in water before adding to the batter? Will that keep them from absorbing so much of the moisture from the cake?
try it, I just don’t like them in there period
Amazing! I used the 1 cup oil and 1 cup full fat yogurt it was delicious!
Since it’s just me and my husband at home, I made mini carrot cake loaves! I frosted some and froze and left other frozen ones plain for now. Kept out a few to eat though. I can post photos on Facebook. They do not look super pretty but taste fantastic!!
please do!
I’ve made the cake 4 times now and it’s wonderful. People go nuts. Today I’m making it as cupcakes. However, it’s a BIG cake and makes way more than 18 cupcakes. 24 are in the oven and I expect another 12 out of the batter that’s left.
The best and I mean the BEST Carrot Cake recipe ever! Roasted my walnuts, it really added an extra depth of flavor and I also added about a half cup of raisins per my husband’s request. I soak them in a bit of hot water and drain before I add them.
Delicioso!