Best Ever Carrot Cake Recipe (So Moist)

If you want a truly Easy Carrot Cake recipe, I’m happy to share mine.

I’ve made this homemade carrot cake many times. It’s simple to bake from scratch. And, it turns out wonderfully moist and perfectly spiced. Then, we top it with a delicious cream cheese frosting.

Key Ingredients You Need for Your Homemade Carrot Cake

First, let’s gather the right ingredients for this carrot cake recipe. These are important for making this easy homemade treat.

1. For the Moist Carrot Cake Batter Itself

The main part of our easy carrot cake recipe uses these specific items:

• Flour: I use all-purpose flour. (I’ll mention gluten-free options later.)
• Baking Soda: This helps the cake rise. Make sure yours is fresh.
• Fine Sea Salt: This balances the sweetness.
• Ground Cinnamon: This gives that classic warm spice.
• Vegetable Oil: This is what helps make this carrot cake very moist. You can also use avocado or safflower oil.
• Sugars: I use both granulated and brown sugar. They add good flavor and moisture. If you only have one, use brown sugar.
• Vanilla Extract: This makes all the other flavors better.
• Large Eggs: These give the cake structure and richness.
• Freshly Grated Carrots: You need a good amount. It is a carrot cake, after all.
• Pecans (optional): These add a nice crunch if you like them.
• Raisins (optional): These give little bits of sweetness and texture.

2. For the Smooth Cream Cheese Frosting

This creamy frosting is easy and tastes great:

• Cream Cheese: Use full-fat. Let it sit out to reach room temperature so it’s smooth.
• Powdered Sugar: Sift this so your frosting has no lumps.
• Cornstarch (optional): This can help make this softer frosting a bit more stable.
• Cold Heavy Cream: This is what makes the frosting light.
• Chopped Pecans (optional): You can put these on top for a nice look.

Baking Tools You Will Need

You don’t need anything fancy—just a few basic tools:

• Mixing bowls.
• Whisk.
• Rubber spatula.
• Cake pans.
• Parchment paper.
• Cooling rack.
• Hand grater.
• Handheld mixer.

How to Make Easy Carrot Cake From Scratch

Making this easy carrot cake is quite simple. Just follow these clear steps for a delicious result.

1. Prep Pans & Oven: First, heat your oven to 350°F (176°C). Then, grease and flour your cake pans, or grease them and line with parchment paper, then grease the paper. This helps the easy carrot cake release easily.
2. Mix Dry Ingredients: Next, in a bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the spices and leavening are well mixed for your spiced cake.
3. Mix Wet Ingredients: Then, in a larger bowl, whisk the oil, both sugars, and vanilla. After that, whisk in the eggs one at a time.
4. Combine Wet & Dry: Now, add the dry ingredients to the wet ingredients in a few parts. Gently fold with a spatula until just combined. Be careful not to overmix, as this can make your moist carrot cake tough.
5. Add Carrots & Optional Mix-Ins: Gently fold in the grated carrots. If you’re using them, add the pecans and raisins now. These are key ingredients for carrot cake taste and texture.
6. Bake the Cake: Divide the batter evenly into your prepared pans. Then, bake for 35 to 45 minutes. Is it done? The cake tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean.
7. Cool Completely (Important!): Let the cakes cool in their pans for about 15 minutes. Then, carefully turn them out onto a wire rack to cool completely. Never frost a warm cake; your cream cheese frosting will melt.

How to Make Creamy (and Easy) Cream Cheese Frosting

This easy cream cheese frosting is wonderfully light. It’s softer than some other frostings, so it looks nice for a homemade cake.

1. Beat Cream Cheese Smooth: Use a handheld mixer. Beat the room temperature cream cheese until it’s very smooth and creamy. This helps your frosting recipe avoid lumps.
2. Add Sugar & Cornstarch: Sift in the powdered sugar. And, add the cornstarch if you are using it. Then, beat again until it’s all mixed and smooth.
3. Whip in Heavy Cream: Now, pour in the cold heavy cream. Beat this on medium speed for 2 to 3 minutes. The frosting will get light and whipped, looking like soft whipped cream.
4. Frost Your Cooled Cake: Make sure your cake layers are all the way cool. Then, put one layer on your serving plate and spread a good amount of frosting on top. Next, add the second layer and frost the top of that. I like to leave the sides plain for a simple homemade carrot cake look. Then, I sprinkle extra pecans on top.

My Pro Tips for the Very Best Easy Carrot Cake

Here are quick tips for an amazing easy carrot cake. These really help.

• Use oil for a tender moist carrot cake. Don’t overbake it!
• Hand-grated carrots give the best carrot cake recipe texture.
• Spoon and level flour; level baking soda for your carrot cake from scratch.
• Room temp eggs for cake, and cream cheese for smooth cream cheese frosting.
• Fresh baking soda helps your easy carrot cake rise perfectly.

Easy Carrot Cake Changes & Your Own Ideas

This easy carrot cake recipe is flexible. Change it to suit your taste.

• Gluten-Free Option. Make a gluten-free carrot cake with a good GF flour blend.
• Nut-Free or Raisin-Free. Making carrot cake without nuts or raisins? Just leave them out.
• Add Pineapple (Optional). Add up to 1 cup drained crushed or chopped fresh pineapple if you like.
• For Carrot Cake Cupcakes. Divide batter into 22-24 cupcake liners; bake 14-18 minutes for carrot cake cupcakes.
• Different Pan Sizes. Bake this easy carrot cake in a 9×13 pan or Bundt pan (adjust bake times).
• Stiffer Cream Cheese Frosting. For a firmer cream cheese frosting, beat 16 oz cream cheese with 1/2 cup butter, then add 4 ½ cups powdered sugar and vanilla.

How to Store Your Homemade Carrot Cake

Properly storing carrot cake keeps it fresh.

• Storing Frosted Cake. Keep your frosted homemade carrot cake covered in the fridge for up to 1 week.
• Storing/Freezing Unfrosted Layers. Unfrosted layers last 5 days in the fridge or 3 months frozen (thaw before frosting your easy carrot cake). This light frosting is best not frozen on the cake.

FAQs

Conclusion

Now you have all my tips to make a wonderful Easy Carrot Cake. This recipe shows that simple baking from scratch can give you the best treats. It’s great for spring parties, Easter, or just a nice weekend.

I’m excited for you to try this recipe! Are you going to add nuts or raisins to your cake? And when do you like to bake carrot cake the most?

Please tell me in the comments below. And, don’t forget to rate the recipe!

Carrot Cake Recipe

A simple, from-scratch homemade carrot cake recipe that is wonderfully moist, perfectly spiced, and topped with a delicious, light cream cheese frosting. It’s easy to bake and turns out wonderfully every time.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling Time 2 hours hrs

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

For the Moist Carrot Cake Batter

• 2 cups All-purpose flour Spoon and level
• 2 tsp Baking soda Fresh, level
• 1 tsp Fine sea salt
• 2 tsp Ground cinnamon
• 1 1/4 cups Vegetable oil Or avocado/safflower oil
• 1 cup Granulated sugar
• 1 cup Brown sugar Packed. If only one sugar, use brown.
• 2 tsp Vanilla extract
• 4 Large eggs Room temperature
• 3 cups Freshly grated carrots About 1 lb or 4-5 medium carrots
• 1 cup Pecans Chopped, optional
• 1/2 cup Raisins Optional

For the Smooth Cream Cheese Frosting

• 8 oz Cream cheese Full-fat, room temperature
• 1 1/2 cups Powdered sugar Sifted
• 1 tbsp Cornstarch Optional, for stability
• 1/2 cup Cold heavy cream
• 1/4 cup Chopped pecans Optional, for topping

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Cake pans (e.g., two 8 or 9-inch round)
• Parchment paper
• Cooling rack
• Hand grater
• Handheld mixer

Method

 

1. Prep Pans & Oven: First, heat your oven to 350°F (176°C). Then, grease and flour your cake pans, or grease them and line with parchment paper, then grease the paper. This helps the easy carrot cake release easily.
2. Mix Dry Ingredients: Next, in a bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the spices and leavening are well mixed for your spiced cake.
3. Mix Wet Ingredients: Then, in a larger bowl, whisk the oil, both sugars, and vanilla. After that, whisk in the eggs one at a time.
4. Combine Wet & Dry: Now, add the dry ingredients to the wet ingredients in a few parts. Gently fold with a spatula until just combined. Be careful not to overmix, as this can make your moist carrot cake tough.
5. Add Carrots & Optional Mix-Ins: Gently fold in the grated carrots. If you’re using them, add the pecans and raisins now. These are key ingredients for carrot cake taste and texture.
6. Bake the Cake: Divide the batter evenly into your prepared pans. Then, bake for 35 to 45 minutes. Is it done? The cake tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean.
7. Cool Completely (Important!): Let the cakes cool in their pans for about 15 minutes. Then, carefully turn them out onto a wire rack to cool completely. Never frost a warm cake; your cream cheese frosting will melt.
8. How to Make Creamy (and Easy) Cream Cheese Frosting:

   • Beat Cream Cheese Smooth: Use a handheld mixer. Beat the room temperature cream cheese until it’s very smooth and creamy. This helps your frosting recipe avoid lumps.
   • Add Sugar & Cornstarch: Sift in the powdered sugar. And, add the cornstarch if you are using it. Then, beat again until it’s all mixed and smooth.
   • Whip in Heavy Cream: Now, pour in the cold heavy cream. Beat this on medium speed for 2 to 3 minutes. The frosting will get light and whipped, looking like soft whipped cream.
9. Frost Your Cooled Cake: Make sure your cake layers are all the way cool. Then, put one layer on your serving plate and spread a good amount of frosting on top. Next, add the second layer and frost the top of that. I like to leave the sides plain for a simple homemade carrot cake look. Then, I sprinkle extra pecans on top.

Notes

My Pro Tips for the Very Best Easy Carrot Cake:

• Use oil for a tender moist carrot cake. Don’t overbake it!
• Hand-grated carrots give the best carrot cake recipe texture.
• Spoon and level flour; level baking soda for your carrot cake from scratch.
• Room temp eggs for cake, and cream cheese for smooth cream cheese frosting.
• Fresh baking soda helps your easy carrot cake rise perfectly.

Easy Carrot Cake Changes & Your Own Ideas:

• Gluten-Free Option: Make a gluten-free carrot cake with a good GF flour blend.
• Nut-Free or Raisin-Free: Making carrot cake without nuts or raisins? Just leave them out.
• Add Pineapple (Optional): Add up to 1 cup drained crushed or chopped fresh pineapple if you like.
• For Carrot Cake Cupcakes: Divide batter into 22-24 cupcake liners; bake 14-18 minutes for carrot cake cupcakes.
• Different Pan Sizes: Bake this easy carrot cake in a 9×13 pan (adjust bake times, maybe 40-50 minutes) or Bundt pan (adjust bake times).
• Stiffer Cream Cheese Frosting: For a firmer cream cheese frosting, beat 16 oz cream cheese with 1/2 cup butter, then add 4 ½ cups powdered sugar and vanilla.

How to Store Your Homemade Carrot Cake:

• Storing Frosted Cake: Keep your frosted homemade carrot cake covered in the fridge for up to 1 week.
• Storing/Freezing Unfrosted Layers: Unfrosted layers last 5 days in the fridge or 3 months frozen (thaw before frosting your easy carrot cake). This light frosting is best not frozen on the cake.

FAQs:

• Can I bake this cake in one pan? Yes, you can bake it in one 9×13 inch pan. It will take a bit longer to bake, maybe 40-50 minutes.
• How do I check if my baking soda is good? Put a little baking soda in a small bowl. Add a splash of vinegar. If it fizzes a lot, it’s good.
• Can I use different spices in this carrot cake? Yes, you can add a little nutmeg or allspice with the cinnamon if you like those flavors.
• Why did my carrot cake turn out dry? It might be too much flour or it was baked for too long. Measure your flour carefully next time.
• Do my eggs really need to be at room temperature? Room temperature eggs mix better into the batter. If your eggs are cold, put them in a bowl of warm water for 5-10 minutes.