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Carrot Cake 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.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 1 hour 10 minutes
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.