Carrot Cake Recipe

Carrots have staged a successful coup. They have officially taken over the dessert world. This is not a vegetable. This is a very clever, very delicious cake in disguise. This carrot cake recipe is the best carrot cake recipe for a reason. It is an easy carrot cake recipe that makes a homemade carrot cake everyone will love. It is also one of the most popular cake recipes and a top choice for Thanksgiving desserts.

What is Carrot Cake

It is a spice cake. It contains finely grated carrots. The carrots add moisture and a mild sweetness. The cake is always paired with a rich cream cheese frosting. What does carrot cake taste like? It tastes like warm spices, sweet carrots, and tangy cream cheese.

Prep Time
30 minutes

Cook Time
35 minutes

Total Time
1 hour 5 minutes

Servings
12 people

Nutrition Info
Calories: 520 per slice
Fat: 26g
Carbohydrates: 68g
Protein: 5g

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups finely grated carrots (use the small holes on a box grater)

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt

How to Make Carrot Cake

Step 1 Prepare
Heat your oven to 350°F. Grease two 9-inch round cake pans. Line the bottoms with parchment paper.

Step 2 Dry Ingredients
In a bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg.

Step 3 Wet Ingredients
In a large bowl, beat the eggs. Add both sugars and mix. Slowly pour in the oil. Add the vanilla. Mix until smooth.

Step 4 Combine
Add the dry ingredients to the wet ingredients. Stir until just combined. Fold in the grated carrots.

Step 5 Bake
Divide the batter between the two pans. Bake for 30-35 minutes. A toothpick should come out clean. Cool cakes in pans for 10 minutes. Then move them to a wire rack to cool completely.

Step 6 Frosting
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar. Then add the vanilla and salt. Beat until fluffy.

Step 7 Frost and Decorate
Place one cake layer on a plate. Spread frosting on top. Add the second layer. Frost the top and sides. How to decorate a carrot cake: Press chopped walnuts around the sides or sprinkle them on top.

Tips for Success

• Grate the carrots yourself. Pre-shredded carrots are often too dry.
• Do not overmix the batter. Stir until you see no more dry flour.
• Ensure the cakes are completely cool before you frost them. Warm cake will melt the frosting.
• For extra texture, add 1/2 cup of chopped walnuts or pecans to the batter.

FAQ

Does carrot cake need to be refrigerated?
Yes. Because of the cream cheese frosting, you must refrigerate carrot cake.

How long does carrot cake last in the fridge?
It will last for about 5 days. Keep it covered.

Can you freeze carrot cake?
Yes. Freeze the unfrosted cake layers wrapped in plastic for up to 3 months. Frost after thawing.

Is carrot cake healthy?
It has carrots, but it is still cake. For a healthy carrot cake recipe, try reducing the sugar or using whole wheat flour.

Can dogs eat carrot cake?
No. The sugar and spices are bad for dogs. The cake might also contain raisins or walnuts, which are toxic to dogs.

What frosting goes on carrot cake?
Cream cheese frosting is the classic choice.

Is carrot cake gluten free?
This recipe is not. Only if you use gluten-free flour.

Final Thought

So, you have a carrot cake. You know how to make carrot cake, how to store it. This carrot cake cake recipe is a champion. It is perfect for Thanksgiving dessert ideas, other fall desserts, or any day you need easy desserts. This dessert recipe proves a simple point. The best Thanksgiving recipes often end with a satisfied smile and an empty plate. Enjoy your baking!

Continue to Content

Carrot Cake

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

This carrot cake is impossibly moist and densely packed with spiced, sweet carrots. Each forkful melts into the rich, tangy embrace of smooth cream cheese frosting, creating a perfect, irresistible bite.

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Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups finely grated carrots

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Prep Pans: Heat oven to 350°F. Grease two 9-inch pans and line bottoms with parchment paper.
2. Mix Dry: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Mix Wet: In a large bowl, beat eggs with both sugars. Slowly mix in oil and vanilla.
4. Combine: Gently stir dry mix into wet ingredients. Fold in grated carrots.
5. Bake: Divide batter between pans. Bake 30-35 min, until a toothpick comes out clean. Cool 10 min in pans, then transfer to a rack to cool fully.
6. Frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar, then vanilla and salt, until fluffy.
7. Assemble: Frost top of first layer, add second cake, then frost top and sides. Press nuts on sides for a simple finish.

Notes

• Grate the carrots yourself.
  Pre-shredded carrots are often too dry.
• Do not overmix the batter. Stir until you see no more dry flour.
• Ensure the cakes are completely cool before you frost them. Warm cake will melt the frosting.
• For extra texture, add 1/2 cup of chopped walnuts or pecans to the batter.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 520Total Fat: 26gCarbohydrates: 68gProtein: 5g