Carrot Cake

There are good cakes, there are great cakes, and then there is this: The Best Carrot Cake you will likely ever eat. If you have been searching for that elusive balance of incredible moisture, robust spice, and a crumb that is dense enough to hold up but light enough to melt in your mouth, your search ends here.

This isn’t just a recipe; it’s a masterclass in baking physics. We’ve ditched the butter in the batter for oil to ensure it stays soft for days, utilized a blend of sugars for depth, and paired it with a tangy, not-too-sweet cream cheese frosting that perfectly cuts through the spice. Whether for Easter brunch, a birthday, or a Tuesday afternoon craving, this cake is the gold standard.

Why You’ll Love This Carrot Cake

• Unbeatable Moisture: By using a neutral oil rather than butter, the cake remains incredibly moist even after sitting in the fridge for a few days. Butter contains water which evaporates; oil is 100% fat, locking in the texture.
• No Mixer Required for the Batter: You don’t need to drag out the heavy stand mixer for the cake layers. This is a classic “wet into dry” recipe that comes together best with a simple whisk and a rubber spatula.
• Perfectly Spiced: We don’t shy away from flavor here. A bold blend of cinnamon, ginger, and nutmeg ensures the vegetable flavor is elevated, not hidden.
• The Frosting Ratio: This recipe provides a generous amount of cream cheese frosting that is sturdy enough to pipe but silky enough to swoop with a spoon.

Ingredients

The magic of this cake lies in fresh ingredients. Do not take shortcuts with the carrots!

For the Carrot Cake

• Vegetable Oil: (1 ¼ cups) You can also use canola or melted coconut oil. This ensures the cake is moist.
• Granulated Sugar: (1 cup) Provides sweetness and structure.
• Brown Sugar: (1 cup, packed) The molasses content adds moisture and a deep caramel flavor.
• Eggs: (4 large) Room temperature eggs mix better and create a better rise.
• Vanilla Extract: (1 tablespoon) Use pure vanilla for the best flavor.
• All-Purpose Flour: (2 ½ cups) The base of the structure.
• Baking Soda & Baking Powder: (1 ½ tsp soda, 1 tsp powder) We use both to handle the heavy lift of the carrots and nuts.
• Spices: (1 tbsp Cinnamon, ½ tsp Ground Ginger, ¼ tsp Nutmeg) The holy trinity of warming spices.
• Salt: (½ tsp) To balance the sugar.
• Carrots: (3 cups, grated) Crucial: You must grate whole carrots yourself. Pre-shredded carrots are dry and hard.
• Pecans or Walnuts: (1 cup, chopped) Optional, but toasted nuts add a wonderful texture.

For the Cream Cheese Frosting

• Cream Cheese: (16 oz / 2 blocks) Full fat, brick-style, softened to room temperature. Do not use tub spread.
• Unsalted Butter: (¾ cup) Softened to room temperature.
• Confectioners’ Sugar: (4 cups) Sifted to prevent lumps.
• Vanilla Extract: (1 ½ tsp)
• Salt: (Pinch) Cuts the sweetness.

Instructions

This recipe makes a 2-layer 9-inch cake or a 3-layer 8-inch cake.

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or three 8-inch round pans. Line the bottoms with parchment paper, then grease the paper. This guarantees your cakes will release perfectly.

2. Whisk Wet Ingredients

In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is completely combined and looks glossy. There should be no lumps of brown sugar remaining.

3. Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

4. Make the Batter

Pour the dry ingredients into the wet ingredients. Switch to a rubber spatula and gently fold the mixture until just combined and no flour streaks remain. Do not overmix, or the gluten will develop too much, resulting in a tough cake.

5. Fold in Mix-ins

Fold in the freshly grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.

6. Bake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

7. Cool

Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting. If the cake is even slightly warm, the frosting will slide right off.

8. Make the Frosting

In a stand mixer or with a hand mixer, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy (about 2 minutes). Add the confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until fluffy.

9. Assemble and Serve

Place one cake layer on your serving stand. Spread a thick layer of frosting over the top. Place the second cake layer on top. Use the remaining frosting to cover the top and sides. Garnish with extra chopped pecans if desired.

Expert Tips for Success

• Freshly Grate the Carrots: This is the most important tip. Pre-packaged shredded carrots are coated in preservatives to keep them dry. You need the moisture from fresh carrots to steam the cake from the inside as it bakes. Use the medium holes on a box grater.
• Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature. This creates an emulsion that traps air, leading to a fluffier cake and smoother frosting.
• Don’t Over-Bake: Because this cake is dark from the brown sugar and spices, it can be hard to tell when it’s done by color. Rely on the toothpick test. Over-baking dries out the crumb.
• The Crumb Coat: If you want a professional look, apply a thin layer of frosting first to trap any crumbs (the “crumb coat”), chill the cake for 20 minutes, and then apply the final thick layer of frosting.

Variations

• Pineapple Carrot Cake: For extra tropical moisture, drain a small can (8oz) of crushed pineapple and fold it in with the carrots.
• Cupcakes: This batter works perfectly for cupcakes. Bake at 350°F for 18-22 minutes. It makes approximately 24 cupcakes.
• Nut-Free: Simply omit the pecans/walnuts. The texture is still fantastic.
• Sheet Cake: Bake in a 9×13 inch pan for 35-45 minutes.

Frequently Asked Questions

Can I make this cake ahead of time? Absolutely. Actually, carrot cake often tastes better the next day as the spices adhere to the fats and moisture. You can bake the layers, wrap them tightly in plastic, and freeze them for up to a month before frosting.

Why did my carrot cake sink in the middle? This usually happens if the oven door was opened too early during baking, causing a temperature drop, or if the leavening agents (baking soda/powder) were expired.

Can I reduce the sugar? You can reduce the white sugar by about ¼ cup, but be careful reducing the brown sugar, as it contributes significantly to the moisture of the cake.

The Best Carrot Cake

This is the ultimate Carrot Cake recipe: incredibly moist, perfectly spiced, and topped with a silky, tangy cream cheese frosting. Made with fresh carrots, brown sugar, and toasted pecans.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 680

Ingredients Method Notes

Ingredients

  

For the Carrot Cake

• 1.25 cups vegetable oil (or canola oil)
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• 2.5 cups all-purpose flour
• 1.5 tsp baking soda
• 1 tsp baking powder
• 1 tbsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp salt
• 3 cups carrots freshly grated (about 4-5 medium carrots)
• 1 cup pecans chopped (optional)

For the Cream Cheese Frosting

• 16 oz cream cheese brick style, softened to room temperature
• 0.75 cup unsalted butter softened to room temperature
• 4 cups confectioners’ sugar
• 1.5 tsp vanilla extract
• 1 pinch salt

Method

 

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans or three 8-inch round pans. Line with parchment paper, then grease the parchment paper.
2. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until fully combined and smooth.
3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold the ingredients together until just combined and no flour streaks remain. Do not overmix.
5. Fold in the grated carrots and chopped pecans until evenly distributed.
6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
8. To make the frosting: Beat cream cheese and butter together on medium-high speed until smooth (2 minutes). Add sugar, vanilla, and salt. Beat on low for 30 seconds, then increase to high and beat for 2 minutes until creamy and fluffy.
9. Frost the cooled cakes and garnish with extra pecans.

Notes

Fresh Carrots: Do not use pre-shredded carrots from a bag. They are too dry. Grate them fresh for the required moisture.

Storage: Store the cake in the refrigerator due to the cream cheese frosting. It stays fresh for up to 5 days.

Related posts:

Sourdough Lemon Blueberry Focaccia Mint Oreo Bark Shamrock Lasagna Ultimate Mint Brownies