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Carrot Cake

Carrot Cake

Julia
This Carrot Cake is ultra moist, perfectly spiced, and topped with rich cream cheese frosting. Made with freshly grated carrots, warm cinnamon, and simple pantry ingredients, this homemade carrot cake recipe is soft, tender, and perfect for birthdays, Easter, and holiday gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • For the Carrot Cake:
  • 2 cups finely grated fresh carrots about 3–4 medium carrots
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs room temperature
  • 1 cup vegetable oil
  • Dry Ingredients & Flavoring:
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg optional
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional Add-Ins:
  • ½ cup chopped walnuts or pecans
  • ½ cup raisins
  • Cream Cheese Frosting:
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 –4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat & Prepare
  • Preheat oven to 350°F.
  • Grease and line two 9-inch round cake pans with parchment paper.
  • Finely grate carrots and set aside.
  • Mix Dry Ingredients
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix Wet Ingredients
  • In another bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and combined.
  • Combine
  • Gradually add dry ingredients into wet ingredients. Stir until just combined.
  • Fold in grated carrots (and nuts or raisins if using).
  • Do not overmix.
  • Bake
  • Divide batter evenly between prepared pans.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool
  • Let cakes cool in pans for 10 minutes.
  • Transfer to wire rack and cool completely before frosting.
  • Prepare Frosting
  • Beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar until desired sweetness and thickness.
  • Mix in vanilla extract.
  • Assemble
  • Spread frosting over the first cake layer.
  • Add second layer and frost top and sides.
  • Refrigerate 30 minutes before slicing for clean cuts.

Notes

  • Use freshly grated carrots for best moisture and texture.
  • Spoon and level flour instead of packing it into the measuring cup.
  • Do not overbake to prevent dryness.
  • Always frost completely cooled cake layers.
  • Store covered in the refrigerator for up to 5 days.
  • Unfrosted layers can be frozen for up to 2 months.
Keyword carrot cake