Carrot Cake

The moist crumb, rich spices, and the irresistible cream cheese frosting of carrot cake make it a beloved classic!

There are so many things to love about carrot cake – the depth of flavor, the tender texture, and, of course, that heavenly layer of frosting. It’s a cake that promises comfort and sophistication in every bite, making it perfect for any and all occasions. And this simple recipe is sure to impress and satisfy!

Why You’ll Love This Carrot Cake Recipe

• Easy to make. This recipe is straightforward, making it accessible for bakers of all levels. You’ll love how simple it is to create a cake that looks and tastes as if it came from a gourmet bakery.
• Versatile. Whether you’re celebrating a birthday, hosting a holiday dinner (perfect for Easter!), or just craving something sweet, this carrot cake fits the bill. It’s elegant enough for special occasions but easy enough for a casual family dessert.
• Crowd-pleasing. This carrot cake strikes the perfect balance between sweet and spiced flavors, making it a hit with both kids and adults alike. It’s a classic recipe that never fails to please a crowd.

What You’ll Need

See the recipe card below for ingredient quantities and full instructions. Here are some notes about the ingredients needed to make your homemade carrot cake:

• Granulated sugar – Just regular white sugar.
• Eggs – Let these come to room temperature so they’ll mix more easily and create a better texture for your cake.
• Vegetable oil – Canola oil will work, too.
• Buttermilk – Set this out along with the eggs. You’ll have the best results using buttermilk, but you can use a substitute in a pinch.
• Vanilla extract
• All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
• Baking powder
• Cinnamon – Give your spices a sniff to make sure they’re still fresh. If they’re not strongly aromatic, it’s probably time to replace them.
• Nutmeg
• Cloves
• Salt
• Carrots – Freshly grated carrots will work best.
• Pecans – For more flavor, first toast the pecans. You can use walnuts if you prefer.
• Cream cheese – Let this come to room temperature for a smooth frosting. Use full-fat cream cheese that comes in a brick.
• Unsalted butter – Soften the butter before mixing. Learn more: How to Soften Butter
• Confectioners’ sugar – Also known as powdered sugar. While not a requirement, sifting it will give you a smoother frosting.
• Milk – I prefer whole milk, but most any kind will work – even plant-based.

How to Make Carrot Cake

The simplicity of making this cake rivals its deliciousness! Here’s what you’ll need to do:

Make the Cake Layers:

• Prepare for baking. Heat the oven to 350°F. Grease two 8-inch round cake pans. For easy removal after baking, first line the pans with parchment paper.
• Mix the wet ingredients. Beat the sugar and eggs with an electric mixer on medium speed until combined. Mix in the oil, buttermilk, and vanilla.
• Add the dry ingredients. Gradually add the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Don’t over-mix; mix just until combined or a few small streaks of flour remain.
• Finish mixing. Fold the grated carrots and pecans into the batter.
• Bake. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool. Place the pans on wire racks, and allow the cakes to cool for 10 minutes. Then remove the cakes from the pans, remove the parchment paper (if you lined your pans), and place the cakes directly on wire racks to cool completely.

Make the Frosting:

• Start mixing. Beat the cream cheese, butter, 4 cups of confectioners’ sugar, and the milk until smooth.
• Finish mixing. Add more confectioners’ sugar if needed to get the desired consistency.
• Frost the cake. Place one cake layer on a cake plate, and frost the top of the cake. Place the other cake layer on top, and frost the top and sides of the cake. Garnish as desired.

Can I Make Cupcakes or a Single-Layer Cake from This Recipe?

You can make about 2 dozen cupcakes from this recipe. Grease or line standard muffins cups, and fill about three-quarters full with batter. Bake for 20 to 22 minutes, or until a pick inserted into the center comes out clean.

You can also bake this cake in a 9×13 pan. Grease the pan (lining with parchment paper first if you like), and spread the batter evenly in the pan. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean.

Variations

Want to make this carrot cake your own? No problem! Here’s a handful of easy twists to suit your tastes and preferences:

• Coconut twist. Add a cup of shredded coconut along with the carrots. This can be in addition to or instead of the nuts. You can opt to toast the coconut for a bolder flavor.
• Spice it up. Feel free to change and alter the spices in this cake to suit your tastes. Ginger and allspice are great additions to this cake, too.
• Zesty flavor. Incorporate a bit of orange or lemon zest into the batter and/or the frosting for a refreshing citrus note that complements the richness of the cake and cream cheese frosting.
• Raisin richness. If you’re a fan of raisins, you can add a cup of them to the batter. This is a great option if you want a nut-free cake.
• Frosting variations. Flavor the cream cheese frosting with different extracts such as vanilla, almond, coconut, or even maple for a unique twist on the classic frosting.
• Fun with garnishes. I like the simplicity of adding chopped pecans, but there are many other options, from toasted coconut to carrot-shaped candies. You can also reserve some of the frosting for piping a design on the frosted cake.

How to Store

Store your carrot cake in an airtight container. If you’re serving it the same day, you can leave it at room temperature. Otherwise, it’s best to store the frosted cake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from absorbing other flavors from the fridge. The cake can be stored like this for up to 5 days. Bring the cake to room temperature before serving.

How to Freeze

If you’d like to freeze your carrot cake, first place the cake (whole, partial, or slices) in the freezer for a few hours until the frosting is firm to the touch. Wrap tightly in two layers of plastic wrap and then wrap again in aluminum foil or place in an airtight, freezer-safe container. Properly stored, the cake should keep in the freezer up to 3 months. Thaw the cake overnight in the refrigerator. A few hours before serving, place the cake on the counter to come to room temperature for the best flavor and texture.

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