Carrot Cake

Homemade carrot cake is tender and moist topped with a velvety cream cheese frosting. This easy cake recipe is made with fresh carrots and warm spices.

Jump to Recipe

Spiced carrot cake with a fluffy cream cheese frosting is a delectable treat that takes less than an hour to make from scratch. Carrot cake is a favorite recipe to make for Easter, but this delicious dessert can be enjoyed all year long. 

MORE RECIPES: Carrot Cake Roll | Tornado Cake | Applesauce Cake | Bundt Cake Recipes

Carrot Cake

Homemade carrot cake is tender and moist topped with a velvety cream cheese frosting. This easy cake recipe is made with fresh carrots and warm spices, and only takes 15 minutes of prep time. 

Lush and flavorful, each bite is filled with the taste of brown sugar, cinnamon, carrots, and pecans. The creamy frosting is just the right amount of sweet with a hint of tang from the cream cheese. 

Delight guests when you serve this yummy cake for Easter or bring it to a baby shower, brunch, or get-together. You could even add a drizzle of caramel sauce to the top or serve it with a scoop of vanilla ice cream. 

Carrot Cake Ingredients

• Flour - all-purpose flour
• Sugar - granulated sugar
• Cinnamon - ground cinnamon
• Baking powder
• Baking soda
• Oil - vegetable oil
• Eggs - large eggs
• Carrots - finely shredded carrots 
• Pecans - chopped pecans
• Cream cheese
• Butter - salted sweet cream butter
• Sugar - powdered sugar
• Vanilla - clear vanilla flavoring

Shredding the carrots at home will help make this cake beautiful and moist. Simply grate the carrots, about 5 to 6 medium carrots, to shred them and you will notice how moist they are. 

For a different twist, you can add nutmeg and ground allspice to the cake batter, which will enhance the warm spice flavor. Adding half a cup of raisins is another sweet addition you can make to this carrot cake. 

Instead of a layer cake, you can use the same recipe to make carrot cake cupcakes. Just bake the cupcakes for about 15 to 20 minutes, depending on your oven. 

How to Make Carrot Cake

Carrot Cake 

FIRST STEP: Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.

SECOND STEP: Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, and baking soda.

THIRD STEP: Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.

FOURTH STEP: Fold in the shredded carrot and chopped pecans.

FIFTH STEP: Divide the cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

SIXTH STEP: Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.

Cream Cheese Frosting 

SEVENTH STEP: Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1-1½ minutes.

EIGHTH STEP: Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.

NINTH STEP: Once the cakes are completely cooled, place the bottom cake layer onto a serving plate. 

TENTH STEP: Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.

ELEVENTH STEP: Carefully place the top layer of cake on top of the bottom frosted layer.

TWELFTH STEP: Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.

THIRTEENTH STEP: Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.

Can I use walnuts? 

You can substitute chopped walnuts for the chopped pecans.

Can I use buttercream frosting? 

While cream cheese frosting is considered the traditional choice for carrot cakes, you could also use buttercream frosting if you prefer. 

Can I freeze carrot cake? 

You can freeze the unfrosted cake layers in the freezer for up to 3 months. Allow the cake to completely thaw before frosting and serving.

How to Store Carrot Cake 

IN THE FRIDGE:  Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: Unfrosted carrot cake can be wrapped in plastic wrap and stored in the freezer for up to 3 months. Allow the cake to completely thaw before frosting and serving.

Carrot Cake

Homemade carrot cake is tender and moist topped with a velvety cream cheese frosting. This easy cake recipe is made with fresh carrots and warm spices.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 512 kcal

Ingredients

  

1x2x3x

Carrot Cake

• 2 cups all-purpose flour
• 1¾ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups vegetable oil
• 4 large eggs (at room temperature)
• 3 cups carrots (finely shredded (5-6 medium carrots))
• 1 cup chopped pecans

Cream Cheese Frosting

• 1-8 ounce cream cheese (softened)
• ½ cup salted sweet cream butter (softened)
• 3 cups powdered sugar
• 1 teaspoon clear vanilla flavoring
• ½ cup chopped pecans

DIRECTIONS

 

Carrot Cake

• Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.
• Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, and baking soda.
• Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
• Fold in the shredded carrot and chopped pecans.
• Divide the cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
• Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.

Cream Cheese Frosting 

• Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1-1½ minutes.
•  Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
• Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
• Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
• Carefully place the top layer of cake on top of the bottom frosted layer.
• Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
• Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.

Nutrition

Calories: 512kcal | Carbohydrates: 81g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 211mg | Potassium: 243mg | Fiber: 3g | Sugar: 61g | Vitamin A: 5702IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes