The Best Carrot Cake Recipe (With Video)
This moist carrot cake recipe is packed with fresh carrots, walnuts, and warm spices, and topped with tangy cream cheese frosting. Perfect for carrot cake lovers!
There are some classics that never get old, like tiramisu, red velvet cake, and, in my opinion, carrot cake. It falls into this category as well, but I might be biased since carrot cake is one of my favorites😊.
Video Recipe
Watch the full video recipe to learn how to make the best carrot cake recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box👇
Why You’ll Love Carrot Cake 🥕💖
- Perfect for any occasion: Whether it’s a birthday or a treat for carrot cake lovers, this is the perfect cake!
- Moist crumb: This homemade carrot cake stays incredibly tender and moist thanks to the perfect balance of dry and wet ingredients.
- Tangy cream cheese frosting: The best cream cheese frosting adds a delightful tang that complements the sweetness of the cake.
- Packed with flavor: Warm cinnamon, nutmeg, and brown sugar give this cake its comforting taste.
- Easy to make: No fancy equipment needed—just a box grater and a hand mixer (or paddle attachment) make the batter a breeze to whip up.
Ingredients for Carrot Cake
- All-purpose flour: The foundation for the tender crumb.
- Brown sugar & white sugar: Adds sweetness and keeps the cake moist.
- Vegetable oil: Ensures a moist crumb and light texture.
- Eggs: Helps bind the carrot cake batter and adds structure.
- Vanilla extract: Enhances the flavor of the cake and frosting.
- Carrots: Grated fresh carrots make this the perfect carrot cake.
- Walnuts/Pecans: Adds a delightful crunch.
- Cinnamon & Nutmeg: Warm, aromatic spices that give the cake its signature flavor.
- Cream cheese: The star of the tangy cream cheese frosting.
- Butter: Adds creaminess to the frosting.
- Powdered sugar: Sweetens the frosting without making it grainy.
- Heavy cream: Creates a silky and spreadable frosting.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make the Best Carrot Cake 🍰
1. Peel and Grate Carrots: Start by peeling the carrots and grating them finely using a box grater for the best texture.
2. Prepare the batter: Combine the dry ingredients, then mix the wet ingredients to create a smooth carrot cake batter.
3. Add the carrots and nuts: Gently fold in the grated carrots and walnuts or pecans for texture and flavor.
4. Bake to perfection: Pour the batter into greased pans and bake until a toothpick inserted comes out clean.
5. Make the frosting: Whip up the tangy cream cheese frosting until smooth and fluffy.
6. Assemble and decorate: Layer the cakes, frost generously, and decorate with pecans. Refrigerate for the best results.
Cream Cheese Frosting for Carrot Cake
After testing about a dozen frosting recipes, I can confidently say this carrot cake frosting is the ultimate favorite! Most recipes out there call for an outrageous amount of powdered sugar—seriously, 4-5 cups?! (😱). But my recipe uses just 1 cup, making it delightfully light and creamy without that cloying sweetness.
Unlike other recipes that try to achieve stability by adding heaps of butter and sugar (hello, heavy and inedible frosting 🙅♂️), this frosting is perfectly balanced. The tangy cream cheese shines through, creating a luscious texture that complements the moist carrot cake beautifully.
It’s fluffy, spreadable, and not overly sweet—exactly what you want in a carrot cake frosting. Bonus? It holds up well for decorating without feeling dense. Trust me, this carrot cake with cream cheese frosting will become your new favorite for all your homemade cakes!
Pro Tips & Tricks 🥕👨🍳
- Weigh Your Ingredients: Use a kitchen scale for accurate measurements to ensure a perfect crumb.
- Oil Over Butter: Stick with vegetable oil for a moist and tender crumb.
- Toast the Nuts: Lightly toast walnuts or pecans for a deeper nutty flavor.
- Don’t Overmix: Overmixing develops gluten, leading to a dense cake.
- Chill Before Frosting: Cool the cake layers completely, then chill after adding the first frosting layer for stability.
- Make Ahead: Refrigerate the cake overnight; it enhances flavor and texture.
- To Use Less Oil: Replace ⅓ cup of vegetable oil with an equal amount of unsweetened applesauce. This keeps the cake moist while reducing fat.
- Room Temperature Ingredients: Ensures smooth mixing and consistent results.
- Adjusting to 8-Inch Pans: This recipe is perfect for two 9-inch pans. For 8-inch pans, divide the batter evenly between two pans, but bake for 35–40 minutes since smaller pans require a slightly longer bake time.
Variations
- Gluten-Free Carrot Cake: Swap all-purpose flour for a gluten-free blend.
- Butter & Oil Combination: Use a mix of butter and oil for added richness while keeping the cake moist.
- Decorations: Top with crushed walnuts, shredded coconut, or candied carrots for a creative finish.
- Nut-Free Version: Skip the walnuts/pecans for a nut-free cake.
- Spice Boost: Add ginger or allspice for extra warmth.
Troubleshooting 🛠️
- Dry Cake: Ensure you measure flour correctly—too much flour can dry out the cake.
- Dense Batter: Don’t overmix; it could result in a heavy texture.
- Runny Frosting: Use cold heavy cream and softened, not melted, butter.
- Uneven Layers: Trim the cakes to create flat surfaces before stacking.
- Carrots Not Blending Well: Grate them finely using a box grater.
How to Store
Refrigerate the carrot cake in an airtight container for up to 4 days. For longer storage, freeze slices wrapped in plastic wrap for up to 2 months.
Why Is My Frosting Runny? 😟
A runny frosting can be frustrating, but here’s how to troubleshoot and fix it:
- Using the Wrong Cream Cheese: Spreadable cream cheese (usually in tubs) contains more water, leading to runny frosting. Solution: Use a block of full-fat cream cheese, as it has a firmer texture and is perfect for carrot cake frosting.
- Chilling Method: If the frosting feels too soft, refrigerate it for a couple of hours. Chilling firms it up and makes it easier to spread.
- Gelatin Method: Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of cold water, let it sit for 10-15, then melt it in the microwave for 15 seconds, add 2 tablespoons of the frosting to the melted gelatin, whip it into the frosting for extra stability.
Common Questions
Yes! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap at room temperature or in the fridge.
Absolutely! The cake will still be delicious without walnuts or pecans, making it nut-free.
Overbaking or too much flour can result in a dry cake. Use a kitchen scale to measure ingredients accurately and check the cake for doneness at the minimum baking time.
More Cake Recipes
The Best Carrot Cake Recipe (With Video)
Ingredients
For the cake:
- 2¼ cups (280 g) All-purpose flour
- 1½ teaspoons Baking powder
- ½ teaspoon Baking soda
- 1½ teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- ¾ cup (150 g) Brown sugar
- ¾ cup (150 g) White sugar
- 1¼ cup (300 ml) Vegetable oil
- 1 teaspoon Vanilla extract
- 3 cups (300 g) Carrots, grated (about 5-6 medium carrots)
- 1 cup (120 g) Walnuts/pecans chopped
For the frosting:
- ½ cup (115 g) Butter softened
- 2 cups (450 g) Cream cheese
- 1 cup (130 g) Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ cup (80 ml) Heavy cream cold
For decoration:
- Pecans
Instructions
- Make the cake: Preheat the oven to 350°F. Lightly grease two 9-inch (23cm) round cake pan, and line the bottoms with parchment paper. Set aside.
- In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Peel and grate the carrots. Set aside.
- In a separate bowl mix oil, white sugar, brown sugar, eggs and vanilla extract. Whisk for about 2-3 minutes.
- Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Add grated carrots, and chopped walnuts and gently fold until incorporated.
- Pour the batter intro prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool.
- Make the frosting: In a bowl place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes.
- Assemble: Cut parchment paper into squares and place them around your cake stand or a large flat plate (see video), this will help keep a clean work suface and easy frosting.
- Place one cake on top, then frost a genoures layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up). *Read notes.
- Spread the remaining frosting on top and the side of the cake.
- Decorate: decorate the cake with halved pecans around the edges of the cake (see video).
- Refrigerate the cake for at least 3-4 hours or better, overnight.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Hello I have a question. Sadly i can’t find typical Cream cheese in my country .There is way to replace Cream cheese , with some other kind ? Like mascarpone will fit ?
Yes, mascarpone will fit.
Hi, can you please share the measurements if I only want to do one layer cake?
Thanks
Just use half of the ingredients.