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The Best Carrot Cake Recipe

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3.9 from 62 reviews

This classic carrot cake recipe combines moist, spiced cake layers loaded with grated carrots and topped with a rich, creamy cream cheese frosting. Perfect for any occasion, it’s a crowd-pleasing dessert that’s both flavorful and beautifully textured.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon

Wet Ingredients

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots

Frosting Ingredients

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup butter (room temperature)
  • 4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined, setting a flavorful base for your cake.
  3. Prepare Wet Ingredients: In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended, providing moisture and sweetness to the batter.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to maintain a tender texture. Then fold in the grated carrots, distributing them evenly throughout the batter.
  5. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
  6. Cool the Cake: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting, ensuring the frosting will not melt.
  7. Prepare the Frosting: In a medium bowl, beat together the room temperature cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and spreadable.
  8. Frost the Cake: Place one cooled cake layer on a serving platter. Spread an even layer of frosting over the top. Add the second cake layer and frost the top and sides evenly. For a taller cake, double the recipe to create three layers.

Notes

  • Be sure to grate the carrots finely to ensure they blend well into the batter and provide moisture.
  • Allow the cream cheese and butter to come to room temperature for a smoother frosting.
  • Use a toothpick test to avoid overbaking and drying out the cake.
  • You can add chopped walnuts or raisins to the batter for added texture if desired.
  • Store the frosted cake in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/the-best-carrot-cake-recipe/