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Carrot Cake Recipe

This carrot cake recipe creates the perfect balance of warm spices, tender crumb, and rich cream cheese frosting that makes every celebration feel extra special. The moist texture comes from freshly grated carrots and a touch of oil, creating a dessert that stays fresh for days and gets better with time.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12
Calories: 520
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 1¼ cups vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts (optional)
For the cream cheese frosting
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. Whisk together flour, baking soda, cinnamon, and salt in a large bowl. The cinnamon should be evenly distributed throughout the flour mixture.
  3. In a separate bowl, beat together sugar, oil, and eggs until smooth and well combined. The mixture should look glossy and slightly thick.
  4. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the grated carrots and nuts if using. Don't overmix.
  5. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  6. While cakes cool completely, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and spreadable.

Notes

Make ahead by baking layers the night before and frosting the next day. Don't use pre-shredded carrots as they're too dry. Avoid overmixing the batter. Make sure cream cheese and butter are truly softened for smooth frosting. Never frost a warm cake. Store frosted cake covered in refrigerator for up to 5 days. Unfrosted layers can be wrapped and frozen for up to 3 months. Can be made as cupcakes (18-22 minutes) or sheet cake (45-50 minutes).