This Carrot Cake Recipe is a perfectly moist, delectable two-layer classic carrot cake with a perfect blend of spices and pipeable cream cheese frosting. It is one of my family’s favorites and is one of my most requested recipes for Easter, family gatherings, and birthday parties.
Are you looking for the perfect Easter dessert? Maybe your hubby is like mine, and his idea of the perfect birthday cake is carrot cake. Either way, I have you covered with this carrot cake recipe. It is dependable, delicious, and moist; even the novice cook can handle it.
The five-ingredient cream cheese frosting comes together quickly and is thick enough to pipe the edges if desired. This beautiful homemade carrot cake will be a hit at your holiday party. If you like it, try carrot cake cupcakes, carrot muffins, and carrot bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Oil: vegetable, canola, or safflower
- Sugars: I like to use a mixture of brown and granulated
- Vanilla extract: the pure stuff, please
- Carrots: Grate the carrots using a box grater or a food processor. I like to use the small end of a box grater, as this size is perfect for carrot cake.
- Nuts: Pecan or walnuts are my go-to nuts.
- Butter: unsalted or salted. If using salted butter, eliminate any added salt.
- Cream cheese: Use full fat for the best taste and texture.
How to Make Carrot Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, shred your carrots and chop your pecans. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk the oil, eggs, and vanilla extract in a large mixing bowl. Add the dry ingredients to the wet ingredients in about three intervals, mixing with a spoon just until combined. Stir in the carrots and pecans just until combined.
Divide the batter between two well-greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool for about 30 minutes before inverting. Thoroughly cool the layers before frosting.
Using a handheld or stand mixer with a paddle attachment on medium speed, beat cream cheese and butter until smooth, creamy, and lump-free. Add the salt and vanilla extract and continue beating until mixed in. Add the powdered sugar one cup at a time while beating.
Place one cooled baked carrot cake layer on the serving platter or cake stand. Spread evenly with a little less than 3/4 cup of frosting on the bottom layer. Add the second layer and spread 1 cup on top. Use about 1 cup on the sides, and reserve the rest for piping the edge if desired. Using your hands, carefully add the nuts to the side of the cake. Refrigerate until ready to serve.
Preparation Tips
- Grease and flour the cake pans well. I love Baker’s Joy, and I have always had excellent results with it.
- Start checking the carrot cake for doneness at 30 minutes. Do not over-bake.
- Use a cake stand with a little bit of a lip around it so that when some chopped pecans fall while pressing them on the sides, you can easily scoop them up and try again.
- Store the cake covered in the fridge for 5-7 days. Cover with plastic wrap to keep the cake from drying out.
Frequently Asked Questions
To freeze the cake portion, wrap each layer in plastic wrap and carefully place it in a large zipper freezer bag. Please place it in the freezer in a safe area. The cake will stay tasty for about 3 months. To thaw, remove it from the freezer a couple of hours before you are ready to work with it. Remove it from the freezer bag so condensation does not occur between the bag and the cake. Carefully remove it from the plastic wrap when thawed.
To freeze the whole carrot cake with frosting, place it in the freezer without covering it for at least two hours or until the cake’s exterior is frozen enough to wrap. Then, double-wrap it in plastic wrap and a single layer of heavy-duty aluminum foil. If possible, place it in a box and store it in the freezer for up to four months. Thaw it in the refrigerator overnight.
Besides pecans, you can use walnuts, hazelnuts, and almonds
More Dessert Recipes
Best Carrot Cake Recipe
Ingredients
Carrot Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 4 large eggs room temperature
- 1⅓ cups vegetable oil or canola oil
- 1½ cups brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1¾ cup chopped pecans
Cream Cheese Frosting
- ½ cup butter softened
- 1 (8 ounce) box cream cheese softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Grease and flour 2 round cake pans thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, whisk together eggs, oil, brown sugar, sugar, and vanilla. Using a spoon, stir the flour mixture into the wet ingredients in three intervals; just until incorporated. Stir in the carrots and 3/4 cup chopped pecans just until mixed. Divide evenly between pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool pans on cooling racks for 30 minutes prior to inverting. Cool completely before frosting.
- In a stand mixer on medium, using the paddle attachment, beat the butter and cream cheese until smooth, creamy, and lump-free. Add salt and vanilla extract while continuing to beat, scraping down the beater and sides of the bowl. Add powdered sugar 1 cup at a time while beating; scraping down the beater, and bowl a couple more times.
- Place one of the cooled baked cake layers on a cake stand. Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread about 1 cup on the top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired.
- Use your hands to gently press the remaining chopped pecans (1 cup) onto the sides of the cake. Scoop up any pieces that fall along the way and press again. If desired, pipe top or bottom edge. Refrigerate until ready to serve.
Video
Notes
- Grease and flour the cake pans well. I love Baker’s Joy, and I have always had excellent results with it.
- Start checking the carrot cake for doneness at 30 minutes. Do not over-bake.
- Use a cake stand with a little bit of a lip around it so that when some chopped pecans fall while pressing them on the sides, you can easily scoop them up and try again.
- Store the cake covered in the fridge for 5-7 days. Cover with plastic wrap to keep the cake from drying out.
Nutrition
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Virginia
This by far the BEST carrot cake recipe! Absolutely DELICIOUS and moist, icing is to die for!
Beth Pierce
Thank you, Virginia! I lvoe that cake!
Neal
We’ve made this several times with great results. Any advice for making in cupcakes?
Beth Pierce
Have you tried my carrot cupcake recipe? It is amazing!
Gin
Could raisins be added to this. Without changing anything else
Beth Pierce
Yes
Betty Sulikowski
Best carrot cake ever. My family loves it so much! East recipe & very moist.
Beth Pierce
Thanks so much Betty! So glad that you loved it!
Elizabeth!
Sounds delicious, perfect timing son in law wants one for his birthday next week.
Melissa
YUM – Carrot cake is my FIL favorite. I made your recipe for his B-day and it was a hit! Thanks so much!
Natasha
It is a great cake and recipe! I baked it many times already and it has become one of our favorites.
Natalie
Mmmm!! I don’t need a holiday, to enjoy carrot cake! It’s so incredibly delicious & the frosting is so creamy & yum!
Judy Turner
Beth,
Thanks for an excellent recipe! I’ve made it several times and it will always be my favorite.
Beth Pierce
Thanks so much Judy! So glad that you like it. I wish I had a piece right now to go with my coffee! Delicious!!
Brenda
Would this recipe work in a bundt pan? If so would the cook time change?
Beth Pierce
You can successfully bake the batter for two 9-inch layer cakes in a 15-cup Bundt pan. You will need to measure your bundt pan to see if it is big enough. The cake may be a little more dense and it is going to take longer to cook.
Shadi
I have everything I need for this dish, can’t wait to make it this weekend!
Cathleen
My husband’s favourite cake is carrot cake, and he always requests it on his birthday. I am going to have to try out your version because it looks so good!!
Maria
Based on aesthetics alone, I’d say this best carrot cake is aptly-named! I have to make this soon to know for sure!
Pam
What a beautiful cake and it brings back fond memories for me. A favorite aunt knew I loved carrot cake and would make it anytime she knew I would visit.
Shanna M.
Carrot cake is a family favorite at my house. Your version has so much flavor and is so moist.
Beth Pierce
Thanks Shanna!!
Jane Saunders
This cake could easily become addictive – the frosting is sublime. Thanks for the recipe.