Easy Carrot Cake Recipe

One quick tip: Grate the carrots at home. The pre-shredded kind at the grocery store are too thick and very dry and will not give you moist crumbs and the softness that carrot cake is known and loved for. While classic to carrot cakes, you can leave the pecans out or swap them for chopped golden raisins if you like- while perfect to me as-is, you can easily adapt it to make the best carrot cake recipe for you! For more easy cake recipes, try my hummingbird cake recipe, red velvet cake, or spice cake.

What You Need to Make This Recipe

Leavening — baking powder and baking soda help the cake rise, producing tender cake layers. Spices — ground cinnamon and ground nutmeg add the perfect spice that complements the sugar and carrots. You could also add a little ground ginger for extra warmth. Oil — adding oil will result in a perfectly moist cake. Opt for an oil with a neutral flavor, like vegetable oil or canola oil. Sugar — I use a combination of granulated sugar and brown sugar for the best flavor. Brown sugar adds depth of flavor and so much moisture, helping to keep the cake fresh for several days! Eggs — eggs act as a binder and give this recipe for carrot cake structure. Vanilla — use a high-quality vanilla extract, not vanilla essence. Carrots — you need 3 cups of grated carrots. It sounds like a lot, but trust me, the carrot adds the perfect amount of moisture and texture, not to mention flavor! Pecans — chopped pecans are optional, but the texture of this easy carrot cake recipe is far superior when you add it! Feel free to swap them out for chopped walnuts instead. See my easy recipe for how to toast pecans for extra flavor! Cream cheese frosting — all you need is a block of cream cheese (not the kind that comes in a tub), unsalted butter, vanilla extract, and powdered sugar to make my favorite cream cheese frosting.

How to Make Carrot Cake Recipe

1. Whisk together the dry ingredients — all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg — in a large bowl.
2. In a medium bowl, whisk together the wet ingredients, namely brown sugar, white sugar, oil, eggs, and vanilla extract.
3. Pour the wet mixture into the dry mixture.
4. Stir together until just combined. A few streaks of flour should remain.
5. Fold the grated carrots and chopped pecans into the batter using a spatula.
6. Lightly grease two 9-inch round cake pans with baking spray or butter and line the bottoms of the cake pans with parchment paper. Divide the carrot cake batter among the prepared pans. Bake in an oven heated to 350°F for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake layers cool completely in the pans on a wire cooling rack. Invert the cooled layers and remove the parchment paper.
7. In a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter on medium speed until very soft. Add the room temperature cream cheese and beat until fluffy. Reduce the mixer speed to low and gradually add the powdered sugar. Scrape down the bowl, add the vanilla extract, and beat on medium-low speed until fluffy and easily spreadable.
8. To assemble, place one cake layer top-side up on a cake stand or serving platter. Spread ¾ cup of frosting over the top to the edge of the cake. Place the other cake layer top-side down on top of the frosting. Spread the remaining frosting over the top and side of the cake. Decorate with chopped pecans and piped frosting, if desired. Chill the cake for 30 minutes before slicing.

Pro Tips For Making This Recipe

Weigh the flour. No one likes dry carrot cake, so it’s important to not use too much flour in the batter. The most accurate way to measure flour is with a kitchen scale. If you don’t have one, fluff up the flour in its container and spoon it into the measuring cup, using a knife to level off the top. Use room temperature ingredients. To ensure they incorporate easily with the other ingredients, ensure that the eggs, butter, and cream cheese are at room temperature when you start baking. Simply set them out on your kitchen counter 30 to 45 minutes beforehand. You can cut butter and cream cheese into chunks so it softens faster. Shred carrots at home using a box grater or your food processor. Pre-shredded carrots are dry and too thick and will affect the texture of the carrot cake. Vary the mix-ins in this carrot cake recipe: Swap pecans for chopped walnuts. Or, reduce the nuts to ½ cup and add ½ cup dark or golden raisins along with ¼ cup sweetened shredded coconut. To use less oil: You can replace ⅓ cup of vegetable oil with an equal amount of applesauce or canned crushed pineapple (drained well). Use a block of cream cheese…not the kind that comes in a tub. Otherwise, you’ll end up with runny cream cheese frosting. Chill the carrot cake before slicing. This allows the frosting to firm up, yielding neater slices. To make an 8-inch layer cake: Divide the batter among three 8-inch round cake pans (greased and lined as directed in the recipe) and bake for 35 to 40 minutes. Spread ¾ cup frosting between the layers. To make a sheet cake: Grease but do not line a 9×13-inch cake pan. Fill with batter and bake for 30 to 35 minutes. Cool completely in the pan and spread the frosting on top of the cake. You can halve the frosting recipe if desired.

If you’ve tried this carrot cake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!