The BEST Carrot Cake

Only the BEST carrot cake recipe, in my humble opinion. Check it out! ;)

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

I was planning to wait and post this recipe closer to Easter.  But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love.  And carrot cake happens to fall in the category of recipes I really, really, really love.  So without further ado, I present to you a very humbly-named classic:

The BEST Carrot Cake.

Well, at least it’s the best in my opinion, as I am a total purist when it comes to carrot cakes.  That’s right.  I’m one of those people who does not want to see any nuts, raisins, pineapple, applesauce, or (heaven forbid) carrot substitutes in my carrot cake.  Instead, give me a perfectly spiced, moist cake made with a heaping mount of freshly-grated carrots and lots of homemade cream cheese frosting.  And I will be a very happy carrot-cake-eating camper.

(Ok, ok, though — if you happen to adore nuts and/or raisins in your carrot cake, we can still be friends.  I’ve included an option in the recipe for how to add them in.)

Still, in my world, this recipe is Da Best.  I even tested it twice this week just to double check with my friends, and they wholeheartedly agreed.  (And for the record, this one is 500x better than a box mix!)  So here’s the how-to:

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

Alright, here’s the how-to:

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

As I mentioned, one of my absolute non-negotiables for good carrot cake is an entire pound of freshly-grated carrots.  They make all the difference in terms of flavor and helping to create a good moist cake.  Although don’t worry if you’ve never baked a homemade carrot cake before — the carrots totally blend in to the cake once it is baked.  No “eh, what’s up Doc?” carrot crunching moments here.  :)

If you have a food processor, this process can be made so much easier by grating carrots using the (fine) grater attachment.  But otherwise, you can get a good bicep workout and burn some calories by grating carrots by hand.  It will make eating them back up all the sweeter, right?

So grate about 1 pound of carrots…

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

Then mix up your cake batter, and fold the carrots in at the last minute.  Be careful not to overmix the batter.

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

Then pour it into cake pans that have been greased and floured.  I chose to bake 3 8-inch round cakes, but this recipe also works for 2 9-inch round cakes.  (You will just need to adjust the cooking time.)

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

Then once they are done, pop them out of the oven and let them cool until they reach room temperature.  Then I like to pop them in the fridge for about 10-15 minutes to cool slightly, in order to make them easier to level and frost.

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

So while they are cooling, whip up a batch of homemade cream cheese frosting.  I made mine with low-fat cream cheese, but any kind will work.

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

Then pull your cakes out, and level them off to even thickness with a large knife or cake leveler.

Pop them on a pedestal or serving plate, and then layer a nice thick glob of cream cheese frosting between each layer, and then frost the rest of your cake however you’d like.

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

And then you’ll have one heck of a carrot cake ready to enjoy.  Speaking of, I think I’ll go have a leftover piece right now.  :)

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

The BEST Carrot Cake

This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.

Ingredients:

Carrot Cake Ingredients:

  • 1 1/2 cups plus 2 Tablespoons vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

Cream Cheese Frosting Ingredients:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

Directions:

How To Make The Carrot Cake:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

How To Make The Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

The BEST Carrot Cake Recipe -- perfectly moist and delicious, and made with a downright heavenly cream cheese frosting! | gimmesomeoven.com

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Comments

1 5 6 7
  1. Kara — March 27, 2016 @ 11:14 am (#)

    Hi & Happy Easter! I’m in the same boat as a lot of people… Two 9″ pans and going on 45 minutes and the middle is still not done. Bummer, as the edges are all brown and I hope it doesn’t burn. No elevation where I’m at, and they’ve been rotated. :( 

    • Hayley @ Gimme Some Oven — March 31st, 2016 @ 9:55 am

      Hi Kara! We’re sorry to hear that! :( We wonder if your carrots were somehow too watery? We’ve tested this recipe many times, and never had problems. We’re really sorry this happened, and other than the carrots, we’re really not sure what could have caused this.

  2. Viv — March 27, 2016 @ 11:18 pm (#)

    I made this cake for this my husband’s birthday this weekend. It was SO GOOD! I am not usually a fan of carrot cake, but I LOVED this one! I ran out of canola oil so I had to use coconut oil, and it came out okay-the first time I’ve ever used coconut oil in baking. I used hazelnuts as our daughter is allergic to all other nuts, and they were good in this. I know, I know, I’m breaking your purist rule! :) The frosting was unbelievable! I’m really enjoying reading your blog and trying out all of these yummy recipes. Thanks for sharing all of them with us!

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:08 am

      Thanks for sharing with us Viv — we’re so happy it was a hit! We appreciate your sweet words! :)

  3. Bailey — March 28, 2016 @ 8:02 am (#)

    I am not a skilled baker by any means, but I made this cake this past weekend for Easter and it turned out so great! I was so pleased with myself :) I followed the recipe almost exactly – the only difference was I processed the carrots very finely in the food processor (in the picture they look grated) and I did choose to add walnuts. I was very excited to take it to my family’s Easter dinner to share. Thanks for the recipe! I will be trying more from your website.

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:02 am

      We’re so glad to hear that Bailey! We appreciate you giving the recipe a try! :)

  4. Joanne — March 29, 2016 @ 4:56 pm (#)

    Can I make muffins out of this recipe ? 

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 7:29 pm

      Yes, but it will make a LOT of muffins, so we’d suggest cutting the recipe in half. We hope you enjoy! :)

  5. Andrea — March 29, 2016 @ 8:31 pm (#)

    I made this cake this weekend and it turned out amazing! One question I have is how long will it keep in the fridge for?

    Thank you so much for a delicious recipe 😊

    • Hayley @ Gimme Some Oven — March 30th, 2016 @ 7:51 am

      We’re so glad to hear that Andrea! It will probably keep in the fridge for about a week. :)

  6. Tracy — March 30, 2016 @ 3:40 pm (#)

    Made it for Easter and it was so tasty & moist! Baked in two 9-in pans and cut the icing down to 2 blocks cream cheese and 4 1/2 cups powdered sugar since only made two layers (also added 1 T rum to icing) and it turned out so delicious. Thank you for sharing this phenomenonal recipe with well-described instructions!!

    • Hayley @ Gimme Some Oven — March 30th, 2016 @ 8:44 pm

      We’re so glad to hear that Tracy! And we love the idea of adding rum to the icing — good idea! :)

  7. Joy — March 30, 2016 @ 9:58 pm (#)

    Would this work okay in a 9×13 cake pan?

    • Hayley @ Gimme Some Oven — March 31st, 2016 @ 9:14 am

      Hi Joy! We’re pretty sure this makes way too much batter for just one 9×13 pan. We would either cut the recipe in half or use two 9×13 pans. Alternatively, you could always use one 9×13 pan and make cupcakes with the leftover batter. We hope this helps, and that you enjoy! :)

  8. Celia — April 2, 2016 @ 12:25 pm (#)

    Im confused with the cream cheese measurement ‘ so is it 3 x8oz- making it 24 ounces. Try to convert into grams and struggling :

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 7:46 pm

      Hi Celia! Yes, it’s 24 oz of cream cheese, so in grams it should be 680.4 g

  9. Kerri — April 3, 2016 @ 10:35 am (#)

    This was my first attempt at a carrot cake and it was perfection! My family loved it! I made it for Easter and decorated with m&ms and peeps. Thank you for this recipe :-)

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 8:33 pm

      Awesome Kerri — we’re so glad it was a hit! :D

  10. Marina — April 3, 2016 @ 4:01 pm (#)

    I’ve always had bad luck with carrot cake, probably because I use the more complicated recipes that ask for canned pineapple and it’s always results in a cake that doesn’t rise and stays nearly undertakes no matter how long I bake it, which I assume is due to too much liquid in the mix from the wet ingredients, but this recipe was simple and resulted in the best carrot cake I’ve ever made!! This will now be my go-to carrot cake recipe!! Thank you 

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 8:39 pm

      Thanks for sharing with us Marina — we’re so glad you enjoyed this! :D

  11. Rai — April 6, 2016 @ 9:28 pm (#)

    Hi! This looks delicious! Can’t wait to try! I know you said the carrot blends into the cake but do I just leave the pieces that big (after grating)? Or will there be big, carrot pieces once the cake is done?

    Thanks!!!

    • Hayley @ Gimme Some Oven — April 7th, 2016 @ 1:46 pm

      Thanks Rai — Yes, the carrots should be the size and thinness of the photo of them inside the food processor. They won’t be stringy or too big once the cake is done. We hope you enjoy! :)

  12. Lillianna — April 8, 2016 @ 12:13 am (#)

    I was going to make something totally differnt for our wedding cake, and lost the recipe.
    However carrot cake is both of our favorite cake, so I found this one, did a test run and am making it this weekend as a two tiered wedding cake. It’s lovely. Thank you!

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 8:38 am

      Thank you Lillianna — we’re so happy you two enjoyed it, and extremely flattered that you will be making it for your wedding cake! Congratulations to you both! :D

  13. Danielle — April 9, 2016 @ 6:55 am (#)

    Made this cake yesterday and it turned out amazing!!! I have a dairy allergy so I didn’t need to modify anything in the cake recipe but I did use a vegan cream cheese frosting from The Minimalist Baker. That you so much for this wonderful recipe! 

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 9:29 am

      We’re so glad to hear that Danielle! Thanks for giving it a try! :)

  14. Amber — April 9, 2016 @ 11:13 pm (#)

    I have never made a carrot cake or cream cheese frosting before. But for my mother’s birthday she requested a homemade carrot cake. This one caught my eye and I tried it. Everyone loved it!!! Thanks so much for sharing. :)

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:35 am

      Thanks for giving the recipe a try Amber! We’re so glad to hear it was a hit! :D

  15. Tiffany H — April 10, 2016 @ 11:25 am (#)

    OMG this was an amazing cake! I have been asked by several people to make it again someone even offers to pay me LOL! Just wondering if you have ever made them into cupcakes? I am going to attempt it and out some of the frosting in the centers too! Thanks for the amazing recipe! 

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:40 am

      Thanks Tiffany — we’re so glad it was a hit! You can definitely make this into cupcakes (but it will make a TON, unless you do half the recipe).

  16. Lisa I. — April 12, 2016 @ 9:24 pm (#)

    Silly question but I am not much of a baker :) I do not have a large stand mixer. Can I use beaters?

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 10:11 pm

      Yes, beaters will work fine! :) We hope you enjoy this Lisa!

  17. HnD — April 12, 2016 @ 9:53 pm (#)

    I tried this recipe over the  weekend, as I was asked to make one for a friend. I love carrot cake but felt like it was a bit dry, even more so the next day. Do you have any tips to make it a bit more moist (maybe a little milk or omitt)? Also, any suggestion on giving the flavor a bit more kick?

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 10:13 pm

      Hi there! Hmmm, we’re sorry it was a little dry — it could be that it got slightly over-baked (that could definitely be a reason). One thing you can do to help add moisture is to make some simple syrup (equal parts water and sugar – just bring to a boil, cooking until the sugar is dissolved), and brush the cooled cake layers with it. It will help lock in moisture. We hope this helps!

  18. Sherilyn Moore — April 14, 2016 @ 2:01 pm (#)

    Hi! I absolutely love your recipes! Your enchilada sauce is the BEST! I’m making your carrot cake as we speak, but I think I messed up. I was grating the carrots by hand, but decided part way through to use my Magic Bullet, as it’s the closest thing I have to a food processor. Unfortunately, the carrots came out finely chopped, not grated. (A very stupid beginners mistake!) It may be to much to hope for a reply before I mix up the batter, but I’m wondering if you would suggest starting over, or do you think it’s worth giving it a go with what I have? Thank you, and thanks for making delicious recipes that are approachable for a novice!

    • Hayley @ Gimme Some Oven — April 14th, 2016 @ 2:19 pm

      Hi Sherilyn! Thank you for your sweet words about the enchilada sauce! As for the carrot cake — oh no, we’re so sorry! If you haven’t already mixed the carrots into the batter, we’d say you might want to start over. :/ We hate to say that, especially since we really hate waste, but we’re afraid you’re just not going to get the right taste or texture with them that way. Good luck to you —please let us know how everything turns out!

  19. Karlene — April 15, 2016 @ 12:29 am (#)

    Hello the recipe says  3 1/4 cups of flour ..is it 3 times 1/4 cups of flour or is it 3 cups + 1/4 cup

    • Hayley @ Gimme Some Oven — April 16th, 2016 @ 10:19 pm

      Hi Karlene! It’s 3 cups plus 1/4 cup of flour.

  20. Carried126 — April 15, 2016 @ 10:17 am (#)

    My carrot cake is in the oven now and excited to frost it but I have always had this question…if cream cheese needs refridgerated then how is it ok to be used as a frosting and not need to be kept in the refridgerater?
    Thanks!

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 9:36 am

      Hi there! We’ve found that cakes with cream cheese icing are fine left out of the fridge (at room temp) for several hours, even a day or so. Ideally you would store it in the fridge and take it out an hour or two before serving (unless you prefer it cold), but it isn’t unsafe if you don’t refrigerate it (cream cheese and butter are pasteurized and processed) — it just helps keep it fresher longer. We hope this info is helpful, and that you enjoy your cake!

  21. Maria — April 16, 2016 @ 10:38 am (#)

    I wanted to make some cupcakes today and this recipe sounds delicious. I know it would make a lot of cupcakes if I used the full recipe. If I cut the recipe in half  how many cupcakes  would you guess it would make?

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 10:36 pm

      Hi Maria! We think if you cut the recipe in half, this should make around 22-24 cupcakes. We hope you enjoy! :)

  22. Lisa — April 18, 2016 @ 12:24 pm (#)

    Wow!  This is indeed the best carrot cake I’ve ever made.  I made it for my parents 55th wedding anniversary and it was a huge hit! Posted it on Instagram it was so beautiful :)  Thanks for the recipe.  Lisa at Seasonsinvermont

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 10:13 am

      Thank you Lisa — we’re so happy it was a hit! :D

  23. Denise Poole — April 28, 2016 @ 1:03 am (#)

    Hi. I would like to know if I can make this Carrot Cake in a  
    1 × 28cm Round cake tin or 2 × 25cm cake tins for a double layer cake & for how long n the oven must it bake please? I really need advice urgently please….need to make it today still. Thanks a lot. ♡ 

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 12:53 pm

      Hi Denise — Yes, we think you can use two 25cm pans for a double layer, or you can use one 9×13-inch pan (a 32cm pan) for a single layer. We hope you enjoy!

  24. Jen D — April 29, 2016 @ 6:02 pm (#)

    This recipe looks amazing!  I have one question though. I will have to make it gluten free because one of the party members have celiacs and I have never baked useing gluten free flour before. Are there any adjustments that I should make to the recipe that you know of?   Thanks in advanced!

    • Hayley @ Gimme Some Oven — April 30th, 2016 @ 9:33 am

      Thank you Jen! We actually have a gluten-free (vegan) carrot cake recipe! If you don’t want it to be vegan though, we think you would be fine to follow this carrot cake recipe and just use a gluten-free all purpose blend of flour. We hope this helps, and that you enjoy! :)

  25. Gwen — April 30, 2016 @ 12:07 am (#)

    So far this cake has been a total hit! 2nd year my brother and his wife has requested it for his birthday! Everyone loved it the first time let’s see what they think  this year! Thanks  for the awesome recipe!!!!

    • Hayley @ Gimme Some Oven — April 30th, 2016 @ 9:21 am

      Thanks for sharing Gwen — we’re so happy you and your family love it! :D

  26. jackie — April 30, 2016 @ 3:42 pm (#)

    looking for low carb recipe – NOT!! But i  can make substitute for  the flour and loaded sugars….

  27. Vickie — May 9, 2016 @ 7:10 am (#)

    What is the meaning of the first line of ingrediants?
    “1 1/2 cups plus 2 Tablespoons vegetable or canola oil”

    I assume the 1 1/2 is flour and that the 2 T is for the oil? Then I questioned if there would only be 2 tablespoons of oil. Hmmm, don’t know what to make of that.

    • Hayley @ Gimme Some Oven — May 15th, 2016 @ 5:37 pm

      Hi Vickie! It’s 1 1/2 cups of canola/vegetable oil, plus 2 TBS (of oil). We hope you enjoy!

  28. Crystal — May 10, 2016 @ 4:34 pm (#)

    Hi I had a question about the type of flour used in this recipe. Did you use AP Flour? Also, how would the final product turn out if cake flour was used instead? 

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:58 pm

      Hi Crystal! Yes, we used all-purpose flour. We can’t say for sure how this would turn out with cake flour, as we haven’t tried it. However, cake flour is great, so we think it’s worth a shot! Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. We hope you enjoy!

  29. Karlene — May 13, 2016 @ 6:58 am (#)

    Hello I was wondering I want to add pineapple to this recipe how many cup of crushed pineapple that I should put it in 

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 7:52 pm

      Hi Karlene! We would try adding a 15oz can of crushed pineapple (drained), and just gently fold it into the batter. We hope you enjoy! :)

  30. Baylee — May 16, 2016 @ 8:06 pm (#)

    Oh my goodness,  this cake turned out so good! We made half the icing, and had to make due with the only spice we had on hand, cinnamon. Still fantastic!  Thank you! 

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 9:16 pm

      We’re so happy to hear that Baylee — and that’s good to know it was still yummy without those other spices! :)

  31. Cris — May 20, 2016 @ 12:09 pm (#)

    I first tried your recipe last year and ever since I’ve been making it for every occasion in the family. Actually I have the cake in the oven “as we speak”. The frosting was a bit tricky at first, but I’ve managed to get the no lumps version in the last attempts :)) thanks for this great, great recipe!

    • Hayley @ Gimme Some Oven — May 20th, 2016 @ 12:42 pm

      Awww we’re so happy to hear that Cris! Thanks for commenting! :)

  32. Tricia — May 22, 2016 @ 4:44 pm (#)

    Hi! I’m going to be making this cake with (3) 8″ round cake pans. How many, on average, does it it serve?

    • Hayley @ Gimme Some Oven — May 22nd, 2016 @ 7:46 pm

      Hi Tricia! This is a pretty huge cake, so you should get around 15-20 slices out of it. We hope you enjoy!

  33. Crystal — May 23, 2016 @ 8:22 pm (#)

    Made this recipe tonight, but did jumbo cupcakes instead….out of this world! Thanks for sharing this lovely recipe!

    • Hayley @ Gimme Some Oven — May 23rd, 2016 @ 10:30 pm

      That’s awesome Crystal — we’re so glad you enjoyed them! :)

  34. Marian Tufano — May 28, 2016 @ 9:25 am (#)

    Hi! I currently have mine baking in the over, I’m using 2 9 inch pans and was wondering how long I should be cooking them for?

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 8:37 am

      Hi Marian! The cook time should be about the same, but you can set the timer for 20 minutes to start, if you’d like. We hope you enjoy!

  35. Colleen — May 30, 2016 @ 7:05 am (#)

    I’ve made this several times and love it! Have you used the same recipe for cupcakes with success?

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 8:47 am

      Thanks Colleen — we’re so glad to hear that! You can definitely do cupcakes with this recipe, only we’d cut the recipe in half, as it will yield waaaay too many cupcakes. Even cutting it in half will give you a pretty big amount. :)

  36. Katherine — May 31, 2016 @ 2:11 pm (#)

    Hello. 
    Can I freeze this cake and then carve it in the shape I want? Just as a normal cake?? 

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:22 am

      We think that should be fine Katherine! We hope you enjoy. :)

  37. Al — June 5, 2016 @ 1:25 pm (#)

    Oh my ! IT IS the best !!! Just made it, adding walnuts and apricots ! So good and nicely balanced flavors !!!!!
    Thank you for sharing and will trust your other recipes !!
    (i divided by two and made 2×6″ and 2×4″)

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:59 pm

      Thank you Al — we’re so happy you enjoyed it! :D

  38. Par hope — June 13, 2016 @ 4:04 pm (#)

    Made this recipe 3 times  my family and friends love the cake I’m famous  know thanks.

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:29 pm

      We’re glad to hear that! :D

  39. Koda Campos — June 16, 2016 @ 12:00 pm (#)

    Hi just wanted to know if it would make a difference in blending the carrot after grating? I would like to make a very vibrant cake and I figured blending would change the color perfectly

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 1:00 pm

      Hi Koda! We don’t think it would make much of a difference, but you could try — we hope you enjoy the cake! :)

  40. Helen — June 17, 2016 @ 11:03 am (#)

    Hello. Will this recipe work in a 9×13 pan? or even two of them? Do you happen to know what volume of batter it makes?

    Thanks!

    • Hayley @ Gimme Some Oven — June 17th, 2016 @ 12:23 pm

      Hi Helen! Yes, you can make this in a 9×13 pan. Unfortunately we’re not quite sure on the volume of the batter. We hope you enjoy the cake!

  41. Wendy — June 18, 2016 @ 2:43 pm (#)

    I had the same problem as Kara. I do not believe that my carrots are watery since they were shredded at least 40 minutes prior to mixing into the batter. I also used two 9″ pans. Perhaps this is a cake meant only for 3 layers or a 9×13.

    • Ali — June 20th, 2016 @ 10:01 am

      Darn, I’m sorry to hear that. If you make this again, I would try placing the carrots through a cheesecloth and giving them a good squeeze to remove any excess moisture (even if they were just shredded). Sorry, I’ve made this cake many times and have never had that happen. :(

  42. Mary — June 20, 2016 @ 3:40 am (#)

    Can’t wait to try out the recipe. Thanks Mary

    • Hayley @ Gimme Some Oven — June 20th, 2016 @ 7:04 am

      We hope you enjoy it Mary!

  43. Jena — June 24, 2016 @ 4:31 pm (#)

    I also used two 9″ pans, deep ones, but I used the advice of some professional bakers that I found online and after the initial 40 minutes at 350˚F, I lowered it to 300˚F for another half an hour. The cakes look fantastic and seem solid all the way through. I might start at 325˚F next time if I use two pans again so that there’s a more consistent cooking process.

    • Hayley @ Gimme Some Oven — June 26th, 2016 @ 10:33 am

      Thanks for sharing with us Jena! We hope you enjoy this!

  44. Elena — June 25, 2016 @ 12:38 am (#)

    Hello my mom and i would like to try your recipe may i ask how many cups is 1lb of carrots? Im sorry we do not have a weighing scale :(

    • Hayley @ Gimme Some Oven — June 26th, 2016 @ 10:21 am

      Hi Elena! 1 lb of carrots should equal about 3 cups. We hope you and your mom enjoy the cake!

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