The BEST Carrot Cake

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 with a box grater 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 three 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 chill 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

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.  (<– This one was just $7 on Amazon, and I think totally worth it if you bake lots of cakes!)

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

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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 avocado oil (or you can use vegetable oil or canola oil)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 3 1/4 cups flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoon baking soda
  • 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • pinch of ground cloves
  • 1 pound 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 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 cups powdered sugar (or more if needed to thicken)

Directions:

How To Make The Carrot Cake:

Preheat oven to 350°F.

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.

*You can either grate fresh carrots by hand with a box grater, or grate them with a food processor by using the shredding disk.

All images and text ©

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

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

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846 comments on “The BEST Carrot Cake”

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  1. I live at an altitude of 7200 feet above sea level should I alter the time temp ingredients at all

  2. Hi Ali! I made this carrot cake once and everyone loooved it! I’ve had to make a few times more over in the past few months and everyone keeps asking for the receipe. I’m starting my YouTube channel and as a petition, I want to share your receipe. I will of course mention the receipe is yours and add the link to your blog in the description box. It this ok? My tiny you tube channel is in Spanish. Thank you so very much!

    Rating: 5
    • Thanks for sharing, Debbie, we’re so glad to hear that! And of course, we’d love it if you mentioned the recipe and credited it and linked back to the blog, thank you! And we think it’s so cool that it’s in Spanish! :)

  3. Pingback: Carrot Cake with Cream Cheese Frosting

  4. This cake was amazing, a crowd favorite. Can I use the same recipe to make cupcakes??

    Rating: 5
    • Thank you, Kelly, we’re so glad to hear that! And you can totally make cupcakes out of these, but you’ll definitely need to cut the recipe in half (even cutting it in half will probably make more than 24). We’d suggest setting the timer for 10 minutes (though these might need 15 minutes or longer) — just keep an eye on them and test for doneness with a toothpick. We hope this helps!

  5. Hi! I would like to know how many oz, pounds or grams are in the oil, flour and the sugar,brown sugar and confectioners sugar cup! Thank you

  6. ARE YOU KIDDING ME?!?!?!?!? Best carrot cake EVER! Moist, delicious, not too sweet. A real crowd pleaser. Making it this weekend for the second time. Thank you!!!!!

    • Wow, thank you so much, Morgan! We’re thrilled that you loved it! :)

  7. HI! Cake was great but the edges were hard, so I am trying it again with canola oil instead of avocado oil. Any ideas? Also I felt 5 cups for the icing were more ideal than 6! It was pretty sweet! some lemon zest or orange zest in the icing is also a really nice touch! Thank you!

    Rating: 3.5
    • Hi Jenni, thanks for giving us your feedback! Hmm, we’re not sure why the edges were hard. Did it bake a little too long? We also haven’t tried this with avocado oil. We think lemon or orange zest in the icing would be fantastic!

  8. Can you tell me if you use Self Raising Flour for this recipe or is it plain? Also, I have a fan oven, what would the temperature be for that? Would it be OK if I used grated carrot that has been frozen?
    Thanks

    • Hi Ann! We used regular all-purpose flour for this. You’ll want to bake the cake at 325 instead of 350. We think you could use grated carrot that was previously frozen (just as long as it’s thawed and not watery). We hope this helps and that you enjoy the cake!

  9. Pingback: Carrots | In A Village – Pinteresting Against Poverty

  10. I have made this cake 5 times in the last two years and my family loves it. This will be my dads 3rd birthday he has requested it. Thank you

    • Thanks for sharing with us, Jen, we’re so happy you and your family love it! :D

  11. Hi!! Please I would like to know if you use the flat mixer for the frosty also?? Thank u!

    • We’re not sure we understand your question. What frosty are you referring to?

  12. Simply amazing cake! The texture and the aroma are incredible! I make twice!

  13. This was my first time making this and it was amazing! Sometimes when I read comments on recipes I’m a bit wary of them but honestly this is fool proof! I added some pistachio to my cake mix and for the icing I used a little less butter as I’m not a huge fan of the taste :)

    Rating: 5
  14. OMG– this was amazing. I am NOT a good baker so when my husband requested carrot cake for Father’s Day I was a bit intimidated. I followed the instructions exactly. It came out perfectly. Yes, there was a bit too much icing but I added some food dye (separating into two bowls of green and orange) and used it to decorate. If I can make a cake this delicious it has to be a great recipe!

    Rating: 5
    • Thank you, Georgette, we’re so happy you and your husband loved it! :)

  15. I have tried recipe before and LOVED it. Do you think it could be make in a mini budnt cake pan?

    Rating: 5
    • We’re glad to hear that, Maria! We haven’t tried this in a bundt pan, but it would be WAY too much batter for a regular-sized bundt pan, let alone a mini one. You’d definitely want to cut the recipe in half, but you’ll still have some extra batter (you could always use it to make cupcakes though)! Also, this cake freezes beautifully. :)

  16. I made this cake for my mom’s 84th birthday today…. it is truly amazing! This is a keeper!

    Rating: 5
  17. Love love love! I was making a last minute birthday cake for my sister(who refuses to eat anything too sugary and unhealthy), and this recipe saved me! Carrot cake is the perfect balance of health and sugar, making everyone happy. The cake came out perfectly and I could not have been happier! :)

    Rating: 5
    • Thanks, Hanna, we’re so happy to hear that, thanks for giving it a try! :)

  18. I never leave reviews (I probably should because the first thing I do is look at people’s review on the recipe) but this is hands down the best carrot cake I ever made! And the people I made it for said the same thing… BEST carrot cake they ever had! You don’t need to alter any of the recipe it’s perfect!

    Rating: 5
    • Wow, thank you so much, Julie! We’re happy you loved this and that it was a hit with folks! :)

  19. Just made this tonight. I can comfortably say that this is one of the best cakes I have ever made. Recipe is so easy to follow and soooo good. This is definitely a keeper!

    Rating: 5
    • Thank you so much, Jen, that’s such a sweet compliment and we’re happy you loved it!

  20. My husband is a picky eater and is very hard to please, especially when it comes to cake! After he finished his cake, he put his fork down, and said, “I think that was the best piece of carrot cake I’ve ever had.” And that was after being disappointed that I couldn’t find any Costco carrot cake, which was his favorite. :) This cake rocks!

    Rating: 5
    • Thanks for sharing with us, Abbie, we’re so happy you and your husband loved this! :D