The Best Carrot Cake Recipe

Making the perfect carrot cake is not difficult. With this delicious and easy-to-follow carrot cake recipe, you will be able to make the best homemade carrot cake that your family can enjoy. This recipe is suitable for all skill levels, from novice bakers to experienced pastry chefs. So get the recipe and start baking!

Carrot cakes have been a staple in home baking for generations – and for good reason! Not only is the classic carrot cake recipe delicious – and one of my favorite cakes – but they are also relatively easy to make. For the The Best Carrot Cake Recipe, you will need to gather your ingredients and follow these instructions step-by-step. With this easy carrot cake recipe, you will make a deliciously moist and flavorful carrot cake that will impress your friends and family.

The Best Carrot Cake Recipe

While many people now think of a carrot cake as a special occasions dessert, and it certainly can be, this is an easy enough cake to make anytime!

Whether you need something special for a birthday, Easter, or just want to treat yourself with something sweet, this from-scratch carrot cake recipe is sure to hit the spot! With its fabulous combination of spices, carrots and cream cheese frosting, it is an indulgent treat your whole family will love. So why not give it a try today?

Tips and tricks for making this The Best Carrot Cake Recipe

● Bake your cake on the center rack in your oven for best results.
● This recipe does not have raisins but they can be added with no change to the other ingredients. If you decide to add raisins, can use golden raisins or black raisins, your choice.
● 3 cups of peeled carrots is 5 to 6 carrots, depending on their size.
● Use canola oil or other vegetable oil.
● Himalayan Pink Sea Salt was used in this recipe.
● In the United States, a brick of cream cheese is generally 8 ounces.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● Cut your room temperature cream cheese into cubes for easier combining.
● This recipe does not have side frosting and only frosts the two cake layers. If you would like to frost the sides of the cake, double the frosting recipe listed in this recipe.
● You can also use this cream cheese frosting recipe but it will not be quite as tangy. You can also use your favorite cream cheese frosting if it does not happen to be one of mine. {sniff}
● This recipe does not use crushed pineapple.
● If decorating for an Easter cake I suggest using a ¼ cup micro mini eggs, for topping the cake.
● How to make Vanilla Extract.
● This recipe is suitable for all skill levels, from novice bakers to experienced pastry chefs.
● Store in the fridge for up to 5 days.
● This recipe can be made with ingredients commonly found at your local grocery store.

You might also enjoy these carrot recipes:

● Carrot Cake Cupcakes Recipe
● Zucchini Carrot Bread Recipe

You might also enjoy these from-scratch layer cake recipes:

● Easy Coconut Cake Recipe
● Lemon Meringue Cake Recipe
● Perfect Chocolate Cake Recipe

The Best Carrot Cake Recipe Ingredients:

For the Cake:

● 2 cups All Purpose Flour
● 2 teaspoons Baking Soda
● ½ teaspoon fine Sea Salt
● 1½ teaspoons Ground Cinnamon
● 1¼ cups Canola Oil
● 1 cup granulated Sugar
● 1 cup lightly packed Brown Sugar
● 1 teaspoon Vanilla Extract
● 4 large Eggs, at room temperature
● 3 cups peeled and grated Carrots
● 1 cup coarsely chopped Pecans

For the Frosting:

● 8 ounces Cream Cheese, at room temperature
● 1¼ cups Confectioners Sugar
● 1/3 cup Heavy Whipping Cream
● ¼ cup coarsely chopped Pecans, for topping cake

The Best Carrot Cake Recipe Mise en Place:

● Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer
● 28″ round Cake Pans
● Whisk
● Large Mixing Bowl
● 2 Medium Mixing Bowls
● Box Grater
● Peeler
● Rubber Spatula
● Cooking spray
● Measuring Cup
● Measuring Spoons
● Wire Racks
● Cake Stand or Plate
● Frosting Knife

The Best Carrot Cake Recipe Directions:

1. For the Cake:
2. Preheat the oven to 350°F.
3. Spray two, 8-inch baking pans with cooking spray.
4. In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

5. Using an electric mixer, in a large mixing bowl on medium speed, beat together the oil, white sugar, brown sugar, and vanilla extract until the ingredients are fully blended.

6. Add the eggs, one at a time, whisking between each egg.

7. Add the dry ingredients flour mixture to the egg mixture and combine thoroughly.

8. Add the carrots and pecans and stir them in by hand.

9. Split the batter evenly between the two prepared pans.

10. Bake in a preheated 350°F oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Cool the carrot cakes in the pan for 10 minutes then flip the cakes out onto a cooling rack (wire rack) until the cakes are completely cool.

12. For the frosting:

13. In a separate bowl on medium-high speed combine the cream cheese and confectioners’ sugar. Beat until smooth.

14. Add the heavy whipping cream and continue beating until the frosting is light and fluffy. This frosting is meant to be thinner than regular cream cheese icing. Keep in the fridge until ready to use.

15. Place one layer cake on a cake stand or plate. Using half the frosting, frost just the top of that one cake. Place the other layer cake directly on top of the frosted bottom layer.

16. Frost the top layer of the cake with the remaining icing. Decorate the top layer of the cake with the additional pecans.

17. This carrot cake can be stored in an airtight container in the refrigerator for up to five days.

Yield: 1

The Best Carrot Cake Recipe

Print

The Best Carrot Cake Recipe. Making the perfect carrot cake is not difficult. With this delicious and easy-to-follow carrot cake recipe, you will be able to make the best homemade carrot cake that your family can enjoy. This recipe is suitable for all skill levels, from novice bakers to experienced pastry chefs. So get the recipe and start baking!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

• For the Cake:

For the Cake:

• 2 cups All Purpose Flour
• 2 teaspoons Baking Soda
• ½ teaspoon fine Sea Salt
• 1½ teaspoons Ground Cinnamon
• 1¼ cups Canola Oil
• 1 cup granulated Sugar
• 1 cup lightly packed Brown Sugar
• 1 teaspoon Vanilla Extract
• 4 large Eggs, at room temperature
• 3 cups peeled and grated Carrots
• 1 cup coarsely chopped Pecans

For the Frosting:

• 8 ounces Cream Cheese, at room temperature
• 1¼ cups Confectioners Sugar
• 1/3 cup Heavy Whipping Cream
• ¼ cup coarsely chopped Pecans, for topping cake

Instructions

1. For the Cake:
2. Preheat the oven to 350°F.
3. Spray two, 8-inch baking pans with cooking spray.
4. In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
5. Using an electric mixer, in a large mixing bowl on medium speed, beat together the oil, white sugar, brown sugar, and vanilla extract until the ingredients are fully blended.
6. Add the eggs, one at a time, whisking between each egg.
7. Add the dry ingredients flour mixture to the egg mixture and combine thoroughly.
8. Add the carrots and pecans and stir them in by hand.
9. Split the batter evenly between the two prepared pans.
10. Bake in a preheated 350°F oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Cool the carrot cakes in the pan for 10 minutes then flip the cakes out onto a cooling rack (wire rack) until the cakes are completely cool.
12. For the frosting:
13. In a separate bowl on medium-high speed combine the cream cheese and confectioners' sugar. Beat until smooth.
14. Add the heavy whipping cream and continue beating until the frosting is light and fluffy. This frosting is meant to be thinner than regular cream cheese icing. Keep in the fridge until ready to use.
15. Place one layer cake on a cake stand or plate. Using half the frosting, frost just the top of that one cake. Place the other layer cake directly on top of the frosted bottom layer.
16. Frost the top layer of the cake with the remaining icing. Decorate the top layer of the cake with the additional pecans.
17. This carrot cake can be stored in an airtight container in the refrigerator for up to five days.
    

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 669Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 93mgSodium: 422mgCarbohydrates: 68gFiber: 3gSugar: 48gProtein: 7g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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