The Best Homemade Carrot Cake Recipe

Indulge in the timeless charm of homemade carrot cake! This classic dessert is loved for its incredible moistness, delightful spice, and that irresistible cream cheese frosting. Forget complicated recipes, because this easy-to-follow guide ensures a perfect cake every time. Get ready to bake a truly delicious treat that will impress everyone.

Why You’ll Love This Recipe

You’ll want to bake this carrot cake again and again, and here’s why:

• Incredibly Moist and Flavorful: Each bite bursts with natural sweetness and tender texture.
• Perfect Balance of Sweet and Spice: Just the right amount of cinnamon, nutmeg, and ginger.
• Easy to Follow for All Bakers: Clear, step-by-step instructions make baking simple, even for beginners.
• Versatile for Various Occasions: Ideal for birthdays, holidays, or just a sweet everyday treat.
• Made with Wholesome Ingredients: Fresh carrots add a nutritious touch to this delightful dessert.

Ingredients

To make this delightful carrot cake, gather these simple items:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• 4 large eggs
• 1 cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups finely grated fresh carrots (about 4-5 medium carrots)
• ½ cup chopped pecans or walnuts (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Notes & Substitutions

For the best carrot cake, use freshly grated carrots for superior moisture and flavor. You can grate them finely by hand or use a food processor with a grating attachment. Vegetable oil contributes to a very moist cake, but melted unsalted butter can be used for a richer flavor. Adjust the spice blend to your liking; add more ginger or a pinch of allspice for complexity. If you dislike nuts or raisins, feel free to omit them. For the frosting, ensure cream cheese and butter are at room temperature for a smooth, lump-free consistency. Add more powdered sugar for a thicker frosting or a splash of milk for a thinner glaze.

Equipment

You don’t need fancy tools to make this amazing carrot cake. Here’s what you’ll need:

• Two large mixing bowls
• A whisk or electric mixer
• Measuring cups and spoons
• A box grater or food processor for carrots
• A 9×13 inch baking pan, two 8 or 9-inch round cake pans, or a bundt pan
• Wire cooling rack
• Rubber spatula

Instructions

Let’s bake your perfect homemade carrot cake! Follow these steps for a delicious result.

1. 1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour your chosen baking pan(s). For a 9×13 inch pan, line the bottom with parchment paper if desired.
2. 2. Whisk Dry Ingredients: In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Whisk them thoroughly until well mixed. Set aside.
3. 3. Combine Wet Ingredients: In a separate, even larger bowl, beat the eggs well. Add the vegetable oil, granulated sugar, and vanilla extract. Beat with an electric mixer or whisk vigorously until the mixture is light in color and smooth.
4. 4. Gradually Combine: Slowly add the dry ingredient mixture into the wet ingredient mixture. Mix on low speed with an electric mixer, or by hand with a spatula, until just combined. Be careful not to overmix the batter.
5. 5. Fold in Carrots and Additions: Gently fold in the finely grated carrots. If using, also fold in the chopped pecans/walnuts and raisins until evenly distributed throughout the batter.
6. 6. Bake Your Cake: Pour the batter into your prepared pan(s). If using round pans, divide the batter evenly. Bake for 30-35 minutes for round pans, 40-50 minutes for a 9×13 inch pan, or 55-65 minutes for a bundt pan. The cake is ready when a toothpick inserted into the center comes out clean.
7. 7. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, invert the cake onto the wire rack to cool completely. This step is crucial before frosting.
8. 8. Prepare Cream Cheese Frosting: While the cake cools, make your frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Mix in the vanilla extract and a pinch of salt. Beat until light and fluffy.
9. 9. Assemble and Garnish: Once the carrot cake is completely cool, spread the cream cheese frosting evenly over the top and sides. For an extra touch, garnish with additional chopped nuts or a sprinkle of cinnamon. Slice and serve immediately.

Pro Tips & Troubleshooting

For the most tender carrot cake, always use finely grated carrots. This ensures they soften beautifully during baking and blend seamlessly into the cake’s texture. Avoid overmixing the batter after adding the dry ingredients; mix just until combined to prevent a dense or tough cake. Ensure all cold ingredients like eggs and oil are at room temperature for a smoother, more emulsified batter. Do not overbake your cake, as this is the primary cause of a dry texture; a toothpick test is your best friend. For perfect cream cheese frosting, beat butter and cream cheese thoroughly before adding sugar, and always sift powdered sugar to avoid lumps. If your cake still turns out dense, check your baking soda’s freshness.

Serving, Storage & Variations

Serve this incredible carrot cake plain, with its luscious cream cheese frosting, or even a simple dusting of powdered sugar. Unfrosted cake can be stored in an airtight container at room temperature for up to 2 days. For frosted cake, always refrigerate it in an airtight container for up to 5 days, bringing it to room temperature for 30 minutes before serving for the best flavor. You can freeze unfrosted cake slices or a whole cake wrapped tightly in plastic wrap for up to 3 months. To vary your easy carrot cake recipe, try adding ½ cup crushed pineapple (drained well), shredded coconut, or candied ginger to the batter. Pecans or walnuts are classic, but you could also try toasted hazelnuts for a different nutty flavor.

Nutrition

Please note that the following nutrition information is an estimate based on standard ingredient calculations for one serving (1/12 of a 9×13 inch cake) and can vary depending on exact ingredients and portion sizes. This is provided for informational purposes only.

Understanding the components of raw carrots can provide additional context to their health benefits. The USDA offers comprehensive nutritional information for carrots.

FAQ

Q: Can I add pineapple to this recipe?
A: Yes, adding ½ cup of well-drained crushed pineapple to the batter will enhance moisture and add a lovely tropical tang to your carrot cake.

Q: Why is my carrot cake dry?
A: A dry carrot cake is usually due to over-baking. Ensure you remove it from the oven as soon as a toothpick comes out clean.

Q: Can I make this into cupcakes?
A: Absolutely! This recipe works wonderfully for cupcakes. Fill liners about two-thirds full and bake for 20-25 minutes, checking with a toothpick.

Q: How do I store leftover carrot cake?
A: Store frosted carrot cake in an airtight container in the refrigerator for up to 5 days. Unfrosted cake can stay at room temperature for 2 days.

Conclusion

This homemade carrot cake truly is the best, offering an irresistible blend of moist texture, warming spices, and rich cream cheese frosting. It’s a simple yet spectacular dessert, perfect for any baker looking for a reliable and delicious recipe. We encourage you to try it yourself and taste the difference. Bake this fantastic carrot cake and let us know what you think in the comments below!