Carrot cake has long been my favorite cake and this is the only recipe I ever use!
Carrot Cake Perfect for Any Celebration
This recipe will forever change your opinion on what carrot cake is supposed to be. All the best things in one utterly divine slice of cake:
Tender softness. A melt-in-your-mouth texture. Moist crumb. No dryness in the slightest here. Plenty of finely shredded carrots (they add light flavor, a nice moisture and give it such a pretty natural color too). Perfect level of sweetness. Great blend of spices and vanilla for a boost of flavor. Fluffy yet stable. Finished with a decadent frosting. Cream cheese frosting is the only way to go here.
I’ve made this cake probably close to 100 times. I’m always looking for an excuse to make it and will continue to do so. When I’m throwing out options for someone on their birthday this always has a way of being the top idea on the list :). And of course it’s the best cake to serve for a spring celebration or Easter. This year I’ll be making half the recipe and doing one layer (which can be done in a 9-inch round or 8 by 8 pan) for our small family of four. And if you’ll be celebrating the holiday eating on your own or just two of you, you could always make cupcakes and freeze some for later. Sending love to each of you. I hope you are finding some joy in cooking and baking these days. I’m thinking of you, and praying for all of you in these trying times. Holding on to hope for a better tomorrow. This too shall pass in time. In the meantime let’s be there for each other, from a distance.
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Carrot Cake Ingredients
For the cake portion you’ll need:
Eggs: This cake has quite a few eggs, they really help bind and build up the structure of the cake. Vegetable oil: Canola oil will work great too. Unsweetened applesauce: Another 1/2 cup of vegetable oil can be substituted if needed. Granulated sugar and brown sugar: Stick with the blend of both. If you don’t have brown sugar you can mix 2 tsp molasses to 1 3/4 cups total white sugar. Vanilla extract: This just adds a light background flavor. Vanilla bean paste works well too. All-purpose flour: Bleached or unbleached flour may be used. Baking powder and baking soda: Stick with the blend for a good rise. Salt: Standard table salt or sea salt work great here. Cinnamon, nutmeg and ginger: I’ve found this is my favorite blend of spices to use here. If you love that spice flavor you can double the nutmeg and ginger. Carrots: I shred these by hand but you could also do it in a food processor fitted with a shredder attachment. Pecans (optional): These are optional based on personal preference but I always think of them as a must. I don’t like them in the cake taking away from that soft texture but I love adding them to outside of the cake (usually coating the whole circumference around the cake).
Scroll down for ingredient amounts and directions.
Cream Cheese Frosting Ingredients
For the frosting you’ll also need:
Unsalted butter Cream cheese Powdered sugar
To make the cream cheese frosting follow link here for step by step tutorial.
How to Make Carrot Cake from Scratch
Here’s a quick overview of the steps:
How to Store
Carrot cake should be stored in the fridge. I like to store it in a cake carrier so it doesn’t dry out. Then let rest at room temperature a while before you serve it – unless of course you prefer it cold (it’s tasty this way too).
How Long Does Carrot Cake Last?
Frosted carrot cake should keep about 5 days in the refrigerator (unfrosted layers can be kept at room temperature for 2 days).
Can It be Frozen?
Yes. Carrot cake can be frozen as unfrosted layers, wrapped separately in foil or plastic wrap and stored in an airtight container. Or individual slices that are frosted can be frozen.
Is Carrot Cake Healthy?
No. You could find healthier versions of carrot cake online but this recipe is not healthy. All things in moderation.
Tips for the Best Carrot Cake
Finely shred carrots. This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots. Use freshest carrots if possible for best flavor. Precisely measure ingredients (no guessing here and don’t adjust amounts listed). If you have a kitchen scale use that for the most accuracy. Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy and may not rise as high. Properly prepare cake pans. Don’t forget to grease pan, line with parchment (or foil) and dust with flour. No risk of cake sticking and falling apart. Use cake strips to wrap around cake pans if you have them for more even layers and a higher rise. Be sure to soak in water a while before using. Bake just until cooked through. Under-cooked and cake will collapse, over-cooked and cake will be dry.
Possible Variations
To the batter try adding:
1 cup shredded coconut. 1 cup chopped pecans or walnuts. 1 cup drained crushed pineapple (reduce carrots to 2 1/2 cups). Replace half the carrots with shredded zucchini. Use all brown sugar for a more caramel-like flavor. Add other spices like a little allspice, cloves or anise.
More Delicious Carrot Cake Inspired Recipes to Try
Carrot Sheet Cake – made on a rimmed baking sheet, perfect for a bigger crowd. Carrot Cake Cupcakes – easy and fun to decorate. Carrot Cake Cheesecake – two of the best desserts in one! Carrot Cake Cookies – I actually have a second version here that’s made into cookie sandwiches. Carrot Cake Pancakes – a dessert turned into a breakfast treat!
How to Decorate Carrot Cake
There are many different ways you can decorate carrot cake.
I like to add a swirled frosting finish done by hand using an offset spatula and adding a border of chopped pecans covering the entire outside edge. It’s helpful to use a cake turntable when decorating. Then many times I like to tint some of the frosting green and some orange. Then I do a grid-like decoration of oranges rows on the top of the cake, followed by piping a green life-like border around the top edge (refer to image below). Another option is to decorate with marzipan or fondant carrots like I did here.
Recipe first shared January 1, 2012. Photos have been updated and recipe modified just lightly to reduce sugar by 1/4 cup and include brown sugar in place of 3/4 cup of the white sugar.
