The Best Carrot Cake Recipe

Carrot cake holds a special place in the hearts of dessert lovers, blending moist spiced cake with sweet, tangy cream cheese frosting.

If you’re looking for the perfect carrot cake recipe that’s easy to follow and absolutely delicious, you’ve come to the right place. Read on for step-by-step instructions, tips, variations, and more!

Ingredients for the Best Carrot Cake Recipe

For the Cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4-5 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

For the Cake:

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, followed by the vanilla extract.
Gradually incorporate the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots, pineapple, and any optional ingredients like nuts or raisins.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, followed by the vanilla extract and salt. Beat until fluffy.

Assembly:

Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Add the second layer and frost the top and sides. Decorate with chopped nuts or shredded carrots if desired.

Tips for Success

Grate Your Carrots Fresh: Pre-shredded carrots are often too dry; fresh ones add moisture and flavor.
Don’t Overmix: Overmixing the batter can make the cake dense.
Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for a smooth batter and frosting.

FAQ

Q: Can I make this cake ahead of time? A: Yes! Carrot cake often tastes better the next day as the flavors meld together. Just store it properly.

Q: Can I freeze carrot cake? A: Absolutely. Wrap the unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before frosting.

Q: Can I make this recipe gluten-free? A: Swap the all-purpose flour for a gluten-free baking mix that contains xanthan gum.

Storage

Refrigerator: Store frosted carrot cake in an airtight container for up to 5 days.
Freezer: Freeze individual slices or whole frosted cakes in an airtight container for up to 3 months. Let thaw in the fridge overnight.

Serving Suggestions

Serve chilled or at room temperature for the best texture.
Pair with a cup of spiced tea or coffee for a cozy treat.
Add a dollop of whipped cream on top for extra indulgence.

Variations

Vegan Carrot Cake: Use flax eggs, dairy-free cream cheese, and plant-based milk.
Coconut Carrot Cake: Add 1/2 cup shredded coconut to the batter and sprinkle some on top of the frosting.
Spiced Carrot Cake: Increase the cinnamon, nutmeg, and ginger for a bolder flavor.
Citrus Twist: Add a teaspoon of orange zest to the batter and frosting for a zesty kick.

Indulge in the ultimate carrot cake experience with this tried-and-true recipe. Perfect for birthdays, holidays, or any time you need a sweet pick-me-up!