Best Carrot Cake Recipe

I recently discovered a recipe that impressed me with fresh carrots and inviting spices, enhanced by a smooth cream cheese frosting. I could hardly wait to share how I made my Best Carrot Cake. Every bite bursts with a perfect balance of spice and sweetness and leaves you wanting more.

I gotta say, this carrot cake is one of my all time favorites. I’ve been on the hunt for the best carrot cake recipe for ages, and this one really knocked it out of the park.

With 2 cups of all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder and a pinch of salt, i knew it was going to be a winner. I mixed in 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg to give it that perfect warm spice kick.

Adding 4 large eggs, 1 1/2 cups vegetable oil, 1 cup granulated sugar and 1 cup packed brown sugar gave the cake a moist texture that just melts in your mouth. And don’t even get me started on the star of the show—3 cups of freshly grated carrots, with a handful of walnuts and raisins if you’re feeling adventurous.

The cake is topped off with a rich cream cheese frosting made from 8 oz cream cheese, 1/2 cup unsalted butter, and 4 cups powdered sugar with a little vanilla extract. Enjoy this absolute stunner!

Why I Like this Recipe

I love this recipe for a few reasons:

1. I really like how fresh carrots make the cake super moist and flavorful, its like eating a comforting treat that reminds me of home.
2. I appreciate the mix of spices like cinnamon and nutmeg that gives it a warm, sweet kick and makes the whole cake taste really cozy.
3. I can’t get enough of that rich cream cheese frosting, its smooth and creamy that balances out the spices perfectly.
4. I also enjoy adding walnuts and raisins sometimes because they give a fun crunch and little bursts of extra sweetness.

Ingredients

• Grated carrots give extra fiber and moisture making the cake super tender
• Eggs add protein and help bind the ingredients together for a smooth texture
• Walnuts not only add a nice crunch but also provide healthy omega 3 fats
• Cinnamon and nutmeg bring warm spices that elevate the overall flavor profile
• Cream cheese lends a tangy sweet layer that perfectly balances the spices
• Vegetable oil contributes essential moisture keeping the cake soft and rich
• Raisins add a burst of natural sweetness and chewy texture in every bite

Ingredient Quantities

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs, at room temp
• 1 1/2 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 3 cups grated carrots (about 5 or 6 medium carrots)
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans lightly with oil or butter.

2. In a big bowl, sift together 2 cups of all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg.

3. In another bowl, whisk 4 large eggs (make sure they are at room temp) with 1 cup granulated sugar, 1 cup packed brown sugar and 2 teaspoons vanilla extract until well blended.

4. Slowly pour in 1 1/2 cups vegetable oil into the egg and sugar mixture while whisking so it gets really smooth.

5. Gradually combine your wet mixture with the dry ingredients and mix until just incorporated then fold in 3 cups grated carrots. If youre using them, stir in 1 cup chopped walnuts and 1 cup raisins.

6. Divide the batter evenly between the prepared pans and smooth out the tops with a spatula.

7. Bake for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.

8. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup unsalted butter until its really creamy.

9. Slowly mix in 4 cups powdered sugar and then add 1 teaspoon vanilla extract; beat until the frosting is smooth and fluffy.

10. Once the cakes are completely cool, spread a generous layer of cream cheese frosting between the layers and on top of the cake. Enjoy your best carrot cake ever!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Two 9-inch round cake pans (to be greased with oil or butter)
3. A large bowl with a sifter (for combining the dry ingredients)
4. A medium bowl (for whisking the wet ingredients)
5. Measuring cups and spoons (for all your dry and liquid components)
6. A whisk (or an electric hand mixer for blending the eggs, sugars and vanilla)
7. A box grater (for grating the carrots)
8. A spatula (to gently fold in the wet and dry ingredients and smooth the batter in the pans)
9. A cake tester or toothpick (to check if the cakes are done)
10. A wire cooling rack (for cooling the cakes before frosting)
11. An additional bowl with an electric hand mixer or whisk (for beating the cream cheese frosting)

FAQ

Best Carrot Cake Recipe Substitutions and Variations

• All Purpose Flour: you can swap it with whole wheat flour for a denser texture – just be sure to adjust the liquid a bit.
• Baking Soda: if you dont have any baking soda, try using three times the amount of baking powder. It might not be perfect though.
• Vegetable Oil: you can use unsweetened applesauce instead if you want a lower fat option – this will keep the cake moist.
• Granulated Sugar: honey or maple syrup can be used as a substitute, but you may need to tweak the liquid measurements.
• Cream Cheese: if cream cheese isnt available, mascarpone cheese works pretty well for the frosting but may give a slightly different flavor.

Pro Tips

1. Be sure your eggs, cream cheese and butter are all at room temp before you start mixing. It helps everything blend together better, and your cake turns out smoother.
2. When you’re adding the dry ingredients into the wet, mix just until combined. Overmixing can make the cake tough, so be gentle with it.
3. Use a toothpick to check if the cakes are done. Every oven is different so it’s better to test a couple of times instead of strictly following the timer.
4. Let the cakes cool completely in the pans before you frost. If you frost while it’s still warm, the icing can melt and get all messy.