classic carrot cake

A wonderfully moist, perfectly spiced carrot cake recipe.  This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with my simple cream cheese frosting for what truly might be the perfect cake.

The Best Carrot Cake Recipe

all-purpose flour ((315 grams))

sugar ((200 grams))

baking soda

baking powder

salt

cinnamon

nutmeg

canola or vegetable oil ((235 milliliters))

unsalted butter (melted (113 grams))

eggs (room temperature)

Tablespoon vanilla extract

grated carrots** ((340 grams))

walnuts

(1 stick) unsalted butter (softened (113 grams))

oz cream cheese (softened (brick-style, not spreadable) (226 grams))

vanilla extract

sugar ((500 grams))

Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.

In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

Stir in carrots and nuts (if using) until ingredients are well-combined.

Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).

Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.

Allow cake to cool completely before covering with cream cheese frosting.

Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Add vanilla extract and sprinkle salt into the bowl and stir well to combine.

With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).

Once your cake has cooled completely, cover with frosting.

Cream Cheese Frosting

https://www.youtube.com/watch?v=zPPHIUoTyck

How to make the BEST Carrot Cake! This recipe is super moist and flavorful, you'll want to save this one.
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Cream Cheese Frosting Recipe Video: https://youtu.be/J43w-QJ-yEs

Ingredients
2 1/2 cups all-purpose flour (315g)
1 cup granulated sugar (200g)
1 cup light or dark brown sugar* tightly packed (200g)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil (235ml)
1/2 cup or 1 stick unsalted butter melted (113g)
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots** (340g)
1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting

Instructions
Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
1.  00:40  In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

2.  01:13  Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

3.  01:34  Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.

4.  01:58  Stir in carrots and nuts (if using) until ingredients are well-combined.

5.  02:35  Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).  Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
Allow cake to cool completely before covering with cream cheese frosting.

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The BEST Carrot Cake Recipe

What’s not love about carrot cake? Warm spices, creamy frosting, the orange flecks of carrot…yum! For those that are fans of nuts and/or raisins, feel free to add some in.

Classic Carrot Cake

sugar

brown sugar

eggs

all-purpose flour

carrots,

salted butter, softened

cream cheese, softened

Preheat oven to 350°F. Grease two 9″ cake...

Preheat oven to 350°F. Grease two 9″ cake pans

Beat oil and sugars together in a large...

Beat oil and sugars together in a large bowl of an electric mixer, until combined. Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon, baking soda, baking powder and...

Combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.

Bake in preheated oven for 30 to 35...

Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in centre comes out clean.

Cool in pans on wire cooling rack for...

Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.

For the frosting, cream butter and cream cheese...

For the frosting, cream butter and cream cheese in a large bowl of an electric mixer. Add powdered sugar, 1 cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out (if necessary).

Place one cake on serving dish. Spread with...

Place one cake on serving dish. Spread with icing. Top with remaining cake. Spread top with remaining icing.

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The Best Carrot Cake Recipe

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Top 2 classic carrot cake recipes from across the web

The most viewed classic carrot cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Carrot Cake Recipe

Classic Carrot Cake

The most viewed classic carrot cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine