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A close up of a whole carrot cake displayed on a wooden cake stand, frosted with cream cheese frosting and decorated with piped swirls topped with frosting carrots. The sides of the cake are coated with chopped nuts, and a single carrot-topped cupcake is visible at the base, with a blurred background featuring jars and décor.
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Carrot Cake Recipe

This classic carrot cake is a moist and spiced masterpiece, layered with silky cream cheese frosting and accented by the natural sweetness of freshly grated carrots, making it the perfect dessert for any occasion.
Course Dessert
Cuisine American
Keyword carrot cake
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time & Decorating 50 minutes
Total Time 1 hour 45 minutes
Servings 14 servings
Calories 500kcal
Author Camila Hurst

Ingredients

Carrot Cake

  • 2½ cups all-purpose flour 325g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup vegetable oil 240ml
  • 1 cup granulated sugar 200g
  • 1 cup packed light brown sugar 220g
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups grated carrots about 4–5 medium carrots (300g)

Cream Cheese Frosting

  • 2 cups cream cheese softened (452 grams)
  • 1 cup unsalted butter softened (226 grams)
  • 6 cups powdered sugar sifted (750g)
  • 2 tsp vanilla extract
  • Pinch of salt

To Decorate

  • 2 cups finely chopped pecans

Instructions

Prepare the Cake

  • Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in the grated carrots, and if using, the nuts and raisins.
  • Divide the batter evenly among the prepared pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter together until smooth and creamy, for about 2 minutes.
  • Scrape the sides of the bowl as needed.
  • Add the powdered sugar, one cup at a time, mixing until fully combined and smooth.
  • Stir in the vanilla extract and a pinch of salt.

Assemble the Cake

  • Level the tops of the cakes if necessary to create an even surface.
  • Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  • Repeat with the second and third layers, frosting the top and sides of the cake. Use an offset spatula, and a bench scraper to make the frosting smooth.
  • If you want to, you can spread a thin layer of frosting around the cake, then smooth it out, place it in the fridge for 30 minutes. This process is called crumb coating and allows you to have a smooth and polished final layer of frosting without crumbs showing through. After the crumb coat is set, apply the final layer of frosting, smoothing it with an offset spatula or bench scraper for a professional finish.
  • Right after applying this final coating, use your hands to stick the chopped pecans on the sides of the cake. It helps if they are very finely chopped.
  • Using a 4B tip, pipe swirls around the edges of the top of the cake.
  • To make the carrots on top of the cake, take the remaining frosting which should be about 1 cup, and use gel good coloring to dye about 3/4 of it orange, and the remaining 1/4 cup green. Fit a piping bag with a #10 round tip for the orange frosting and another bag with a small leaf tip for the green frosting. Then pipe the carrot body on top of the piped swirls by holding the orange piping bag at a 45-degree angle and creating a teardrop or triangle shape, starting wide and tapering to a point.
  • Pipe the leaf on top of the carrot.

Storage

  • To store carrot cake, keep unfrosted layers tightly wrapped at room temperature for up to 2 days, or refrigerate frosted cake in an airtight container for up to 5 days. For freezing, wrap cooled, unfrosted layers or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months; for frosted cake, freeze uncovered until the frosting hardens, then wrap and freeze for up to 2 months. Thaw frozen cake or slices in the refrigerator overnight or at room temperature before serving.

Notes

For Even Layers: Use a kitchen scale to weigh the batter for each pan to ensure even layers. This prevents one layer from being thicker than the others, creating a more balanced and professional-looking cake.
Make Ahead: Bake the cake layers in advance and let them cool completely. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or in the freezer for up to 3 months. This is a great time-saver when preparing for an event.
Additions: you can add ½ cup chopped pecans or walnuts, or ½ cup raisins to the batter after stirring the dry ingredients in.
Grate Fresh Carrots: Use freshly grated carrots instead of pre-packaged shredded carrots for the best texture and moisture. The fine shreds from a box grater or food processor blend seamlessly into the batter.

Nutrition

Serving: 1 slice | Calories: 500kcal