The short answer: This carrot cake recipe makes a tall, moist, lightly spiced layer cake with a thick swirl of tangy cream cheese frosting. Whisk oil, sugar and eggs, stir in flour, cinnamon and finely grated carrots, bake two 9-inch layers at 350°F for about 30 minutes, then frost the cooled cake with cream cheese, butter, powdered sugar and vanilla. It's the cake we bake for Easter, birthdays and the Thanksgiving dessert table.
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Below you'll find exact amounts, step-by-step directions, sheet cake and cupcake times, and make-ahead tips.
Set aside about 30 minutes to prep, 30 minutes to bake and an hour to cool before you frost it.
Carrot cake ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spoon and level it |
| Baking soda | 2 teaspoons | |
| Baking powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Ground cinnamon | 2 teaspoons | Plus ¼ teaspoon nutmeg and ¼ teaspoon ginger |
| Eggs | 4 large | Room temperature |
| Vegetable oil | 1¼ cups | Or another neutral oil |
| Granulated sugar | 1 cup | |
| Light brown sugar | 1 cup, packed | |
| Vanilla extract | 2 teaspoons | |
| Carrots, finely grated | 3 cups | About 1 pound whole carrots |
| Crushed pineapple, drained | ½ cup | Optional, for extra moisture |
| Chopped pecans or walnuts | 1 cup | Optional, toasted |
Cream cheese frosting: 16 ounces of softened block cream cheese, ½ cup of softened butter, 4 cups of powdered sugar, 2 teaspoons of vanilla and a pinch of salt.
How to make carrot cake, step by step
- Prep the pans. Heat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment.
- Mix the dry ingredients. Whisk the flour, baking soda, baking powder, salt and spices in a bowl.
- Mix the wet ingredients. In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth.
- Combine. Stir the dry ingredients into the wet ones just until no flour streaks remain.
- Fold in the carrots. Fold in the grated carrots, pineapple and nuts.
- Bake. Divide the batter between the pans and bake for 28 to 34 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely. Cool in the pans for 15 minutes, then turn the layers out onto a rack to cool for at least an hour.
- Make the frosting. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
- Frost. Spread frosting over one layer, top it with the second layer, and frost the top and sides.
Wash your hands, bowls and grater after handling raw eggs and before you frost the cake. The 4 steps to food safety from FoodSafety.gov, clean, separate, cook and chill, cover everything a home baker needs.
Tips for the best carrot cake
- Grate the carrots finely. Fine shreds soften and disappear into the cake, while coarse shreds stay crunchy.
- Don't overmix. Stir just until the flour disappears so the cake stays tender.
- Toast the nuts. Toast pecans or walnuts at 350°F for 8 minutes for much deeper flavor.
- Use block cream cheese. Tub cream cheese is too soft and makes a runny frosting.
- Cool before you frost. Even a slightly warm cake will melt cream cheese frosting.
- Chill before slicing. A chilled cake slices cleanly, and the frosting stays put.
Carrot cake pan sizes and bake times
| Pan | Bake time at 350°F | Serves |
|---|---|---|
| Two 9-inch rounds | 28 to 34 minutes | 12 to 14 |
| Three 8-inch rounds | 22 to 27 minutes | 14 to 16 |
| 9-by-13-inch sheet | 35 to 40 minutes | 16 to 20 |
| 10-inch Bundt | 45 to 55 minutes | 14 to 16 |
| 24 cupcakes | 18 to 22 minutes | 24 |
Make-ahead and storage
Bake the layers up to 2 days ahead and keep them wrapped in the refrigerator, or freeze unfrosted layers for up to 3 months. Once frosted, the cake belongs in the refrigerator. USDA guidance on leftovers and food safety says to refrigerate perishable food within 2 hours. Covered, the cake keeps about 5 days.
Save the recipe and plan the dessert table
- Family Recipe Binder, $6.99. Save this carrot cake recipe with your own notes, like how many nuts your family likes, next to the other holiday cakes.
- Holiday Season Bundle, $15.99. Plan the menu, the baking schedule, the grocery list and the budget for the whole season.
Rounding out the dessert table? Try our cheesecake, pumpkin bread or apple pie, or browse the Thanksgiving desserts roundup.
Want another classic layer cake? Try our German chocolate cake recipe, plus sheet cake and cupcake swaps. For a Southern cousin with banana, pineapple and pecans under the same cream cheese frosting, bake a hummingbird cake.
For the full frosting method, piping tips and storage times, see our cream cheese frosting recipe.
Frequently asked questions
What makes this carrot cake recipe so moist? This carrot cake recipe stays moist because it uses vegetable oil instead of butter, plenty of finely grated fresh carrots, and a little crushed pineapple or applesauce. Oil stays liquid at room temperature, so the crumb stays soft for days. Finely grated carrots melt into the cake as it bakes, and the fruit adds moisture and a gentle sweetness without making it heavy.
Should I grate carrots by hand or buy pre-shredded carrots? Grate the carrots yourself on the small holes of a box grater or with the fine shredding disk of a food processor. Bagged pre-shredded carrots are thick and dry, so they stay crunchy in the cake and can make it taste stale. You need about 1 pound of whole carrots, which gives you roughly 3 cups of finely grated carrot.
Does carrot cake with cream cheese frosting need to be refrigerated? Yes, a carrot cake with cream cheese frosting should be refrigerated, because the frosting is made with dairy. Don't leave it at room temperature for more than 2 hours. Cover it and keep it in the refrigerator for up to 5 days, then let slices sit out for 20 to 30 minutes before serving so the cake softens and the flavor comes through.
Can you make carrot cake ahead of time for a holiday? Carrot cake is a great make-ahead holiday dessert. Bake the layers up to 2 days ahead, wrap them tightly and keep them in the refrigerator, or freeze unfrosted layers for up to 3 months. Frost the cake the day before you serve it. Many bakers think carrot cake tastes even better on day two, after the spices have blended.
Can I make this carrot cake recipe as cupcakes or a sheet cake? Yes, you can bake this carrot cake recipe as cupcakes or a sheet cake. For a 9-by-13-inch sheet cake, bake at 350°F for 35 to 40 minutes. For about 24 cupcakes, fill lined cups two-thirds full and bake for 18 to 22 minutes. A Bundt pan takes 45 to 55 minutes. In every case, the cake is done when a toothpick in the center comes out with only a few moist crumbs.
Are raisins and nuts required in carrot cake? No, raisins and nuts are both optional in carrot cake, and families argue about them every Easter. Toasted pecans or walnuts add crunch and a nutty flavor, while raisins add little pockets of sweetness. Leave them out for a smooth, kid-friendly cake, or press chopped nuts around the sides of the frosted cake so guests who want them can have them.
Sources
- 4 steps to food safety (FoodSafety.gov) foodsafety.gov
- Leftovers and food safety (USDA Food Safety and Inspection Service) fsis.usda.gov