Carrot Cake Recipe

This Carrot Cake Recipe is moist, delicious, and easy to make. It’s the perfect cake for any occasion!

Carrot Cake Recipe slice on a white plate on a blue and white napkin

Do you like carrot cake? We sure do. In fact, we love it. It’s one of our favorite cakes. But we don’t just like any old carrot cake recipe. No, we like a really good carrot cake recipe. And this is one of the best ones that we’ve ever tried.

This recipe was passed down from a friends mom. she got it from her Nana who said it had been in the family for years. We love old fashioned, vintage recipes. So if you’re looking for a delicious and satisfying dessert, then give this carrot cake recipe a try! You won’t be disappointed.

What’s not to love about carrot cake? It’s got all the good stuff – vanilla and cinnamon, carrots and raisins, and a cream cheese frosting that is to die for. Plus, it’s a great way to get kids to eat their vegetables! Whether you’re looking for a cake for a party or just something delicious to satisfy your sweet tooth, this carrot cake recipe is sure to hit the spot.

Carrot Cake Recipe

Who doesn’t love carrot cake? It’s basically a vegetable disguised as a dessert. And this recipe is the best one I’ve ever had. The carrots give it a nice sweetness and the spices make it all come together. You can serve it with cream cheese frosting or just eat it plain – it’s amazing either way!

This recipe has been in our family for generations and you are going to love  it. The cake is moist and fluffy, the carrots add a lovely sweetness, and the spices bring it all together. It’s iced with a delicious cream cheese frosting that takes it over the top. You will love it.

all the ingredients for cake

Ingredients

To make this delicious cake recipe, you will need a few basic ingredients. You should already have most of these ingredients on hand already in your pantry.  Even if you have to take a trip to the grocery store you will be so glad that you did, after the first bite of this delicious cake.

  • all purpose flour
  • baking powder
  • salt
  • cinnamon
  • nutmeg
  • vegetable oil
  • brown sugar
  • sugar
  • vanilla
  • large eggs
  • grated carrots
  • chopped pecans, divided

For the frosting

  • heavy whipping cream
  • cream cheese, softened
  • powdered sugar
  • vanilla

**See the recipe card at the end of the post for quantities.

How to Make This Carrot Cake Recipe

This carrot cake recipe is easy to follow and the results are always delicious. You will love how simple it is to make and how moist and flavorful the cake turns out.

Step 1: Preheat the oven

Preheat your oven to 350 degrees.

Step 2: Add parchment paper and cooking spray to cake pans

Add parchment paper to 2 round 9 inch cake pans, and lightly spray with non-stick spray.

Step 3: Whisk together wet ingredients

In a large bowl, whisk together vegetable oil, brown sugar, sugar, vanilla, and eggs until combined. Set aside.

Step 4: Whisk together dry ingredients

In another large bowl, whisk together all purpose flour, baking powder, salt, cinnamon, and nutmeg.

Step 5: Add the wet and dry ingredients together slowly

Slowly add dry ingredients to the wet ingredients, mixing between each addition, until flour mixture is just incorporated, careful not to over-mix.

ingredients for cake

Step 6: Fold in carrots and pecans

Fold in grated carrots and 1 cup pecans.

ingredients for cake

Step 7: Bake the cake

Pour batter evenly into cake pans, and bake for 35-40 minutes, until a toothpick inserted into the middle of the pans comes out clean.

cake batter in baking pans

Step 8: Allow the cake to cool completely

Allow the cake to cool completely.

Step 9: Toast the pecans

Meanwhile, add 1 cup of chopped pecans to a rimmed baking sheet and bake for 4-5 minutes, until toasted. Set aside.

Step 10: Make the frosting

To make the frosting, use a hand mixer to cream together powdered sugar and cream cheese, until light and fluffy. Add vanilla, and mix until combined.

Step 11: Make the whipped cream

To a separate bowl, add heavy whipping cream. Beat with a hand mixer for 2-3 minutes, until peaks begin to form and the whipping cream is whipped.

Step 12: Fold the whipped cream into the frosting

Fold the whipped cream into the cream cheese mixture until well incorporated.

Step 13: Frost the carrot cake

Frost the cake as desired, then top with toasted pecans.

Step 14: Serve and enjoy

Enjoy, and refrigerate any leftovers in an airtight container.

Equipment Needed

In order to make this carrot cake recipe, you will need a few basic pieces of equipment. Here is a quick list of the equipment that you need for this recipe.

  • measuring cup and spoon
  • mixing bowls
  • round cake pans
  • hand or stand mixer
  • baking sheet
  • parchment paper
  • whisk

PIN IT!!

Carrot Cake Recipe on a white plate, carrot cake in background on wood board

Tips for the Carrot Cake

Here are a few tips to help you make this carrot cake recipe perfectly.

Do not overmix the batter – When adding the dry ingredients to the wet ingredients, take care not to overmix. Overmixing can result in a tough cake.

Use fresh grated carrots – For the best flavor and texture, use fresh grated carrots in this recipe.

Toast the pecans – This step is optional, but toasting the pecans really brings out their flavor and adds a nice crunch to the cake.

Fold, don’t stir the whipped cream into the frosting – Be careful not to overmix when adding the whipped cream to the frosting. Stirring too much can deflate the whipped cream and result in a less fluffy frosting.

Carrot Cake Recipe on a white cake stand

Storage

Leftover cake can be stored in an airtight container in the refrigerator for 3-5 days.

More Carrot Cake Recipes

Carrot Cake White Hot Chocolate Bombs

Homemade Carrot Cake Truffles

Carrot Cake Fudge

Carrot Cake Recipe slice on white plate blue and white napkin

Carrot Cake FAQ

Do you have questions about this Carrot Cake recipe? Here are the answers to the most commonly asked questions about this recipe.

What causes a carrot cake to be dry?

There are a few reasons why a carrot cake can be dry. Over mixing the batter, using old or stale ingredients, and not adding enough moisture to the cake can all result in a dry cake.

Can I use pre-shredded carrots in this recipe?

Yes, you can use pre-shredded carrots in this recipe. However, I recommend grating your own carrots for the best flavor and texture.

Can I use a different type of oil in this recipe?

Yes, you can use a different type of oil in this recipe. I prefer to use vegetable oil, but you can also use olive oil, coconut oil, or another type of oil.

slice of Carrot Cake Recipe on white plate glass of milk cake in background on board

Give This Carrot Cake Recipe A Try This carrot cake recipe is easy to follow and the results are always delicious. You will love how simple it is to make and how moist and flavorful the cake turns out.

MORE RECIPES YOU WILL LOVE:

Samoa Cheesecake Bars

Easy Chocolate Pie Dip

Chocolate Crinkle Cookies

Lemon Bars 

Amish Sugar Cookies

Carrot Cake Recipe slice on a white plate on a blue and white napkin

Carrot Cake Recipe

This moist and soft Carrot Cake Recipe is topped with a cream cheese frosting that's just as good as it looks.
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 16 Servings
Calories: 636kcal
Author: Rob

Equipment

  • measuring cup and spoon
  • mixing bowls
  • round cake pans
  • Hand or Stand Mixer
  • baking sheet
  • parchment paper
  • Whisk

Ingredients

For the Cake:

  • 2 cups all purpose flour
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 ¼ cups vegetable oil
  • 1 ½ cups brown sugar
  • 1 cup sugar
  • 1 teaspoon Vanilla Extract
  • 4 large eggs
  • 2 cups grated carrots
  • 2 cups chopped pecans divided

For the Frosting:

  • 1 ½ cups heavy whipping cream
  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat your oven to 350 degrees.
  • Add parchment paper to 2 round 9 inch cake pans, and lightly spray with non-stick spray
  • In a large bowl, whisk together vegetable oil, brown sugar, sugar, vanilla, and eggs until combined. Set aside.
  • In another large bowl, whisk together all purpose flour, baking powder, salt, cinnamon, and nutmeg.
  • Slowly add dry ingredients to the wet ingredients, mixing between each addition, until flour mixture is just incorporated, careful not to over-mix.
  • Fold in grated carrots and 1 cup pecans.
  • Pour batter evenly into cake pans, and bake for 35-40 minutes, until a toothpick inserted into the middle of the pans comes out clean.
  • Allow the cake to cool completely.
  • Meanwhile, add 1 cup of chopped pecans to a rimmed baking sheet and bake for 4-5 minutes, until toasted. Set aside.
  • To make the frosting, use a hand mixer to cream together powdered sugar and cream cheese, until light and fluffy. Add vanilla, and mix until combined.
  • To a separate bowl, add heavy whipping cream. Beat with a hand mixer for 2-3 minutes, until peaks begin to form and the whipping cream is whipped.
  • Fold the whipped cream into the cream cheese mixture until well incorporated.
  • Frost the cake as desired, then top with toasted pecans.
  • Enjoy, and refrigerate any leftovers in an airtight container.

Nutrition

Calories: 636kcal | Carbohydrates: 65g | Protein: 6g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 196mg | Potassium: 208mg | Fiber: 2g | Sugar: 50g | Vitamin A: 3259IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

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