Homemade Carrot Cake

This Easy Carrot Cake is everything you want in a classic homemade dessert: incredibly moist, perfectly spiced, and topped with a creamy whipped cream cheese frosting. Made with simple ingredients and packed with freshly grated carrots, this from-scratch cake is rich in flavor and texture—and it’s just as easy to make as it is to love.

Why You’ll Love This Recipe

This carrot cake recipe stands out for its simplicity, texture, and unbeatable flavor. It’s easy enough for beginner bakers and impressive enough for any special occasion. Using oil instead of butter keeps the cake extra moist, and a blend of white and brown sugar adds depth. The addition of nuts, raisins, and a luscious cream cheese frosting gives this cake layers of flavor and a bakery-quality finish. Whether you’re making it for a birthday, holiday, or just because—this is the carrot cake recipe you’ll keep coming back to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon fine sea salt
1½ teaspoons ground cinnamon
1¼ cups vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups grated peeled carrots (about 5 to 6 medium carrots)
1 cup coarsely chopped pecans (optional)
½ cup raisins (optional)

For the Creamy Frosting:
8 ounces block cream cheese, at room temperature
2 teaspoons cornstarch (optional, helps thicken)
1¼ cups powdered sugar
⅓ cup cold heavy cream
½ cup coarsely chopped pecans, for topping (optional)

Directions

Bake the Cake:

1. Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until fully combined.

3. In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time, whisking well after each addition.

4. Using a rubber spatula, gradually add the dry ingredients to the wet ingredients in three parts, mixing just until no dry streaks remain.

5. Fold in the grated carrots, chopped pecans, and raisins if using.

6. Divide the batter evenly between the prepared pans and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.

7. Cool in the pans for 15 minutes, then turn the cakes out onto a wire rack. Remove the parchment paper and let cool completely before frosting.

Make the Frosting:

1. In a medium bowl, whisk together the cornstarch and powdered sugar. Set aside.

2. In a large bowl, beat the cream cheese until smooth and creamy, about 1–2 minutes.

3. Gradually add the powdered sugar mixture to the cream cheese while mixing on low speed.

4. Add the cold heavy cream and beat on medium-high speed for 2–3 minutes until the frosting is light, fluffy, and holds soft peaks. Chill until ready to use.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.

2. Add the second layer and frost the top of the cake, swirling the frosting with a spatula. Leave the sides unfrosted if desired.

3. Sprinkle chopped pecans over the top for a finishing touch.

Servings and timing

Serves: 16 slices
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Cupcakes: This recipe makes 22–24 cupcakes. Bake at 350°F for 14–18 minutes.

• Bundt Cake: Bake in a 10- or 12-cup bundt pan. Increase baking time by about 30%.

• Sheet Cake: Use a 9×13-inch pan and bake for 40–50 minutes.

• No Raisins or Nuts: Simply leave them out for a smoother texture.

• Add Pineapple: Stir in up to 1 cup of drained crushed pineapple for a tropical twist.

• Traditional Frosting: Use a firmer cream cheese frosting made with butter and powdered sugar for easier piping or a more classic texture.

Storage/Reheating

Store frosted carrot cake in the refrigerator, covered, for up to 1 week.
Let slices come to room temperature before serving for best flavor and texture.
Unfrosted cake layers can be wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months. Thaw overnight in the fridge before frosting.
The whipped frosting is not freezer-friendly, so it’s best to frost only when ready to serve.

FAQs

Can I make this carrot cake ahead of time?

Yes. You can bake the cake layers a day or two in advance and store them in the fridge. Frost just before serving.

Can I freeze carrot cake?

You can freeze unfrosted layers for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw in the fridge before using.

What’s the best way to grate carrots?

Use a hand grater or the fine side of a box grater. Avoid pre-shredded carrots—they’re too dry and thick.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Many readers have had great results using it with no changes to texture or taste.

Can I use butter instead of oil?

Yes, but the texture will be slightly denser and less moist. Oil gives a fluffier crumb and longer-lasting moisture.

Can I use only brown sugar?

Yes, brown sugar adds moisture and depth. You can replace the white sugar with an equal amount of brown sugar.

What if I don’t have heavy cream for the frosting?

Use heavy whipping cream (with at least 35% fat). If using regular whipping cream, beat it separately to soft peaks before folding into the frosting.

Can I double the frosting?

Yes! If you like a thicker layer of frosting or want to frost the sides, doubling the recipe works perfectly.

Do I have to include raisins and nuts?

No, they’re optional. You can leave them out or replace them with alternatives like shredded coconut or pineapple.

Can I make this into cupcakes?

Yes, this recipe makes about 24 cupcakes. Bake at 350°F for 14–18 minutes. Let cool before frosting.

Conclusion

This Easy Carrot Cake is a classic done right—simple ingredients, moist texture, and that signature warm spice flavor. Whether you serve it with the light whipped cream cheese frosting or go for a more traditional version, this cake is bound to be a hit at any gathering. It’s a go-to dessert you can rely on for birthdays, holidays, or whenever a carrot cake craving hits.

Print