When it comes to dessert, nothing rivals the best carrot cake. This is a classic recipe that is the perfect blend of spices, sweetness, and creaminess, brought together by the rich cream cheese frosting. In 1 hour and 30 minutes, you can have a showstopper dessert that's perfect for any occasion. Its extraordinary moistness and ease of preparation make this cake the ultimate sweet treat.
If you need more easy cake recipes you should definitely check out this pecan caramel cake or this classic blueberry coffee cake.
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⭐️ Why You'll Love This Classic Carrot Cake
- Fool-Proof: Suitable for both beginners and experts.
- Deliciously Moist: Thanks to the grated carrots and optional pineapple.
- Perfectly Spiced: Cinnamon and vanilla offer a warm, comforting flavor.
- Creamy Frosting: Nothing beats the taste of homemade cream cheese frosting.
- Simple Ingredients: All the ingredients are commonly found in your pantry.
- Versatility: Perfect for holidays, family gatherings, or an everyday treat.
- Gluten-Free Option Available: You can easily adapt this recipe for various dietary needs.
🧾 Ingredients
- Flour (including gluten-free options): Forms the structure; choose according to your preference.
- Salt, Cinnamon, and Vanilla Extract: These add flavor and a hint of warmth and richness.
- Oil or Applesauce: Both options work well for keeping the cake moist.
- Sugar: Regular white sugar works great, but feel free to experiment with alternatives like coconut sugar
- Carrots: Freshly grated carrots are essential for the classic carrot flavor.
- Optional Ingredients: Add raisins, nuts, or pineapple for a customized experience.
See recipe card for quantities.
📖 Substitutions & Variations
- Variations
- Making Carrot Cake Cupcakes: Instructions for cupcake versions.
- Add Tropical Flair: Incorporate crushed pineapple or coconut flakes into the batter for a tropical twist.
- Muffins or Cupcakes: The same batter can be used to create delicious carrot cake muffins or cupcakes. Adjust the baking time accordingly.
- Spice it Up: Include spices like ginger or nutmeg to give the cake a unique twist.
- Fruit Variations: Consider adding raisins or finely chopped apples for a fruity flair.
- Substitutions
- Vegan Carrot Cake: Substitute eggs with a flaxseed mixture and use vegan cream cheese for the frosting.
- Nut-Free Option: If there are allergies, simply omit nuts or replace them with seeds like sunflower or pumpkin seeds.
- Gluten-Free Version: Use a gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
👩🏻🍳 Step By Step
- Prepare Ingredients: Peel and grate carrots; ensure all ingredients are at room temperature.
- Mix Dry Ingredients: Combine flour, salt, cinnamon, and sugar in a large bowl.
- Combine Wet Ingredients: Mix oil (or applesauce), eggs, and vanilla extract in a separate bowl.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, mixing just until combined.
- Fold in Carrots and Optional Add-Ins: Stir gently to maintain the cake’s tender crumb.
- Bake the Cake: Divide the batter into greased pans and bake until a toothpick comes out clean.
- Cool and Frost: Let the cake cool completely before adding the cream cheese frosting.
- Garnish: Use walnuts or pecans for a crunchy finish.
- Serve and Enjoy: This cake is best served at room temperature or slightly chilled.
💡 Top Tips
- Allow the cake to cool completely before frosting.
- Room temperature ingredients for a smoother batter.
🍯 Storage
- Fridge: Keep refrigerated for up to 5 days in an airtight container.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reheat: Microwave briefly to bring back to room temperature.
💡 Top Tips
- Use freshly grated carrots instead of pre-shredded for better moisture.
- Don’t overmix the batter. This helps to keep the cake tender.
- Always sift the powdered sugar for the frosting to ensure smoothness.
❓FAQ
Absolutely! Follow the same instructions but scoop the carrot cake batter into a muffin lined with cupcake liners. Fill the cups about ¾ full. Adjust the baking time. *see the recipe notes below for specific instructions.
You can substitute applesauce for oil; the cake will still be moist and delicious.
Yes! You can add drained crushed pineapple for a tropical twist.
Absolutely! Make it a day ahead, and either frost it the day of or store the frosting separately.
Feel free to reduce the sugar by up to one-third, but be mindful that it may alter the texture slightly.
Embrace your inner baker with this fool-proof carrot cake recipe. Its simplicity, flavor, and versatility make it a beloved classic and family favorite. Whether you’re a novice baker or an experienced home chef, these detailed instructions will guide you to a flawless carrot cake every time. Don’t forget to share your variations and successes in the comments below!
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The Best Carrot Cake Recipe
Ingredients
For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons (2 teaspoons) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- 2 teaspoons (2 teaspoons) cinnamon
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 4 (4) large eggs
- 2 teaspoons (2 teaspoons) vanilla extract
- 3 cups (385 g) grated carrots
For the Cream Cheese Frosting:
- 8 ounces (226 ⅘ g) cream cheese, room temperature
- ½ cup (115 g) butter, room temperature
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon (1 teaspoon) vanilla extract
Instructions
Cake:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Prepare Wet Ingredients:
- In a separate large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine Wet and Dry:
- Gradually add dry ingredients to the wet, mixing just until combined. Stir in the grated carrots.
Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting:
Prepare the Frosting:
- In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Frost the Cake:
- Place one cake layer on a serving platter. Spread frosting over the top. Add the second layer and frost the top and sides of the cake. To make a taller 3-layer cake double the recipe.
Cut into slices and serve. Enjoy!
Notes
- Make sure the cream cheese and butter are at room temperature for the frosting to ensure a smooth and creamy texture.
- If using a Bundt pan or making cupcakes, adjust baking times accordingly.
- For a tropical twist, add crushed pineapple or coconut flakes to the batter.
- See "Substitutions and Variations" section for vegan, gluten-free, or nut-free options.
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