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A carrot cake with cream cheese frosting on a white plate.

The Best Carrot Cake Recipe

An incredibly moist and flavorful carrot cake with luscious cream cheese frosting, perfect for celebrations or everyday indulgence. This fool-proof recipe will become a family favorite.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 Slices
Author: Deborah Rainford

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.

        Nutrition

        Calories: 538kcal | Carbohydrates: 95g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 358mg | Potassium: 268mg | Fiber: 2g | Sugar: 76g | Vitamin A: 5916IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
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