This is the best carrot cake recipe. This two layer cake is incredibly moist, fluffy, and flavorful, and topped with the most amazing cream cheese frosting. One bite and you’ll be in carrot cake heaven!
If you love carrot cake as much as I do, this recipe will become your new favorite recipe. Now, if you just want a simple cake to serve with coffee or for breakfast, then try this carrot cake loaf. It’s incredibly simple to make and is made in a loaf pan. I’ve also turned this into a carrot bundt cake recipe with pistachios as well.
But if youโre aiming for a little celebration or something a bit fancier, then this carrot layer cake is the perfect choice. And while there are quite a lot of carrots in this cake, it’s actually a good thing! Plenty of carrots makes this cake moist and flavorful.
How to make carrot cake
What youโll love most about this cake is that itโs super simple to makeโno mixer involved! It just requires 2 bowls and some mixing, and youโre done. I used to think that layer cakes were extremely complicated, but as long as you have 2 9-inch cake pans that are 2-inches high (I recommend these ones), then itโs easy as pie (or as carrot cake).
- In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
- In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Donโt overmix. Fold in the carrots, nuts, and raisins.
- Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely.
Make the cream cheese frosting
For simplicity’s sake, I usually donโt frost the sides of the cake but you can if you prefer. The recipe yields enough for that. On the other hand, if you only want to add frosting between the layers like Iโve done, then cut the cream cheese frosting recipe in half.
- In the bowl of an electric mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth.
- If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness (although I donโt find it necessary for this cake since it isnโt too sweet).
Assembling the cake
- Set one cake layer on a plate with the flat side facing up (or, optionally, if your cake rose too much, cut its rounded top with a knife to make it flat).
- Evenly spread about โ of the frosting over the cake to the edge.
- Top with the second cake layer, rounded side up and spread the remaining frosting over the top and sides of the cake.
- Top with some toasted walnuts for a gorgeous garnish!
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Shredded or grated carrots?
Now thereโs a good question! When I made my first carrot cake, I processed the heck out of the carrots until they were almost juice. I didnโt even realize I was doing something wrong until after I tasted the cake. Yuck!
There are 2 different options for grating the carrots, and itโs just a matter of preference. I know that some prefer long shreds, while others prefer smaller or more finely grated pieces.
1) The quickest method would be using the shredding disc of your food processor. It yields large shreds of carrots, but they are cooked and softened during baking. If using this method, youโll need about 3 cups of shredded carrots.
2) Use the grater box or a microplane grater for smaller pieces or more finely grated carrots. If using this method, youโll need about 2.5 cups of grated carrots.
Tips for making carrot cake
- If you donโt have brown sugar on hand, you can use just granulated sugar, 2 cups total. The brown sugar adds moisture and flavor, though, so itโs highly recommended.
- You can replace ยฝ cup of the oil with ยฝ cup unsweetened applesauce or crushed pineapple.
- Spices add a lot of flavor to carrot cake, but if youโre really not a fan of them, then I suggest at least not skipping the cinnamon.
- Use full-fat, block cream cheese for the frosting. Anything else won’t have enough structure and the frosting won’t be thick or sturdy enough.
More of my favorite cake recipes
- Cinnamon Roll Cake: Moist and tasty vanilla loaf cake swirled with cinnamon and sugar and frosted with a sweet cream cheese glaze.
- Red Velvet Cake: Moist and tender buttermilk cake layered with smooth cream cheese frosting.
- Black Forest Cake: Chocolate, cherry and luscious whipped cream.
- White Cake: The perfect celebration cake layered with vanilla buttercream.
- Chocolate Layer Cake: Rich, fudgy chocolate cake layered with scrumptious chocolate frosting.
Layered Carrot Cake
Ingredients
Cake:
- 2 ยผ cups (315g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 ยฝ teaspoons ground cinnamon
- ยฝ teaspoon ground nutmeg
- ยผ teaspoon ground cloves
- 1 โ cup (270 ml) canola oil (or vegetable, safflower)
- 1 cup (200g) granulated sugar
- 1 cup (200g) light or dark brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 350 g/12.5 oz grated fresh carrots* (about 6 medium carrots)
- 1 cup (100g) pecans or walnuts, coarsely chopped
- ยฝ cup raisins , currants, or shredded coconut, optional
Cream Cheese Frosting (enough to frost the sides of the cake*):
- 450g /16 oz full-fat cream cheese , softened to room temperature
- ยฝ cup (1 stick/115g) unsalted butter, softened to room temperature
- 2 cups (230g) powdered sugar, sifted, plus more as needed
- 1 teaspoon pure vanilla extract
Instructions
-
Preheat oven to 350ยฐF/180ยฐC. Generously butter 2 9-inch cake pans. You can line the bottom of the pan with parchment paper for easy removal later on.
-
To make the cake: In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
-
In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Donโt overmix. Fold in the carrots, nuts, and raisins.
-
Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely. [The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.]
-
To make the frosting: In the bowl of an electric mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness (although I donโt find it necessary for this cake since it isnโt too sweet). [Frosting can be kept in an airtight container in the fridge for up to 3 days. It doesnโt freeze well. Before using, bring to room temperature and whisk by hand for a few seconds until smooth.]
-
Assembling the cake: Set one layer on a plate with the flat side facing up (or, optionally, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread about โ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
-
Store cake in the fridge for up to 3 days. Bring to room temperature before serving.
Recipe Notes
* If using large shreds of carrot, youโll need about 3 cups, and if using small pieces or finely grated carrots, youโll need about 2.5 cups.
* You can half the recipe of the cream cheese frosting if you only want to use it between the layers and not the sides of the cake (like you see in the photos).
Joan Hayes says
I love carrot cake, and yours is so beautiful! And happy early birthday! ๐
Shiran says
Thank you so much Joan! That’s so sweet of you! ๐
Oana says
Carrot cake is one of the biggest surprised I experienced in the culinary world – it totally blew my mind with its taste the first time that I made it. And yours looks incredible!
Shiran says
I know, it’s so good! Thank you so much Oana! ๐
Thalia @ butter and brioche says
Cut me a slice right now please.. this carrot cake looks too delicious.
Shiran says
Thank you Thalia! ๐
Aimee / Wallflower Girl says
What a perfect cake! Hope you enjoyed your birthday ๐
Shiran says
I did ๐ Thank you so much Aimee!!
Winnie says
ืขืืื ื ืืืจืช, ืืืฆืื ืืืื (ืืืื ืื ืืืืืื ืื – ืืืฉ ืืจืื) ืืืืืื ืขืืืช ืืืจ ืืืืช.
ืืฉืื ืื ืื ืืขืืืคืื ืืื ืืงืจื, ืืื ืื ื ืืืืืช ืืช ืืงืจื ืืื ๐
Beeta @ Mon Petit Four says
What a stunning cake! It looks so incredibly moist, and how wonderful that it’s a 2-bowl affair. And that cream cheese frosting looks absolutely luscious and perfect!!
Shiran says
Thank you so much, Beeta!
Sarah | Drool-Worthy says
Carrot cake makes the best birthday cake! This looks so fluffy and wonderful ๐
Shiran says
Thank you, Sarah! ๐
Jess @ whatjessicabakednext says
This carrot layer cake is stunning, Shiran! Your recipes always look so beautiful! Carrot cake is one of my favourite cakes and this looks like the perfect bake to celebrate your birthday with! ๐ Pinning to try soon!
Shiran says
Thank you so much, Jess! ๐
cookies4me says
Could you scale down the recipe for 6″ cake pan size? I am thrilled with your white cake recipe. My carrot cake recipe makes three 9″ layers which in turn makes 4 6″ cakes. As a twosome we can’t eat that much. I love carrot cake but once a year is fine. Thanks
Shiran says
Hi! For a 6-inch cake I think you can make half of this recipe, but if you want, I suggest you to bake it in a loaf pan and use this recipe which makes a smaller cake (that can be frozen without the frosting).
Angela says
Hi Shiran!! I love carrot layer cakes especially with cream cheese frosting!! I was planning to try out this recipe for my mom’s 35th b’ day. Is it possible to omit the addition of chopped nuts and cloves in the cake sponge??
Shiran says
Hi Angela! Yes, you can omit the nuts and cloves. I hope you like it and happy birthday! ๐
Angela says
Thanks a bunch, Shiran!! ?
Diane Swanson says
Hi Shiran, Could you tell me how to scale this recipe down for two 8-inch round pans. Thank you for your help.
Shiran says
Hi Diane! You’ll need to decrease the recipe by 25% (meaning 3/4 of each ingredient, for example 3 eggs instead of 4). If it’s easier for you, you can also use the recipe as is and use the leftover batter for muffins.
Nour says
Excellent recipe, tried it my self and everyone loved it. Thanks for sharing
Shiran says
Thank you so much! ๐
Claudia says
Made this today – and as promised it was fluffy and moist!! Yum!!!! I’d had a bad recipe before so was really anxious about this one but so glad I followed it – amazing!!
I love that you give weights – so important when you want serious accuracy. Made half the recipe and baked it in a glass loaf dish – perfect! Thank you for sharing. ๐
Shiran says
So glad it turned out great! Thank you so much for your comment, Claudia! ๐
Tanisha says
Simply amazing!! And m sure this will taste as yumm as your carrot loaf!!!
If I want to make 1 9″ then shud I just half the recipe??
Shiran says
Thank you Tanisha ๐ If you want a tall cake, use the recipe as is, and bake it in a 9-inch pan that’s 3-inch deep, or use a 10-inch pan. Baking time will be longer (an hour, or even more, but start checking after 45 minutes just to be sure). Or, you can decrease the recipe by 25% (meaning 3/4 of each ingredient, for example 3 eggs instead of 4).
Gwen says
Can i double the ingredients to make a bigger cake. My son is getting married and they want a carrot cake for a wedding cake. It must be for 60 people
Shiran says
Hi Gwen, congratulations to you and your son! What size of pan do you want to use to make the cake?
Gwen says
I think a 20″ and a 27″
Will that be enough for 60 people
Shiran says
I don’t make large wedding cakes, so I can’t say for sure what is enough for 60 people or how to multiply the ingredients, but you can easily find this information online.
Gwen says
Thanks so much Shiran. I will have a look online
Lara Monique says
Hi Shiran,
I want to make this recipe in a rectangle pan, so I can cut out shapes to make individual carrot cakes. As I don’t want them tall, is it ok if I make half of the recipe for one single medium rectangle pan?
thank you,Lara
Shiran says
Hi Lara, I use the same amount of ingredients for a 9×13-inch pan, and it’s quite tall. I hope it helps!
Addie says
Hi. I’m interested in making this as a 9×13 rectangular ….does the baking time change or is it still 30 minutes?
Shiran says
Hi Addie, the baking time will be different. I haven’t tried it so I’m not sure, but you should bake it until a toothpick comes out clean.
NANCY says
Amazing cake – made it as a two-layer 9″ “semi-naked” cake (frosting on the sides to fill the layers to the edge and then scraped down almost to bare) and needed about 3/4 of the frosting. Perfect for a special occasion.
Megan says
This looks amazing! I want to make this using a 6 inch springfoam pan (by 3 inches deep) but don’t want to waste ingredients. Would you suggest I just cut the ratios in half?
Shiran says
Hi Megan, I recommend checking out my article on how to convert pan sizes to alter the recipe ๐
Gabriela says
I just made this cake for a big family dinner, and it was a huge success! The cake was perfectly spiced and moist. My dad declared that he “wasn’t a big carrot cake fan”, but after trying a slice of this one, he immediately changed his tune and went back for a second slice! I definitely recommend making the full batch of frosting to cover the sides of the cake, since it was so delicious. My mom even asked me if I had leftover frosting for her to eat later. I’ll definitely be making this again. Thanks, Shiran!
Shiran says
Thank you so much, Gabriela! You have no idea how happy it makes me to hear that!
Marisela Gomez says
Hi Shiram!
I love your recipes!!! I am planning to make this cake for my mother’s birthday on April 25th. The 1/2 cup of raisins, currants, or shredded coconut is optional. I want to add the raisins, currants and coconut because my mom loves all of them. Is it possible to add them all to the recipe? In case I can add them, what would be the amount for each ingredient? Can you please help me with this? I don’t want to mess up the recipe.
Thank you very much for so many delicious recipes!
Shiran says
Hi Marisela, I’d say no more than 2 cups of add-ins including the nuts, and then you can add whatever you like. Happy birthday!
Naomi Mizen says
Hi Shiran
I love your recipes as they allow people like myself from the UK to use them. I recently made your carrot cake layer cake ……OMG it was amazing. My husband took it to work and it was enjoyed by everyone . With some going back for seconds to find it all gone. Thank for sharing this recipe. ??
Sivan says
Hi. For the cream cheese frosting I bought whipped cream cheese but now I’m thinking it’s going to be too soft? I’m planning on covering the whole cake. Should I buy the block instead?
Thank you
Shiran says
Hi Sivan, I always recommend using cream cheese block, otherwise the frosting might be too soft, so it’s especially important for layer cakes.
Sivan says
Thank you. I did just that. The cake came out DIVINE! Thank you so much for your assistance and your quick replies.
janet Schollenberger says
Hi Shiran,
I would like to use this recipe to make cupcakes. Could it work for cupcakes? Any adjustmensts. I plan to make 12 – should I cut the recipe in half?
Shiran says
You can use my recipe for carrot muffins.
Janet says
Hi Shiran, Will this recipe work for cupcakes? I plan to make 12,. Should I cut the recipe in half? Also thanks for providing weight measurements. Makes it much more exact for cutting the recipe in half.
Shiran says
You can use my carrot muffins recipe.
Sherri says
Love this recipe!!!! So delicious and moist, the best carrot cake recipe that Iโve ever tried!!
But I have one question, can I freeze the cake after frosting it?
Shiran says
Yes you can. It’s always better to freeze it without the frosting and it will keep for a few days in the fridge, but if there are any leftovers, it will be ok to keep it in the freezer.
Dee says
Hi Shiran, will this recipe work for 3 layers 8″ by 1.5″? if yes, then how long shall I bake it for? Also, what measurements and baking time would you suggest for 3 layers 6″ by 1.5″ ? Thank you
Sydni says
Made this over the weekend for my mom and friends birthdays. Amazing cake! So moist and not super sweet, and cream cheese frosting is always my favorite. Loved the addition of chopped walnuts and shredded coconut. This is the 2nd recipe of yours Iโve tried (lemon tart was soooo good), both great so far, canโt wait to try more.
Shiran says
Thank you so much, Sydni! I hope you’ll continue to enjoy the recipes ๐
Sydni says
Your banana bread recipe is in the oven as I type! Smells delicious, canโt wait to see how it tastes.
Alison says
Hii I wanted to make this 3 8in by 2โ and a 10in by 2โ would I have to double the receipt?
Shiran says
Hi Alison. Do you want to make 2 cakes? If so, then you’d need to double the recipe. If you’re using different pan sizes than the recipe calls for or more layers, you might need to adjust the baking time. Also keep in mind that when using a bigger pan, the cake won’t be as tall.
Kelli says
I just made this for my family and it was a huge hit- even with the little ones! There was great flavor without being overbearing and some spiced cakes can be. The brown sugar made it very moist as well.
I decorated the top with a little cinnamon sugar too. It looked beautiful and tasted great!
Thanks for another great bake!
David Meier says
Iโm a guy & have never made a cake from scratch before, my question is on the cream cheese frosting it doesnโt list the amounts of
Ingredients thanks Dave Pheasant [email protected]
Stephanie @ Pretty.Simple.Sweet. says
Hi Dave, all ingredients are listed in the recipe card in the post:
Cream Cheese Frosting (enough to frost the sides of the cake*):
450g /16 oz full-fat cream cheese , softened to room temperature
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2 cups (230g) powdered sugar, sifted, plus more as needed
1 teaspoon pure vanilla extract
Jackie says
Beautiful. I like the part where you explained about the carrot textures. I like the smaller grated version in my cake.
Jackie says
Hi. One more question. Does the frosting icing the whole 9โ cake? Or like the one in the picture?
Stephanie @ Pretty.Simple.Sweet. says
Hi Jackie, For simplicity’s sake, I usually donโt frost the sides of the cake but you can if you prefer. The recipe yields enough for that. If you only want to add frosting between the layers like Iโve done, then cut the cream cheese frosting recipe in half.
Sue Moston says
Hi Stephanie
I have tried many muffin recipes but I have never had one as simple and delicious as your lemon muffins.
So I am going to try your carrot cake for my husbandโs birthday. He a Canadian and asks that I use maple syrup in the icing can you give me advice how to incorporate it into the frosting.
Thanks
Sue
Stephanie @ Pretty.Simple.Sweet. says
Oh, yum! Here’s a maple cream cheese frosting that sounds perfect for this cake! I’d love to know how it turns out for you. Link: https://joyfullymad.com/maple-frosting/