After Years Of Testing, I’m Confident This Is The Best!
When I think of a homemade Carrot Cake, this is exactly what comes to mind! A tender, moist cake flavored simply with grated carrots, walnuts, and cinnamon. You won’t find any pineapple or coconut here (that’s a hummingbird cake, not carrot cake). And as is required with any carrot cake recipe, we’re topping it with a thick, luscious layer of homemade cream cheese frosting. Truly my all-time favorite cake!
This is a great crowd-pleasing dessert for any gathering, but especially after Easter dinner. And on a personal note, it’s my preferred birthday cake flavor! 🥳
Be sure to check out more of our restaurant-worthy homemade desserts, like this easy carrot cake loaf (same great flavor, with less work!), creamy dulce de leche cheesecake, or cookie butter icebox cake with cookie butter whipped cream!
Quick Ingredient Notes
- I’ve found through testing that the combination of both granulated white sugar and brown sugar is what yields the best texture in the cake. You can one or the other if preferred.
- Vegetable oil keeps the cake impossibly moist and tender. Do not substitute with olive oil, but feel free to experiment with other neutral oils or even coconut oil.
- I recently re-tested (April 2025) this recipe using whole wheat pastry flour — it worked great!
- I prefer to grate the carrots by hand with a box grater, but store-bought is also ok.
- Walnuts can be substituted with chopped pecans.
Why are there no raisins in this cake? It’s simply personal preference — my family and I prefer carrot cake without them. But if you’re a fan, feel free to stir in ½ cup (70g) of raisins. Or simply try my overnight carrot cake oats, where their natural sweetness is a perfect fit.
I’ve been asked if you can substitute applesauce for the oil — I haven’t tested it myself, so I can’t speak to the flavor or texture. Feel free to experiment, but just know it won’t be the tested version of the recipe.
Jump to RecipeHomemade Carrot Cake Overview
When baking, what matters most is getting the ratios of the ingredients correct — be sure to measure with a scale for best results!
Want individual portions? Make my carrot cake cupcakes or carrot cake sandwich cookies instead!
How To Know When The Cake Is Done
The cake is done when it’s evenly puffed, golden on top, and free of wet or underbaked spots. To test, insert a cake tester into the center — if it comes out clean or with just a few crumbs, it’s ready. You can also gently press the top with a finger; if it springs back, it’s fully baked. If it leaves a dent, it needs more time.
How is this different than hummingbird cake? Carrot cake doesn’t have the additional add-ins. To make a hummingbird cake, reduce the carrots to 2 cups, then add 1 (8oz) can of crushed pineapple with juice, 1 cup unsweetened flaked coconut, and 1 cup raisins. This will have a slightly longer bake time – 60-65 minutes.
Chef-Tested Tips!
- Use room temperature eggs for best texture – set eggs out ahead of time or place in warm water for 5-10 minutes before using.
- When creaming the butter and sugar, beat for 2-3 minutes until light and fluffy. This helps incorporate air for a fluffier cake.
- Toast the walnuts in a dry skillet to enhance their flavor.
- Don’t overmix the batter once the flour mixture is added — just mix until no flour streaks remain. Overmixing = a dense cake.
- Allow the cake to fully cool before frosting so the frosting doesn’t melt.
How To Make A Layer Cake Or Cupcakes
I love the simplicity of a single-layer carrot cake, but you can easily turn this into a layer cake. Just divide the batter between two greased 9-inch round pans and bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean. Let the cakes cool completely before frosting and assembling.
If you’d like, you can also use this recipe to make carrot cake cupcakes! Simply line a muffin tin with paper liners and fill each cup about ⅔ full with the batter. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. This will yield about 2 dozen cupcakes.
For a similar, but kinda sorta different take on carrot cake, try this carrot cake blondies next!
It’s truly the greatest of all time! When you make this homemade carrot cake recipe (because when, not if!), don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below. You’re gonna love it!
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Impossibly Moist Carrot Cake with Cream Cheese Frosting
Video
Ingredients
For the cake
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (296ml) vegetable oil or other neutral oil
- 4 large (200g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅓ cups (280g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp Kosher salt
- 4 cups grated carrots
- 1 cup chopped walnuts, plus an additional ½-1 cup for garnish (can use pecans instead if preferred)
For the cream cheese frosting
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (438g) confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Grease a 9×13 baking dish with butter and flour or nonstick baking spray. Set aside.
- Mix the wet ingredients. Place 1¼ cups (250g) granulated sugar, ¾ cup (160g) brown sugar, 1¼ cups (296ml) vegetable oil, 4 large (200g) eggs, and 2 tsp vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed, about 1-2 minutes.
- Add the dry ingredients. Add 2⅓ cups (280g) all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp Kosher salt, then beat until just combined.
- Add remaining ingredients. Stir in 4 cups grated carrots and 1 cup chopped walnuts until just combined.
- Bake the carrot cake. Pour into the prepared baking dish, then use a spatula to smooth into an even layer. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.
- Make the cream cheese frosting. Place ½ cup (113g) butter and 8 oz cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (438g) confectioner’s sugar and 1 tsp vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.
- Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Add remaining chopped walnuts, if wanted, for garnish. Slice and serve!
Notes
- Make-ahead:Bake the cake layers ahead of time, then wrap tightly in plastic wrap and store at room temperature for up to 2 days before frosting.
- Storage: Leftover frosted cake should be covered and stored in the fridge for up to 5 days.
- To freeze: Let cake layers cool completely, then wrap tightly in plastic wrap and foil. Unfrosted layers can be frozen for up to 2 months. To freeze a frosted cake, cool fully, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- To make a double layer cake: Divide batter between two greased 9-inch round pans and bake at 350°F (175°C) for 30–35 minutes. Cool completely before frosting.
- To make carrot cake cupcakes: Line a muffin tin with paper liners, fill each about ⅔ full, and bake at 350°F (175°C) for 18–22 minutes. Makes roughly 2 dozen.
- To make hummingbird cake: Reduce carrots to 2 cups and add 1 (8oz) can of crushed pineapple with juice, 1 cup unsweetened flaked coconut, and 1 cup raisins. Bake for 60–65 minutes.
Nutrition
Photography by: Cambrea Bakes.
Made this and it’s delicious. I had fresh eggs and 3 were still over the 200g but still came out moist and delicious! A keeper for sure and thank you for the measurements in grams etc.
Yay, so glad! Thanks for the review, Shirley! I’m glad the measurements helped — I baked this again over the weekend. So delicious! xo, Ari
I made cupcakes for husbands BD. I ended up with 29!!!! And too much icing, but I saved the extra . They were soooo moist and really delicious.
Thanks for sharing how it turned out as cupcakes, Laurie!! Truly such a moist batter! xo, Ari
I agree, best carrot cake ever. Flavours are simple and not overly complex. Will be my go to carrot cake recipe 😋
Truly my favorite carrot cake of all time! So thrilled you love it too, Amanda! xo, Ari
I decided to try your recipe with the cream cheese frosting, normally I make mine with a glaze that soaks into the cake. This recipe was amazing and so very moist we loved the cream cheese frosting. I made mine in 2 9″ inch cake pans so I could taste test one and save the other for Easter. My family is enjoyed this recipe so much we might have to draw straws to see which one I make the next time, yours or my glazed one.
Moist carrot cake forever! The glaze sounds delicious too (but I am such a sucker for cream cheese frosting). So glad your family enjoyed this, Carol! xo, Ari
How would you make an 18×13 cake with at least a 2” height out of this recipe? Would doubling it do enough?????
Hi Georgianne — I haven’t tested this cake in those dimensions. If you make the conversions, please of course feel free to leave feedback here for other readers. Best, Ari
I made this for my birthday and it earned rave reviews! I did change things though:
– baked them in two 6-inch square pans
– reduced the recipe to 3/4ths of the amount specified
– added 1/2 teaspoon ground ginger
– browned the butter before creaming it into the cream cheese frosting
Thank you, Ari, for this fantastic recipe!!
Sounds like you made it work for you — that’s great! This is definitely my favorite carrot cake recipe of all time. Now I’m craving cake for breakfast, ha! Cheers, Ari
This cake is so delicious! I had a ton of carrots to use up, so I looked up recipes and tried this one. I am glad I did!
I used a bit less powdered sugar in the frosting (I think it was about 360g that was left in my bag) but that worked out perfectly for me! I tend to like things a bit less sweet. I will be making this again. It may become an Easter dessert tradition. Thank you!
It is my all-time favorite carrot cake and I’m thrilled that you enjoyed it and plan to make it again. No better compliment. Thanks, Cari! Cheers, Ari
Just in case anyone is curious if you use 5 oz aluminum cupcake tins and fill them with 3.1 oz of cake batter. You will get 20 cupcakes. When I printed the recipe I left the settings for 15 servings.
I have yet to get to sample mine as they in the oven but they smell amazing.
I’ll update on taste in a few days, after my birthday when I’ve shared with my friends.
Thanks for sharing this, Stephanie! Looking forward to hearing what you think of the cupcakes (and that delicious cream cheese frosting). Happy birthday! Cheers, Ari
I am back to let you know this carrot cake is fabulous! Everyone who got a cupcake raved about great they were.
One of my younger co-workers enjoyed it so much that she stood in the middle of my work area and danced while she ate it, totally worth the laughter that caused.
I got a lot of the happy food dance reactions from people but hers was absolutely the best, she was not bashful at all.
This completely made my morning!! Love a good happy dance while eating — thanks so much, Stephanie! xo, Ari
This cake turned out delicious, perfectly moist. This is now my go-to recipe.
This looks absolutely spectacular! Thanks so much for sharing, Barbara! Cheers, Ari