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). And as is required with any carrot cake recipe, we’re topping it with a thick, luscious layer of smooth and creamy homemade cream cheese frosting. Truly my all-time favorite cake!
This is one of those foolproof, crowd-pleasing desserts that works well for just about any gathering, especially Easter. And on a personal note, it’s my preferred birthday cake year after year! 🥳
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 use all of 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 intentionally keep the spice simple here—just cinnamon—reserving ginger and nutmeg for pumpkin-flavored desserts where those warmer, earthier notes truly shine.
- 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.
I’ve chosen to omit raisins—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.
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.
Homemade 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? You can turn the same warm, spiced cake batter into moist and tender carrot cake cupcakes 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.
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.
For a similar flavor, but completely different vibe, you might enjoy my rich, buttery carrot cake blondies with cream cheese glaze. They’re like a less in-your-face version of the classic that is easy to bake on a whim!
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!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
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 (300ml) 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 (440g) grated carrots
- 1 cup (125g) 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 (440g) 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 (300ml) 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 (440g) grated carrots and 1 cup (125g) 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 45-50 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 (440g) 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 layers up to 2 days ahead; wrap tightly and store at room temperature before frosting.
- Storage: Refrigerate frosted cake, covered, for up to 5 days.
- Freeze: Freeze unfrosted layers (wrapped tightly) for up to 2 months. Freeze fully frosted cake for up to 3 months; thaw overnight in the refrigerator.
- Double layer cake: Divide batter between two greased 9-inch pans. Bake at 350°F / 175°C for 30–35 minutes; cool completely before frosting.
- Cupcakes: Fill lined muffin tins ⅔ full. Bake at 350°F / 175°C for 18–22 minutes. Makes about 24.
Nutrition
Photography by: Cambrea Bakes.
Made this recipe tonight and fiancé said it was 10/10! 😊 super moist and I love the homemade frosting— it is a nice touch.
Looks fantastic, Giselle! Thanks for sharing a photo!