Carrot Cake
Carrot Cake is one of those timeless desserts that always hits the spot. With warm spices, a rich, moist crumb, and a thick layer of tangy cream cheese frosting, this cake is pure comfort in every bite.
Freshly grated carrots add natural sweetness and keep the cake incredibly tender, while brown sugar, cinnamon, and pecans bring depth and crunch.
This is the kind of cake that’s easy to make yet feels like a special treat, whether you’re baking for a celebration or just because you’re craving something homemade. If you love a cake that’s simple but packed with flavor, this one is for you!
Carrot Cake Recipe Highlights
- Moist and Tender with Every Bite
- Perfectly Spiced for a Warm, Cozy Flavor
- Easy to Make with Simple Ingredients
- Crowd-Pleasing for Easter, Parties, and Potlucks
- Topped with Tangy Cream Cheese Frosting
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – All-purpose flour builds structure while keeping the cake soft and tender. It holds up to the moisture from the carrots without making the cake too dense.
SUGARS – Brown sugar adds moisture and a deep, caramel-like sweetness, while granulated sugar balances the flavor and helps the cake bake evenly. Powdered sugar sweetens the frosting and keeps it smooth without any graininess.
LEAVENING AGENTS – Baking powder and baking soda lift the cake, creating a light, fluffy texture while ensuring it bakes evenly.
SPICES – Cinnamon, nutmeg, and cloves bring warmth and depth. They enhance the natural sweetness of the carrots without overpowering the cake.
EGGS – Eggs bind everything together, adding structure and richness so the cake bakes up soft but sturdy.
OIL – Oil keeps the cake moist long after baking. Unlike butter, it stays liquid at room temperature, which means the texture stays soft for days.
VANILLA – A little vanilla rounds out the flavors, adding subtle sweetness to both the cake and frosting.
CARROTS – Freshly grated carrots provide moisture, natural sweetness, and a soft texture. Pre-shredded carrots from the store don’t work as well since they tend to be dry.
PECANS – These add crunch and a nutty depth. Swap them for walnuts or leave them out for a nut-free version.
CREAM CHEESE – The base of the frosting, bringing a perfect balance of tangy and sweet flavors.
BUTTER – Softened butter blends with the cream cheese to create a smooth, rich frosting.
How To Make A Carrot Cake
Please check the printable recipe card below for more detailed instructions.
- Mix the dry ingredients in a bowl.
- Whisk the wet ingredients in a separate bowl, then stir in the dry ingredients. Fold in the carrots and pecans.
- Pour into a greased baking dish and bake at 350º Fahrenheit for 36-41 minutes.
- Cool completely.
- Beat cream cheese, butter, vanilla, and salt until smooth. Mix in powdered sugar until creamy.
- Frost the cooled cake and sprinkle with pecans if desired.
Leftovers and Storage
STORE – Cover and refrigerate leftover cake for up to 5 days. The frosting stays fresh when chilled, and the cake stays moist.
FREEZE – Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before frosting and serving.
REHEAT – Let the cake sit at room temperature for 30 minutes to take off the chill. For a quick warm-up, microwave slices for 10 seconds.
MAKE AHEAD – Bake the cake a day in advance, let it cool, and store it covered. Frost just before serving. The frosting can be made up to 3 days ahead and kept in the fridge.
More Easy and Delicious Desserts
Serving Suggestions
FRESH FRUIT – A side of berries or orange slices adds a bright, refreshing contrast to the rich cake.
HOT COFFEE OR TEA – A strong black coffee or a cozy chai tea is my go-to pairing. The warm spices in the cake and the bold flavors in the drink just work.
WHIPPED CREAM – If you love an extra indulgent touch, a spoonful of whipped cream on top makes every bite feel even more special.
Recipe Success Tips
USE FRESHLY GRATED CARROTS – I always grate my own carrots because store-bought shredded ones are too dry and don’t blend well into the batter. It’s worth the extra few minutes!
DON’T OVERMIX THE BATTER – Stir just until combined. Overmixing makes the cake dense instead of light and tender. If in doubt, stop mixing sooner rather than later.
LET THE CAKE COOL COMPLETELY – Frosting a warm cake is a recipe for disaster. The frosting melts, and you end up with a mess. Give it time to cool for the best results.
ADJUST THE SPICES – If you love bolder spice flavors, add extra cinnamon or a pinch of ginger. I like mine balanced, but if you want more warmth, go for it!
USE ROOM TEMPERATURE INGREDIENTS – Cold butter and cream cheese make frosting lumpy. Let them soften first for a smooth, creamy texture that spreads easily.
Commonly Asked Questions
Can I used store-bought shredded carrots?
You can use pre-shredded carrots from the store. However, I prefer to grate my own and shred them smaller.
What can I use if I don’t have all the spices?
Pumpkin spice also works well if you don’t have cinnamon, nutmeg and cloves on hand or you just want a shortcut. You can use 2 ½-3 teaspoons of pumpkin spice to replace the spices in the recipe.
Can I use store-bought frosting?
I prefer making my own frosting but in a pinch you can always safe time by using store-bought frosting. Both store-bought cream cheese frosting and buttercream frosting will work.
Carrot Cake
Ingredients
Batter
- 2 ¼ cups all-purpose flour
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 large eggs
- 1 ¼ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 2 cups carrots finely grated
- 1 cup pecans chopped
Frosting
- 12 ounces cream cheese softened
- ½ cup butter unsalted, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
Optional Topping
- ½ cup pecans finely chopped
Instructions
Prep
- Preheat the oven to 350° Fahrenheit and grease a 9×13” baking or cake pan.
Batter
- Stir together flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, ground nutmeg, and salt in a medium bowl
- In a large bowl, whisk the eggs, oil, and vanilla extract. Pour the dry flour mixture into the wet egg mixture and stir until combined. Fold the grated carrots and chopped pecans into the batter.
- Bake the cake for 36-41 minutes or until it is cooked through and you can insert and remove a clean toothpick. Once the cake has cooled, prepare the frosting.
Frosting
- Beat the cream cheese, butter, vanilla, and salt with an electric mixer in a large bowl until smooth. Add the powdered sugar, one cup at a time, and continue to beat until fully incorporated.
- Frost the cooled carrot cake and top with finely chopped pecans.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.