The Best Carrot Cake Recipe – Moist, Flavorful & Irresistible

This carrot cake is everything a perfect cake should be – incredibly moist, warmly spiced, packed with shredded carrots, and finished with a luscious cream cheese frosting.

Whether you’re celebrating a special occasion or simply craving a cozy dessert, this homemade carrot cake will quickly become your go-to recipe!

Why You’ll Love This Carrot Cake

Moist and Tender Texture: Thanks to oil and freshly shredded carrots.

Perfectly Spiced: Cinnamon, nutmeg, and ginger add warmth without overpowering.

Easy to Make: Simple steps and no fancy equipment needed.

Rich Cream Cheese Frosting: Sweet, tangy, and perfectly creamy.

Great for Any Occasion: Birthdays, holidays, or just because!

What You’ll Need (Ingredient Highlights)

All-Purpose Flour: Provides the cake structure.

Baking Powder & Baking Soda: Ensure the cake rises perfectly.

Spices: Cinnamon, nutmeg, and ginger for cozy flavor.

Salt: Balances the sweetness.

Oil: Adds moisture without weighing the cake down.

Sugar: A mix of brown and white sugar for depth of flavor.

Eggs: Bind the batter together.

Vanilla Extract: Enhances all the flavors.

Freshly Grated Carrots: The star ingredient, adding moisture and texture.

Pecans (optional): Adds a delightful crunch.

For the Cream Cheese Frosting:

Cream Cheese: Full-fat for best texture.

Unsalted Butter: Softened for easy blending.

Powdered Sugar: Sweetens and thickens the frosting.

Vanilla Extract: Adds warmth and flavor.

Pro Tips Before You Start

Use Freshly Grated Carrots: Pre-shredded carrots are too dry.

Measure Flour Properly: Spoon and level to avoid dense cake.

Don’t Overmix the Batter: Stir just until ingredients are combined.

Bring Ingredients to Room Temperature: For a smooth batter and frosting.

Cool Cakes Completely: Before frosting to prevent melting.

How to Make the Best Carrot Cake

Step 1: Prep the Pans and Oven

Preheat your oven to 350°F (177°C).

Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3: Combine Wet Ingredients

In another large bowl, beat together the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

Step 4: Add Carrots and Pecans

Stir the grated carrots into the wet mixture.

Fold in chopped pecans if using.

Step 5: Combine Wet and Dry Mixtures

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

Step 6: Bake

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for about 15 minutes.

Then transfer them to a wire rack to cool completely.

Step 8: Make the Frosting

In a large bowl, beat the cream cheese and butter until smooth.

Add powdered sugar and vanilla extract and continue beating until light and fluffy.

Step 9: Assemble and Frost

Place one cake layer on a serving plate.

Spread a layer of frosting on top.

Add the second cake layer and frost the top and sides.

Decorate with additional chopped pecans if desired.

What to Serve It With

Fresh fruit like strawberries or blueberries

Hot coffee or chai tea

A scoop of vanilla or cinnamon ice cream

Variations / Substitutions

Nut-Free: Omit pecans for an allergy-friendly version.

Add Pineapple: Stir in crushed pineapple for extra moisture.

Spice it Up: Add a pinch of cloves for a deeper spiced flavor.

Make It a Sheet Cake: Use a 9×13 pan and adjust baking time.

Storage & Leftovers

Room Temperature: Keep covered and consume within a day if unfrosted.

Refrigerator: Store frosted cake in an airtight container for up to 5 days.

Freezer: Freeze unfrosted layers tightly wrapped for up to 2 months.

Reheating Tip: Let cake sit at room temperature for 30 minutes before serving for best flavor and texture.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day ahead, wrap tightly, and frost the next day.

How do I prevent dry carrot cake?
Be careful not to overbake and measure your flour properly.

Can I add raisins?
Absolutely! Fold in 1/2 cup of raisins if you love the added texture and sweetness.

Is it necessary to peel the carrots?
Yes, peeling removes any bitterness and gives a smoother texture.

Can I double the recipe?
Yes, double all ingredients and bake in larger pans or multiple batches.

Final Thoughts

This carrot cake delivers everything you want in a classic dessert – moist layers, flavorful spices, sweet carrots, and a heavenly cream cheese frosting.

Whether for a party, holiday, or a cozy night in, it’s a recipe you’ll come back to time and time again.