The Best Carrot Cake Recipe
Moist, perfectly spiced, and loaded with fresh carrots, this carrot cake is topped with a silky cream cheese frosting for a dessert that’s both nostalgic and utterly irresistible. Perfect for birthdays, spring gatherings, or just because.
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup 240ml vegetable oil
- 1 cup 200g packed light brown sugar
- 1/2 cup 100g granulated sugar
- 4 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 3 cups 300g freshly grated carrots
- 1/2 cup 60g chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 226g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Prepare two 9-inch round pans.
- Whisk dry ingredients together.
- Beat oil, sugars, eggs, and vanilla. Stir in carrots and pecans.
- Combine wet and dry ingredients.
- Bake 30–35 minutes. Cool completely.
- See full steps with tips & photos → https://p4pd.org/the-best-carrot-cake-recipe/
Notes
Freshly Grated Carrots: Always grate your own carrots for better texture and moisture—pre-shredded carrots are too dry.
Cupcake Option: This batter also makes great cupcakes! Bake for 18–22 minutes.
Extra Moist: Add ½ cup crushed pineapple for a tropical twist.