Best Carrot Cake Recipe

I perfected my Very Moist Carrot Cake made with an abundance of fresh carrots, sweet spices and a rich cream cheese frosting that delivers flawless texture and a delectably moist crumb.

I’ve made this carrot cake so many times I still find ways to surprise myself. Packed with grated carrots and spiced just right, it hits that line between light and indulgent.

The frosting made from full fat cream cheese adds tang that wakes every bite. I tested tweaks inspired by a Carrot Cake Recipe Preppy Kitchen and chased a Very Moist Carrot Cake texture until the crumb stayed tender but never soggy.

I’m telling you, there’s a secret in the method that gives perfect moist crumb and real flavor, and I can’t wait for you to try it.

Ingredients

• Grated carrots give vitamin A, fiber and gentle sweetness, keeping the cake moist.
• Flour is mainly carbs and gluten, it builds structure and light crumb.
• Granulated and brown sugars sweeten, brown adds molasses flavor and tender crumb.
• Eggs give protein, help bind and leaven, they also adds richness.
• Oil brings fat, keeps cake moist but bumps up calories.
• Cinnamon, nutmeg and ginger add warm flavor, not much nutrition though.
• Walnuts or pecans add crunch, healthy fats and some protein.
• Cream cheese frosting is tangy, rich, high in fat and sweetness.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups grated carrots, packed (about 4 to 5 medium carrots)
• 1/2 cup crushed pineapple, well drained, optional
• 1 cup chopped walnuts or pecans, optional
• 1/2 cup raisins, optional
• 1/2 cup sweetened shredded coconut, optional
• 8 ounces full fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract for frosting
• Pinch of fine salt for frosting

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line them with parchment, or use one 9×13 pan if you prefer; dont overfill the pans, fill about 2/3 full.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger until evenly combined.

3. In a large bowl whisk 1 1/4 cups vegetable oil, 1 cup granulated sugar and 1 cup packed light brown sugar until smooth. Add 4 large room temperature eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract.

4. Gently fold the dry mix into the wet just until combined, dont overmix or the cake gets dense. Fold in 3 cups grated carrots (packed), and if using add 1/2 cup well drained crushed pineapple, 1 cup chopped walnuts or pecans, 1/2 cup raisins and 1/2 cup sweetened shredded coconut.

5. Divide batter between the prepared pans or pour into the 9×1
3. Smooth the tops and bake: about 25 to 30 minutes for 9-inch rounds, 35 to 40 minutes for a 9×1
3. Start checking early; a toothpick should come out with a few moist crumbs not raw batter.

6. Cool cakes in the pans 10 to 15 minutes, run a knife around the edges then invert onto wire racks to cool completely. Do not attempt to frost while warm or the frosting will melt.

7. Make the frosting by beating 8 ounces full fat cream cheese (softened) with 1/2 cup unsalted butter (softened) until very smooth. Add 1 teaspoon vanilla extract and a pinch of fine salt and beat again.

8. Gradually add 3 to 4 cups sifted powdered sugar until the frosting is sweet and spreadable. If it gets too stiff add a teaspoon of milk, if too thin add more powdered sugar. Scrape the bowl so no lumps remain.

9. If making layers, level the domes with a serrated knife, place first layer on your plate, spread about 1/3 of the frosting between layers, stack and do a thin crumb coat, chill 15 to 20 minutes then finish frosting smoothly. For a 9×13 just spread evenly on top. Press chopped nuts or extra grated carrot on the sides or top if you like.

10. Chill the frosted cake 30 minutes to set the frosting, then bring to room temp for 20 minutes before serving for best flavor. Store covered in the refrigerator up to 4 to 5 days. Quick tips: grate carrots fine and pack, drain pineapple very well, toss nuts raisins or coconut in a tablespoon of flour so they dont sink, use full fat cream cheese for best texture.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper or nonstick spray
3. Mixing bowls (one medium for dry ingredients, one large for wet)
4. Measuring cups and spoons (kitchen scale optional but handy)
5. Whisk and silicone spatula for folding and scraping
6. Electric hand mixer or stand mixer for the frosting and beating eggs
7. Box grater for the carrots and a small colander or sieve to drain pineapple well
8. Wire cooling rack, serrated knife to level domes and an offset spatula for smooth frosting

FAQ

Best Carrot Cake Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb; or use a cup‑for‑cup gluten free flour blend (add 1/4 tsp xanthan gum if the blend doesn’t contain it); for an extra tender cake use cake flour by replacing 2 tbsp per cup of AP flour with cornstarch.
• Vegetable oil: use melted coconut oil 1:1 (gives a hint of coconut), or melted unsalted butter 1:1 for richer flavor, or replace up to half with unsweetened applesauce to cut fat and keep it moist — full swap makes a bit denser cake.
• Light brown sugar: substitute dark brown sugar 1:1 for deeper molasses flavor, or granulated sugar + 1 tbsp molasses per cup if you only have white sugar, or coconut sugar 1:1 for a more caramel note and slightly lower glycemic impact.
• Cream cheese (frosting): use mascarpone 1:1 for a milder, silkier frosting; or Neufchâtel (lower fat cream cheese) 1:1 if you want fewer calories; for a dairy free option use a sturdy vegan cream cheese, chill well before whipping.

Pro Tips

– Grate the carrots fine and pack them into the measuring cup, but don’t squeeze all the juice out unless they’re soggy. If your carrots are extra wet, blot them on a paper towel first. Also drain crushed pineapple well and pat it dry so it doesn’t add too much liquid.

– Toss nuts, raisins or coconut in a tablespoon of flour before folding them in so they don’t sink to the bottom. Fold them in gently and only once or twice more after the dry and wet mixes are combined, don’t over mix or the cake will get dense.

– Use room temperature eggs and cream cheese for smoother batter and frosting, but not warm. Fill pans about two thirds full, start checking for doneness a few minutes early, and pull the cake when a toothpick comes out with moist crumbs not wet batter. If your oven runs hot get an oven thermometer and rotate pans halfway through baking.

– For the frosting and assembly: chill a thin crumb coat for 15 to 20 minutes before finishing so you get clean sides, and if the frosting is too stiff add a teaspoon of milk at a time, too thin add more powdered sugar. Keep the finished cake chilled but bring it to room temp for 15 to 20 minutes before serving so flavors open up.