Grandma’s Delicious Carrot Cake Recipe

I am sharing my Delicious Carrot Cake, an easy to make sweet and moist dessert finished with a tangy smooth cream cheese frosting and a subtle twist that invites you to read on.

I still remember Grandma sliding a pan out of the oven and the house filling up with warm spice and something I couldn’t name. I kept tinkering until I found a way to get that exact texture again.

This is my take on Delicious Carrot Cake, and yes it stays moist in a way that makes people ask for the recipe even when I dodge the question. I pile in grated carrots and smear a tangy cream cheese frosting that somehow makes every slice feel special.

Honest, imperfect, and a little sneaky, this cake always makes conversations linger.

Ingredients

• Carrots: Packed with fiber and vitamin A, add moisture and mild sweetness.
• Flour: Mostly carbohydrates for structure, makes cake tender but not nutritious.
• Sugar: Granulated and brown give sweetness, moisture and a quick energy spike.
• Eggs: Provide protein, structure and richness, they also help bind the batter.
• Oil: Adds fat for a moist crumb, lots of calories but keeps cake tender.
• Walnuts or pecans: Add crunch, healthy fats and a slight earthy flavor.
• Cream cheese frosting: Tangy and rich, lots of fat and sugar, perfect balance.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 1/4 cups (250 g) granulated sugar
• 3/4 cup (150 g) packed brown sugar
• 4 large eggs, room temp
• 1 1/4 cups (300 ml) vegetable oil or canola oil
• 2 teaspoons vanilla extract
• 3 cups (about 300 g) grated carrots packed
• 1 cup (100 g) chopped walnuts or pecans optional
• 1/2 cup (80 g) raisins optional
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar sifted
• 1 teaspoon vanilla extract for frosting
• Pinch of fine salt for frosting
• 1 to 2 tablespoons milk or cream if needed to thin frosting

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans or one 9×13 pan and line the bottoms with parchment for easy removal.

2. In a bowl whisk together 2 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt until evenly mixed.

3. In a large bowl beat 1 1/4 cups granulated sugar, 3/4 cup packed brown sugar and 4 room temp eggs until combined and a little thick, then slowly stream in 1 1/4 cups oil and stir in 2 teaspoons vanilla extract. Room temp eggs and oil at room temp help everything emulsify better.

4. Fold the dry mixture into the wet just until no streaks of flour remain, dont overmix or the cake gets tough. Fold in 3 cups packed grated carrots and 1 cup chopped walnuts or pecans and 1/2 cup raisins if using. Pack the carrots into your measuring cup so you get the right amount.

5. Pour batter into prepared pans, smooth the tops and bake on the center rack. For two 9 inch rounds bake about 25 to 30 minutes, for a 9×13 bake about 35 to 40 minutes, or until a toothpick comes out with a few moist crumbs. Check early so you dont overbake.

6. Let cakes cool in the pans 10 to 15 minutes, then turn out onto a wire rack and cool completely before frosting. If you frost while warm the frosting will melt.

7. Make the frosting by beating 8 oz softened cream cheese and 1/2 cup softened unsalted butter until very smooth. Gradually add 3 cups sifted powdered sugar and beat until combined, then add 1 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust.

8. If frosting is too thick add 1 to 2 tablespoons milk or cream, a little at a time, to reach a spreadable consistency. Dont add too much or it will be runny. If it gets too soft chill briefly and then beat again.

9. Spread a thin crumb coat on the cooled cake, chill 15 minutes if you want, then finish with a final layer of frosting. Press extra chopped nuts on the edges or sprinkle on top if you like.

10. Store the frosted cake covered in the fridge because of the cream cheese frosting; bring to room temp before serving for best flavor.

Equipment Needed

1. Oven, preheat to 350°F
2. Two 9 inch round pans or one 9×13 pan, plus parchment paper and nonstick spray for easy release
3. Mixing bowls, at least one large and one medium
4. Electric mixer or a sturdy whisk for beating eggs and sugars
5. Measuring cups and spoons, and a kitchen scale if you want more accuracy
6. Box grater or food processor with a grating disk for the carrots
7. Rubber spatula and a wooden spoon for folding and scraping bowls
8. Wire cooling rack and a toothpick to check doneness

FAQ

Grandma’s Delicious Carrot Cake Recipe Substitutions and Variations

• Eggs: flax egg — 1 tbsp ground flaxseed + 3 tbsp water = 1 egg, stir and let sit 5 min; unsweetened applesauce — 1/4 cup = 1 egg (cakes get moister, less rise); commercial egg replacer (Ener-G) — follow package directions.
• Vegetable oil: melted unsalted butter 1:1 for richer flavor; applesauce 1:1 or swap half the oil for applesauce to keep moisture but cut fat; light olive or avocado oil 1:1 if you want a neutral, slightly fruity note.
• All purpose flour: whole wheat pastry flour 1:1 (denser, slightly nuttier); cake flour hack — per cup remove 2 tbsp AP flour and add 2 tbsp cornstarch, sift for a lighter crumb; 1:1 gluten free all purpose blend with xanthan gum for gluten free.
• Cream cheese (frosting): mascarpone 1:1 for milder, silkier frosting; well strained full fat Greek yogurt use about 3/4 the cream cheese amount and add extra powdered sugar to thicken; dairy free vegan cream cheese 1:1 for a non dairy swap.

Pro Tips

1) Weigh or tightly pack the grated carrots, dont just eyeball them. If your carrots seem extra wet, squeeze out a little liquid in a clean towel so the batter isnt watered down and the cake stays moist not soggy.

2) Make sure the eggs and oil are truly at room temp, and add the oil slowly while beating so it emulsifies. If the batter looks a bit curdled, dont panic — keep folding gently and it usually comes back together.

3) Toast and cool the nuts first for extra flavor, then chop them a bit smaller than you think you need. Fold them in with wide, gentle strokes and stop as soon as the flour streaks are gone, overmixing makes the crumb tough.

4) Start checking for doneness early and use a toothpick in the center, not the edge. If the tops are browning too fast tent loosely with foil and remember the cake carries on cooking a bit after you pull it out.

5) For the frosting make sure cream cheese and butter are very soft or youll have lumps, sift the powdered sugar, and add milk only a teaspoon at a time. If the frosting gets too loose pop it in the fridge 10 minutes then re-whip, and always refrigerate the frosted cake then bring to room temp before serving for best flavor.