With Easter just days away, this Carrot Cake Recipe is the perfect dessert to add to your holiday table.
It’s soft, perfectly spiced, and topped with a rich, tangy cream cheese frosting.
If you’re looking for a classic carrot cake and cream cheese frosting combination that everyone will love, this is it.
This is one of those recipes that feels a little special but is surprisingly simple to make. Whether you’re baking for Easter, a spring gathering, or just because you’re craving a slice of something sweet, this moist cake delivers every single time.
If you'd like to make a bite-sized version of this dessert, try my recipe for Mini Carrot Cakes.
Since this cake requires the use of your oven, some no-bake desserts that pair well with carrot cake for Easter are my Banana Pudding with Cream Cheese, Key Lime Pie, or Lemon Cheesecake Pie.
Why You’ll Love This Recipe
- It’s truly the best carrot cake recipe for a soft, moist cake with the perfect balance of spices. It's made with vegetable oil and brown sugar for an incredibly tender crumb.
- The tangy cream cheese frosting pairs perfectly with the sweet, spiced cake.
- It's easy to make as a classic layer cake, but it can also be adapted into a sheet cake or cupcakes.
- This classic carrot cake is a great option for holidays, especially Easter, or anytime you want a reliable dessert that won't fail.
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Natalie's Pro Tips for the Best Carrot Cake
- Use freshly grated carrots for the best texture. They add more moisture than pre-shredded ones.
- Don’t overmix the batter once you add the dry ingredients. Overmixing makes more gluten and results in a tougher cake.
- Make sure your ingredients are at room temperature for a smooth batter and frosting. I also recommend combining the cream cheese and butter for the frosting FIRST before adding the other ingredients. It helps to avoid lumps in the frosting.
- Use a neutral-flavored oil, such as vegetable oil, for the softest crumb and best taste.
- Let the cake cool completely before frosting to avoid a runny topping.
Variations & Substitutions
- Add or skip nuts depending on your preference
- For a twist, you can add a well-drained 8-ounce can of crushed pineapple to the frosting.
Ingredients
*For specific ingredient amounts, please scroll down to the complete recipe card.
How to Make This Carrot Cake Recipe
Step 1. Preheat your oven to 350°F. Use baking spray or Grease and flour two 9-inch round cake pans. Set aside.
Step 2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3. In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
Step 4. Gradually stir the grated carrots into the wet ingredients.
Step 5. Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
Step 6. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
Step 8. Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Step 9. Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.
FAQs
It’s not the best way to go. Pre-shredded carrots are much drier and thicker, which can affect your cake's texture. Freshly grated carrots will give you a much more moist cake.
Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap. Thaw them in the refrigerator before frosting.
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.
This usually happens when the cake batter is overmixed or when too much flour is added. Be sure to mix on low speed just until combined and measure your flour correctly.
This usually happens if the cream cheese or butter is too warm. Try chilling the frosting briefly or adding a bit more powdered sugar.
Yes! You can make it 1–2 days in advance and store it in the refrigerator. Let it soften slightly and whip it with an electric mixer before using.
Carrot Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots about 4 medium carrots
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional for desired consistency
Instructions
- Preheat your oven to 350°F. Use baking spray or Grease and flour two 9-inch round cake pans. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.½ teaspoon salt, 1 cup granulated sugar, ¾ cup brown sugar, 1 cup vegetable oil, 4 large eggs, 2 teaspoons vanilla extract
- Gradually stir the grated carrots into the wet ingredients.2 ½ cups grated carrots
- Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.½ cup chopped walnuts or pecans
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Garnish with additional chopped nuts, shredded coconut, or carrot decorations.
Notes
-
- Use freshly grated carrots for the best texture. They add more moisture than pre-shredded ones.
-
- Don’t overmix the batter once you add the dry ingredients. Overmixing makes more gluten and results in a tougher cake.
-
- Make sure your ingredients are at room temperature for a smooth batter and frosting. I also recommend combining the cream cheese and butter for the frosting FIRST before adding the other ingredients. It helps to avoid lumps in the frosting.
-
- Use a neutral-flavored oil, such as vegetable oil, for the softest crumb and best taste.
-
- Let the cake cool completely before frosting to avoid a runny topping.
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