• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Homemade Carrot Cake

Homemade Carrot Cake

By: Rosemary Published: January 5, 2020 Updated on: March 4, 2020

Share

Share
Pin
Email
Jump to Recipe

A delicious Homemade Carrot Cake. A simple traditional moist Cake made with the perfect spices . Finish it off with a creamy Cream Cheese Frosting. Everyone will ask for seconds!

Layered cakes are perfect not only for special occasions but also just because. Why not try a couple of our favourites, including this Classic Tiramisu Layer Cake and this easy Vanilla Cake!

Table of Contents

  • Homemade Carrot Cake
  • How to make Carrot Cake
  • What nuts are best for a Carrot Cake?
  • What are the Ingredients in a Carrot Cake?
  • How to store it
  • Can you Freeze Carrot Cake?
  • A little History about Carrot Cake
      • Never Miss a Recipe!
  • More Delicious Cake Recipes
  • Homemade Carrot Cake
  • Homemade Carrot Cake
    • Ingredients  1x2x3x
      • FOR THE CAKE
      • *remove from fridge 30-45 minutes before using.
      • FOR THE FROSTING
      • EXTRAS
    • Instructions 
      • FOR THE FROSTING
    • Notes
    • Nutrition

carrot cake on a wooden standHomemade Carrot Cake

This is one of my favourite Cakes, and I can’t wait to share it with you. A delicious carrot cake recipe, because carrot cake is just too good not to be shared with everyone and this is the best carrot cake I have ever eaten.

This recipe was given to me 26 years ago, baked on a special occasion by my good friend’s mother. Naturally I had to ask for the recipe and I am so glad I did!

How to make Carrot Cake

  • In a small bowl combine all the dry ingredients except for the sugar, carrots and pecans.
  • In a large bowl beat the oil and sugar together for one minute.
  • Add the eggs and beat together.
  • Add the dry ingredients and beat to combine.
  • Add the shredded carrots and chopped nuts(if using).

shredded carrots in a bowl and mixed cake batter in a white bowl

  • Combining the ingredients together with a wooden spoon.
  • Pour the batter into the prepared cake pans and bake for approximately 30 minutes.

baked carrot cake in 2 cake pans

  • Let cool completely before frosting with the Cream Cheese Frosting. Top with chopped pecans if desired.

What nuts are best for a Carrot Cake?

Before I was able to get Pecans I would always use walnuts or hazelnuts in this recipe. But I have to admit Pecans are probably the tastiest. You can’t beat a Pecan! If you like raisin or currents you could add some of those too!

What are the Ingredients in a Carrot Cake?

I like the idea of a simple Carrot Cake, so you won’t find any pineapple in my cake, although you will find lots of shredded carrots (3 cups to be exact) and chopped Pecans or your favourite nuts of choice.

I also like a creamy not overly sweet Cream Cheese Frosting. Nothing that overpowers the cake, your frosting has to compliment the cake!

How to store it

The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge.

Just bring it to room temperature (for about an hour or so)  before serving.

Can you Freeze Carrot Cake?

Yes, you can actually freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.

Before placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an air tight bag or container. If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way.

The cake can be frozen for up to 4 months, if frosted its best to thaw in the fridge.

a slice of carrot cake on a white plate

A little History about Carrot Cake

Apparently a type of cake, called Carrot Pudding was enjoyed in the Medieval Times. The traditional Cake recipe was invented in the early 1900s in England.

It was actually baked in a loaf pan as a sweet bread. Then in the middle 1900s the “carrot bread/cake” was brought to America, and was made popular by George C Page.

He hired bakers to find ways to use up the over abundance of canned carrots. By the 1970s carrot cake was all the rage, the new dessert was  also considered “healthy”!

carrot cake on a wooden plate

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    More Delicious Cake Recipes

    Old Fashioned Banana Cake

    Mascarpone Cake with Raspberry Cream

    Double Chocolate Mousse Cake

    a slice of carrot cake

    Homemade Carrot Cake

    I love making dessert recipes for my Italian friends and family. But I have to say between this Homemade Carrot Cake and my Coconut Cake,  I don’t know which is more popular.

    In my opinion both are both amazing and both would make a perfect Birthday or Special Occasion Cake. Enjoy!

    a slice of carrot cake

    a slice of carrot cake

    Homemade Carrot Cake

    Rosemary Molloy
    The absolute best traditional carrot cake recipeyou will ever taste! Moist, simple with the perfect cream cheese frosting. Just try it.
    4.90 from 37 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 598 kcal

    Ingredients
      

    FOR THE CAKE

    • 2 cups flour (all purpose or cake/pastry flour) (250 grams)
    • 3/4 teaspoon salt
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon nutmeg
    • 2 teaspoons cinnamon
    • 2 cups sugar (400 grams)
    • 1 1/4 cups vegetable oil (250 grams)
    • 4 large eggs (room temperature)*
    • 3 cups shredded carrots (approximately 3 large or 5 medium)
    • 1/2 cup pecans (63 grams)

    *remove from fridge 30-45 minutes before using.

      FOR THE FROSTING

      • 1/2 cup butter (softened)
      • 5 ounces cream cheese (140 grams)
      • 5 cups powdered sugar (600 grams)
      • 1/2 teaspoon vanilla
      • 1/4 cup half and half cream (60 grams)

      EXTRAS

      • 1/2 cup chopped pecans (63 grams)

      Instructions
       

      • Pre heat oven to 350 degrees (180 degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm)
      • In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.
      • In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.
      • Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.

      FOR THE FROSTING

      • In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add the half and half and vanilla and beat until fluffy, about 3 minutes.
      • Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired. Enjoy.

      Notes

      Be sure to watch the Video at the top of the post!

      Nutrition

      Calories: 598kcalCarbohydrates: 104gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 89mgSodium: 343mgPotassium: 252mgFiber: 2gSugar: 84gVitamin A: 5840IUVitamin C: 1.9mgCalcium: 76mgIron: 1.6mg
      Keyword 2 layer carrot cake, carrot cake with cream cheese frosting
      Tried this recipe?Let us know how it was!

      Updated all new from June 28, 2014.

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Cakes & Cupcakes, Christmas, Desserts, Easter, Most Posts, Thanksgiving

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Sheere says

          September 18, 2022 at 10:57 pm

          Just finished making this Carrot Cake, so for smells really good, looks wonderful. I put it in a Bundt pan. Taking it to the Clubhouse tomorrow. Am sure they will enjoy it.

          Reply
          • Rosemary says

            September 19, 2022 at 8:59 pm

            Hi Sheere, thanks I hope they enjoyed it. Take care.

            Reply
        2. Kathryn says

          August 5, 2022 at 1:41 am

          Can the vegetable oil be substituted for coconut oil?
          I love this cake, I’ve made it before and it’s delicious and easy to make!

          Reply
          • Rosemary says

            August 5, 2022 at 3:01 pm

            Hi Kathryn, yes you can use either vegetable or coconut oil (make sure the coconut oil is in liquid form). It is a one for one substitution. I hope you enjoy it. Take care.

            Reply
        3. Allison says

          June 9, 2022 at 3:06 am

          I need to make a 2 layer 12” cake. Do you know how much batter I will need?

          Reply
          • Rosemary says

            June 9, 2022 at 11:22 am

            Hi Allison, I would personally 1 1/2 times the recipe. Double I think would be too much, although you could make cupcakes with the extra batter. And probably double the frosting. Apparently you will need about 7-8 cups of batter per layer. Hope that helps.

            Reply
        4. Val says

          April 5, 2022 at 4:09 pm

          Just wondering if you can add pineapple to this

          Reply
          • Rosemary says

            April 5, 2022 at 6:36 pm

            Hi Val, some people have added pineapple to the recipe, but unfortunately I really don’t know how much because I have never made it with pineapple. Let me know if you try it.

            Reply
        5. Angelo says

          November 20, 2021 at 4:05 pm

          5 stars
          The only carrot cake to bake. It easy with get directions. I add my own flavor items. Golden raisins 1/2 cup, didn’t have cream cheese so I used what I had.Goat milk, cheese, buttermilk great tangy taste to it all GREAT recipe
          Also my favorite cake an as a bonus I am eating vegetables lol

          Reply
          • Rosemary says

            November 21, 2021 at 12:11 pm

            Hi Angelo, thanks so much, so glad you enjoyed it. And yes the best way to eat vegetables! Have a wonderful Sunday.

            Reply
        6. Angelina says

          November 8, 2021 at 5:58 pm

          Sounds scrumptious. How long should I bake this in a bundt pan? I’m SO over making layer cakes. Thanks Rosemary.

          Reply
          • Rosemary says

            November 9, 2021 at 8:35 pm

            Hi Angelina, I think it would be best to use a 10 inch bundt pan and you should bake it for approximately 50-60 minutes (maybe a bit less or more depending on your oven). You can check it after 40 minutes with a toothpick and just continue to bake if needed. I hope that helps, and yes I totally understand, I love bundt cakes. Take care.

            Reply
        7. Krystie says

          June 19, 2021 at 11:37 pm

          Hi Rosemary,

          If I wanted to bake as cup cakes instead would anything change in the recipe?

          Reply
          • Rosemary says

            June 20, 2021 at 4:59 pm

            Hi Krystie, just the baking time would change. I would say about 20 minutes. Let me know how it goes.

            Reply
        8. Jane says

          November 4, 2020 at 1:38 pm

          Hi Rosemary,
          If I want to add crushed pineapple and shredded coconut, are there any adjustments to the recipe other than just adding the pineapple drained?
          Thank you for your help,
          Jane

          Reply
          • Rosemary says

            November 4, 2020 at 5:48 pm

            Hi Jane, I think it should be just fine as long as the pineapple is well drained. Let me know how it goes.

            Reply
        9. Rhonalynn says

          October 22, 2020 at 10:45 pm

          I made the icing just as recipe said except I didn’t have half and half so I just added 1/8 cup of milk and it turned out perfect. Frosting kept it shape.

          Reply
          • Rosemary says

            October 23, 2020 at 9:24 am

            Hi Rhonalynn, thanks for letting me know, glad you liked it. Take care.

            Reply
        10. Sarah says

          October 16, 2020 at 2:22 pm

          5 stars
          Excellent recipe! It was a success!
          A question though, can i substitute the half half cream with milk? Thanks!

          Reply
          • Rosemary says

            October 16, 2020 at 4:02 pm

            Hi Sarah, for the frosting? I wouldn’t because then you won’t get the same texture. 🙂

            Reply
        11. Danielle Shurley says

          September 24, 2020 at 10:11 pm

          It doesn’t have salt measurement that I’m supposed to put in the frosting. Please let me know what it is. The cakes are made I’m ready to put the frosting on them excited to try this cake

          Reply
          • Rosemary says

            September 25, 2020 at 11:28 am

            Hi Danielle, there isn’t any salt in the icing. 🙂

            Reply
            • Rhonda says

              July 31, 2021 at 5:18 pm

              It literally says, “add salt, half and half…”

            • Rosemary says

              July 31, 2021 at 8:54 pm

              Hi Rhonda, sorry it has been corrected.

        12. Monica says

          September 10, 2020 at 3:26 am

          Italian, too. Grazie

          Reply
        13. Zola says

          August 25, 2020 at 10:49 pm

          Thank you very much. I will surely give it a try

          Reply
          • Rosemary says

            August 26, 2020 at 6:08 pm

            Thanks Zola, I hope you enjoy it.

            Reply
        14. Karen says

          July 4, 2020 at 11:36 pm

          5 stars
          The most moist cake ever!! so yummy and a 10/10 recommened.

          Reply
          • Rosemary says

            July 5, 2020 at 6:08 pm

            Thanks Karen, glad you enjoyed it.

            Reply
        « Older Comments

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs