Homemade Carrot Cake
This is a deliciously moist Carrot Cake. A simple homemade traditional cake made with the perfect amount of spices . Finish it off with a creamy Classic 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 tasty Vanilla Cake!
This is one of my favourite Cakes, I hope so happy to be able to share it with you. This carrot cake 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!
Recipe Ingredients
- Flour – all purpose flour or cake/ pastry flour
- Salt
- Baking powder
- Baking soda
- Nutmeg – ground
- Cinnamon – ground
- Sugar – granulated sugar
- Vegetable oil – I use corn or sunflower oil
- Eggs – room temperature large eggs
- Carrots – shredded grated carrots
- Pecans – chopped pecans or walnuts optional
For the frosting
- Butter – softened butter
- Cream cheese – whole cream cheese
- Powdered sugar – also known as confectioners’ sugar or icing sugar
- Vanilla – vanilla extract
- Cream – any type of cream I used half and half
- Pecans – extra chopped pecans or walnuts for topping the finished cake.
How to Make homemade cake/pastry flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
How to make Carrot Cake
In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg.
In a large bowl beat the oil and sugar together, add the eggs and beat to combine, add the dry ingredients beating to combine.
Add the shredded carrots and half the chopped nuts if using, gently combining together with a wooden spoon or rubber spatula. Do not over mix.
Pour the cake batter into the prepared cake pans and bake in the pre-heated oven until done, 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 in the pans, then move to wire racks to cool completely before frosting.
To make the frosting
In a medium bowl or mixer beat together the butter and cream cheese on medium-high speed until creamy. Lower the speed to low/medium add the powdered sugar, 1 cup at a time, beat well after each addition. Add the cream and vanilla, beat until fluffy, about 3 minutes.
Let the cake cool completely then frost with the prepared icing. Top with chopped pecans if desired.
Baking tip
Cake is unevenly baked. Solution: Rotate the cake halfway through baking and check the oven temperature for accuracy. You can also use cake strips soaked in water to wrap around the pan before and during baking to make the cakes flat for double layering.
FAQs
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!
I like the idea of a simple Carrot Cake, so you won’t find any crushed 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.
Yes you certainly can make carrot cake cupcakes, this recipe will make 18-24 medium sized cupcakes. Cupcakes should take about 18-22 minutes to bake.
I usually use two 8 inch round pans because I like a taller cake, although two 9-inch round cake pans will also work. You can either spray, grease and flour or line the pans with parchment paper.
Finely grated carrots blend well into the batter, providing moisture and flavor without being too chunky.
I like the idea of a simple Carrot Cake, so you won’t find any crushed 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 3 months, if frosted its best to thaw in the fridge.
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”!
I love making dessert recipes for my Italian friends and family. But I have to say between this Carrot Cake my Coconut Cake, and this Old Fashioned Banana Cake, I don’t know which one is more popular.
In my we love them all and I think they would all make a perfect Birthday or Special Occasion Cake. Enjoy!
Homemade Carrot Cake
Ingredients
FOR THE CAKE
- 2 cups flour (all purpose or cake/pastry flour)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar
- 1¼ cups vegetable oil
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- ½ cup pecans coarsely chopped
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
- ½ cup butter softened
- 5 ounces cream cheese
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half cream or whole milk
EXTRAS
- 1/2 cup chopped pecans
Instructions
- Pre heat oven to 350F (180C). Grease and flour, spray or line two 8 or 9 inch round cake pans (20 or 23 cm) with parchment paper. (I used two 8 inch).
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.
- In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together for another minute, add the dry ingredients beating for one minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon or rubber spatula. Do not over mix.
- Pour the cake batter evenly into the prepared cake pans and bake 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 in the pans, then move to wire racks to cool completely before frosting.
FOR THE FROSTING
- In a medium bowl beat together the butter and cream cheese on medium/high speed until creamy approximately 1 minute. Lower the speed to low/medium and add the 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 frost with Cream cheese frosting. Top with chopped pecans if desired. Enjoy!
Notes
Nutrition
Updated all new from June 28, 2014.
Perfection! Best carrot cake of all time! I’ve made it twice since covid shutdown began lol. Second time I used a full 8oz block of cream cheese in the icing which made it even better, for my taste. Icing was smoother and creamier. Thank you for this amazing yet simple recipe!
Hi Donna, thanks so much, I loved it too the first time I tried it. Take care.
Recipe is delicious but after my cake was done it sank in the middle – do you know what I did wrong ??
Hi Niecey, you should probably test your oven temperature. Or your baking has expired or you beat it too much. Let me know.
Can I use a budnt cake pan using the exact same recipe?
Hi Natalie, yes a bundt pan would work. Take care.
Made this cake today in 2 square pans. Reduced 1/4 of sugar. I’ve done several carrot cake recipes and this is definitely the BEST. It was so moist I didn’t even need frosting! Will definitely make this again.
Thanks Mary Ellen, so glad you enjoyed it. Take care.
Hi, I cannot thank you enough for such an excellent recipe. My kids’ school district has been providing lunch/breakfast everyday (we live in CA) and we had so many little bags of carrots )like 15!). Unfortunately my kids don’t eat those and I had been searching what I could do with the carrots. 😉
Fortunately I found your recipe and tried it yesterday. I cut sugar to 80% for the cake, and to 3 cups of powder sugar instead of 5 for frosting, and I used a whole pack of cream cheese.
I cut the two 20cm size cakes to make those flat. I kept a finished cake in the fridge and asked my kids to first eat those unused parts that I had cut. My kids put the rest of the frosting, unused, to make carrot cake sandwiches (looked like Whoopee pie).
They looked so excited, run to me to say that we can sell these carrot cakes because these are so delicious!.
Again, my kids don’t usually eat carrots and it looks magic to me! And they are so happy!
After watching all these excitements, I had the cake and felt heaven!
Thank you again, for your thoughtfulness and enlighten our lives in this difficult situation.
We hope you stay safe and happy with your family. -)
Hi Yuri, thanks so much, so glad everyone, especially the kids enjoyed it so much. Take care and stay safe.
A huge hit for Easter dinner dessert. Thank you!
Thanks Penny, glad it was a hit. Take care.
Excellent recipe, perfect for Easter! The cake was a but too sweet for my taste, so next time I’ll cut back 1/2 cup. When making the frosting, I used the whole block of cream cheese and only 1 cup of powdered sugar; I omitted the other ingredients. I like the stronger cream cheese taste and figured I’d cut back on the powdered sugar in the frosting to help balance the sweetness of the actual cake and it was perfect. Got lots of compliments on how tasty it was. Also as a side note for others, make sure to grease and flour your cake pans like the recipe states. I thought I would take a shortcut by using cooking spray instead and the cakes stuck. There was no getting the cakes out, so instead of having a 2 layer cake, we had two 8” cakes. Love this recipe, will definitely be using it again + my slight tweaks. Thank you!!
Thanks Vanessa, so glad you enjoyed it. Take care.
How do you keep the carrots from turning green? I understand it’s a chemical reaction with the leaving agent. Thanks.
Hi Lisa, my carrots have never turned green.
Hi Rosemary! Great recipe indeed, I’ll try to make it! Only a little question…are u sure that 2 cups of sugar are equivalent of 200g…? Not 400? (1 cup of granulated sugar= 200g)
Thank you and kisses from Italy!
Daniela
Hi Daniela, sorry yes it should be 400 grams, I corrected it thanks.
Can I just ask how many ounces would you say is in a cup please? Thanks
Hi Kate, apparently there are 8 fluid ounces in a cup. Hope that helps.
Hello there. I am making the cake now. Do you cool them in the pans or remove and cool on racks? I can’t wait to try it this evening.
Hi Deanna I let my cakes cool in the pans. And then remove them. Hope you enjoy it. 🙂
Why not make frosting recipe with 8oz, since that’s how it’s packaged?? Can’t wait to see how this turns out, it’s in the oven right now!!
Hi Susan, I don’t add the whole amount because I prefer a less cream cheese taste. I hope you like it.
Am I able to make this in a 9×13? And how should I adjust the recipe if doing so?
Hi Meg, yes you can, and you don’t have to do anything, instead of 2 pans use one 9×13 pan. After 30 minutes check for doneness. Hope that helps. Take care!
Is it possible to use less sugar and still achieve the taste described?
Hi Diane, I have never used less sugar in this recipe, doing that could effect the outcome of the cake, not only in taste but texture and moisture. Hope that helps.
Grazie tante Rosemary per la tua risposta. Segno la ricetta e proverò a farla quanto prima. Ti faccio sapere, non vedo l’ora di preparare questa meravigliosa bontà.
Un bacione!!!
Ciao Paola, di niente, goditi la torta! Fammi sapere. 🙂
I’m going to make this tonight in the form of cupcakes so i can bring to work and share. thx for this delicious and easy sounding recipe. the ingredients list was so pure and simple…can’t wait to enjoy it. Your trip looked nice. I just watched a movie this weekend filmed at niagra falls starring Marilyn Monroe and Joseph Cotton 🙂
Hello, great idea the cupcakes, let me know how they turned out. I saw that movie too, good film. Have a great day.
Best carrot cake I’ve ever tasted also. This is now my go-to recipe for carrot cake. It is so simple yet flavorful and I love how it slices (did not do cupcakes afterall…did cake lol) Thank you for sharing your recipes.
Hi, so glad you liked it. Thanks so much.