Best Carrot Cake Recipe

Indulge in an ultimate carrot cake experience filled with vibrant flavors and textures. This irresistible dessert features freshly grated carrots, aromatic spices, crunchy walnuts and raisins blended in a moist cake. The crowning glory is a luscious cream cheese frosting that perfectly unites these delectable ingredients, yielding an unforgettable celebratory treat.

I have been perfecting my Best Carrot Cake Recipe for a while now and I can confidently say its the best carrot cake you’ll ever eat!! I start by mixing 2 cups all purpose flour with 2 cups granulated sugar, 1 cup vegetable oil and 4 large eggs.

I then add in the spices; 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg. It gives the cake a warm and rich flavor.

Mix in 3 cups freshly grated carrots for a natural sweetness and moist texture. I also include walnuts and raisins optionally for added texture and nutrients.

For the cream cheese frosting, I blend 8 ounces of softened cream cheese with 1/2 cup unsalted butter, 4 cups powdered sugar and 1 teaspoon vanilla extract until its smooth and spreadable. The recipe has a good balance of energy from sugars and fats, and its a nice source of vitamin A from the carrots which can be a plus in your diet.

Enjoy making this homemade classic!

Why I Like this Recipe

I love how this carrot cake always turns out super moist and flavorful even if I’m not always perfect in the kitchen.
The mix of sweet spices and all those fresh carrots really makes it comforting and reminds me of home baking days.
I appreciate that the cream cheese frosting adds this tangy richness that balances the sweetness in a totally fun way.
Also, I like that I can add walnuts and raisins for extra texture and taste if I’m feeling extra creative.

Ingredients

• Freshly grated carrots add natural sweetness, fiber, vitamins and moisture to the cake.
• Chopped walnuts introduce healthy fats, a crunchy texture, protein, and essential nutrients.
• Vegetable oil lends moisture and richness, making the cake soft and tender.
• Granulated sugar adds sweetness and boosts the cake’s flavor profile without overpowering.
• Cream cheese frosting provides tanginess, creaminess, and a smooth contrast to the carrot cake.
• Cinnamon and nutmeg offer warm spices, enhancing aroma and depth in every bite.
• Eggs bind ingredients and help the cake rise; they add protein and structure.
• All purpose flour builds the cake’s structure, providing carbohydrates and a light texture.

Ingredient Quantities

• Cake Ingredients
  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups freshly grated carrots
  • 1 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

• Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan.

2. In a large bowl, mix together the 2 cups of flour, 2 cups of granulated sugar, 2 teaspoons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.

3. In another bowl, beat 4 large eggs with 1 cup vegetable oil until well combined.

4. Slowly add the wet mixture to the dry ingredients, stirring until just combined.

5. Fold in 3 cups of freshly grated carrots, and if you like, add the 1 cup of chopped walnuts and 1/2 cup raisins.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake is baking, prepare the cream cheese frosting by beating 8 ounces of softened cream cheese with 1/2 cup unsalted butter in a mixing bowl.

9. Gradually beat in 4 cups powdered sugar and then add 1 teaspoon vanilla extract until the frosting is smooth.

10. Once the cake has cooled for about 20 minutes, spread the cream cheese frosting evenly over the top, slice and enjoy!

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Measuring cups
4. Measuring spoons
5. Two mixing bowls
6. Whisk (or electric mixer)
7. Spatula
8. Box grater
9. Toothpick
10. Cooling rack
11. Knife or cake server

FAQ

Best Carrot Cake Recipe Substitutions and Variations

• If you don’t have all purpose flour, you can use whole wheat flour instead though it might make the cake a bit denser.
• You can swap granulated sugar with light brown sugar which gives a richer flavor but might add extra moisture.
• If vegetable oil is out, melted coconut oil works fine and even adds a slight tropical hint.
• For cream cheese in the frosting, try using Neufchatel cheese if you want a lighter option.
• Missing unsalted butter? Use salted butter and cut back on extra salt in your recipe.

Pro Tips

1. If you can, sift the dry ingredients before you mix em together – it helps avoid any clumps and keeps the cake light and airy.
2. Be careful not to overmix the batter when you combine the wet and dry parts; a little lumpy is ok and it kinda keeps the cake from getting too dense.
3. When you’re checking the cake, start testing a few minutes before the suggested time – ovens run different and you don’t want to overbake it.
4. Make sure your cream cheese is really soft, or else your frosting might end up lumpy – let it sit out a bit longer if you have to.
5. Let the cake cool properly in the pan before slathering on the frosting; this stops the frosting from melting and keeps everything tasting fresh.