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Our stunning homemade carrot cake is tender and delicious. Paired with cream cheese frosting, it’s a beloved classic!
A Slice of Heaven
Who doesn’t LOVE a slice of carrot cake? This recipe is one grandma has made for decades. We’ve made slight modifications over the years, but this is the best carrot cake recipe we make every Easter.
This homemade carrot cake recipe is packed with chopped pecans and smothered in a tangy cream cheese frosting (a classic pairing) for the perfect bite. This show-stopper is made up of two layers for a beautiful presentation that is so easy to achieve. We kept the decorations simple by sprinkling on a few chopped nuts, but you could easily get creative and pipe on carrots.
While carrot cake is delicious year-round, it’s especially popular in the spring and in Easter. In addition to this recipe, we also love our sheet pan version for feeding a crowd and our Carrot cake cupcakes that are especially popular with the kids.
WHY WE LOVE IT:
- The flavor! The spices and tangy cream cheese frosting (preferably a lot) are all divine, making it a great Easter dessert.
- Feeds a crowd. It’s two layers (twice the cake) – perfect for feeding everyone!
- A show stopper. The presentation is beautiful, great for special occasions or just because!
Ingredients
PREP TIME: 30 minutes BAKE TIME: 36 minutes COOL TIME: 30 minutes
Cake
- 1 cup granulated sugar
- 1 cup brown sugar – We use light brown sugar, but dark brown sugar can also be used.
- 1 ⅓ cups vegetable oil
- 4 large eggs – room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour – see How to Measure Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots, (5-6 medium carrots) – Wash, peel, dry, and use the smallest holes on a box grater to shred carrots, or use a food processor.
- 1 cup chopped pecans – or use walnuts
Frosting
- ½ cup unsalted butter, softened – see How to Soften Butter Quickly
- 1 (8-ounce) package cream cheese, softened
- 3 – 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream, as needed
- ½ cup chopped pecans, optional – or walnuts. You can fold the nuts in the frosting or use them to sprinkle on top of the cake. A half cup of Raisins can also be added to this recipe, although we usually leave them out.
- optional decorations – a sprinkle of nutmeg or cinnamon
Recipe Tips
- You must shred your own carrots. Do not use pre-shredded carrots as they are too dry.
- To avoid over-mixing, combine the wet and dry ingredients separately and fold in the carrots and pecans.
- Use room temperature ingredients as they mix in better than cold ones.
How to Make Homemade Carrot Cake
- PREP. Preheat the oven to 350°F. Generously grease two 9-inch round cake pans, or line the pans with parchment paper.
- BATTER. In a large bowl use an electric hand mixer, or a stand mixer with the paddle attachment (on medium speed), to beat 1 cup granulated sugar, 1 cup brown sugar, 1 ⅓ cups oil, and 2 teaspoons vanilla until combined. Add 4 eggs, one at a time, beating at low speed after each one.
- In another bowl, whisk 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon, until just combined. Fold in 3 cups grated carrots and 1 cup chopped pecans. Pour batter evenly into the prepared pans.
- BAKE. Bake for 36-42 minutes or until a toothpick inserted in the middle comes out clean. Let the cake layers cool in the pans for 10 minutes before turning onto a wire rack. Let cool completely.
- FROSTING. In a medium bowl, beat ½ cup butter, 8 ounces cream cheese, 3-4 cups powdered sugar, and 1 teaspoon vanilla until smooth. Add 1-2 tablespoons whipping cream until you reach the desired consistency. Fold chopped pecans into the frosting, optional.
- Place 1 cake on your plate, then add frosting to cover. Add a second layer and spread the remaining frosting over the sides of the cake and on top. Pipe on any decorative frosting and decorate with any remaining chopped pecans.
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Homemade Carrot Cake
Ingredients
Cake
- 1 cup granulated sugar
- 1 cup brown sugar
- 1⅓ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots, (5-6 medium carrots)
- 1 cup chopped pecans
Frosting
- ½ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream, as needed
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Generously grease two 9-inch round cake pans.
- In a large bowl, beat granulated sugar, brown sugar, oil, and vanilla until combined. Add eggs, one at time, beating on low speed after each one.
- In another bowl, mix flour, baking soda, baking powder, cinnamon and salt. Add to wet ingredients and mix with a wooden spoon, until just combined. Fold in grated carrots and chopped pecans. Pour into the prepared pans.
- Bake for 36-42 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pans for 10 minutes before turning onto a wire rack. Let cool completely.
Frosting
- In a medium bowl, beat butter, cream cheese, powdered sugar, and vanilla until smooth. Add 1-2 tablespoons whipping cream until you reach the desired consistency. Fold chopped pecans into the frosting, optional.
- Place 1 cake on your plate, then add frosting to cover. Add a second layer and spread the remaining frosting over the tops and sides. Pipe on any decorative frosting and decorate with any remaining chopped pecans.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap baked rounds with plastic wrap and store at room temperature for 1-2 days or wrap again with foil and freeze for 3-4 months.
Store frosting in the refrigerator for 4-5 days or in the freezer for 2-3 months. Allow it to come to room temperature and stir before applying it to the cake.
Lightly cover a frosted cake and store it in the fridge for 24 hours before serving.
Cover the cake with plastic or divide it into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
Can I substitute olive oil for veg oil?
I personally haven’t, but you could. Just might add a little olive oil flavor.
Avocado oil has a more neutral flavor than olive oil and I have used it in cakes. You could also use unsweetened applesauce for half or all of the oil.
Can you make this in a 10 1/2 “ x 15 1/2 “ jelly roll pan? It is very similar to the amount of ingredients to a recipe for Pumpkin Spice Bars that I bake in my jelly roll pan.
Thanks, can’t wait to try it.
I love carrot cake! Will definetly try it for Easter! Thank you
I am not a baker and this is my first time making this- it really was easy!! And the best part is my husband said it’s better than his mom’s lol!
One of the best carrot cake recipes I’ve tried! So delicious and tasty!
This cake was amazing, my whole family loved it and it was gone before we knew it. I already have plans to make this again!
Love to hear that!! Thank you!
when you said this was an easy cake recipe, you did not disappoint! thank you so much for sharing this delicious cake recipe
You are so welcome!! Thank you for saying that!
I recently needed a dessert that would feed a crowd, and this one was perfect. The carrot cake was moist and delicious and who doesn’t love cream cheese frosting? It was a hit!
Happy to hear that! It sure does feed a crowd, that’s why I love it! Thank you!
Delicious! A big hit at our Easter lunch 😊
Yay!! So glad to hear that!
I Cut this recipe down to 5 servings in An attempt to make a mini cake for two. It turned out perfect and so delish! I made it in a 6” round pan and Baked it for about the same tIme. Just had to do a little math to bake with the decimal measurements.
Thank you for sharing what you did! So happy you liked it!