This moist, spiced, carrot cake recipe from scratch is the most tender and delicious carrot cake you will ever make. Made from simple ingredients and easily assembled - this cake will be your new holiday favorite.
Why This Recipe Works
While grating carrots to prepare this cake, my husband exclaimed "I didn't know there were really carrots in carrot cake!" Carrot cake recipe from scratch is cake that contains carrots mixed into the batter. Now-a-days, these cakes are frosted with a cream cheese frosting. Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages. Sugar was expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans with icing. Whatever the history of the dish, I'm sure glad it came to be - because carrot cake is one of my very favorite desserts! This recipe was given to me by a friend. She brought me this carrot cake after my middle son was diagnosed with leukemia at age 2. I still remember that moist and flavorful cake and what a treat it was - and now I'm sharing it with you!
This cake comes together so quickly and easily, and it is so good that you won't even believe it!
About The Ingredients
There are really two parts to this recipe - the cake and the frosting. So let me cover both.
The Cake
Canola oil - using oil in this cake really keeps it moist and fluffy. It also keeps it moist longer.
Carrots - use fresh carrots and grate them. DO NOT use the pre-shredded carrots. They are too dry!
The Frosting
Cream Cheese - I like to buy the Philidelphia brand. I find it just creams together better than the store brand.
Butter - use a salted butter. It enhances the flavor of the cake and frosting.
A complete list of ingredients is located in the recipe card below.
How Do I Make this Carrot cake recipe from scratch?
Step 1: Start by grating your carrots. Skip the pre-shredded ones - they are too dry. You'll need 4 cups of carrots - about 4 carrots worth.
Step 2: In a large mixing bowl combine canola oil and sugar. Mix until well combined.
Step 3: Add eggs and mix until well blended.
Step 4: Toss in shredded carrots and stir until combined.
Step 5: Add flour, baking powder, baking soda, and cinnamon. Mix until well combined.
Step 6: Generously grease your baking pans. I've found that adding a piece of parchment to the bottom of your pan prevents sticking.
Step 7: Transfer batter to your greased pans. Bake at 350 degrees. Time will depend on your pan size. I'll talk about that in a bit.
Step 8: After baking - let cake cool completely before frosting.
Step 9: In a large mixing bowl combine butter and cream cheese. Whip until well combined and smooth.
Step 10: Add powdered sugar and vanilla extract.
Step 11: Mix until smooth and well combined.
Step 12: Use frosting to ice cooled cakes.
Step 11: If making a layered cake - frost layers and then stack.
Step 12: Frost the outside of the cake last. Garnish as desired.
Cake Size Options
- Here I have made a 3 layer cake with a 9 inch cake pans - the cook time for this is 25-30 minutes. Double your frosting for this option.
- Another option is to make a 3 layer cake with 6 inch cake pans. The cook time for these is 45-50 minutes because the cake layers are thicker.
- You could also make the cake in a 9x13 pan. The cook time is 45-50 minutes for this size.
- You could also do cupcakes. Bake them for 13-15 minutes.
Carrot Cake FAQ
chopped walnuts
raisins
shredded coconut
carrot ribbons (peel carrots with a peeler and then peel off ribbons)
walnuts
caramel
fresh herbs
fresh fruit
I prefer to serve my carrot cake cold - so after you frost it - chill it for a few hours before serving. You can serve it at room temp, but trust me on this one - a cold carrot cake is delicious!
Often times people ask if they can substitute butter for the oil in cake recipes. Â I do not recommend this. Â I find that using oil rather than butter keeps the cake moist and also keeps it moist for longer. Â So when it comes to carrot cake - stick to using oil.
I Love Making Carrot Cake For Easter - Do You Have Other Easter Recipe Ideas?
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The BEST Carrot Cake Recipe From Scratch
Ingredients
Carrot Cake
- 1.5 cups canola oil
- 2 cups granulated sugar
- 4 eggs
- 4 cups shredded carrots loosely packed (about 4 carrots)
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ cup chopped walnuts optional
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
Instructions
Carrot Cake
- Start by grating your carrots. Â Skip the pre-shredded ones - they are too dry. Â You'll need 4 cups of carrots - about 4 carrots worth.
- In a large mixing bowl combine canola oil and sugar. Â Mix until well combined.
- Add eggs and mix until well blended.
- Toss in shredded carrots and stir until combined.
- Add flour, baking powder, baking soda, and cinnamon.
- Mix until well combined. Add nuts if desired and stir to combine.
- Generously grease your baking pans. (See notes for pan size options.) I've found that adding a piece of parchment to the bottom of your pan prevents sticking.
- Transfer batter to your greased pans. Â Bake at 350 degrees. Â Time will depend on your pan size. Â (See notes for baking time based on cake pan size.)
- After baking - let cake cool completely before frosting.
Cream Cheese Frosting
- In a large mixing bowl combine butter and cream cheese. Â Whip until well combined and smooth.
- Add powdered sugar and vanilla extract.
- Mix until smooth and well combined.
- Use frosting to ice cooled cakes.
- If making a layered cake - frost layers and then stack.
- Frost the outside of the cake last.
Notes
- Here I have made a 3 layer cake with a 9 inch cake pans - the cook time for this is 25-30 minutes. Â Double the frosting recipe for this option - you'll need more frosting for this larger cake.
- Another option is to make a 3 layer cake with  6 inch cake pans.  The cook time for these is 45-50 minutes because the cake layers are thicker.
- You could also make the cake in a 9x13 pan. Â The cook time is 45-50 minutes for this size.
- You could also do cupcakes. Â Bake them for 13-15 minutes.
- chopped walnuts
- raisins
- shredded coconut
SheriMitchell says
Fabulouso!!!!! I so love your recipes.
Maelani Valentine says
This really was the best carrot cake I’ve made! Simple, moist and the perfect balance of sweet cream cheese icing and cake. This will be my new go to recipe! I used pecans and it was delicious!
Emily Kemp says
Omg carrot cake is my favourite cake ever and this just takes it to a whole other level!