Carrot Cake
Home / Recipes / Desserts / Carrot Cake
Desserts
Carrot Cake
This carrot cake is moist, spiced, and topped with tangy cream cheese frosting. The keys are freshly grated carrots, oil instead of butter for a tender crumb, and warm spices that do not overpower. This recipe bakes two 9-inch layers and frosts into a tall cake for twelve.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Heat the oven to 350F. Grease two 9-inch round pans and line the bottoms with parchment.
- Whisk the flour, baking soda, cinnamon, and salt. In a large bowl, whisk the oil, granulated sugar, and brown sugar, then beat in the eggs.
- Stir the dry ingredients into the wet just until combined, then fold in the carrots and walnuts.
- Divide between the pans and bake 30 to 35 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
- Frost between the layers and over the top and sides. Chill 20 minutes before slicing.
Tips and variations
- Grate the carrots yourself. Pre-shredded carrots are dry and coarse.
- Cool the layers completely before frosting, or the cream cheese frosting will slide.
- Add raisins or shredded coconut to the batter if you like.
- Keep the frosted cake refrigerated, since cream cheese frosting is perishable.
Save it to your Recipe Box
Copy this one onto a 4x6 card. Title across the top, the ingredients down the left, the six steps down the right, and Serves 12, Prep 25, Cook 35 along the header. File it behind the Desserts divider. Built to outlast the screenshot.
Get the Recipe Box
Common questions
- Should I use oil or butter in carrot cake
- Oil keeps carrot cake moist and tender for days. Butter adds flavor but a drier crumb, so most recipes use oil.
- Do I need to peel the carrots
- Peel them first so no bitter skin gets in, then grate on the small holes of a box grater for a fine, even texture.
- Can I make it as a sheet cake
- Yes. Pour the batter into a greased 9x13 pan and bake at 350F for about 35 to 40 minutes.
- How do I store carrot cake
- Because of the cream cheese frosting, keep it covered in the fridge for up to 5 days. Bring slices to room temperature to serve.
More dessert recipes
Keep the ones that work
When a recipe earns a repeat, it deserves a card. The Albino Monkey Recipe Box keeps your handwritten favorites on real wooden dividers, Breakfast through Favorites.
See the Recipe Box