Carrot Cake Recipe
This isn’t just another Carrot Cake recipe. It’s the one I trust for a perfectly moist, warmly spiced cake made with shredded carrots, walnuts, and my homemade cream cheese frosting. It’s surprisingly simple to make and comes out perfect every time, whether I’m baking it for a holiday or just treating myself on a regular day.
Carrot cake is a classic dessert that shows up a lot around Easter, but honestly, I think it deserves a spot on the table all year long. You’ve probably noticed I love cooking with carrots, they’re such a great ingredient for decadent treats like my carrot poke cake and my 10-minute carrot cake cheese ball.
Table of contents
I’ve tried a lot of carrot cake recipes over the years, but none of them come close to this one. I make it for my family because it’s reliable and so easy to make. The kids go straight for the frosting, my husband always grabs the last slice, and I love that I can make it ahead of time. On busy weeks, having a cake in the fridge means one less thing to think about, and that’s a win for me.
Why you will love this recipe
- Made with simple ingredients: I use basic ingredients like carrots, walnuts, cinnamon, and vanilla, and they turn into something really tasty.
- Perfect for any occasion (or no occasion at all): Whether it’s a holiday, a birthday, or just a quiet weekend at home, I never need an excuse to bake this cake.
- Soft, spiced, and just the right sweet: This cake doesn’t go overboard, it’s tender, gently spiced, and sweet without being too much. With juicy raisins and crunchy walnuts, it’s all about balance.
- Bake it today, enjoy all week: On a packed schedule, I love that this cake keeps well in the fridge. I make it ahead, frost it when I can, and it’s ready whenever we need a little something sweet.
What you will need
- Dry ingredients: I mix the flour, sugar, spices, and rising agents to make the base of the cake and give it the right texture.
- Wet ingredients: I always use eggs, oil, buttermilk, vinegar, and vanilla to keep the cake moist and smooth just like I love it.
- Add-ins: I fold in freshly shredded carrots, walnuts, and raisins to add a soft texture, a little sweetness, and a nice crunch.
- Filling and finishing: I use my homemade cream cheese frosting to fill between the layers and to frost the outside of the cake.
How to make
Prepare the pans and raisins: I preheat the oven to 350°F and spray two 8-inch cake pans with baking spray. I line the bottoms with parchment paper, spray again, and set them aside. Then, I soak the raisins in boiling water for 10 minutes, drain them well, and let them dry on paper towels.
Mix the dry ingredients: I add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to a medium bowl. Then, I whisk everything together and set it aside.
Mix the wet ingredients: I add the eggs, oil, buttermilk, vinegar, and vanilla extract to a large bowl. Using a hand mixer (or stand mixer), I whisk on medium speed until everything is fully combined.
Combine the mixtures: I lower the mixer speed and slowly add the dry ingredients to the wet. I stop now and then to scrape the sides and bottom of the bowl, mixing just until everything is fully blended.
Add the mix-ins: Once the batter is combined, I gently stir in the shredded carrots, chopped walnuts, and raisins.
Bake the cakes: I divide the batter evenly between the prepared pans and bake at 350°F, rotating them halfway through. After about 25 to 30 minutes, I check with a toothpick to make sure the centers are baked through. Once they’re done, I take the cakes out, run a knife around the edges, and let them cool in the pans for 20 to 30 minutes. Then, I carefully invert them onto a plate, flip them onto a cooling rack with the rounded side up, and let them cool completely before frosting.
Frost the cake: I prepare the cream cheese frosting, then level the cake layers with a serrated knife if needed. I spread a little frosting on the cake stand to hold the base in place, then set the first layer on top. I add about 1 cup of frosting and use an offset spatula to spread it into an even 1/2-inch layer. I place the next layer on top and repeat the process until all the layers are stacked and filled.
Finish and chill the cake: I cover the entire cake with the remaining frosting, then press chopped walnuts along the sides and around the top edges. Once it’s fully frosted, I refrigerate the cake for 2 to 3 hours so it firms up before serving.
Expert tip
The secret soak step
One of the best tips I can share for making this carrot cake taste elevated is soaking the raisins before mixing them in. Letting them sit in hot water for just 10 minutes makes them soft and plump, which keeps them from drying out the cake. It helps the texture stay moist and balanced, and the raisins blend right in with a naturally sweet taste.
More tips to consider:
- I use three 8-inch cake pans and love the size it gives the finished cake. It makes nice, even layers that are easy to stack and frost.
- I always measure the dry ingredients carefully and never pack the flour into the measuring cup. Too much flour can make the cake dry.
- Once I add the dry ingredients, I mix just until everything is combined. Overmixing can make the cake dense and heavy instead of soft and fluffy.
- I always grate the carrots myself instead of using pre-shredded ones. Freshly grated carrots are softer and blend better into the batter, which keeps the cake moist and tender.
- I let the cake cool fully on a wire rack before adding the cream cheese frosting. If the cake is warm, the frosting will melt and slide off.
Recipe variations and add-ins
- No raisins: If you’re not into raisins, just leave them out and add an extra ¼ cup of shredded carrots to keep the texture balanced. It still tastes just as moist and sweet.
- Pecans instead of walnuts: I swap the 1 cup of chopped walnuts for pecans when I want a buttery crunch. It gives the cake a slightly different flavor that’s still delicious.
- Sheet cake version: When I’m short on time, I bake the batter in a 9×13 inch pan instead of using layers. It takes about the same time to bake and is easy to frost right in the pan.
- Pineapple twist: Sometimes I mix in ½ cup of crushed pineapple (well-drained) for extra moisture and a light fruity flavor. It blends right in and makes the cake even softer.
- Coconut add-in: I add ½ cup of unsweetened shredded coconut when I want a hint of tropical flavor. It pairs really well with the spices and cream cheese frosting.
Serving suggestions
Finally we got to the fun moment, which is my favorite part of making this carrot cake recipe, serving it and eating it! I’m not the only one excited about it either. My kids, my husband, and even my friends always get excited when they find out I made this cake. Honestly, I think they rush through their main meal just to get to dessert. I don’t blame them one bit!
I usually serve this carrot cake as the sweet finish to a nice family meal, it goes really well with dishes like my chicken parmesan casserole or this champagne shrimp scampi, especially when we’re keeping dinner simple but still want a homemade dessert everyone looks forward to. Last year for our Easter menu, I started with some pickled eggs as a fun appetizer, then served a tender Easter lamb that everyone loved. And for dessert, this carrot cake stole the show, no surprise there, it always does.
How to store leftovers
- Fridge: I keep leftover carrot cake covered in an airtight container in the fridge. It stays fresh for 4 to 5 days and the flavor gets even better after a day or two.
- Freezer: This works great, I wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They keep well for up to 2 months.
- Reheating from frozen: When I’m ready to enjoy a frozen slice, I let it thaw in the fridge overnight or on the counter for about an hour. If I want it slightly warm, I microwave it for 15 to 20 seconds, just enough to soften it without melting the frosting.
Frequently asked questions
Based on my experience making this carrot cake for years now, the key is measuring the flour the right way, not overbaking, and storing it properly. I also always soak the raisins and grate the carrots fresh because those little steps really help keep the cake moist and tender.
I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready to come out of the oven. I also gently press the top, if it springs back, it’s good to go.
In my case, I always peel the carrots before shredding them. The peel can be a bit tough and slightly bitter, so I like starting with clean, peeled carrots for the best texture and flavor. But it really comes down to preference, I know some people skip peeling, so if you give it a try, let me know how it turns out in the comments!
More delicious carrot recipes:
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Carrot Cake Recipe
Ingredients
- Baking Spray for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1 1/2 cups white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1 1/4 cups vegetable oil
- 1 cup buttermilk at room temperature
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
- 2 cups shredded carrots
- 1/2 cup raisins rinsed and drained
- Cream Cheese Frosting
Garnish:
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Use 3 pans for thinner layers. Set aside.
- Add raisins to a small bowl, top with boiling water, and let sit for 10 minutes. Drain well and place on paper towels to dry.
- In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine and aside.
- Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
- Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Once combined, stir in shredded carrots, chopped walnuts, and raisins.
- Divide the batter equally into the prepared pans.
Bake:
- Bake, rotating the pans halfway through the cooking process. A toothpick inserted into the center of the cakes comes out clean, about after 25-30 minutes of baking.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes.
- Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.
Frost the Cake:
- Prepare the Cream Cheese Frosting according to recipe directions.
- If needed, use a serrated knife or cake leveler to slice the layer's top to make it flat.
- Add 1/4 cup of frosting onto the bottom of a cake stand.
- Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting to the cake layer, and using an offset spatula, spread the frosting evenly to create a 1/2-inch layer.
- Add another layer on top and repeat.
- Cover the entire cake with the remaining frosting. Use chopped walnuts to garnish the sides and top edges of the cake.
- Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
- Store in the refrigerator for up to 4-5 days, preferably in an airtight container.
Video
Notes
The secret soak step
One of the best tips I can share for making this carrot cake taste elevated is soaking the raisins before mixing them in. Letting them sit in hot water for just 10 minutes makes them soft and plump, which keeps them from drying out the cake. It helps the texture stay moist and balanced, and the raisins blend right in with a naturally sweet taste.More tips to consider:
- I use three 8-inch cake pans and love the size it gives the finished cake. It makes nice, even layers that are easy to stack and frost.
- I always measure the dry ingredients carefully and never pack the flour into the measuring cup. Too much flour can make the cake dry.
- Once I add the dry ingredients, I mix just until everything is combined. Overmixing can make the cake dense and heavy instead of soft and fluffy.
- I always grate the carrots myself instead of using pre-shredded ones. Freshly grated carrots are softer and blend better into the batter, which keeps the cake moist and tender.
- I let the cake cool fully on a wire rack before adding the cream cheese frosting. If the cake is warm, the frosting will melt and slide off.