The Best Carrot Cake Recipe [video]

Catalina Castravet
By Catalina Castravet
5 from 8 reviews

Homemade Carrot Cake is perfectly moist, tender and delicious. It is surprisingly simple to make and is topped with an easy homemade cream cheese frosting. Watch the video tutorial below and see how easy it is!

We have a fair share of cakes on our blog, and this one is hands down the best and our most favorite one. We already have a delicious Carrot Poke Cake which you can try, along with Apple Butter Cake.

Photo of homemade carrot cake slice.

Easy Carrot Cake Recipe

Carrot Cake is a very popular dessert that a lot of people tend to make around Easter. Even though this dessert is the perfect one for it, we believe it should truly be enjoyed all year long.

We have tried many variations of this carrot cake, and this is the best recipe you can get! It will result in a perfectly moist, flavorful and delicious cake. The texture is also amazing, and it looks so festive.

In addition, it has the right amount of spices, and yes, that all-time favorite cream cheese frosting of ours. It is not too sweet, with the right amount of carrots and a mixture of both butter and oil that complements it tremendously well.

Photo of how to make a carrot cake.

You can decorate it the way you like, and with various toppings. Sometimes, we top it with some nuts or chopped pecans. Also, adding some coconut flakes or simply using some whipped cream works just as well.

Once you give it a try and realize how easy it is to make, you will be making it over and over again.

Photo of cream cheese frosting.



We don’t like to skimp on the carrots when it comes to this recipe, so we use 3 cups of grated carrot. This is usually about 4 large carrots. Before grading them, make sure to peel them off. You can use a box grater to grate your carrots, on in a food processor.

With a box grater:

  • First, peel them.
  • Then, place it against the side of the grater that has the smallest holes using a downward motion.

With the food processor:

Use the “shred” blade to finely process them. If they are not as fine as you would like, switch to the standard blade and briefly pulse the carrots until they are finely shredded. But make sure not to overdo this step, as you do not want to end up with a puree.


Image of homemade carrot cake.


Yes. Applesauce can be substituted with oil, just make sure when doing so, to use a 1:1 ratio. We have tried this recipe both ways, and personally, like oil better because the oil will keep the moisture better in the cake.

In addition, replacing the oil with applesauce will impact the texture, and might result in a drier cake.

Photo of Carrot cake with cream cheese frosting.

Should I put a carrot cake in the fridge?

Absolutely, and we highly recommend doing so! We like to make it at least 1-2 days in advance, as the cream cheese frosting sits, it absorbs better with the cake, making it really flavorful and moist. Typically, a cake will last in the fridge for 5-6 days.

Photo of sliced carrot cake.

Can I freeze the carrot cake?

Yes, and this is a perfect dessert to freeze. It can be frozen by individual slices in airtight containers for several months. Simply, wrap it with aluminum foil, this way you can thaw slices one at a time, as needed.

Also, you could freeze each cake layer prior to assembly. Once the layers are baked, make sure they are completely cooled. Then, store each layer in a ziplock freezer bag separately, and freeze for up to three months. When ready to serve, remove from freezer the night before, and frost it the next day!

Picture of a carrot cake slice.

Recipe Tips and Notes:

  • We used three 8-inch cake pans in this recipe and really like the size of it.
  • Ensure the measure precisely the dry ingredient as per recipe notes, and do not pack the flour into the measuring cup. Otherwise, you’ll end up with too much in your recipe.
  • Also, we really love adding some spices to it, such as ground cinnamon, ginger, and nutmeg. They all add such a wonderful flavor to this cake and also are not too overpowering. However, skip them if you are not a fan.
  • Similarly, we use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to it.
  • You can decorate it the way you like by adding nuts or other ingredients. Also, adding and mixing some raisins into the batter is another option.

Watch Recipe Video:

Save Recipe
5 from 8 reviews
Best Homemade Carrot Cake
Author: Catalina Castravet Serves: 12 slices
Prep time: 1 hour Cook time: 30 minutes Total time: 1 hr 30 mins


  •  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  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 


  • 1 cup  walnuts  (chopped)


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine and aside.

  5. 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.
  6. 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.
  7. Once combined, stir in shredded carrots, chopped walnuts, and raisins.
  8. Divide the batter equally into the prepared pans.


  1. 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.
  2. 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.
  3. 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:

  1. Prepare the Cream Cheese Frosting according to recipe directions.
  2. In needed, use a serrated knife or cake leveler, slice the layer's top to make them flat.
  3. Add 1/4 cup of frosting onto the bottom of a cake stand.
  4. Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting onto the cake layer and using an offset spatula, spread the frosting evenly, to create a 1/2-inch layer.
  5. Add another layer on top and repeat.
  6. Cover the entire cake with the remaining frosting. Use chopped walnuts to garnish the sides and top edges of the cake.
  7. Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
  8. Stored in the refrigerator for up to 4-5 days. Preferably in an airtight container.
Calories: 253 Carbohydrates: 51 Protein: 4 Fat: 4 Saturated Fat: 2 Cholesterol: 29 Sodium: 239 Potassium: 251 Fiber: 2 Sugar: 27 Vitamin A: 3685 Vitamin C: 1.6 Calcium: 83 Iron: 2.2
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Best Carrot Cake


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Brianne Tursi Manz

Carrot cake is my favorite cake! I have it every year for my birthday! Your cake looks heavenly! I look forward to having this for my birthday!



My kiddo LOVES carrot cake! I can't wait to try this for his birthday! This looks amazing!


Claudia Krusch

It looks amazing! I can't wait to try your recipe this weekend!



I love everything about carrot cake. It's so moist and the flavor is amazing. And the cream cheese frosting? YUM! Now I'm craving carrot cake. lol


Ruth I

I am just so in love with recipes like this. I can imagine myself having a huge bite already. This is a type of cake that I like.



I think carrot cake is my new favorite these days. Those photos make me want to eat one right now!



Save me a slice! The sweetest treat for spring and Easter.



That is one of the prettiest carrot cakes I have ever seen! I bet it does taste delicious.



This is an Easter staple! Looks amazing!


Elizabeth L

That looks delicious! I've been looking for a good carrot cake recipe to try this year and I think i have found a winner!



I cannot wait to try this!I've been looking for a for a good carrot cake recipe. Looks and sounds amazing. 


Celebrate Woman Today

I've never baked my own carrot cake. I only tried it several times in my life, but found those cakes extremely sweet. Should I go after your recipe?



I haven't had carrot cake in years. This recipe looks so delicious. Can't wait to make it.



This is the first cake I ever made and it turned out great! It wasn't too sweet and it was moist.Thank you very much for this awesome recipe and all the tips and instructions. It was really helpful for a novice like me.



Where can I find the cream cheese frosting recipe?


It is listed in the recipe link in the post. But you can find it here as well:


Beth Pierce

This cake is so delicious and has a lot of flavor. It's one of my favorites. Thank you!


Dorothy Reinhold

This looks so moist! I am loving the three layers and that icing!


Erin | Dinners,Dishes and Dessert

This Carrot Cake looks absolutely delicious! Yummy!



Wow, that looks amazing!! I wish so much I had a gigantic slice of that right now!


Sara Welch

I have always loved carrot cake, but this is next level delicious! Looking forward to baking this again soon!



This is such a gorgeous cake!! Everyone at my house will love it!


Tara Pittman

I am drooling over that frosting. It looks so good


Lisa Favre

Oh me, oh my! This carrot cake recipe is just sheer, sheer perfection! I even have some carrots so I think I'll have to try this out for myself.



I tried to make carrot cake a month ago and it turned out not great. My grandma used to make carrot cake and I remember it being orange. Have you ever seen anything like that?!


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