Carrot Cake

Posted byFood TeamPosted inRecipes
Jump to recipe
cupcake on table

Recipe at a glance

  • Estimated yield: 12–16 slices
  • Prep: about 30 minutes
  • Cooking: about 35 minutes
  • Additional time: about 90 minutes (resting, rising, chilling or freezing, where required)
  • Total: about 155 minutes

Equipment: Two 9-inch round cake pans at least 2 inches deep.

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 cups grated carrots (about 3 large carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • Cream Cheese Frosting (see below)

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes.
  4. Slowly mix in the oil until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated carrots and chopped nuts, if using.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  10. Once the cakes have cooled, frost them with Cream Cheese Frosting and serve.

Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, beat the butter and cream cheese together until smooth.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Stir in the vanilla extract.
  4. Use immediately to frost the carrot cake.

Enjoy your delicious homemade carrot cake!

Storage and serving

Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.

Food Team

View all posts