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This classic carrot cake recipe shines through its perfect balance of moistness, spice, and creamy sweetness, making it a beloved dessert staple.
What sets this recipe apart is the use of fresh grated carrots and chopped pecans, adding natural sweetness, texture, and a subtle earthiness that elevates the flavor profile.
From a nutrition standpoint, it offers a moderate amount of protein and fiber thanks to the carrots and nuts, while vegetable oil provides heart-healthy unsaturated fats.
Although indulgent with a rich cream cheese frosting, this cake delivers a satisfying treat that combines wholesome ingredients with crowd-pleasing taste.
Its straightforward preparation and adaptable format (layer cake, sheet cake, or different mix-ins) make it a versatile choice for everyday cooking, special occasions, or meal prepping dessert ahead of time.
Plus, the recipe’s tips for measuring flour accurately and using room temperature ingredients ensure consistently tender results, perfect for home bakers seeking a reliable yet impressive cake.
Must-Have Tools for Perfect Results
9-Inch Round Cake Pans
Essential for shaping this carrot cake into classic layers.
Their even heat distribution guarantees consistent baking, making them invaluable for cakes, casseroles, and layered desserts alike.
Electric Hand Mixer or Stand Mixer
This powerful tool effortlessly blends batter and whips frosting to smooth, creamy perfection.
It saves time and ensures even mixing, a must-have for all baking projects.
Wire Cooling Rack
Enables the cake layers to cool evenly by allowing air circulation underneath, preventing sogginess. This versatile rack is perfect for cooling baked goods or roasting vegetables.
Box Grater or Food Processor
Ideal for shredding fresh carrots finely, crucial for moisture and texture in this cake.
A quality grater or processor is a kitchen multitasker for prepping veggies, cheeses, and more.
Parchment Paper
Used to line cake pans, it prevents sticking and makes cake removal clean and easy.
A baking essential that simplifies cleanup and preserves delicate baked goods.

Carrot Cake
Equipment
- 2 × 9-inch Round Cake Pans
- 1 × Electric Hand Mixer or Stand Mixer
- 1 x wire cooling rack
- 1 x box grater or food processor
- Parchment paper (enough to line pans)Ask ChatGPT
Ingredients
For the Cake:
- 2½ cups 300g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1⅓ cups 320ml vegetable oil
- 1 cup 220g packed light brown sugar
- 1 cup 200g granulated sugar
- 4 large eggs
- 2 teaspoons 10ml vanilla extract
- 3 cups 315g freshly grated carrots (about 1 pound)
- 1 cup 120g chopped pecans
For the Cream Cheese Frosting:
- 8 ounces 227g cream cheese, softened
- 1 cup 227g unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 to 5 cups 480-600g powdered sugar, sifted
Instructions
- Prepare Your Baking Pans: Start by preheating your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with butter or non-stick spray. For easy removal later, line the bottoms with parchment paper circles.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended. This ensures the spices and leavening agents are evenly distributed throughout the cake.
- Mix the Wet Ingredients: In a separate bowl, beat together the vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined. This creates the moist, sweet base of your cake.
- Combine Wet and Dry Mixtures: Slowly add the wet mixture into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined — it’s okay if some streaks of flour remain, as overmixing can make the cake dense.
- Fold in Carrots and Pecans: Carefully fold in the grated carrots and chopped pecans, distributing them evenly throughout the batter. These add moisture, texture, and natural sweetness to the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans on a wire rack.
- Make the Cream Cheese Frosting: In a clean bowl, use a hand or stand mixer to beat the softened butter on medium speed until smooth and creamy (about 1 minute). Add the softened cream cheese and continue beating until light and fluffy (about 30 seconds). Gradually add the powdered sugar, starting with 4 cups, mixing on low speed. Add more sugar if a firmer consistency is desired. Mix in the vanilla extract and beat on medium-low speed until the frosting is smooth and spreadable.
- Assemble and Chill the Cake: Once the cake layers have completely cooled, carefully remove them from the pans and peel off the parchment paper. Place one layer on a serving plate and spread about ¾ cup of frosting evenly over the top. Gently place the second layer on top, and cover the entire cake with the remaining frosting, smoothing the sides and top. For an extra touch, press chopped toasted pecans around the sides or pipe decorations with leftover frosting. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set for clean cuts.
Notes
- Measure Flour Precisely: For a moist, tender crumb, weigh your flour if possible. Avoid packing the flour into measuring cups to prevent a dry cake. If you don’t have a scale, fluff the flour before scooping and level with a knife.
- Use Room Temperature Ingredients: Let eggs, cream cheese, and butter sit out for 30 to 45 minutes before baking to ensure smooth mixing and a better texture.
- Freshly Grate Carrots: Use a box grater or food processor to shred carrots yourself. Pre-shredded carrots tend to be dry and can alter the cake’s moisture level.
- Customize Mix-ins: Swap pecans for walnuts, or mix half the nuts with dried fruit like raisins or shredded coconut for added variety and texture.
- Healthier Option: Substitute ⅓ cup of vegetable oil with applesauce or well-drained crushed pineapple to reduce fat while maintaining moisture.
- Cream Cheese Tip: Use block cream cheese, not the spreadable kind from a tub, to avoid a runny frosting.
- Chill Before Serving: Refrigerating the cake helps the frosting firm up, making it easier to slice neatly and enhancing flavor melding.
- Alternative Cake Sizes: For an 8-inch three-layer cake, divide batter evenly and bake for 35-40 minutes. For a 9×13 sheet cake, pour batter into a greased pan and bake for 30-35 minutes. Adjust frosting quantity if needed.
Chef’s Secrets for Moist Texture and Flavor
Achieving the perfect carrot cake starts with a few simple but crucial techniques.
First, always use freshly grated carrots rather than pre-shredded ones — they retain moisture and contribute to the cake’s tender crumb.
Using room temperature ingredients like eggs, butter, and cream cheese ensures they blend smoothly and evenly, preventing lumps and uneven texture.
Measuring flour accurately, ideally by weight, helps avoid a dry or dense cake.
Don’t overmix the batter; stir just until the ingredients come together to keep the crumb light and fluffy.
Lastly, allowing the cake to chill after frosting helps the cream cheese set beautifully, making slicing clean and the flavor more cohesive.
Serving Suggestions That Impress Guests
This carrot cake shines on its own, but you can elevate your presentation and flavor pairing effortlessly.
Serve slices alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for an indulgent twist.
Fresh berries or a sprinkle of toasted pecans add lovely texture and color contrast on the plate.
For a festive touch, garnish with a few edible flowers or a dusting of cinnamon.
This cake pairs wonderfully with a warm cup of spiced chai or freshly brewed coffee, making it ideal for afternoon tea or a cozy dessert after dinner.
Storage Tips to Keep Freshness
Proper storage is key to maintaining the cake’s moistness and flavor.
After frosting, cover the carrot cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing fridge odors.
Refrigerate it for up to one week — the flavors actually deepen as it rests. If you need to store it longer, carrot cake freezes well.
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container.
When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving for the best texture.
Frequently Asked Questions Answered Clearly
Q1: Can I make this carrot cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measure. Make sure it contains xanthan gum or another binder to keep the cake moist and structurally sound.
Q2: How can I reduce the sugar without losing flavor?
You can reduce the granulated sugar by up to ¼ cup without major impact. Alternatively, replace part of the sugar with natural sweeteners like honey or maple syrup, adjusting liquid quantities slightly.
Q3: Can I prepare the frosting ahead of time?
Absolutely! Cream cheese frosting can be made up to 2 days in advance. Keep it refrigerated in an airtight container and whip it briefly before frosting to restore fluffiness.
Q4: What’s the best way to shred carrots quickly?
A food processor with a shredding attachment is the fastest method. Otherwise, a sharp box grater works well but requires a bit more effort. Avoid pre-packaged shredded carrots as they tend to be dry.
Q5: Can I add other ingredients to the batter?
Definitely! This recipe is versatile. Try mixing in raisins, shredded coconut, or swapping pecans for walnuts. Just keep the total add-ins to about 1 cup to maintain balance.
This recipe is inspired by preppykitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.