The Best Carrot Cake Recipe

Springtime is here, and there’s no better time to use fresh carrots to make a delicious carrot cake! Carrot cake is a moist, dense cake made with grated carrots mixed into the batter, giving it a sweet and slightly crunchy texture. This recipe is spiced with cinnamon and nutmeg and is flavored with a hint of orange zest to help brighten up the natural flavors in all of the ingredients, adding a refreshing taste that pairs well with the rich layers. Carrot cake with butter gets topped with a rich homemade cream cheese frosting to round out the flavors for an iconic dessert that can be served during Easter or any time of the year! 

Ingredient Notes

• Room Temperature Butter – Acts as a base for the cake, adding a tender crumb by creaming well with sugar and creating air pockets for a light texture.
• Light or Dark Brown Sugar – Adds moisture and a rich, molasses-like flavor to the cake.
• Eggs – Provide structure and stability to the cake, helping to bind the ingredients together.
• Vanilla Extract – Enhances the overall flavor of the cake, adding a subtle sweetness and warmth. 
• Orange Zest – Adds a zesty, citrus note that brightens the cake’s flavor, adding a refreshing layer. 
• All-Purpose Flour – Holds the ingredients of the cake together while keeping it soft and tender.
• Leavening Agents (baking powder, baking soda) – Help the cake rise, creating a fluffy, light texture by producing carbon dioxide when mixed with wet ingredients.
• Seasonings (salt, cinnamon, nutmeg) – Salt enhances the overall flavors of the cake, while cinnamon and nutmeg add warmth and a hint of spice that pairs well with the carrots.
• Milk – Adds moisture to the batter, making sure the cake is soft and tender.
• Grated Carrots – The star ingredient, providing natural sweetness, moisture, and a slightly textured bite to the cake, making it uniquely delicious.
• Garnish (caramel sauce, chopped walnuts) – While optional, caramel sauce adds a sweet, sticky topping that complements the creaminess of the frosting, while chopped walnuts offer a crunchy contrast and nutty flavor.
• Cream Cheese Frosting – A simple mix of room temperature cream cheese and butter are mixed with powdered sugar for a rich frosting used to add between layers and top the cake. 

Step by Step Instructions

1. Prepare for baking: Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with butter or nonstick spray and line the bottoms with parchment paper. Set aside. 
2. Combine the dry ingredients: Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a mixing bowl and whisk to fully combine.
3. Combine the wet ingredients: To the bowl of a stand mixer with the paddle attachment, add the butter and brown sugar and beat on medium speed for 8-10 minutes or until light and fluffy. Add in the whisked eggs along with the milk until evenly incorporated.
4. Mix the cake batter: Add the mixed dry ingredients along with the milk, alternating in batches, starting and ending with the dry ingredients, mixing just until combined without overworking. Fold in the grated carrots on low speed until incorporated. 
5. Bake and cool: Evenly pour the carrot cake batter into each prepared cake pan. Bake in the oven for 30-35 minutes or until the tops of the cake spring back when lightly pressed in the middle. You can also check this by inserting a toothpick or wooden skewer. If it comes out clean or with a few moist crumbs, the cake is done baking. Let them cool for 5 minutes in the pans before removing them and transfering them to a wire rack to cool completely. 
6. Make the cream cheese frosting: In the bowl of a stand mixer equipped with a whisk attachment, mix the cream cheese and butter until creamy. Gently incorporate the confectioners’ sugar, adding one cup at a time. Continue beating at a medium-high speed until the mixture is smooth and fluffy.
7. Assemble and frost: Start by positioning one cake layer on a cake stand and applying a layer of cream cheese frosting on it. Smooth out the frosting with an offset spatula. Do the same with the next two layers, adding and evening out the frosting on each. Finish by covering the top and sides of the assembled cake with the rest of the frosting. Finish with a drizzle of caramel sauce and a sprinkle of chopped walnuts. Enjoy!

Carrot Cake Add-Ins

• Add a cup of crushed pineapple to the batter for a tropical twist.
• Stir in a half cup of chopped walnuts or pecans for a crunchy texture and nutty flavor.
• Mix in half a cup of raisins or dried cranberries to introduce a chewy texture and a burst of sweetness.
• Swirl in a quarter cup of coconut flakes for a subtle coconut flavor that pairs well with the flavor of carrots.

Substitutions

• Replace all-purpose flour with an equal amount of gluten-free flour blend for a gluten-free version.
• Use coconut oil in place of butter in the cake batter for a hint of coconut flavor while keeping the cake moist.
• Substitute the brown sugar with coconut sugar to add a caramel-like sweetness.
• To make this carrot cake dairy-free, substitute the butter with an equal amount of your preferred plant-based butter and use a dairy-free milk alternative, such as almond milk or oat milk, in place of regular milk. For the cream cheese frosting, use a dairy-free cream cheese alternative.

Storing and Freezing

Storing: The carrot cake can be stored in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about an hour for the best flavor and texture.

Freezing: To freeze the carrot cake, either whole or in slices, wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Place it in the freezer, where it will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Frequently Asked Questions