Homemade Carrot Cake Recipe—moist, flavorful, and topped with a creamy cream cheese frosting. This version has been kitchen-tested and approved for consistent results!
Homemade Carrot Cake Recipe
Servings: 12 | Prep Time: 20 mins | Bake Time: 35–40 mins
Pan Size: 9x13-inch or two 9-inch round pans
Ingredients
For the Cake:
2 cups (250g) all-purpose flour
2 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1¼ cups (250ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
4 large eggs
2 tsp vanilla extract
3 cups (300g) grated carrots
¾ cup (75g) chopped walnuts or pecans (optional)
½ cup (90g) crushed pineapple, drained (optional but adds moisture)
½ cup (80g) raisins (optional)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2–2½ cups (240–300g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour your pan(s).
Mix dry ingredients: In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients: In another large bowl, beat oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
Combine: Add dry ingredients to the wet ingredients and mix just until combined.
Add mix-ins: Fold in carrots, nuts, pineapple, and raisins (if using).
Bake: Pour into prepared pan(s). Bake 35–40 minutes or until a toothpick inserted comes out clean. Cool completely.
Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
Assemble: Frost cooled cake. Add extra nuts or coconut on top if desired.