If you’re looking for the ultimate carrot cake recipe, this is it. Moist, perfectly spiced, and topped with the creamiest whipped cream cheese frosting, it’s a classic made easy. I’ve tested this recipe more times than I can count, and it never fails. Whether you’re baking for a celebration or just craving something cozy and sweet, this cake delivers. The ingredients are simple, the process is no-fuss, and the flavor is unforgettable. And trust me, once you taste it, you’ll know why this carrot cake is always a hit with readers and guests alike.
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The Must-Have Ingredients for a Moist Carrot Cake
When it comes to a truly unforgettable carrot cake recipe, texture and moisture are everything. That’s why every ingredient here plays a specific role in building flavor and achieving that perfect, tender crumb. Let’s start with flour: I use all-purpose, but if you’re gluten-free, you’ll be happy to know this recipe works great with a quality GF blend too.
Baking soda is essential. Skip the baking powder, it’s not needed here, and make sure your soda is fresh, or your cake may fall flat. When it comes to sweetness, combining granulated sugar with brown sugar gives the cake both structure and a rich, caramel-like depth. Brown sugar adds that subtle molasses richness and enough acidity to help the soda work its magic.
But here’s the real secret: oil. That’s what helps this carrot cake stay soft and tender long after it’s baked. I’ve tried it with avocado oil, safflower oil, and even melted coconut oil, each one delivers great results. They all work, just avoid olive oil, which can overpower the spices. Speaking of spice, a blend of cinnamon, sea salt, and vanilla extract gives this cake that warm, cozy flavor that makes every bite nostalgic.
And the hero of the show? Freshly grated carrots, yes, all 3 cups. Don’t skimp! The fine strands blend seamlessly into the batter, adding natural sweetness and that signature earthy flavor carrot cake is known for.
Looking to introduce some texture and bite? Toss in chopped pecans and raisins. Or leave them out if you’re a purist.
Why This Recipe Works Every Time
It’s all about balance. Enough fat to lock in moisture, just the right amount of spice to enhance the carrots, and no overmixing. Simple methods + real ingredients = the best results. For a fun shortcut, try these variety cakes , same cozy vibes, less prep.
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Carrot Cake Recipe: Simple, Moist & Irresistibly Delicious Classic
- Total Time: 1:05:00
- Yield: 1 (9-inch) double layer cake 1x
- Diet: Vegetarian
Description
A super moist, richly spiced carrot cake made with grated carrots, brown sugar, and topped with light whipped cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea salt
1 ½ tsp ground cinnamon
1 ¼ cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract
4 large eggs
3 cups grated carrots
1 cup chopped pecans
1/2 cup raisins
For frosting:
8 oz cream cheese
2 tsp cornstarch (optional)
1 ¼ cups powdered sugar
1/3 cup heavy cream
1/2 cup pecans for topping
Instructions
1. Preheat oven to 350°F. Grease and line two 9-inch cake pans.
2. Whisk flour, baking soda, salt, and cinnamon in a bowl.
3. In another bowl, mix oil, sugars, vanilla, and eggs.
4. Fold dry ingredients into wet mixture.
5. Stir in carrots, pecans, and raisins.
6. Divide batter between pans and bake for 35–45 minutes.
7. Cool in pans for 15 minutes, then transfer to racks.
8. Beat cream cheese until smooth. Add sugar, cornstarch, and cream.
9. Frost cooled cake, stack layers, finish with pecans on top.
Notes
Store frosted cake in fridge up to 1 week. Bring to room temp before serving.
Use fresh baking soda for best rise.
Skip raisins or nuts if preferred.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 535
- Sugar: 40.5g
- Sodium: 315.9mg
- Fat: 33.4g
- Saturated Fat: 6.9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56.4g
- Fiber: 2.4g
- Protein: 5.6g
- Cholesterol: 69.3mg
Step-by-Step: Mixing & Baking the Batter
This is the part where everything comes together. If you’ve ever made pancakes or muffins, this method will feel familiar, just mix the dry and wet ingredients separately, then bring them together gently.
Start by whisking your flour, baking soda, salt, and cinnamon in one bowl. In another, combine your oil, both sugars, vanilla, and eggs, one at a time. Stir until everything looks smooth and silky. Now slowly fold the dry mix into the wet until you’ve got a cohesive batter, don’t overmix or your cake might get dense.
Once your batter is ready, stir in the grated carrots, pecans, and raisins (if using). Divide the batter evenly between two greased and parchment-lined 9-inch pans. Bake in a 350°F oven for about 35 to 45 minutes. They’re ready when the tops gently bounce back under your fingers and a toothpick inserted into the center comes out free of wet batter.
Allow the cakes to rest in their pans for about 15 minutes, then carefully move them to a cooling rack to finish cooling completely. If the layers stick, just let them sit upside down for a bit. Gravity usually does the trick.
If you love layered cakes, try one of these easy cake recipes for your next bake.
Baking Tips for Carrot Cake Success
Measure flour carefully, too much and your cake dries out. Make sure your baking soda is fresh, or your cake may not rise properly. Always cool your layers completely before frosting to prevent slipping or melting.
And if you want to get creative, check out these easy cakes for another great way to play with flavor and layers.
Making the Creamiest Frosting
A great carrot cake isn’t complete without a luscious cream cheese frosting. This take on cream cheese frosting is lighter and silkier than the classic, thanks to the addition of heavy cream. It’s smooth, slightly tangy, and has a whipped texture that spreads like a dream.
Start by beating softened cream cheese until smooth. Sift in powdered sugar and a bit of cornstarch, which helps the frosting hold its shape. Then slowly pour in cold heavy cream and beat until fluffy and thickened. You’ll see it’s ready when the frosting becomes airy, with soft peaks that gently hold their shape. Want a firmer version for piping? Swap in butter and skip the cream.
Chill the frosting while your cake layers finish cooling. Once the layers are cooled, cover the first with a thick layer of frosting, place the second on top, and finish by spreading frosting over the top. I like leaving the sides bare for a rustic look, but you can frost it completely if you prefer. Scatter a handful of chopped pecans on top to add a satisfying crunch and nutty finish.
For another creamy option, try these easy cake recipes for kids, perfect for celebrations with little ones!
Storage & Serving Suggestions
After frosting, the cake can be refrigerated and stays fresh for about a week. Cover the cake with a lid or a loose layer of plastic wrap to help lock in its moisture and taste. Just remember to bring it to room temperature before serving, it tastes best when it’s soft and the frosting is creamy.
Want to skip the frosting? Dust the top with powdered sugar for a simple finish. You can also pair it with a spoonful of softly whipped cream for a light, creamy touch. For another twist, check out our easy cakes category.
A Classic You’ll Come Back to Again
Carrot cake isn’t just dessert, it’s comfort, memory, and joy in every slice. This version brings out the best of everything you love: it’s moist, flavorful, and topped with dreamy cream cheese frosting. Whether you’re baking it for a holiday or just a quiet afternoon, this cake always feels right.
If you’re ready for another cozy favorite, try one of these easy to make cake recipes next. And remember, baking should feel fun, never fussy. Thanks for joining me at the table.
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Frequently Asked Questions About Carrot Cake
What is the secret ingredient in carrot cake?
The magic lies in the oil and brown sugar combination. Oil keeps the cake incredibly moist, while brown sugar adds depth and a hint of molasses flavor. Some bakers also swear by a pinch of nutmeg or a splash of orange juice for a subtle twist.
Why is it called divorce carrot cake?
“Divorce carrot cake” is a cheeky nickname some folks give to carrot cakes that are so good, they cause fights over the last slice. It’s also a nod to how outrageously irresistible the cake is, people have joked it’s “worth fighting over” in family circles.
What are the ingredients of carrot cake?
The essentials include flour, baking soda, salt, cinnamon, white and brown sugar, oil, eggs, and vanilla. Add-ins like freshly grated carrots, pecans, and raisins bring texture and flavor. For the frosting, you’ll need cream cheese, powdered sugar, heavy cream, and optional cornstarch.
Why is carrot cake so high in calories?
Carrot cake packs a calorie punch due to its oil content, sugar, and dense frosting. While the carrots do add some nutritional value, the generous use of fats and sugars makes this a rich, indulgent treat—best enjoyed in moderation.