The BEST Carrot Cake Recipe

This carrot cake delights with moist, flavorful layers enriched with grated carrots, warm spices, and the optional crunch of walnuts and raisins. Crowned by velvety cream cheese icing, every bite offers a symphony of textures and tastes perfect for celebrations or a sweet treat. A showstopper dessert that’s truly irresistible.

I’ve been testing out this carrot cake recipe from Live Well Bake Often and it is honestly the BEST. It combines grated carrots, all-purpose flour, eggs, granulated sugar, and brown sugar along with vegetable oil and ground cinnamon to create an incredibly moist cake that is packed with flavor.

I love how easy it is to whip up for parties, holidays, or just a special dessert treat. The recipe also offers an option to add chopped walnuts or raisins which gives it a little extra crunch and sweetness.

The cream cheese icing made with softened cream cheese, unsalted butter, sifted powdered sugar and a bit of vanilla extract is so creamy and yummy. I think its nutritional value comes from the grated carrots and eggs while the spices give it a unique twist.

Its a perfect example of a homemade cake recipe that feels both easy and indulgent.

Why I Like this Recipe

I love how moist and flavorful this cake turns out every time I make it, even if I mess up a little here and there. I also really dig the cream cheese icing – it’s so rich and creamy that I can’t stop eating it. I like that the recipe is easy to follow, even when I’m in a rush or a bit clumsy in the kitchen, it always comes out looking pretty good. And it’s perfect for any occasion, whether I’m having a party or just need a sweet treat on a regular day.

Ingredients

• Carrots add natural fiber and vitamins while lending a sweet flavor to the cake.
• All purpose flour gives body and essential carbohydrates for a filling treat.
• Vegetable oil makes the cake super moist and tender, without messing with the taste.
• Cream cheese creates a rich, tangy icing, balancing out the spices nicely.
• Chopped walnuts or pecans add crunch and healthy fats to every delicious bite.

Ingredient Quantities

• 2 cups grated carrots (about 3-4 medium carrots)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 large eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract (for the icing)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan or two 9-inch round cake pans.

2. In a medium bowl, whisk together the 2 cups of flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.

3. In a large bowl, beat 4 eggs with 1 cup granulated sugar and 1 cup packed brown sugar until well mixed.

4. Slowly stir in 1 cup of vegetable oil and 1 teaspoon vanilla extract into the egg mixture.

5. Add in the dry ingredients along with the 2 cups of grated carrots; if you’re using walnuts (or pecans) and raisins, fold in 1 cup walnuts/pecans and 1/2 cup raisins at this time.

6. Mix the batter just until everything is combined — be sure not to over mix it.

7. Pour the batter into the prepared pan(s) and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake cools, beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth.

9. Gradually add 2 cups sifted powdered sugar and 1/2 teaspoon vanilla extract to the cream cheese mixture, and beat until the icing is creamy.

10. Once the cake has completely cooled, spread the cream cheese icing evenly on top, cut into pieces, and serve. Enjoy your yummy carrot cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch pan or two 9-inch round cake pans (greased)
3. Medium bowl (for whisking dry ingredients)
4. Large bowl (for beating eggs and sugars)
5. Whisk (for mixing dry ingredients)
6. Electric mixer (or hand mixer for beating eggs, sugars, cream cheese and butter)
7. Measuring cups and spoons (for all the ingredients)
8. Grater (for the carrots)
9. Spatula (for folding in ingredients and spreading the icing)
10. Toothpick (to check if the cake is done)
11. Cooling rack (for cooling the cake before icing)
12. Sifter (for sifting the powdered sugar)

FAQ

The BEST Carrot Cake Recipe Substitutions and Variations

• Instead of all-purpose flour, try using whole wheat flour for a nuttier flavor and extra fiber.
• If you dont have vegetable oil, applesauce works fine too though your cake might be a bit moister.
• You can swap granulated sugar with coconut sugar if you want a slight caramel note in your batter.
• Need a substitute for cream cheese in the icing? Try using mascarpone cheese for a creamier texture.
• If you’re out of walnuts or pecans, toasted almonds can add a nice crunch and different flavor.

Pro Tips

1. Make sure all your ingredients, like eggs, cream cheese, and butter, are at room temperature before you start mixing them together cuz that’ll help everything blend smoother.
2. When youre folding in the carrots and the nuts (if youre using em), be very gentle so you dont overmix the batter.
3. Let the cake cool completely before you put on the cream cheese icing otherwise the frosting might melt and get all runny.
4. For an extra burst of moisture and flavor, try brushing the finished cake with a light layer of simple syrup or even a little orange juice.