This is the best carrot cake recipe you’ll find. It is moist, flavorful, perfectly spiced and topped with an irresistible cream cheese frosting that will knock your socks off. Making carrot cake from scratch is EASY and you cannot mess it up with step-by-step instructions, as well as an instructional video!
Do you ever wonder who made the discovery that carrots and baked goods taste delicious together? I mean, carrots aren’t the most flavorful things in the world. Unless they’re drenched in Ranch dressing. But when thrown into some cake batter? YUM. Carrot cake is one of my favorite cakes on the planet, with its yummy spice and moist texture and then there’s the totally irresistible cream cheese frosting that gets slathered all over it. Once you make this carrot cake recipe you will never need another. It bakes perfectly every single time and it is the perfect dessert for any occasion, any time of the year.
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE CARROT CAKE!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on Youtube!
HOW TO MAKE THE BEST CARROT CAKE
This is such a simple recipe to make but it is so scrumptious!
Preheat your oven to 350°F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the grated carrot.
Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
Place one cake in the center of a rotating cake stand. Spread cream cheese frosting evenly and generously over the top in an even layer. Top with the remaining cake and use the remaining frosting to cover the top and sides.
TIPS: HOW TO MAKE THE PERFECT CARROT CAKE
CARROTS: 3 cups of grated carrots are called for in this recipe, which equals approximately 4 medium-sized carrots. Grate the carrots yourself as opposed to purchasing pre-packaged matchstick-style carrots.
BUTTER AND OIL: Both butter AND oil are used in this recipe! Why, you ask? Oil allows baked goods to stay moist and more evenly fluffy, while butter adds a uniquely yummy flavor. Using both is the way to go with carrot cake!
OVEN: Keep the door of your oven closed until your timer beeps! Peek using your oven light and allow the oven to do its thing uninterrupted. Opening the door too soon can deflate the cake if it’s not done baking.
CAKE TOPS: After you cut off the cake tops to create a flat surface for frosting, don’t throw the “extras” away! Feed them as a snack to hungry children or use them to create cake truffles!
KEEP COOL: Because of the cream cheese frosting, once it is assembled this cake will need to be refrigerated until serving time.
OPTIONAL “EXTRAS” TO ADD TO CARROT CAKE
Do not exceed a total of 1 cup of the following ingredients:
Chopped walnuts or pecans
Chopped maraschino cherries