Best-Loved Carrot Cake


Our carrot cake recipe is delicious on its own, but it becomes completely irresistible once topped with homemade cream cheese frosting and a sprinkle of chopped pecans. Once you've mastered the classic recipe for carrot cake, try the ginger-infused version.

Best-Loved Carrot Cake
Photo: Jason Donnelly
Hands On Time:
30 mins
Bake Time:
35 mins
Cool Time:
2 hrs
Total Time:
3 hrs 5 mins


Carrot Cake

  • 2 cup all-purpose flour

  • 2 cup sugar

  • 2 teaspoon baking powder

  • 1 teaspoon ground cinnamon (optional)

  • ½ teaspoon salt

  • 4 eggs, room temperature

  • ½ teaspoon baking soda

  • 3 cup finely shredded carrot* (lightly packed)

  • ¾ cup cooking oil

  • ½ cup finely chopped pecans, toasted (optional)

Cream Cheese Frosting

  • 1 8 ounce package cream cheese, softened

  • ½ cup butter, softened

  • 2 teaspoon vanilla

  • 5 ½ - 6 cup powdered sugar


Carrot Cake

  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans ; line pans with waxed paper and grease the pans. Set aside.

  2. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

  3. In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.

  4. Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.

  5. Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

Cream Cheese Frosting

  1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

Carrot-Ginger Cake

Prepare as above, except omit the cinnamon; add 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger with the eggs, carrot, and oil.


*Note The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

To Store Your Homemade Carrot Cake

After frosting, you can store the carrot cake in the refrigerator up to 3 days.

Nutrition Facts (per serving)

711 Calories
30g Fat
108g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 711
% Daily Value *
Total Fat 30g 38%
Saturated Fat 10g 50%
Cholesterol 112mg 37%
Sodium 350mg 15%
Total Carbohydrate 108g 39%
Total Sugars 90g
Protein 6g
Vitamin C 1.8mg 9%
Calcium 60.6mg 5%
Iron 1.4mg 8%
Potassium 173mg 4%
Folate, total 56.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles