How to Make a Classic Carrot Cake—Plus Delicious Variations to Try

Learn the perfect way to shred carrots for cake, plus score our favorite recipes for classic carrot cake and yummy twists.

Gather the Ingredients

Best Loved Carrot Cake

Looking to make a classic Best-Loved Carrot Cake? Here's what you'll need:

  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups finely shredded carrot (lightly packed)
  • 3/4 cup cooking oil
  • 1 recipe Cream Cheese Frosting
  • 1/2 cup finely chopped pecans, toasted (optional)


  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8x1-1/2-inch round cake pans; line pans with waxed paper and grease the paper. Set pans aside.
  2. Preheat oven to 350 degrees F. 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.

More Carrot Cake Recipes

Orange-Carrot Cake with Chocolate Ganache

Orange-Carrot Cake with Chocolate Ganache

Carrot Cheesecake

Carrot Cake Recipes We Love

Carrot-Pineapple Upside-Down Cake

Mango Carrot Cake

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