There’s just something special about a homemade carrot cake; especially this one. It’s moist, perfectly spiced, stacked high with three glorious layers, and frosted with fluffy cream cheese icing with pecans (it's always a crowd favorite!). No dry cake here—just rich, flavorful goodness in every bite. And let’s be honest, you will be asked for the recipe.
Carrot Cake is traditionally served during spring, especially around Easter, but you can definitely serve it any time of the year. And if you're more into chocolate, try my Triple Layer Chocolate Cake. It's also made from scratch and just as moist and flavorful as this cake!
Table of Contents
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Three Reasons to Love This Cake
Year-Round Dessert - Carrot cake has a bit of a year-round charm, perfect for spring (especially around Easter) and the fall because of its cozy cinnamon spice.
From Scratch - I love this carrot cake because it’s made from scratch so its got that perfect balance of tender crumb and fresh-out-of-the-oven goodness only a homemade cake has.
FYI - carrot cake doesn't taste like carrots! It super moist and tastes more like spice cake. And if you love cinnamon, this Cinnamon Swirl Cake won't let you down!
The Frosting! - Now, let’s talk about the real star of the show—the frosting. This isn’t just any cream cheese frosting; it’s velvety smooth, just the right amount of sweet, and has a little something extra if you’re feeling fancy — finely chopped pecans!
Ingredients for Carrot Cake
Flour, sugar, eggs, baking soda, and salt are a given for this cake! However, I've got a little extra ingredient information, including substitutions and additions.
Carrots - peel and finely grate raw carrots to add delicious carrot flavor and color. Use the small holes in a box grater to easily do this.
Spices - ground cinnamon is the only spice used in this cake, but you can also add ½ teaspoon of ground ginger and/or nutmeg to the batter for more of a spice cake vibe.
Sugar - my version only contains granulated sugar. If you want, you can add half granulated sugar and half light brown sugar.
Oil - use a neutral flavored oil so the flavor won't clash with the other ingredients. Canola oil is a great choice, as well as vegetable oil.
Vanilla extract - this stuff is in the cake and the frosting! Pure vanilla extract, Mexican Vanilla, or vanilla bean paste are all excellent choices. Skip the imitation stuff.
Cream cheese - use the full fat block of cream cheese for the creamiest texture! The cream cheese icing is the star of the show, so reach for the full fat, name brand stuff!
Pecans - use unsalted pecans, located in the baking section of the store. Of course, you can swap out the pecans with walnuts!
Note - I love this carrot cake with its classic cream cheese frosting, but if you prefer something without cream cheese, this simple buttercream frosting works, too!
How to Make a Carrot Cake
Here is a quick review of how to make this homemade carrot cake. Scroll down to the recipe card for the full list of ingredients and detailed step-by-step instructions on how to make it!
Make the Layers
Step 1. Combine the flour, sugar, cinnamon, baking soda, and salt
Step 2. Add the oil, eggs, vanilla extract, and carrots.
Step 3. Fill three 9-inch round cake pans, and bake as directed.
Step 4. Bake as directed. Let cakes cool completely before frosting.
Make the Frosting
Step 5. Blend the butter, cream cheese, and powdered sugar until smooth creamy.
Step 6. Add the chopped pecans and fold them into the cream cheese mixture.
Step 7. Spread the icing between the layers and on top. Store the cake in the fridge.
Step 8. Place the cake on your favorite wooden cake platter. Enjoy!
Essential Recipe Tips
Read the Recipe First. Before you start, read through the entire recipe so you know the steps and have all your ingredients ready.
Properly Measure Ingredients. Use dry measuring cups for flour and sugar and a liquid measuring cup for the oil. Spoon and level flour—don’t scoop directly from the bag, or you’ll pack in too much.
Room Temperature Ingredients. Butter, eggs, and dairy mix better when they’re at room temp.
Decorating Tips
This cake is beautiful as is! If you're looking for an extra special touch, try these tips.
- Lightly sift cinnamon over the top of the frosted cake for a warm, spiced look.
- Arrange whole pecan halves in a circle on top for a classic touch.
- Use a vegetable peeler to create thin carrot curls and place them in the center for decoration.
How to Freeze Carrot Cake (Whole, Sliced, or Just the Layers)
Freezing carrot cake is a great way to make it ahead and enjoy it later. Here's how to do it!
- Whole Frosted Cake: Chill first, then pre-freeze for an hour before wrapping tightly in plastic wrap and foil. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Individual Slices: Pre-freeze slices, then wrap each one in plastic wrap and foil or a freezer bag. Store in an airtight container and thaw in the fridge or at room temp when ready to eat.
- Cake Layers (Unfrosted): Cool completely, wrap each layer individually, and freeze flat. Thaw overnight before frosting for the freshest texture and crunchier pecans.
Frequently Asked Questions
Have a question? Let me know in the comment section or send me an email at [email protected].
Yes, because of the cream cheese. So keep it covered in the refrigerator for up to 4 days and it should stay fresh and moist. This cake is best eaten ice cold! Do you need a cake carrier? I like this cake holder with lid and handles (available now on Amazon).
Absolutely! You can add about a cup of chopped pecans or walnuts to the battter. You could add about half a cup of raisins to the batter for little bursts of sweetness.
Dry carrot cake usually happens from too much flour, overbaking, or not enough oil. Be sure to measure flour correctly (spoon and level) and bake just until a toothpick comes out with a few moist crumbs.
Not recommended! Store-bought shredded carrots are too thick and dry, so they won’t blend well into the batter.
More Cakes to Make
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Recipe
Carrot Cake with Cream Cheese Frosting
Equipment
- 3 9" round cake pans
- 1 whisk
- 1 Electric mixer
- liquid measuring cup
- Dry measuring cups
- measuring spoons
- mixing bowls
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1-½ cups canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups peeled and finely grated raw carrots (loosely packed) grated is preferred and smaller than shredded. I would not use the pre-shredded carrots.
Cream Cheese Frosting
- ½ cup softened butter one stick of butter
- 8 oz softened cream cheese
- 1 pound confectioners powdered sugar about 3-½ cups
- 1 teaspoon vanilla extract
- 1 cup finely chopped unsalted pecans I used pecan "chips" (Kroger has them)
Instructions
For the Carrot Cake
- Preheat oven to 350F. Grease and flour three 9" round cake pans (or use Baker's Joy Baking Spray with Flour).
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt. A whisk works well for this step.
- Add the oil, eggs, vanilla extract, and carrots. Blend well and divide the batter equally among the cake pans. An electric mixer on low speed works well for this step.
- Bake in the center of the oven until the cakes test done when a wooden toothpick inserted into the cake comes out with only crumbs, and no batter. For my oven, this is at the 20 minute mark. Your oven may cook hotter than mine, so check on the cakes after 15 minutes.
- Place the cake pans on a wire rack to cool for 10 minutes. Then, turn out the cakes onto to the wire rack to completely cool off.
For the Frosting
- After the cakes have completely cooled off, combine the butter, cream cheese, and powdered sugar until smooth and creamy.
- Fold in the pecans.
- Spread the frosting between the layers and on top of the cake (don't frost the sides). I like to leave the sides unfrosted just to style it differently!
Notes
Carrot Cake Variations
You can add another layer of flavor and texture by adding chopped pecans, raisins, drained crushed pineapple, or shredded coconut to the cake batter before baking.Bakeware Variations
While I adore this cake baked in 3 round cake pans, I know that others may prefer a one layer (sheet cake) or a Bundt Cake or even cup cakes! Here's how to substitute with different bake pans: test doneness with a toothpick, it should come out clean or with a few moist crumbs. 9 x 13-inch cake pan: Bake 35-45 minutes at the same temperature (check at 35 minutes). Bundt pan: Bake 50-65 minutes at the same temperature (check at 50 minutes). Cup cakes: Fill muffin cups ⅔ full, and bake 18-22 minutes at the same temperature as your cake recipe. Start checking at 18 minutes.Storing and Freezing
Refrigerator: Store the baked and frosted cake in your refrigerator in a tightly covered container. Enjoy it cold or let it rest on the counter for about 30 minutes to let it come to room temperature. Freezer: For whole cakes and individual slices, chill first, then pre-freeze for an hour before wrapping tightly in plastic wrap and foil. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving. Make ahead: Bake the layers and let them cool completely, wrap each layer individually, and freeze flat. The day before you plan to serve the cake, thaw the layers overnight in the fridge. Make the frosting a couple of hours before you plan to eat the cake (for the freshest texture and crunchier pecans).Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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