I finally perfected my Carrot Cake With Real Carrots and even my most skeptical guests begged me to share how I made it.

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I still remember the first time I baked this cake, not the neat kind of memory its the messy kind that sticks. I call it my take on Sams Carrot Cake because it borrows that old fashioned charm yet it ends up being a Very Moist Carrot Cake Recipe you cant quite explain.

The magic is in the grated carrots folded into every bite and the tang of cream cheese frosting that makes people argue over the last slice. Its slightly rustic, a little imperfect, with flecks of carrot and a soft crumb that surprises you, and somehow it always brings the house to life.

Ingredients

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AP flour gives structure, carbs fuel but it’s low in fiber and nutrients.
Sugars sweeten a lot, quick carbs with almost no vitamins, makes cake tender.
Eggs add protein and moisture they bind stuff, give richness and lift.
Oil keeps cake moist, adds fat and calories, makes crumb soft.
Carrots bring sweetness, fiber and beta carotene, they also add moisture.
Nuts give crunch, healthy fats and some protein, but can be salty.
Cream cheese adds tang and creamy fat, very rich so use less.
Pineapple adds moisture and acidity it’s sweet and cuts richness.

Ingredient Quantities

2 1/2 cups (320 g) all purpose flour

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger (optional)

1 tsp fine salt

2 cups (400 g) granulated sugar

1 cup (220 g) packed light brown sugar

4 large eggs room temperature

1 1/4 cups (300 ml) vegetable oil

2 tsp vanilla extract

3 cups (about 5 to 6 medium) grated carrots packed

1 cup (120 g) chopped walnuts or pecans

1/2 cup (120 g) crushed pineapple well drained (optional)

1/2 cup raisins (optional)

8 oz (225 g) cream cheese softened

1/2 cup (115 g) unsalted butter softened

3 cups (360 g) powdered sugar sifted

2 tsp vanilla extract for frosting

Pinch of fine salt for frosting

1 to 2 tbsp milk or heavy cream for frosting if needed

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment, or grease a 9×13 pan if you want a single sheet. Measure flour by spooning into the cup then leveling it off so you dont end up with too much.

2. Whisk together 2 1/2 cups all purpose flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger (if using), and 1 tsp fine salt in a bowl until evenly mixed.

3. In a large bowl beat 2 cups granulated sugar with 1 cup packed light brown sugar, then add 4 large room temperature eggs and whisk until mixed. Slowly stream in 1 1/4 cups vegetable oil and 2 tsp vanilla extract and mix until combined – no need to whip it like a cake batter with butter, just get it smooth.

4. Pour the wet into the dry and stir gently until just combined. Overmixing makes a dense tough cake, so stop when no dry streaks remain.

5. Fold in 3 cups packed grated carrots, 1 cup chopped walnuts or pecans (toast them in a dry skillet for 3-5 minutes for extra flavor if you want), 1/2 cup well drained crushed pineapple (pat it dry with a paper towel to avoid soggy cake, optional), and 1/2 cup raisins (optional). Pour batter into pans and smooth the tops.

6. Bake: for two 9-inch rounds bake 24 to 30 minutes, for a 9×13 bake 35 to 45 minutes. Cake is done when a toothpick comes out with a few moist crumbs but not wet batter. Let cool in pans 10 to 15 minutes, then turn out onto a wire rack and cool completely before frosting.

7. Make the frosting while the cake cools. Beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 3 cups sifted powdered sugar and beat until combined, then stir in 2 tsp vanilla extract and a pinch of fine salt. Add 1 to 2 tbsp milk or heavy cream only if you need to thin the frosting to a spreadable consistency.

8. If the cake layers have domes, level them with a serrated knife. Place one layer on your plate, spread a thick even layer of frosting, stack the second layer, then crumb-coat and chill 10 minutes if you want a neater finish. Finish frosting the top and sides, and press extra chopped nuts along the edges or sprinkle on top if you like.

9. Chill the frosted cake 30 to 60 minutes so the frosting firms up and slices cleanly. Store leftovers covered in the fridge for up to 4 days, and let slices come to room temp for 20 minutes before serving if you want the cream cheese taste to be softer.

Equipment Needed

1. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper and a little nonstick spray
2. Measuring cups and measuring spoons (spoon the flour into the cup then level it off)
3. At least two large mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer, or a sturdy whisk if you want to do it by hand
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Box grater for the carrots and a colander or paper towels to drain the crushed pineapple
7. Serrated knife for leveling domes and an offset spatula or bench scraper for frosting
8. Wire cooling rack and toothpicks to check doneness
9. Fine mesh sieve or sifter for the powdered sugar and a small dry skillet to toast nuts if you like

FAQ

How do I know when the cake is done?

Stick a toothpick in the center, if it comes out with a few moist crumbs its done. The top should be golden and spring back lightly when you press it, and edges will start to pull away from the pan. For two 9 inch round pans bake about 25 to 30 minutes at 350°F, for a 9 x 13 pan about 35 to 40 minutes, for cupcakes about 18 to 22 minutes, but ovens vary so keep an eye on it.

Can I make this ahead or freeze it?

Yes. Bake layers or cupcakes, cool completely, wrap tightly in plastic and freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before frosting. A frosted cake keeps well in the fridge for 3 to 4 days, or you can assemble and freeze for longer but expect a small texture change.

Any easy substitutes if I dont have something?

You can swap up to half the oil with unsweetened applesauce to cut fat, full swap makes it denser. Use walnuts or pecans, or leave nuts out for nut free. If you add pineapple or raisins make sure to drain and pat pineapple very dry. For lighter sweetness use slightly less granulated sugar, but cake will be less moist.

How do I prep the carrots and avoid a wet cake?

Grate carrots on the large side or use a food processor shredder for speed. Pack the grated carrots lightly into the measuring cup for the amount listed. If the batter seems unusually wet, double check pineapple is well drained and dont over measure flour. A tiny bit of extra flour can save a runny batter.

Any frosting tips so it looks smooth and not runny?

Beat cream cheese and butter until perfectly smooth before adding powdered sugar, add sugar gradually. Add a pinch of salt to cut sweetness. If frosting is too soft chill it 15 to 30 minutes, if too stiff add 1 to 2 tbsp milk or cream to loosen. For clean slices chill the frosted cake 30 minutes before cutting.

Tricks to boost flavor and texture?

Toast the nuts briefly to bring out nutty flavor, use fresh spices not old jars, and let eggs come to room temp so batter emulsifies better. Dont overmix once you add flour, stir until just combined to keep the cake tender. A splash more vanilla makes a big difference, trust me.

The Best Carrot Cake Recipe Substitutions and Variations

All purpose flour:
- Cake flour, for a lighter crumb — make your own by removing 2 tbsp AP per cup and adding 2 tbsp cornstarch, sift well.
- Whole wheat pastry flour, 1:1, gives nuttier, denser cake so add a splash more liquid if it seems dry.
- Gluten free 1:1 baking blend (with xanthan gum), use 1:1 but expect a slightly different texture.
Granulated sugar:
- Light brown sugar, 1:1, adds moisture and a caramel note.
- Coconut sugar, 1:1, similar sweetness but darker flavor.
- Maple syrup or honey, use about 3/4 cup syrup for 1 cup sugar, reduce other liquids by ~3 tbsp and lower oven temp by 25°F to prevent overbrowning.
Vegetable oil:
- Melted unsalted butter, 1:1, richer flavor and slightly firmer crumb.
- Neutral oil like canola or light olive oil, 1:1, no recipe change just flavor swap.
- Applesauce, 1:1, to cut fat and add moisture but cake will be a bit denser.
Cream cheese (for frosting):
- Neufchatel cheese, 1:1, lower fat and same tangy taste.
- Mascarpone, 1:1, richer and silkier, use if you want a milder tang.
- Dairy free cream cheese or thick coconut cream, 1:1, for a vegan option (chill before whipping).

Pro Tips

– Measure flour by spooning it into your cup then level it off, dont scoop or pack the cup or the cake will be dense and heavy.

– Use room temp eggs and add the oil slowly while you mix so it emulsifies, not separates; you dont need to whip it like a butter cake, just smooth.

– Fold only until no dry streaks remain, dont overmix, and add the extras last. Pat crushed pineapple very dry with paper towels so the cake wont be soggy, and toast the nuts in a skillet for 3 to 5 minutes for way better flavor.

– Chill the layers briefly after a thin crumb coat for a clean finish, and when slicing run a hot knife through the frosting wiping it between cuts so you get neat slices.

The Best Carrot Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Carrot Cake With Real Carrots and even my most skeptical guests begged me to share how I made it.

Servings

servings

Calories

908

kcal

Equipment: 1. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper and a little nonstick spray
2. Measuring cups and measuring spoons (spoon the flour into the cup then level it off)
3. At least two large mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer, or a sturdy whisk if you want to do it by hand
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Box grater for the carrots and a colander or paper towels to drain the crushed pineapple
7. Serrated knife for leveling domes and an offset spatula or bench scraper for frosting
8. Wire cooling rack and toothpicks to check doneness
9. Fine mesh sieve or sifter for the powdered sugar and a small dry skillet to toast nuts if you like

Ingredients

2 1/2 cups (320 g) all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1 tsp fine salt
2 cups (400 g) granulated sugar
1 cup (220 g) packed light brown sugar
4 large eggs room temperature
1 1/4 cups (300 ml) vegetable oil
2 tsp vanilla extract
3 cups (about 5 to 6 medium) grated carrots packed
1 cup (120 g) chopped walnuts or pecans
1/2 cup (120 g) crushed pineapple well drained (optional)
1/2 cup raisins (optional)
8 oz (225 g) cream cheese softened
1/2 cup (115 g) unsalted butter softened
3 cups (360 g) powdered sugar sifted
2 tsp vanilla extract for frosting
Pinch of fine salt for frosting
1 to 2 tbsp milk or heavy cream for frosting if needed

Directions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment, or grease a 9×13 pan if you want a single sheet. Measure flour by spooning into the cup then leveling it off so you dont end up with too much.
Whisk together 2 1/2 cups all purpose flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger (if using), and 1 tsp fine salt in a bowl until evenly mixed.
In a large bowl beat 2 cups granulated sugar with 1 cup packed light brown sugar, then add 4 large room temperature eggs and whisk until mixed. Slowly stream in 1 1/4 cups vegetable oil and 2 tsp vanilla extract and mix until combined – no need to whip it like a cake batter with butter, just get it smooth.
Pour the wet into the dry and stir gently until just combined. Overmixing makes a dense tough cake, so stop when no dry streaks remain.
Fold in 3 cups packed grated carrots, 1 cup chopped walnuts or pecans (toast them in a dry skillet for 3-5 minutes for extra flavor if you want), 1/2 cup well drained crushed pineapple (pat it dry with a paper towel to avoid soggy cake, optional), and 1/2 cup raisins (optional). Pour batter into pans and smooth the tops.
Bake: for two 9-inch rounds bake 24 to 30 minutes, for a 9×13 bake 35 to 45 minutes. Cake is done when a toothpick comes out with a few moist crumbs but not wet batter. Let cool in pans 10 to 15 minutes, then turn out onto a wire rack and cool completely before frosting.
Make the frosting while the cake cools. Beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 3 cups sifted powdered sugar and beat until combined, then stir in 2 tsp vanilla extract and a pinch of fine salt. Add 1 to 2 tbsp milk or heavy cream only if you need to thin the frosting to a spreadable consistency.
If the cake layers have domes, level them with a serrated knife. Place one layer on your plate, spread a thick even layer of frosting, stack the second layer, then crumb-coat and chill 10 minutes if you want a neater finish. Finish frosting the top and sides, and press extra chopped nuts along the edges or sprinkle on top if you like.
Chill the frosted cake 30 to 60 minutes so the frosting firms up and slices cleanly. Store leftovers covered in the fridge for up to 4 days, and let slices come to room temp for 20 minutes before serving if you want the cream cheese taste to be softer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.