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4.9 from 156 votes

Homemade Carrot Cake

The absolute best traditional carrot cake recipeyou will ever taste! Moist, simple with the perfect cream cheese frosting. Just try it.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 614 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE
  • 2 cups flour (all purpose or cake/pastry flour)
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1¼ cups vegetable oil
  • 4 large eggs (room temperature)*
  • 3 cups shredded carrots (approximately 3 large or 5 medium)
  • ½ cup pecans coarsely chopped
*remove from fridge 30-45 minutes before using.
FOR THE FROSTING
  • ½ cup butter softened
  • 5 ounces cream cheese
  • 5 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup half and half cream or whole milk
EXTRAS
  • 1/2 cup Chopped Pecans

Instructions

    Cup of Yum
  1. Pre heat oven to 350F (180C). Grease and flour, spray or line two 8 or 9 inch round cake pans (20 or 23 cm) with parchment paper. (I used two 8 inch).
  2. In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.
  3. In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together for another minute, add the dry ingredients beating for one minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon or rubber spatula. Do not over mix.
  4. Pour the cake batter evenly into the prepared cake pans and bake for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool in the pans, then move to wire racks to cool completely before frosting.
FOR THE FROSTING
  1. In a medium bowl beat together the butter and cream cheese on medium/high speed until creamy approximately 1 minute. Lower the speed to low/medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add the half and half and vanilla and beat until fluffy, about 3 minutes.
  2. Let the cake cool completely then frost with Cream cheese frosting. Top with chopped pecans if desired. Enjoy!

Notes

  • To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
  • For room temperature ingredients remove from the fridge approximately one hour before using.
  • Before I was able to get Pecans I would always use walnuts or hazelnuts in this recipe. But I have to admit Pecans are probably the tastiest. You can’t beat a Pecan! If you like raisins or currents you could add some of those too!
  • You can make carrot cake cupcakes, this recipe will make 18-24 medium sized cupcakes. Cupcakes should take about 18-22 minutes to bake.
  • The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge. Just bring it to room temperature (for about an hour or so)  before serving.
  • You can actually freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.
  • Before placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an air tight bag or container. If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way.
  • The cake can be frozen for up to 4 months, if frosted its best to thaw in the fridge.

Nutrition Information

Calories 614kcal (31%) Carbohydrates 105g (35%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 96mg (32%) Sodium 340mg (14%) Potassium 279mg (8%) Fiber 2g (8%) Sugar 85g (170%) Vitamin A 5855IU (117%) Vitamin C 2mg (2%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 614

% Daily Value*

Calories 614kcal 31%
Carbohydrates 105g 35%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 96mg 32%
Sodium 340mg 14%
Potassium 279mg 6%
Fiber 2g 8%
Sugar 85g 170%
Vitamin A 5855IU 117%
Vitamin C 2mg 2%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.