This Carrot Cake recipe produces a moist, tender crumb finished with a classic cream cheese frosting. This version omits raisins and pineapple. Though popular at Easter, it’s enjoyed year-round because it’s simply that good.
CARROT CAKE RECIPE
This recipe is from my friend Vedika at Hot Chocolate Hits. Her cookbook 52 Weeks 52 Sweets collects dependable seasonal recipes—one for every week of the year.
Carrot cake is often associated with Easter, but it’s a great dessert any time. This version is exceptionally moist, with a balanced blend of warm spices and fresh carrots.
Some people prefer add-ins like raisins, pineapple, or coconut. This recipe includes chopped nuts for texture and flavor, but you can swap or omit them. If you want a pineapple-style carrot cake, try a different variation that includes pineapple.
NUTS OR NO NUTS
Opinions about nuts in carrot cake are strong. I’m on team nuts—chopped walnuts or pecans add a pleasant crunch and deepen the flavor.
OTHER CAKE RECIPES:
- Chocolate Eclair Cake
- Pumpkin Cake
- Lemon Sheet Cake
- The Best Chocolate Cake
- Pumpkin Earthquake Cake
- White Texas Sheet Cake
- Strawberries and Cream Cake
Carrot Cake Recipe
Christy Denney
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Ingredients
- 2 2/3 cups all-purpose flour (335 g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon all-spice
- 4 cups carrots, shredded – roughly 6-8 (500 g)
- 1/4 cup lemon juice (50 mL)
- 2 cups granulated sugar (400 g)
- 1 1/4 cups flavorless oil (such as canola or vegetable), 300 mL
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup walnuts or pecans, chopped, (130 g)
- other optional add-ins, 1 cup chocolate chips, raisins, or ½ cup flaked coconut
FOR THE FROSTING:
- 1/2 cup butter, softened
- 8 ounces cream cheese, at room temperature
- 3 3/4 cups powdered sugar
- 1. lemon juiced, (about 2 tbsp)
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- ½ cup walnuts or pecans, chopped
Instructions
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FOR THE CAKE:
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Preheat the oven to 350°F. Grease a 9×13-inch pan with butter and dust with flour; alternatively use three 9-inch pans. Do not skip this step.
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In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
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Toss the shredded carrots with the lemon juice and set aside.
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In a large bowl, blend the sugar, oil, vanilla, and eggs until smooth.
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Add the flour mixture and stir just until combined.
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Fold in the carrot mixture and the chopped nuts, if using. The nuts add texture and flavor but are optional.
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Pour the batter into the prepared pan and bake 45–60 minutes, or until a toothpick inserted in the center comes out clean. Adjust time if using multiple layers. Cool completely before frosting.
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TO MAKE THE FROSTING:
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Beat together the softened butter, cream cheese, vanilla, and lemon juice until smooth.
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Gradually add the powdered sugar and beat until the frosting is smooth, fluffy, and holds a soft peak.
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Garnish with a light dusting of cinnamon and chopped nuts if desired.
Notes
