Carrot Cake
This post may contain affiliate links. Read my full disclosure policy. Sugar, spice, and everything nice—that’s exactly what this carrot cake is made of! You’ll love the perfect blend of warm spices, the irresistible texture, and of course, the rich cream cheese frosting. When my kids were little, I started a small baking business making cakes and cupcakes. During that time, I spent weeks perfecting my recipes for all the classic cake flavors, and this carrot cake quickly became a favorite. With a perfect blend of spices, an ultra-moist crumb, and luscious cream cheese frosting, it’s hard to beat. The carrot cake recipe works beautifully as a 9-inch layer cake or a 9×13-inch sheet cake. And if you’re looking for more tried-and-true cake recipes, don’t miss my vanilla birthday cake, chocolate cake, and classic yellow cake! What You’ll Need To Make Carrot Cake Dried currants: Bring a touch of sweetness and little bursts of flavor, but you can leave them out if you prefer. All-purpose flour: Forms the structure of the cake. Baking soda: Acts as a leavening agent, helping the cake rise. Cinnamon, nutmeg, allspice, cloves: Add warm, cozy, aromatic flavors. Pecans or walnuts: Add a nutty flavor and satisfying crunch; feel free to omit themif you prefer. Eggs: Bind the ingredients together and add moisture. Granulated sugar: Sweetens the cake and contributes to its tenderness. Dark brown sugar: Adds depth of flavor, moisture, and a slightly caramelized taste to the cake. Vegetable oil: Provides moisture and makes the cake tender. Finely shredded carrots: The star ingredient, adding moisture, sweetness, and a distinct carrot flavor to the cake. Cream Cheese Frosting: Made with cream cheese, butter, vanilla extract, and confectioners’ sugar for a perfectly creamy, tangy, and sweet icing. Jump to the printable recipe for precise measurements Dried currants: Bring a touch of sweetness and little bursts of flavor, but you can leave them out if you prefer. All-purpose flour: Forms the structure of the cake. Baking soda: Acts as a leavening agent, helping the cake rise. Cinnamon, nutmeg, allspice, cloves: Add warm, cozy, aromatic flavors. Pecans or walnuts: Add a nutty flavor and satisfying crunch; feel free to omit themif you prefer. Eggs: Bind the ingredients together and add moisture. Granulated sugar: Sweetens the cake and contributes to its tenderness. Dark brown sugar: Adds depth of flavor, moisture, and a slightly caramelized taste to the cake. Vegetable oil: Provides moisture and makes the cake tender. Finely shredded carrots: The star ingredient, adding moisture, sweetness, and a distinct carrot flavor to the cake. Cream Cheese Frosting: Made with cream cheese, butter, vanilla extract, and confectioners’ sugar for a perfectly creamy, tangy, and sweet icing. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the Carrot Cake Preheat the oven to 350°F and position a rack in the center. Spray the pans with nonstick spray with flour, line the bottoms with parchment, and lightly spray the parchment. In a small bowl, soak the currants in hot tap water for 15 minutes. Drain and set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined. Add the flour mixture, carrots, and the currant-nut mixture. Stir with a rubber spatula until evenly incorporated. Scrape the batter evenly into the prepared pans. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 30 minutes, then invert onto a rack and cool completely. The unfrosted cake layers can be stored wrapped in plastic at room temperature for a day, or frozen for up to 3 months. Step 2: Make the Cream Cheese Frosting Beat the cream cheese, butter, vanilla, and salt on low until combined, then on medium-high until light and airy, about 2 minutes. Gradually add 4 cups confectioners’ sugar on low, then beat on medium-high until fluffy, about 1 minute. Step 3: Assemble and Frost the Cake Once cool, place one cake layer on a platter and spread with half the frosting. Top with the second layer, frost the top, and swirl decoratively. Sprinkle nuts around the edges, if desired. The frosted cake keeps well in the refrigerator for up to three days; let it come to room temperature before serving. Video Tutorial You May Also Like RecipeComments (462)Add Comment Recipe Comments (462) Add Comment Ingredients For the Cake ½ cup dried currants 2¼ cups all purpose flour, spooned into measuring cup and leveled off 2 teaspoons baking soda 1 teaspoon salt 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¾ cup pecans or walnuts, coarsely chopped 4 large eggs 1½ cups granulated sugar ½ cup (packed) dark brown sugar 1¼ cups vegetable oil 2½ cups (2 cups packed) finely shredded carrots, from 1 pound of carrots (see note) ½ cup dried currants 2¼ cups all purpose flour, spooned into measuring cup and leveled off 2 teaspoons baking soda 1 teaspoon salt 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¾ cup pecans or walnuts, coarsely chopped 4 large eggs 1½ cups granulated sugar ½ cup (packed) dark brown sugar 1¼ cups vegetable oil 2½ cups (2 cups packed) finely shredded carrots, from 1 pound of carrots (see note) For the Frosting 8 oz cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon vanilla extract Pinch salt 4 cups confectioners' sugar ½ cup pecans or walnuts, coarsely chopped (optional) 8 oz cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon vanilla extract Pinch salt 4 cups confectioners' sugar ½ cup pecans or walnuts, coarsely chopped (optional) Instructions For the Cake Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9x13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour. In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined. Add the flour mixture, carrots, and the currant-nut mixture, and stir with a rubber spatula until evenly incorporated. Scrape the batter evenly into the prepared pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes for 9-inch layers or 45 minutes for a 9x13-inch sheet cake. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove the parchment paper, and cool completely. Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9x13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour. In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined. Add the flour mixture, carrots, and the currant-nut mixture, and stir with a rubber spatula until evenly incorporated. Scrape the batter evenly into the prepared pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes for 9-inch layers or 45 minutes for a 9x13-inch sheet cake. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove the parchment paper, and cool completely. For the Frosting In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. After the cake layers have completely cooled, assemble and frost the cake. Decorate the edges with the nuts, if using. The cake keeps nicely for up to 3 days when stored under a cake dome in the refrigerator. Bring to room temperature before serving. Note: To shred the carrots, simply use the small holes on your handheld or box grater. If you prefer, you can also roughly chop the carrots, place them into a food processor fitted with the steel blade, and pulse them until they're very finely chopped, about the consistency of couscous. Note: This recipe provides just enough frosting to ice a 9-inch layer cake (or to generously frost a 9x13-inch sheet cake). For an extra generous layer of frosting on a layer cake, consider leaving the sides bare—it's pretty that way—or boost the frosting amount by 25% for fuller coverage. (The adjusted quantities would be: 10 oz of cream cheese, 10 tablespoons of butter, 1¼ teaspoons of vanilla extract, a generous pinch of salt, and 5 cups of confectioners' sugar.) Freezer-Friendly Instructions: The cake layers can be frozen for up to 3 months. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you're ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It's best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. After the cake layers have completely cooled, assemble and frost the cake. Decorate the edges with the nuts, if using. The cake keeps nicely for up to 3 days when stored under a cake dome in the refrigerator. Bring to room temperature before serving. Note: To shred the carrots, simply use the small holes on your handheld or box grater. If you prefer, you can also roughly chop the carrots, place them into a food processor fitted with the steel blade, and pulse them until they're very finely chopped, about the consistency of couscous. Note: This recipe provides just enough frosting to ice a 9-inch layer cake (or to generously frost a 9x13-inch sheet cake). For an extra generous layer of frosting on a layer cake, consider leaving the sides bare—it's pretty that way—or boost the frosting amount by 25% for fuller coverage. (The adjusted quantities would be: 10 oz of cream cheese, 10 tablespoons of butter, 1¼ teaspoons of vanilla extract, a generous pinch of salt, and 5 cups of confectioners' sugar.) Freezer-Friendly Instructions: The cake layers can be frozen for up to 3 months. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you're ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It's best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed. Nutrition Information Powered by Per serving (24 servings) Calories: 401 Fat: 23 g Saturated fat: 6 g Carbohydrates: 46 g Sugar: 35 g Fiber: 2 g Protein: 4 g Sodium: 246 mg Cholesterol: 52 mg Per serving (24 servings) Calories: 401 Fat: 23 g Saturated fat: 6 g Carbohydrates: 46 g Sugar: 35 g Fiber: 2 g Protein: 4 g Sodium: 246 mg Cholesterol: 52 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertFreezer-FriendlyMake-AheadMost PopularAmerican Cakes, Pies & Tarts Dessert Freezer-Friendly Make-Ahead Most Popular American