This carrot cake recipe is the moist, warmly spiced version worth making from scratch — tender layers packed with freshly grated carrots, finished with a classic tangy cream cheese frosting. Unlike carrot cakes that turn out dense or dry, this one uses oil instead of butter to guarantee a genuinely moist crumb that stays soft for days. Whether you're baking for a birthday, a holiday gathering, or just because, this easy carrot cake recipe delivers the real bakery-style version every time.
Why you'll love this recipe
- ✓Genuinely moist texture from oil-based batter, not butter.
- ✓Classic tangy cream cheese frosting that balances the sweetness perfectly.
- ✓Stays moist for days, making it a great make-ahead dessert.
Prep
20 min
Cook
35 min
Total
55 min
Yield
12 servings
Ingredients
Cake
- 2 cups all-purpose flour (250g)
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 1/4 cups vegetable oil (300ml)
- 1 1/2 cups sugar (300g)
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts (optional)
Frosting
- 8 oz cream cheese, softened (225g)
- 1/2 cup butter, softened (115g)
- 3 cups powdered sugar (360g)
- 1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2Whisk together the flour, baking soda, cinnamon, and salt in a bowl.
- 3In a separate large bowl, whisk the eggs, oil, sugar, and vanilla until combined.
- 4Stir the dry ingredients into the wet ingredients just until combined, then fold in the grated carrots and walnuts, if using.
- 5Divide the batter between the prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
- 6Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- 7For the frosting, beat the cream cheese and butter until smooth, then gradually beat in the powdered sugar and vanilla until fluffy.
- 8Once the cakes are fully cool, frost between the layers, on top, and around the sides.
Notes & Tips
- Make sure the cakes are completely cool before frosting, or the frosting will melt and slide off.
- Freshly grated carrots (not pre-shredded bagged carrots) give the best moisture and texture.
- This cake can also be baked as a 9x13-inch sheet cake — bake for about 35-40 minutes.
Frequently Asked Questions
Can I add pineapple or raisins to carrot cake?
Yes, 1/2 cup of crushed, well-drained pineapple or raisins are traditional additions — fold them in along with the grated carrots.
Why is my carrot cake dense instead of moist?
This usually means the batter was overmixed once the flour was added, or too much liquid was squeezed out of the carrots — grated carrots should go in with their natural moisture intact.
Can I make carrot cake ahead of time?
Yes — the unfrosted cake layers can be baked a day ahead and stored well-wrapped at room temperature, or frozen for up to 2 months.
Should carrot cake be refrigerated?
Yes, because of the cream cheese frosting, carrot cake should be stored in the refrigerator and keeps well for up to 5 days.
Can I make this as cupcakes instead?
Yes, divide the batter among lined muffin cups and bake at 350°F for 18-20 minutes, until a toothpick comes out clean.
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