This easy carrot cake with cream cheese frosting is moist, flavorful, and packed with just the right amount of sweetness from carrots, nuts, and raisins. It’s a timeless dessert that’s as homey as it is delicious. Perfect for birthdays, family dinners, or when you’re just in the mood for something comforting and homemade.
My love for carrot cake started when I was a kid and hasn’t stopped since. Over the years, I’ve perfected this simple recipe that anyone can make—with no special skills required! It’s approachable enough for beginners and flavorful enough to impress even the toughest critics. Let me guide you through this beloved recipe step-by-step so you can enjoy the best homemade carrot cake from scratch.
Why You’ll Love This Carrot Cake Recipe
Here’s what makes this recipe a must-try:
- Beginner-friendly: No fancy equipment or hard-to-find ingredients are needed.
- Perfectly moist: The combination of oil, fresh carrots, and just the right dry-to-wet ratio ensures the cake stays tender.
- Flavor-packed: Cinnamon, pecans, and raisins add warmth and texture.
- Customizable: You can swap in your favorite add-ins like shredded coconut or chopped pineapple.
What You’ll Need
Let’s make sure you have everything ready! This classic carrot cake recipe relies on pantry staples and a few fresh ingredients.
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups grated peeled carrots (about 5 to 6 medium carrots)
- 1 cup coarsely chopped pecans
- ½ cup raisins
For the frosting:
- 8 ounces block cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 ¼ cups powdered sugar
- ⅓ cup cold heavy cream
- ½ cup coarsely chopped pecans for topping
How to Make Easy Carrot Cake
Follow these step-by-step instructions to bake a moist carrot cake with irresistible cream cheese frosting:
Step 1: Prep the pans and oven
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the paper for easy release. You can also flour the pans if you prefer.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
Step 3: Combine the wet ingredients
In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking after each addition until fully incorporated.
Step 4: Make the batter
Add the dry ingredients to the wet ingredients in three parts, gently stirring with a spatula until smooth. Fold in the grated carrots, chopped pecans, and raisins until evenly distributed.
Step 5: Bake the cake
Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the frosting
In a large bowl, beat the cream cheese until creamy using a handheld mixer. Gradually add the powdered sugar (and cornstarch, if using) on low speed, then increase to medium-high speed and whip until smooth. Pour in the heavy cream and beat for another 2-3 minutes or until the frosting is light and fluffy.
Step 7: Frost and assemble
Once the cake layers are completely cool, frost the top of one layer and place the second layer on top. Spread the remaining frosting over the top and garnish with chopped pecans. Leave the sides unfrosted for a rustic look, or cover completely if you prefer!
How to Serve Your Carrot Cake
This cake pairs wonderfully with a cup of coffee or tea. Serve it as a dessert after dinner or bring it to a party—it’s a guaranteed hit! For an extra special presentation, you can pipe a decorative border of cream cheese frosting around the edges.
Storing and Enjoying Leftovers
To keep your carrot cake fresh, store it in the refrigerator for up to one week. Cover it with plastic wrap, use a cake keeper, or place an upside-down bowl over the top. If you’re not ready to frost it, unfrosted cake layers can be refrigerated for up to five days or frozen for up to three months. Thaw overnight in the fridge before frosting and serving.
Top Tips for Customizing Your Carrot Cake
- If you love pineapple, fold in up to 1 cup of chopped fresh or canned pineapple, but make sure it’s well drained.
- For coconut lovers, add ½ cup of shredded sweetened coconut to the batter.
- You can substitute walnuts for pecans or omit the nuts altogether for a nut-free version.
- Make cupcakes by dividing the batter among cupcake liners and baking for 14-18 minutes.
Your Questions About Carrot Cake Answered
Can I use pre-shredded carrots from the store?
Freshly grated carrots work best, as pre-shredded carrots are often too dry and coarse for this recipe.
What can I use instead of raisins?
If you’re not a fan of raisins, try dried cranberries or omit them altogether. The cake will still be delicious!
How can I tell when the cake is done?
The cake is ready when the top feels springy and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour as a direct substitute for the all-purpose flour.
How do I keep my cream cheese frosting from being runny?
Make sure your cream cheese is at room temperature and use heavy cream with at least 35% fat for the best results. If it’s too soft, refrigerate the frosting for 10-15 minutes before using.
Try This Easy Carrot Cake Recipe Today
So there you have it—a moist, flavorful, and easy carrot cake with cream cheese frosting that’s destined to become a new favorite. I can’t wait to hear how it turns out for you! Leave a comment below or share your photos by tagging me on social media. If you enjoyed this recipe, don’t forget to check out my other classics like homemade banana bread or the best chocolate chip cookies. Happy baking!
Carrot Cake
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups grated peeled carrots about 5 to 6 medium carrots
- 1 cup coarsely chopped pecans
- ½ cup raisins
- 8 ounces block cream cheese at room temperature
- 2 teaspoons cornstarch (optional)
- 1 ¼ cups powdered sugar
- ⅓ cup cold heavy cream
- ½ cup coarsely chopped pecans for topping
Instructions
- Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the paper for easy release. You can also flour the pans if you prefer.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking after each addition until fully incorporated.
- Add the dry ingredients to the wet ingredients in three parts, gently stirring with a spatula until smooth. Fold in the grated carrots, chopped pecans, and raisins until evenly distributed.
- Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese until creamy using a handheld mixer. Gradually add the powdered sugar (and cornstarch, if using) on low speed, then increase to medium-high speed and whip until smooth. Pour in the heavy cream and beat for another 2-3 minutes or until the frosting is light and fluffy.
- Once the cake layers are completely cool, frost the top of one layer and place the second layer on top. Spread the remaining frosting over the top and garnish with chopped pecans. Leave the sides unfrosted for a rustic look, or cover completely if you prefer!
