Recipe

Classic Carrot Cake

A moist, warmly spiced carrot cake with a tangy cream cheese frosting, toasted nuts, and that cozy bakery feel made totally doable at home.

By Matt Campbell

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4.9

A thick slice of moist carrot cake with cream cheese frosting on a white plate, topped with chopped toasted pecans, with the rest of the frosted cake softly blurred in the background

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Carrot cake is the dessert equivalent of a comfy sweater that somehow still looks sharp. It is sweet but not cloying, spiced but not aggressive, and it has that magical texture that stays moist for days. If you have ever had a carrot cake that tasted like sweet bread with orange confetti inside, let us fix that.

This classic version keeps the ingredients easy to find and the steps low drama: lots of freshly grated carrots, a warm spice blend, brown sugar for depth, and oil for that bakery-style tenderness. Then we go all in with a tangy cream cheese frosting that makes the whole thing feel like a celebration, even if it is just a Tuesday and you are wearing socks that do not match.

Freshly grated carrots in a glass bowl on a kitchen counter next to a box grater

Why It Works

Oil + brown sugar = lasting moisture. Butter cakes are great, but oil keeps this one soft and plush even after a night in the fridge.
Freshly grated carrots melt into the crumb. They add sweetness and moisture without turning the cake into a wet, dense brick.
Warm spices, balanced. Cinnamon leads, ginger adds a little sparkle, and nutmeg keeps it cozy.
Easy mixing method. No creaming, no mixer required for the cake, and minimal chances to overwork the batter.
Frosting that behaves. A quick technique note keeps it thick, tangy, and spreadable instead of runny.

Pairs Well With

Storage Tips

Short version: carrot cake keeps really well. The frosting likes the fridge, but the cake likes a little time at room temperature before serving.

Refrigerator

Store frosted cake in an airtight container for up to 5 days.
For the best texture, let slices sit at room temperature for 20 to 30 minutes before eating.

Freezer

Freeze unfrosted cake layers wrapped tightly for up to 2 months.
You can also freeze frosted slices. Freeze uncovered until firm, then wrap and store for up to 1 month.
Thaw overnight in the fridge, then bring to room temperature before serving.

Make-ahead tip

Bake the layers a day ahead. Wrap and chill. Frost the next day. Cold layers are easier to frost neatly.

Common Questions

Do I have to use nuts or raisins?

Nope. Nuts add crunch and toasty flavor, raisins add sweetness. Use both, one, or neither. If you skip nuts, consider sprinkling a little toasted coconut on top for texture.

Should I peel the carrots?

If the carrots look clean and fresh, a good scrub is usually fine. If they are older or the skins look tough, peel them. Either way, grate them finely so they disappear into the crumb.

Can I use pre-shredded carrots?

You can, but it is not ideal. Bagged shreds are usually thicker and drier, so the cake can turn out less tender. Freshly grated carrots make a noticeable difference.

How do I keep cream cheese frosting from getting runny?

Start with soft butter and cool cream cheese (not icy, just not warm). Beat butter with the powdered sugar first, then mix in cream cheese briefly. Overmixing warms it up and loosens it.

Can I make this as cupcakes?

Yes. Bake at 350°F for 18 to 22 minutes. You should get about 24 cupcakes. Cool completely before frosting.

Can I use a 9×13 pan instead of layers?

Absolutely. Bake at 350°F for 35 to 45 minutes. Frost right in the pan for the easiest party situation.

How much frosting does this make?

Enough for a generous filling layer and a classic coat on the top and sides of a 2-layer 9-inch cake. If you want thick, swoopy sides, you can scale the frosting up by 1.25×.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

2 (9-inch) round cake pans (2-inch deep works best)
Parchment paper (highly recommended)
Box grater or food processor (grating blade)
2 large mixing bowls
Whisk and rubber spatula
Measuring cups and spoons (or a kitchen scale)
Wire rack for cooling
Hand mixer or stand mixer (for frosting)

I love carrot cake because it feels like a small kitchen magic trick. You grate a mountain of carrots, toss in some spices that smell like every good holiday memory, and somehow it turns into a cake that tastes like you knew what you were doing all along. The first time I made a truly great one, I realized the secret is not fancy technique. It is simple stuff done on purpose: fine-grated carrots, enough salt to wake up the sweetness, and a frosting that is tangy enough to keep you coming back for just one more bite.