This is the BEST Carrot Cake! An incredibly moist carrot cake recipe with an ultra-creamy cream cheese frosting!
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If you are like me and a fan of carrot cake, you may also like these Best Carrot Cake Cookies with Cream Cheese Frosting and Best Carrot Cake Cupcakes Recipe and Carrot Banana Bundt Cake.
The Best Carrot Cake
Carrot cake is a wonderfully sweet and moist spice cake. It is full of cut carrots and toasted nuts and covered in cream cheese icing. Orange flakes of cut carrot give the cake color and texture, along with sweetness and the perfect amount of moisture.
This was the cake that I was supposed to have for my birthday. If you know me, you know that I am totally addicted to carrot cake, it is my favorite cake, the more carrots, and nuts the better. Going through all of the recipes on the Internet, I made my favorite recipe from my Mom and Baby Wayne.
This was the cake that we would make for parties and birthdays.
The Best Carrot Cake
The Best Carrot Cake
PIN IT:
Why does carrot cake not taste like carrots?
Other Ingredients That You Can Add to Carrot Cake:
To Add Coconut, Pineapple, and Raisins To Carrot Cake or Not?
Coconut, raisins, and pineapple are popular additions and can be added to carrot cake as well.
How Long Will This Carrot Cake Stay Fresh?
This cake will stay fresh for up to a week if covered tightly (but I bet it won’t last that long)!
The Best Carrot Cake is super easy to make! It is so simple but incredibly delicious! It is a moist carrot cake with a sweet and creamy cream cheese frosting that makes this cake amazingly delicious!
What nuts are best for a Carrot Cake?
Use your favorite. I have made this cake with pecans and walnuts. You can also use hazelnuts in this recipe. I think that Pecans are the tastiest. You can’t beat a Pecan! If you like raisin or currents you could add some of those too!
How to store it
The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge.
Just bring it to room temperature (for about an hour or so) before serving.
Can you Freeze Carrot Cake?
Yes, you can freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up.
Before placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an airtight Ziploc bag or container. If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way.
More Dessert recipes:
17 of the Best Red and Pink Valentine’s Day Desserts
11 Best Ooey Gooey Cinnamon Rolls!
Best Peanut Butter Chocolate Chip Cookies
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN |INSTAGRAM| YOUTUBE
Carrot Cake
This is the BEST Carrot Cake Recipe EVER!
Ingredients
- 2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 4 unbeaten eggs
- 3 cups grated carrots
- Cream Cheese Frosting
- 1 stick butter- softened
- 8 oz cream cheese
- 2 cups powdered sugar
- 2 tsp. vanilla
- 1 cup chopped pecans ( optional)
Instructions
- Preheat oven to 350 degrees. Grease tube pan or two cake pans.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, sift these ingredients. Set aside.
- In another bowl, cream oil, sugar, and eggs.
- Add dry ingredients to the egg mixture.
- Fold in carrots.
- Pour batter into tube pan or two cake pans.
- Bake for 45 minutes in a tube pan or 30 minutes in cake pans or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for 10 minutes on cooling rack.
- Invert cake onto a plate, let cool completely before frosting.
- Cream Cheese Frosting Directions
- With a hand mixer or Kitchen Aid, blend butter, cream cheese, and vanilla. On low speed, add 1 cup of sugar, mix until blended, add another cup of sugar.
- Frost cakes.
- Sprinkle nuts on top of frosting.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 723Total Fat 46gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 31gCholesterol 101mgSodium 460mgCarbohydrates 75gFiber 2gSugar 56gProtein 7g
auntbeesrecipes
Tuesday 15th of April 2014
That looks absolutely delicious, Nettie! <3
nettie
Friday 27th of February 2015
Thank you so much! Nettie
steph
Thursday 15th of August 2013
Can't wait to try
nettiemoore11
Thursday 15th of August 2013
This is my favorite cake, hope you get a chance to bake soon!
nettiemoore11
Saturday 15th of December 2012
Dian, I hope your cake is wonderful. Thank you for visiting Moore Or Less and for your sweet words! Nettie
Dian Coe
Wednesday 12th of December 2012
Just found your site!! My Favorite cake is also Carrot Cake!! Making it for my birthday tomorrow!! Yum!!
nettiemoore11
Wednesday 12th of December 2012
Dear Diane! So happy you found Moore Or Less Cooking. Happy Birthday, hope you love my Carrot Cake! Nettie
bobbiskozykitchen
Monday 10th of December 2012
Thanks so much for sharing this on Manic Monday!!
nettiemoore11
Tuesday 11th of December 2012
Thank you Bobbi! Love your parties! Nettie