This is absolutely the best carrot cake recipe! It's easy to make, extremely moist, flavored with warm spices, and frosted with the best cream cheese frosting. It gets decorated with mini carrots for the cutest Easter and spring touch. It's my favorite recipe for carrot cake and I know you'll think it's the best cake too!
If you're looking for other carrot cake recipes, check out my carrot cake cookies and carrot cake cupcakes!
Why This is the Best Carrot Cake Recipe
It's made with all butter. This recipe uses no vegetable oil, but butter and buttermilk instead, which gives you a much better flavor and a super tender carrot cake.
It's full of warm spices. Ginger, cinnamon, nutmeg and allspice give this cake the absolute best flavor.
It's frosted with the best frosting. Sweet and tangy cream cheese frosting is quite literally the icing on the cake!
It's an extremely moist cake. The cake has a super moist crumb, and paired with the cream cheese frosting, it just completely melts in your mouth.
Ingredients for Carrot Cake
- All Purpose Flour- gives this cake the best crumb
- Ground Spices- a mixture of ground cinnamon, nutmeg, allspice and ginger are used to bring warm, delicious flavors to this cake
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened, used in the cake and cream cheese frosting
- Sugar- granulated white sugar and brown sugar are used to sweeten and add moisture to the carrot cake
- Eggs- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Buttermilk- helps to make the cake super moist
- Shredded Carrot- fresh carrots get finely shredded and added right into the cake batter
- Cream Cheese- I recommend full fat cream cheese for the best tasting cream cheese frosting
- Powdered Sugar- used to sweeten the cream cheese frosting
- Walnuts- chopped walnuts are an optional garnish for this cake
- Food Coloring- green and orange food coloring are used to make the cute little carrot decorations
Step by Step Instructions
STEP ONE: In a medium bowl, whisk together the all purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
STEP FIVE: Add in the grated carrots and mix on low speed just until dispersed through the batter.
STEP SIX: Evenly distribute the cake batter between the prepared cake pans. Bake the cakes for 36-41 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
STEP SEVEN: To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
STEP EIGHT: Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.
STEP NINE: Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together. Lastly add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.
STEP TEN: Portion out a few spoonfuls of frosting into two bowls. Mix in green food coloring to one, and orange food coloring to the other until the desired color is reached.
Assembling the Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a sharp knife
- a piping bag fitted with small circular tip
- a piping bag fitted with small star tip
- a piping bag fitted with a large decorative tip
STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
STEP TWO Creating a Crumb Coat: Then place a dollop of cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This layer of frosting ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you an even coating of cream cheese frosting. (You may have to do this step twice to make sure the frosting is on thick enough. Chill the cake for 20-30 minutes in-between coats.)
STEP FOUR Decorating the Cake: Transfer the orange cream cheese frosting to a piping bag fitted with a small circular tip, and the green frosting to a piping bag fitted with a small star tip. Pipe mini carrots on the cake with the orange frosting, making sure to space them out. Then with the green frosting pipe a small star at the top of each carrot to be a decorative stem. Rewhip the remaining cream cheese frosting if needed, then transfer it to a piping bag fitted with a decorative tip. Sprinkle chopped walnut pieces on top of the cake and press them onto the bottom edges of the cake if you wish. Pipe decorative swirls of frosting on top of the cake. Then, serve the cake!
FAQs
Can I add mix-ins to this cake? Sure! Some common carrot cake mix-ins are walnuts, pecans, brown raisins or golden raisins. I would stick with no more than ½ cup of mix-ins to keep the cake's consistency right.
Can this be made gluten free? I have only tested this recipe with regular all-purpose flour, but if you try it with gluten free flour let me know how it goes!
Can this be made into cupcakes? See my carrot cake cupcakes for a great recipe!
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
For best results, I recommend not using a food processor to shred your carrots. You'll want to use the small hole on a box grater to shred your carrots extra finely. This allows them to just melt into the batter while baking.
Troubleshooting cream cheese frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
- Make sure your cream cheese is cold. This will help the frosting to have the right consistency.
- If your frosting gets too warm while assembling the cake, chill it in the fridge for 10-20 minutes. Whip again with an electric mixer to get it back to the right consistency. This is a soft frosting because of the cream cheese so you may need to chill and rewhip a few times while putting the cake together.
Make sure all your wet ingredients for the cake are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
Chocolate Drip Cake
📖 Recipe
The Best Carrot Cake Recipe
Ingredients
For the Carrot Cake
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ½ tsp ground ginger
- ½ teaspoon ground allspice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) packed, light brown sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla bean paste or extract
- ¾ cup (178 ml) buttermilk, at room temperature
- 2 cups (220 g) finely shredded carrots, at room temperature
For the Cream Cheese Frosting
- 1 ½ cups (336 g) unsalted butter, softened
- 12 oz. (340 g) cream cheese, cold
- 1 teaspoon vanilla
- 6 cups (780 g) powdered sugar
- orange food coloring optional
- green food coloring optional
- chopped walnuts optional
Instructions
For the Carrot Cake
- Preheat the oven to 350 degrees. Grease 3 6" inch round cake pans with non stick spray and line the bottoms with parchment paper rounds. Set aside.
- In a medium bowl, whisk together the all purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside.2 ½ cups (313 g) all-purpose flour, spooned and leveled, 1 tablespoon cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground allspice, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the butter, granulated sugar and light brown sugar with an electric mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar, ½ cup (110 g) packed, light brown sugar
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla bean paste or extract
- Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.¾ cup (178 ml) buttermilk, at room temperature
- Add in the shredded carrots and mix on low speed just until dispersed through the batter.2 cups (220 g) finely shredded carrots, at room temperature
- Evenly distribute the cake batter between the prepared cake pans. Bake the cakes for 36-41 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
For the Cream Cheese Frosting
- Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)1 ½ cups (336 g) unsalted butter, softened
- Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.12 oz. (340 g) cream cheese, cold
- Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.6 cups (780 g) powdered sugar
- Lastly add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.1 teaspoon vanilla
- Portion out a few spoonfuls of frosting into two bowls. Mix in green food coloring to one, and orange food coloring to the other until the desired color is reached.
Assembling the Cake
- STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
- STEP TWO Creating a Crumb Coat: Then place a dollop of cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This layer of frosting ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
- STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you an even coating of cream cheese frosting. (You may have to do this step twice to make sure the frosting is on thick enough. Chill the cake for 20-30 minutes in-between coats.)
- STEP FOUR Decorating the Cake: Transfer the orange cream cheese frosting to a piping bag fitted with a small circular tip, and the green frosting to a piping bag fitted with a small star tip. Pipe mini carrots on the cake with the orange frosting, making sure to space them out. Then with the green frosting pipe a small star at the top of each carrot to be a decorative stem. Rewhip the remaining cream cheese frosting if needed, then transfer it to a piping bag fitted with a decorative tip. Sprinkle chopped walnut pieces on top of the cake and press them onto the bottom edges of the cake if you wish. Pipe decorative swirls of frosting on top of the cake. Then, serve the cake!
Wow we are blessed to have you , Thank you so much
Hello can I add crushed pineapples to the batter?
Hi Chandra! I have not tested this recipe with crushed pineapple. I would say that adding any more wet ingredients could cause an issue with the cake's texture though.
You could reduce some of the carrot component, for instance to 1 1/2 cups, and add 1/2 cup of strained crushed pineapple. Again I haven't tried this so I can't say for sure that this will 100 % work.
Can this be made with sugar free products?
I made this cake, and cut the recipe in half. I added walnuts, unsweetened coconut and raisins. It was good. It is a dense cake, but lighter than my previous go-to recipe by Paula Deen.
I'm going to try this but I wanted to say that I love how you wrote this recipe by adding the ingredients in the instructions. Never seen it done before. Going to rewrite my recipes this way. Genius!!
Could I make this into a 8 inch cake?
Yes for sure! Baking time will be different though. If you're using 3 8 inch cake pans I would start with 28 minutes, and add time as necessary.
Love this recipe 💝
Would you say it's safe to freeze these layers for a day before making the cake? I just want to make sure it won't alter the texture.
Yes you can freeze them. I would wrap each tightly in plastic wrap before freezing for best results 🙂
Eating the cake as I write this. I love the fact that the cake is not the disintegrating, super soft cakes and it actually has a bite to it. The cream stabilises well, and the cake looks amazing after decorating. There are only 2 things I have a problem with. The first thing is the sugar content. I cut out the 1/2 cup of brown sugar and the cake was still sweet enough. Great. But for the cream, the recipe calls for 6 entire cups of powdered sugar; I used maybe 2 and a half cups and my teeth hurt from the sweetness. I love sweets, but this is ridiculous. The second issue I found was the amount of time this took to make. The recipe should take 3 hours approximately, according to the posted time. I grated the carrots the day before which took 20 minutes. Could be that I was slow, so I won't count it. Measuring out all the ingredients, mixing, baking, cooling, and frosting took 6 and a half hours. And this is discounting the time spent waiting for ingredients to reach room temperature. The recipe time is wildly inaccurate, it could be that I'm unaccustomed to baking; I can't see this taking less than 4 hours though.
This truly is the best carrot cake ever! The cake was delicious, moist and not too sweet. The directions were easy to follow. I have never had my cream cheese frosting come out so good. This recipe is perfect.
Tasted really good but it is to much sugar in it. Way to much sweet.
If I use 2 9” pans, how much cream cheese would I need for the frosting ? Would it be the same ?