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Carrot Cake
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5 from 1 vote

Carrot Cake

This carrot cake recipe makes a perfectly moist and delicious cake that is covered with hands-down THE best cream cheese frosting.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Carrot cake
Servings: 8 people
Calories: 375kcal
Cost: $10


  • 2 - 9" round cake pans


  • 1 cup pecan halves
  • 2 cups fresh, peeled and finely grated carrots
  • 2 and ½ cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 and ¼ cup vegetable oil
  • 1 tbsp. vanilla extract

Cream Cheese Frosting:

  • ½ cup butter (1 stick) softened to room temperature
  • 8 oz. brick style package full-fat cream cheese softened to room temperature
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 3 and ½ cups powdered sugar


  • Heat oven to 225°
  • Add pecan halves to a baking pan and toast them for 15-20 minutes. Remove from oven and allow to cool.
  • Peel and finely grate fresh carrots using the smallest holes on your grater. Set aside.
  • Increase oven temperature to 350°. Line 2- 9" round cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground nutmeg. Set aside.
  • Add both sugars to a medium bowl along with the 4 large eggs. Whisk vigorously to combine. Whisk in the oil and vanilla.
  • Finely chop the cooled and toasted pecans. Stir the pecans and grated carrots into the wet ingredients.
  • Add the wet ingredient to the dry ingredients using a whisk or a spatula. Make sure there are no flour pockets remaining.
  • Pour the cake batter evenly into the 2 prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool for 5-10 minutes before removing from the pans. Use a butter knife to separate the cake from the edge of the pan and then flip over to remove the cake. Keep the cake sitting upright because the top of the cake will stick to any surface. Let the cake cool completely before frosting. I like to put the cakes in the freezer overnight, which makes them extra easy to frost the next day.

Make the cream cheese frosting:

  • Beat together softened butter and cream cheese until smooth and creamy.
  • Add the salt and vanilla and beat until smooth.
  • Add powdered sugar, 1 cup at a time, and beat until smooth after each.
  • Slice the round part off of the top of the cake if desired. Frost the completely cooled cake all over. In between coats of frosting place the cake back in the freezer for 5-10 minutes so the frosting hardens and you can add another coat more easily.


Garnish cakes with more chopped pecans if desired. 
Store cake, covered in the fridge, for up to 1 week. 
Before frosting you can also freeze carrot cake. Wrap the cakes tightly in aluminum foil or plastic wrap and keep in the freezer for 4-6 months. 


Calories: 375kcal