Homemade Carrot Cake

This easy Homemade Carrot Cake is wonderfully soft, loaded with fresh carrots, and topped with a luscious cream cheese frosting that keeps everyone coming back for more. A timeless family favorite that is simple to make and perfect for any gathering, celebration or holiday!

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Homemade Carrot Cake Ingredients

• Canola Oil
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon
• Unbleached All Purpose Flour
• Fresh Grated Carrots
• Chopped Pecans
• Salted Butter
• Cream Cheese
• Powdered Sugar
• Milk

This really is such an easy carrot cake recipe. It has the best flavor that is a classic. Topped with a velvety cream cheese frosting makes the cake utter perfection!

How to Make Carrot Cake

1. First, preheat oven to 350°F and line two 9x2 inch round cake pans with parchment paper then lightly spray them with nonstick cooking spray.
2. Next, in the bowl of a stand mixer fitted with the paddle attachment or with a large mixing bowl and hand mixer or whisk, beat together the wet ingredients: canola oil, granulated sugar, eggs, and vanilla extract until smooth and airy.

3. Now add the dry ingredients: baking powder, baking soda, salt, cinnamon, and all purpose flour. Mix on low speed just until combined well.
4. Lastly, fold in the grated carrots and chopped pecans.
5. Evenly divide the cake batter into the prepared cake pans.

6. Bake the cakes in preheated oven on center rack for 40-45 minutes until toothpick inserted in center cake comes out clean.
7. Let cakes cool in pans for 15 minutes. Them remove cakes from pan and place on wire rack to cool completely.

How to Make Cream Cheese Frosting

1. In a stand mixer with the paddle attachment or with large bowl and hand mixer, cream together the softened cream cheese and butter until smooth and creamy.
2. Then add in the vanilla extract and half of the powdered sugar and beat well.

3. Add the remaining powdered sugar and milk, beat well until incorporated and scraping sides of bowl as needed.
4. Now increase the speed on the mixer and beat for about a minute until the frosting is creamy and fluffy.

Assemble the Carrot Cake

1. Place a small dollop of frosting on the center of a cake board or cake stand. This will help keep the cake stay in place so it doesn't slide.
2. If you want to pipe some frosting on the top of the cake, add about a ½-1 cup to a piping bag with your tip of choice and set aside.
3. Next, place one cake layer top side up on board or cake stand. Add half of the frosting on top and spread it out leaving a little space around the edge.

4. Now, place the other cake layer top side down on top of the frosting. This will leave you with a nice even and flat top to frost.
5. Add the remaining frosting to the top and spread out to the edges covering the top.
6. Pipe any frosting on top and decorate with extra pecans.

To frost the entire cake only place ⅓ of the frosting between the layers and then use the rest to frost the top and sides of the cake using an offset spatula.

Cake Variations

• Make it a 9x13 Carrot Cake: Add the cake batter to a greased 9x13 cake pan and bake for 40-45 minutes.
• 3 Layer Carrot Cake: Divide cake batter evenly into three 8 inch or 9 inch cake pans and bake for 25-30 minutes.
• 4 Layer Carrot Cake: You can bake the cake in four 9 inch cake pans for 18-20 minutes or carefully cut the 2 layers in half.
• Small Carrot Cake: Cut the recipe in half and bake 2 layers in greased 6 inch cake pans for 35-40 minutes.
• Carrot Cake Cupcakes: Fill paper liners in muffin pan ¾ full with cake batter and bake for 18-20 minutes.

If you love carrot cake don't miss my Easy Sheet Cake Carrot Cake! No grating carrots needed because it's made with baby food! Or try these delicious bakery style Carrot Cake Cookies!

Make Ahead Instructions

You can make this cake a day in advance and store covered in the fridge. Let it sit at room temperature for an hour or so before serving.

Or you can freeze the cake layers. Wrap each layer in plastic wrap and place in freezer safe container or freezer bags. When ready to use, thaw overnight in the fridge and then frost and decorate.

Storing Classic Carrot Cake

Storing: The frosting has cream cheese so the cake should be kept in the refrigerator when not being served. It will be fine left out the day you are serving it because the amount of sugar in the frosting acts like a preservative. Gently wrap the cake in plastic wrap or use a cake storer and store in the fridge. Let the cake sit at room temperature for about an hour before slicing and serving.

Freezing: This cake freezes great!! I recommend freezing individual slices. Place sliced cake pieces on a parchment lined sheet pan and flash freeze for about a hour or so. Then wrap each piece in plastic wrap and place in freezer safe container or freezer bags. Label, date and freeze for up to 4 months. Thaw in fridge when ready to enjoy!

Tips for Easy Homemade Carrot Cake

• Gather all the ingredients before you start making the recipe. It is so much easier to bake when all the ingredients are ready.
• Read the recipe from start to finish before you start. I am speaking from experience.
• Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cake too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
• Peel the carrots. I always peel the carrots. Leaving the peels on can create a bitter taste in the cake and cause it to turn a different color.
• Grate your own carrots using a box grater or food processor. Store bought shredded carrots are too dry and thick. They won't break down and will throw off the entire texture of the cake.
• Do NOT over mix the batter, the cake will be tough instead of tender. Mix just until the batter is smooth.
• Use a measuring cup or large scoop to separate batter evenly. Place a cup or scoop in each pan until the cake batter is all used. This will help ensure each pan has equal amounts.

More Delicious Cake Recipes:

• Banana Cake with Cream Cheese Frosting
• Easy Coconut Cupcakes
• Almond Cake with Chocolate Frosting
• Zucchini Bars
• Pumpkin Pie Bundt Cake
• American Flag Cake
• German Chocolate Sheet Cake
• Pumpkin Cupcakes
• Chocolate Zucchini Cake
• Glazed Lemon Pound Cake
• Homemade Chocolate Cupcakes
• Pumpkin Bars with Cream Cheese Frosting