Homemade Carrot Cake Recipe | Moist From-Scratch Cake with Cozy Flavor
A moist, from-scratch carrot cake with warm spices and tangy cream cheese frosting that’s easy to assemble and stays tender for days. Perfect for celebrations or make-ahead baking.
Ingredients
Ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Kosher salt
- Large eggs
- Neutral oil (canola or sunflower)
- Buttermilk (or milk plus a splash of vinegar)
- Vanilla extract
- Finely shredded carrots
- Optional add-ins: chopped walnuts or pecans
- Optional add-ins: unsweetened shredded coconut
- Optional add-ins: raisins
- Optional add-ins: crushed pineapple (well-drained)
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract (for frosting)
- Pinch of salt
- Optional: lemon zest
- Optional garnish: chopped walnuts or coconut
Instructions
Instructions
- Heat the oven to 350°F (175°C), grease and line two 8- or 9-inch round cake pans with parchment, and lightly flour the sides.
- Finely shred the carrots using the small holes of a box grater; gently pack without squeezing out moisture.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth and slightly thick.
- Pour the wet mixture into the dry ingredients and stir with a spatula until mostly combined, leaving a few streaks of flour.
- Fold in the shredded carrots and any optional add-ins until no dry spots remain, avoiding overmixing.
- Divide the batter evenly between the prepared pans, tap to release air bubbles, and bake for 25 to 32 minutes, swapping pans halfway.
- Check doneness when centers spring back and a toothpick comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn out onto a rack, remove parchment, and cool completely.
- Beat cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes.
- Gradually add powdered sugar, then beat in vanilla and a pinch of salt until creamy and spreadable; adjust with a teaspoon of milk or more sugar as needed.
- Place the first cake layer on a stand, spread a generous layer of frosting, set the second layer on top, and frost the top and sides.
- Garnish with chopped walnuts or coconut if desired and chill 20 to 30 minutes for cleaner slices.
Notes
For buttermilk, stir 1 teaspoon vinegar or lemon juice into 1/2 cup milk and rest 5 minutes. Finely shred carrots for even texture. Drain pineapple and other wet add-ins very well. Avoid overmixing and overbaking; pull cakes when a toothpick shows moist crumbs. For cupcakes, bake at 350°F for 18–22 minutes. Store frosted cake covered in the fridge up to 5 days; bring to cool room temperature before serving. Unfrosted layers can be wrapped and refrigerated up to 2 days or frozen up to 2 months.