Carrot Cake Recipe: Moist Spiced Cake with Cream Cheese Frosting

This carrot cake recipe makes a tall, moist, gently spiced cake full of grated carrots and toasted walnuts, finished with a thick cream cheese frosting that holds its shape. It uses oil instead of butter, which keeps the cake soft for days.

After the recipe, you will also find fixes for the problems bakers ask about most: a dense or oily cake, a cake that sinks, and runny cream cheese frosting.

Carrot Cake Recipe at a Glance

• Prep time: 30 minutes
• Bake time: 30–35 minutes
• Cooling and frosting: about 1½ hours
• Pans: two 20 cm (8-inch) round cake pans
• Serves: 12

Ingredients

For the cake

• 250 g (2 cups) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 200 g (1 cup packed) light brown sugar
• 100 g (½ cup) granulated sugar
• 240 ml (1 cup) vegetable or sunflower oil
• 1 teaspoon vanilla extract
• 300 g (about 4 medium) carrots, finely grated
• 100 g (1 cup) walnuts, toasted and chopped

For the cream cheese frosting

• 225 g (8 oz) full-fat block cream cheese, cold
• 115 g (½ cup) unsalted butter, softened
• 250 g (2 cups) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make This Carrot Cake Recipe

1. Prepare. First, heat the oven to 175°C (350°F). Grease two 20 cm (8-inch) round pans and line the bottoms with baking paper.
2. Mix the dry ingredients. Next, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Mix the wet ingredients. Then in a large bowl, whisk the eggs with both sugars for 1 minute. Whisk in the oil and vanilla until smooth.
4. Combine. Fold the dry ingredients into the wet mixture until just combined. Then fold in the grated carrots and walnuts.
5. Bake. Next, divide the batter between the pans. Bake for 30–35 minutes, until a skewer in the center comes out clean and the tops spring back when pressed.
6. Cool. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
7. Make the frosting. Beat the softened butter until creamy. Add the cold cream cheese and beat on medium just until smooth. Add the powdered sugar, vanilla, and salt and beat on low until combined, then on medium for 30 seconds. Do not overbeat.
8. Frost. Finally, place one layer on a plate, spread with a third of the frosting, add the second layer, and cover the top and sides with the rest. Chill for 30 minutes before slicing.

Carrot Cake Recipe: Common Problems and How to Fix Them

Why is my carrot cake dense?

Cause: The batter was overmixed after the flour was added, or the carrots were grated too coarsely and weighed the batter down.

Fix: Fold the flour in gently and stop as soon as it disappears. Use the fine side of the grater so the carrots melt into the crumb.

Why is my carrot cake oily?

Cause: The oil was not fully mixed in, or the cake was underbaked.

Fix: Whisk the oil into the eggs and sugar until the mixture is smooth and slightly thick before adding flour. Bake until a skewer comes out clean.

Why did my carrot cake sink in the middle?

Cause: Underbaking, too much raising agent, or opening the oven too early.

Fix: Measure the baking powder and soda exactly, keep the oven closed for the first 25 minutes, and test the center before removing the cake.

Why is my cream cheese frosting runny?

Cause: The cream cheese was soft or from a tub, or the frosting was overbeaten. This happens because beating breaks down the cream cheese and makes it thin.

Fix: Use cold block cream cheese and beat only until smooth. If it is already runny, chill the frosting for 30–60 minutes and stir before using. However, adding more sugar usually makes it thinner, not thicker.

Why is my carrot cake dry?

Cause: Overbaking, or squeezing the liquid out of the grated carrots.

Fix: Do not squeeze the carrots. After all, their juice keeps the cake moist. Also, start checking the cake 5 minutes early.

Tips for Success With This Carrot Cake Recipe

• Grate the carrots yourself. Pre-grated bagged carrots are dry and thick.
• Also, toast the walnuts for 5–7 minutes in the oven for a deeper flavor.
• Bake the layers a day ahead, wrap them, and frost the next day. The cake is easier to handle and even more moist.

Carrot Cake Recipe Variations

• With pineapple: add 150 g drained crushed pineapple for an extra-moist cake.
• With raisins: add 75 g raisins soaked in warm water for 10 minutes.
• Carrot cake sheet cake: bake in a 23 × 33 cm (9 × 13-inch) pan for 35–40 minutes and frost only the top.
• Carrot cake cupcakes: bake in lined muffin pans for 18–22 minutes. Makes about 24.

Storage Tips

Because of the cream cheese frosting, keep carrot cake covered in the fridge for up to 5 days. Bring slices to room temperature for 20 minutes before serving. Unfrosted layers can also be frozen for up to 3 months. See our guide on freezing cakes without losing moisture.

A Short History of Carrot Cake

Carrots have been used to sweeten puddings and cakes in Europe since medieval times, when sugar was expensive. Carrot cake became popular again in Britain during the Second World War, when sugar was rationed, and the modern version with cream cheese frosting became a favorite in the United States from the 1960s and 1970s. Smithsonian Magazine tells the story of Britain’s wartime carrot campaign.

Carrot Cake Recipe FAQ

Can I use butter instead of oil?

Yes, use the same amount of melted butter. The flavor is richer, but the cake is firmer when cold.

Can I make carrot cake without nuts?

Yes. Leave them out, or instead replace them with raisins or toasted coconut.

Why is my cream cheese frosting lumpy?

The butter was too cold. Soften the butter first and beat it smooth before adding the cold cream cheese.

Hungry for more? If you enjoyed this carrot cake recipe, you will find 31 more Eastern and Western desserts in our digital cookbook, each with exact measurements and clear steps.