This moist and incredibly easy Carrot Cake Recipe with cream cheese frosting, will become your go-to dessert recipe for all occasions. It’s the best carrot cake recipe in the world!
In addition to this award winning carrot cake recipe, you must try this Fruit Cocktail Cake, and no – it’s not your Gramdma’s version. The name certainly doesn’t do it justice. For another vegetable cake, try this Pumpkin Bundt Cake. It’s ideal for the fall months. YUM!
This recipe was given to me by a co-worker many years ago, she said it was a classic carrot cake recipe. Yet I knew that this was better than I had ever had, and I instantly fell in love! I wasn’t the only one requesting the recipe that day. Needless to say it was the hit of the potluck. Everyone agreed that it was the best carrot cake recipe ever.
I’d consider this to be one of the best moist cake recipes ever as it’s very easy to make and extremely delicious, it’s super moist, and never dry. Who knew a cake with veggies could be so darn good! Settle in, because this Incredibly Moist and Easy Carrot Cake will have you impressed.
There definitely is a lot of carrot cake variations, and not all are created equal. Yet this one is hands down the best carrot cake in the world.
In fact, this is one of the top recipes that my own friends have requested a copy of and since have always compared others to this.
I’d consider that to be a victory! When we love a recipe, and those we know ask for it as well, it has to be featured on the blog. The rave reviews told me that it has to be shared with the masses. Since this has been published, I’ve received countless emails and comments telling me that this was ‘My Favorite Carrot Cake Recipe’.
I’ve tried other variations on this cake before, and many are so dry. Not this one though, this is amazing. I think it’s because it’s a best carrot cake recipe with cream cheese frosting, Just like the cake itself, there are also a lot of carrot cake frosting variations. So when I say this is the World’s Best Carrot Cake, I mean it completely from first to last bite. It’s the best moist carrot cake.
Thing is, when I was a kid, I never cared much for this kind of cake. I mean, vegetables in cake?! BLAH! Now? What was I thinking?
I’m glad my own kids love this cake, since it’s now one that I literally crave. It’s such a moist cake combined with the best icing ever. I’ve even had my kids request it as a layer cake for their birthday because it has become their best cake! Winner!
This delicious cake has definitely earned its title for the world’s best carrot cake recipe. Also note, you can use this recipe to make carrot cake cupcakes as well. Just follow the same steps yet adjust the baking time to suit.
How to make Carrot Cake
This moist carrot cake actually requires few ingredients, and the most timely part of this recipe is preparing the grated carrots. I use a handheld grater, yet you can also use a food processor with the correct attachment to grate.
You’ll need the following ingredients to make the best carrot cake:
FOR THE CAKE
- All Purpose Flour
- Sugar (I use white sugar not brown sugar)
- Baking Soda
- Baking Powder
- Shredded carrot
CREAM CHEESE ICING
- Cream Cheese
- Unsalted Butter
- Icing Sugar (powdered sugar)
- Vanilla Extract
I use a simple cheese grader yet there are quicker methods with other tools yet it’s certainly not necessary. This is a good task to pass onto those kids, safety in mind of course!
To Make: Mix all the ingredients together under the cake ingredient grouping, into a large bowl. I like to add the dry ingredients first, then combine in the wet ingredients. You can do this by hand using a rubber spatula, use a hand mixer on medium-high speed, or use a stand mixer with the paddle attachment.
Then, grease a baking pan (I used two round cake pans) or a parchment paper lined pan. Add the cake batter, and bake. It’s done when a toothpick inserted into the center of the cake comes out clean.
Next, beat all ingredients under the icing grouping together in a bowl until fluffy. I use a mixer. Once the carrot cake has cooled on a wire rack or cooling rack, smooth the frosting on top of the cake and on the outside of the cake.
This homemade carrot cake recipe is one that you need to try – I’m certain you’ll be hooked. My kids request this cake often, even more than non-vegetable cakes. Go figure!
Feel free to make a layered cake to make a carrot cake with cream cheese filling if you wish, as I did. You can also make a simple sheet cake and add cream cheese frosting to the top only. You can make this cake super fancy with cake layers, or as basic as you want.
It’s important to note that this is also the best cream cheese frosting recipe too. This frosting recipe goes well with this cake, yet it’s actually one that I like to use on many cake recipes. This rich cream cheese frosting is what makes this cake shine, indeed.
Can you Freeze Carrot Cake?
Yes, you can freeze carrot cake, for up to 4 to 6 months. Carrot cake freezes and thaw perfectly in fact, just make sure to have it well wrapped before going into the freezer. I like to refrigerate my carrot cake for at least 6 hours before freezing, so the addition of the cream cheese frosting doesn’t get smooshed. Then, I wrap individual pieces with a few pieces of plastic wrap.
To Store: You can keep carrot cake at room temperature for the day, then I like to refrigerate so the icing doesn’t melt.
How long does carrot cake last? It can be kept in the fridge for up to 5 days,
I’d love to know what you think of it in the comments. I know so many are singing it’s praises on Pinterest. So if you love this recipe as much as others, do as I did and share away.
Carrot Cake Decoration:
I can’t wait to see how you decorate this cake. Whether it’s a sheet cake or a carrot cake filling with cream cheese icing – I always put it on a fancy serving plate or cake stand. I’ll shed a bit of fresh carrot for garnish or add a little seasonal touch somewhere. After all, a wonderful recipe that results in a yummy cake like this deserves the extra touches.
- 2 cups Flour
- 2 cups Sugar
- 2 tsp Cinnamon
- 1 tsp Vanilla
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 cup oil
- 4 Eggs
- 3 cups finely shredded Carrots
CREAM CHEESE ICING
- 8 oz Cream Cheese
- 1 tsp Butter
- 2 cups Icing Sugar
- 1 tsp Vanilla
- Using a large bowl, mix all ingredients together under the cake ingredient grouping.
- Grease baking pan of choosing and bake at 325°F for 50-60 minutes
- Beat all ingredients under the icing grouping together in a bowl until fluffy. I use a mixer.
- Smooth over a cooled Carrot Cake
make carrot cake muffins using muffin tins, yet alter baking time to suit
Nutrition Information:Yield: 10 Serving Size: 10
Amount Per Serving: Calories: 658Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 98mgSodium: 558mgCarbohydrates: 86gFiber: 2gSugar: 64gProtein: 7g