Classic Moist Carrot Cake Recipe

There’s something special about a classic carrot cake made from scratch.

The mix of sweet carrots, warm spices, and creamy frosting feels like comfort in every bite.

Moist two-layer carrot cake with cream cheese frosting and chopped walnuts on top, sliced and served on a plate.

This homemade version is moist, fluffy, and full of flavor. A perfect recipe for birthdays, holidays, or simply when you want to bake something unforgettable.

Let’s make the best carrot cake everyone will fall in love with.

Homemade Carrot Cake recipe from Scratch

This carrot cake features a moist and flavorful base made with grated carrots and warm spices, topped with a rich cream cheese frosting. The recipe takes about 1 hour and serves 10-12 people.

Cook and Prep Times

Servings: 12
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Cool Time: 30 minutes
Total Time: 90 minutes

Ingredients

For the Cake:

2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (200g) granulated sugar
¾ cup (150g) brown sugar, packed
1 cup (240ml) vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 ½ cups (300g) grated carrots (about 4 medium carrots)
½ cup (60g) chopped walnuts or pecans (optional)

For the Cheese Cream Frosting:

8 oz (227g) cream cheese (room temperature)
½ cup (115g) unsalted butter (room temperature)
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (optional for desired consistency)

Overhead view of carrot cake ingredients arranged on a marble surface, including grated carrots, flour, sugar, eggs, oil, butter, spices, and cream cheese.

Instructions

1. Preheat the oven

Set your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans to prevent sticking.

2. Mix the dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Set the bowl aside.

Step-by-step collage showing dry ingredients for carrot cake being mixed, including flour and warm spices like cinnamon, ginger, and nutmeg.

3. Combine the wet ingredients

In a separate bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla extract.
Mix until the texture is smooth and evenly blended.

Step-by-step collage showing the process of mixing wet ingredients for carrot cake, including sugar, eggs, oil, and vanilla in a mixing bowl.

4. Add the carrots

Gently fold the grated carrots into the wet mixture until combined.

Mixing bowl with wet carrot cake batter and a bowl of grated carrots, showing the step of adding carrots to the mixture.

5. Bring everything together

Add the dry ingredients to the wet mixture.
Stir until just combined; avoid overmixing.
If you’re using chopped nuts, fold them in now.

Mixing wet and dry ingredients for carrot cake with chopped nuts added to the batter before baking.

6. Bake the cakes

Divide the batter evenly between the prepared pans.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Carrot cake batter poured into round baking pans lined with parchment paper, ready to bake.

7. Make the frosting

Beat cream cheese and butter together until smooth and fluffy.
Gradually add powdered sugar, vanilla extract, and a splash of milk if needed for a spreadable consistency.
Continue mixing until creamy.

8. Assemble the cake

Spread a thick layer of frosting over the first cake layer.
Add the second layer and frost the top and sides evenly.

Step-by-step process of making a carrot cake with cream cheese frosting, showing ingredients, mixing, and layering the cakes.

9. Add the finishing touch

Decorate with chopped nuts, shredded coconut, or carrot curls for a beautiful presentation.

Step-by-step collage showing the process of frosting a homemade carrot cake with creamy icing and topping it with chopped nuts for decoration.

Homemade carrot cake topped with creamy frosting and sprinkled with chopped nuts on a marble surface.

Slice of classic carrot cake with cream cheese frosting and chopped walnuts on top, served on a white plate with a fork.

Slice of moist homemade carrot cake with creamy frosting and chopped walnuts on top, served on a plate with a fork.

More Irresistible Sweet Desserts and Treats:

No Bake Oreo Cheesecake Recipe – A creamy and indulgent dessert that’s perfect for any occasion.
3-Ingredient Peanut Butter Cookies – Quick to make and irresistibly soft, ideal for everyday baking.
Easy Chocolate Covered Oreos – Simple yet elegant, perfect for parties and gifting.
No Bake Biscoff Cheesecake Recipe – A spiced and creamy treat that always impresses.
Easy No-Bake Strawberry Cheesecake – Fresh, fruity, and perfect for spring or summer gatherings.
Yummy Upside Down Apple Tart – A delicious twist on classic apple desserts with a golden, caramelized finish.

Cake Recipe variations you might want to try:

1. Carrot Cake Cupcakes
Turn this classic recipe into delicious cupcakes by dividing the batter into a lined muffin tin and baking for about 18–22 minutes at 180°C (350°F). Top each cupcake with a swirl of cream cheese frosting and a sprinkle of chopped walnuts or shredded coconut.

2. Healthier Carrot Cake with Applesauce
Replace half of the oil in your recipe with unsweetened applesauce for a lighter, lower-fat version that stays moist and flavorful. The applesauce adds natural sweetness and extra softness without changing the texture too much.

3. Coconut Oil Carrot Cake
Swap vegetable oil for liquid coconut oil to give the cake a subtle tropical note. It pairs beautifully with the spices and carrots while adding extra richness.

4. Nut-Free Carrot Cake
For those avoiding nuts, skip the walnuts or pecans and add raisins or shredded coconut instead. You’ll still get a lovely texture and plenty of flavor.

5. Spiced Carrot Cupcakes with Applesauce and Coconut Oil
Combine both swaps for a wholesome twist: use half unsweetened applesauce and half liquid coconut oil, then bake as cupcakes. They’re moist, fragrant, and perfect for individual servings.

Storage Tips

1. Room Temperature (short term)

Keep unfrosted carrot cake or cupcakes in an airtight container at room temperature for up to 2 days.
If frosted with cream cheese icing, do not leave them out for long — cream cheese must be refrigerated.

2. Refrigerator (medium term)

Store frosted carrot cake or cupcakes in a covered container in the fridge for up to 5 days.
To prevent the cake from drying, cover it with plastic wrap or keep it in a cake dome.
Let chilled cake sit at room temperature for about 30 minutes before serving to soften the texture and bring out the flavor.

3. Freezer (long term)

Wrap unfrosted layers or cupcakes tightly in cling film, then place them in a freezer bag or airtight container. They keep well for up to 3 months.
Thaw overnight in the fridge, then frost once fully defrosted.
If already frosted, freeze uncovered for 1–2 hours until the frosting firms up, then wrap securely before returning to the freezer.

Nutrition Information (Aprox.)

Servings: 10-12 slices
Calories per slice: 350–420
Fat: 20–25 g
Carbohydrates: 40–45 g
Protein: 4–5 g
Sugar: 28–32 g
Fiber: 1–2 g