How To Prepare The Best Carrot Cake

This truly is the best carrot cake recipe! It’s perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

There’s something about its deliriously moist crumb, the perfect amount of spices, and yes, that all-time favorite cream cheese frosting of mine. It’s sweet without being too sweet, carefully crafted with both butter and oil and just the right amount of carrots the flavor is so good reached for a second piece.


2 1/2 cups all-purpose flour “315g”
1 cup granulated sugar “200g”
1 cup light or dark brown sugar “200g”
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil “235ml”
1/2 cup or 1 stick unsalted butter melted “113g”
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots “340g”
1 cup chopped walnuts or pecans optional “125g”

Cream Cheese Frosting

1/2 cup unsalted butter softened “113g”
8 oz cream cheese softened “226g”
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar “500g”


Preheat oven to 350F (175C) and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.

In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add your canola oil and melted butter and stir well ‘batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely’.

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.Stir in carrots and nuts until ingredients are well-combined.

Evenly divide carrot cake batter into prepared baking pans and bake on 350F “175C” for 40 minutes toothpick inserted in center should come out mostly clean with only few moist crumbs.

Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.

Allow cake to cool completely before covering with cream cheese frosting.

Cream Cheese Frosting

Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Add vanilla extract and sprinkle salt into the bowl and stir well to combine.

With mixer on low, gradually add powdered sugar until ingredients are completely combined be sure to scrape the sides and bottom of the bowl with a spatula.

Once your cake has cooled completely, cover with frosting.

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