Simple, homemade carrot cake recipe perfect for any occasion. The flavor is absolutely wonderful and can be used to make a cake or cupcakes.
Once you taste this carrot cake, you’re never going for a mix again. With just a little more prep time, you will have the best tasting carrot cake you’ve ever had!
While that may sound like hyperbole, this is a truly delicious cake, and I’ve yet to find a better tasting alternative.
Don’t forget to bookmark or pin this recipe, because you will want to make it again and again!
And when it comes to frosting your cake, make sure to try my coconut pecan cream cheese frosting. The two paired together is as near perfection as you will find.
How to Make Classic Carrot Cake from Scratch
Just because you are making your carrot cake from scratch doesn’t mean you have to spend the whole day in the kitchen.
This recipe has a quick prep time, and a bake time under thirty minutes. While I love making it as a three-layer cake using 9″ cake pans. You can use a 13×9 pan as well.
For equipment, all you need is a couple mixing bowls and your cake pan(s).
Another great frosting option: Cool Whip cream cheese frosting
The amazing flavor and texture of this recipe comes using common baking ingredients. And while I am a fan of being flexible with my baking, for this recipe I do not recommend using substitutions.
The flavor balance from the following ingredients is just right, and the texture is the best I’ve ever achieved with a carrot cake.
Carrot Cake Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Vegetable Oil
- Carrots (grated)
To grate carrots, I always use my old fashion box grater. I use the same side I grate cheese with. It produces the perfect sized pieces for carrot cake.
But you can also use a julienne peeler, food processor, or mandoline. Here is a great article that covers steps for each technique in case you have any questions.
Whichever method you choose, be sure to wash and peel your carrots before shredding them.
Simple Step by Step Carrot Cake Instructions
In case you missed it above, this recipe is the perfect base for your favorite frosting. But if you want to use my favorite frosting for this carrot cake, check out my coconut pecan cream cheese frosting recipe.
The flavor has just the right amount of sweetness with a subtle nuttiness that pairs magnificently with this cake.
You can prepare your frosting just before it’s time to frost your cake. Don’t frost your cake until it has finished cooling!
Step 1: Preheat oven to 375 degrees
Step 2: Grease your cake pans and dust them with flour
Step 3: In your mixing bowl, add your all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Stir gently until well combined.
Step 4: In second mixing bowl, add eggs and oil and beat well.
Step 5: Fold in dry ingredient mixture followed by your shredded carrots.
Step 6: Pour cake batter into greased and flour dusted cake pan(s).
Step 7: Bake in preheated oven for 24-26 minutes. You cake is done when an inserted skewer comes out clean.
Step 8: Carefully remove cake and cool in cake pans on wire rack for 10 minutes.
Step 9: Remove cake from pan(s) and continue to cool the rest of the way.
Step 10: Frost your cake, serve and enjoy!
Classic Carrot Cake
- 2 Mixing Bowls
- (3) 9" Cake Pans or (1) 13"x9" Cake Pan
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 2 Cups Grated Carrots washed and peeled
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- 4 Large Eggs
- 1 Cup Vegetable Oil
- Preheat oven to 375 degrees
- Grease your cake pans and dust them with flour
- In your mixing bowl, add your all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Stir gently until well combined
- In second mixing bowl, add eggs and oil and beat well
- Fold in dry ingredient mixture followed by your shredded carrots
- Pour cake batter into greased and flour dusted cake pan(s)
- Bake in preheated oven for 24-26 minutes. You cake is done when an inserted skewer comes out clean
- Carefully remove cake and cool in cake pans on wire rack for 10 minutes
- Remove cake from pan(s) and continue to cool the rest of the way
- Frost your cake, serve and enjoy!
- If you like raisins in your carrot cake, add a half a cup when folding in your grated carrot.
- Make sure to cool your cake completely before frosting.
- This cake can be stored covered at room temperature for up to three days.
- This cake can also be frozen and served later. Simply wrap it in plastic wrap and then in aluminum foil. Then place your wrapped cake in a freezer safe, airtight container and store frozen for up to three months.