bake · Bake

How to Make Carrot Cake from Scratch

Name: How to Make Carrot Cake from Scratch
Yield: 12
Ingredients: 4 eggs; 1¼ cups vegetable oil; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; ½ teaspoon ground nutmeg; 3 cups carrots; 8 oz cream cheese; ½ cup butter; 4 cups powdered sugar

Carrot cake starts with grated carrots folded into a spiced batter made with oil, not butter. The key is using freshly grated carrots and not overmixing once you add the flour. Bake at 350°F until a toothpick comes out with just a few moist crumbs, then top with cream cheese frosting.

Total time: 1 hr 15 min
Hands-on: 25 min
Serves: 12
Difficulty: Easy

Ingredients

4 eggs
1¼ cups vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
3 cups carrots
8 oz cream cheese
½ cup butter
4 cups powdered sugar

Step by step

Prepare your ingredients and pans. Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with flour. Grate 3 cups of carrots using the large holes of a box grater. Set aside.
Mix the wet ingredients. In a large bowl, whisk together 4 eggs, 1¼ cups vegetable oil, and 2 teaspoons vanilla extract until smooth. The mixture should look pale and well combined.
Combine dry ingredients. In a separate bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt, and ½ teaspoon ground nutmeg.
Combine wet and dry ingredients. Pour the flour mixture into the egg mixture. Stir just until combined—you'll still see some flour streaks. Don't overmix or your cake will be tough.
Fold in the carrots. Add the grated carrots to the batter and fold them in with a wooden spoon until evenly distributed. The batter will be thick but pourable.
Bake the layers. Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Don't overbake.
Cool completely. Cool in pans for 10 minutes, then turn out onto wire racks. Let cool completely before frosting—warm cake will melt the frosting.
Make cream cheese frosting. Beat 8 oz softened cream cheese and ½ cup softened butter until fluffy. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla. Beat until smooth.
Assemble the cake. Place one layer on serving plate. Spread frosting on top. Add second layer and frost top and sides. Chill for 30 minutes before serving to set the frosting.

Tips & troubleshooting

Use the large holes on your grater for the carrots—fine shreds disappear into the cake and coarse chunks are too big
Room temperature eggs mix more easily and create a smoother batter
Oil creates a moister cake than butter and keeps it fresh longer
Don't skip cooling completely—warm cake layers will slide apart when you try to frost them
Wrapped unfrosted layers keep in the freezer for up to 3 months

Variations

Spiced Carrot Cake. Add ½ teaspoon ground ginger and ¼ teaspoon ground cloves to the dry ingredients for a more complex spice profile.
Carrot Cake with Nuts. Fold in 1 cup chopped walnuts or pecans with the carrots for added texture and richness.
Single Layer Sheet Cake. Bake in a greased 9x13 inch pan for 35-40 minutes. Perfect for casual gatherings and easier to transport.
Carrot Cupcakes. Divide batter among 24 cupcake liners. Bake at 350°F for 18-22 minutes until tops spring back when lightly touched.

Questions

Can I use pre-shredded carrots from the bag?: Fresh grated carrots work better. Pre-shredded carrots are often too dry and can make your cake less moist.
Why does my carrot cake sink in the middle?: Usually from overmixing the batter or opening the oven door too early. Mix just until combined and don't check the cake until at least 20 minutes of baking.
How do I know when the cake is done?: A toothpick should come out with a few moist crumbs, not completely clean. The top should spring back when lightly touched.
Can I make this cake ahead?: Yes. Unfrosted layers wrapped in plastic keep for 2 days at room temperature or freeze for up to 3 months. Frosted cake keeps covered in the refrigerator for up to 5 days.
What if I don't have two cake pans?: Bake in one 9x13 inch pan for 35-40 minutes, or make the layers one at a time if you only have one round pan.