A deliciously moist carrot cake frosted with cream cheese frosting. A classic and flavorful dessert for any occasion!
You might also like my carrot cake cookies, carrot cake bars, or mini carrot bundt cakes!
There is something so comforting and filling about carrot cake. Yes, it is a dessert, but it feels like a hearty dessert loaded with nuts, carrots, and warm spices.
Why I Like This Recipe
- Classic recipe. My favorite carrot cake recipe is an adaptation of Betty Crocker's recipe from an old cookbook my grandma gave me for Christmas when I was 14. The book is out of print, but the recipe is the same one that is on the Betty Crocker website today.
- Easy to frost. You can frost the entire cake, or frost the top of each layer generously, as I did, leaving the sides exposed.
- Multiple sizes. This recipe yields 1 (9x13) sized cake or 2 (8 or 9-inch) cakes.
Jump to:
Tips and Tricks
- How to prepare cake pans. I prefer a 2-step method, which guarantees a clean release. Grease each pan with shortening using a pastry brush or paper towel. Sprinkle the bottom of the pan with flour, then rotate the pan to coat the sides with excess flour.
- Add a box of pudding mix. The original recipe does not call for a box of instant pudding mix, but I like adding one for even more moisture and flavor to my cakes and quick breads. You can use a 3.4 ounce or 5.1 ounce box of instant vanilla pudding.
- Peeling carrots. You do not need to peel the carrots for carrot cake. You can, of course, peel them if you'd like, but to me, it is not worth the extra time and effort. Just shred the carrots and add them to the batter.
Ingredients
Cake
- Sugar: Granulated sugar adds sweetness, moisture, and texture to baked goods.
- Oil: Helps achieve a moist cake with a soft, fine crumb.
- Eggs: For richness and structure.
- Instant pudding mix: Optional, but it adds moisture and flavor. You can use a small box (3.4 oz) or a larger box (5.4 oz) of pudding mix.
- Milk: If you skip the instant pudding mix, you can skip adding the milk as well.
- Flour: You might wonder whether cake flour is appropriate for carrot cake, but I suggest using all-purpose flour. The higher protein gives support to the heavy add-ins like carrots and nuts.
- Ground cinnamon and nutmeg: These are my favorite spices to add to carrot cake. It is also common to add ginger and cloves.
- Salt and baking soda: For flavor and leavening.
- Vanilla extract: Adds rich flavor alongside the vanilla pudding mix.
- Carrots: Shredded carrots. There is no need to peel the carrots unless you want to.
- Nuts: I prefer pecans or walnuts, but you can use whatever chopped nut you'd like.
Cream Cheese Frosting
- Cream cheese
- Butter
- Milk
- Vanilla
- Powdered Sugar
See the recipe card for full information on ingredients and quantities.
How To Make Carrot Cake
Step 1: Preheat oven to 350 degrees. Prepare baking pans.
Step 2: In a mixing bowl, combine sugar, oil, eggs, and milk. Add vanilla and a box of pudding mix. Mix until creamy and smooth on low speed. Add the dry ingredients, except for the carrots and pecans. Beat on low for 1 minute.
Step 3: Shred the carrots and stir them into the cake batter.
Step 4: Add pecans and stir.
Step 5: Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
Step 6: Divide the batter between the two pans. Bake 35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow to cool in the pan for 15 minutes. Run a butter knife around the edge of the pan and turn it onto a baking rack to cool completely.
Step 8: To make the frosting, beat cream cheese, butter, milk, and vanilla with an electric mixer on low speed until smooth. Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Step 9: Pour half of the frosting onto the first cake layer. Spread and allow it to hang over the edge slightly. Add the second layer and remaining frosting. Sprinkle with more pecans, if desired.
Carrot cake can be stored at room temperature for a few hours, then refrigerated in an airtight container or covered with plastic wrap for up to 3-5 days.
Carrot Cake FAQs
I prefer a 2-step method, which guarantees a clean release. Grease each pan with shortening using a pastry brush or paper towel. Sprinkle the bottom of the pan with flour, then rotate the pan to coat the sides with excess flour.
You do not need to peel the carrots for carrot cake. You can, of course, peel them if you'd like, but to me, it is not worth the extra time and effort. Just shred the carrots and add them to the batter.
Carrot cake can be stored at room temperature for a few hours, then refrigerated in an airtight container or covered with plastic wrap for up to 3-5 days.
More Cake Recipes To Make
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Moist and Delicious Carrot Cake
Ingredients
- 1 ½ cup granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 box instant vanilla pudding mix (5.1 ounce or 3.4 ounce)
- ½ cup milk
- 2 cups All-Purpose Flour
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 6 medium carrots shredded
- 1 cup chopped pecans
- extra pecans for topping if desired
Cream Cheese Frosting Recipe
- 8 oz cream cheese softened
- ¼ cup butter softened
- 2-3 teaspoon milk
- 1 teaspoon vanilla
- 4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine sugar, oil, eggs, and milk.
- Add vanilla and box of pudding mix.
- Mix until creamy and smooth on low speed.
- Add dry ingredients except for carrots and pecans. Beat on low for 1 minute.
- Shred carrots and stir into cake batter.
- Add pecans and stir.
- Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
- Divide batter between the two pans.
- Bake 35 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool in pan for 15 minutes. Run a butter knife around the edge of the pan and turn onto a baking rack to cool completely.
- To make the frosting: beat cream cheese, butter, milk, and vanilla with an electric mixer on low speed until smooth.
- Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Pour half of the frosting onto first cake layer. Spread and allow it to hang over the edge, slightly. Add the second layer and remaining frosting. Sprinkle with more pecans, if desired. Store in the refrigerator.
Liz W. says
This looks delicious! I love Bob's Red Mill. Such amazing products 🙂 Thanks for sharing with us over at Funtastic Friday!
DearCreatives (@DearCreatives) says
Looks so good. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Teresa B says
It sounds absolutely delicious! I've pinned it for future reference, but if you can, come and join The Really Crafty Link Party (http://keepingitrreal.blogspot.com.es/2017/01/welcome-to-the-really-crafty-link-party-54.html). Have a wonderful week!
annesimplylivingthedream says
Your photography is striking!
Rachel says
You've baked a gorgeous cake, and I'm sure it tastes delicious with that thick cream cheese icing! I'm pinning this so I can bake it when I'm ready to show off my (your) baking skills!
Kapp's Kitchen says
Wow! This looks delicious & gorgeous!
Laurie says
What a beautiful carrot cake! Pinning. Thanks for sharing with us this week at Snickerdoodle Create-Bake-Make Link party!
Miz Helen says
Your Carrot Cake looks amazing! Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Come Back Soon
Miz Helen
Anita says
This looks so yummy! Thanks for sharing.
Carol says
I used to make carrot cake a lot - sounds wonderful!
barriebismark says
Mmmmmm! I love carrot cake! Delicious!
#turnituptuesday
Tanya de Kruijff says
Wow, that looks yummie! I will so make this soon! 😀
Jess DiGiannurio says
What a fun and creative idea, I especially love your photography! Definitely a must pin 🙂 have a great day! Xo
maisie1 says
Thanks!
maisie1 says
I assume the pudding mix is instant, not the "cook" kind?
Brandy says
Yes