You know that moment you take a bite of something and think, I can never go back.
That’s this carrot cake.
It’s moist, it’s layered with the creamiest cream cheese frosting you’ve ever tasted, and it has this perfectly spiced depth that makes people ask you for the recipe before they’ve even finished their slice.
And honestly? It’s not hard to make. Once you try it, you’ll wonder why you ever paid $6 a slice at a bakery.
What You’ll Need
For the Cake
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 large eggs, room temperature
- 1 1/2 cups (300g) granulated white sugar
- 1/2 cup (100g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 1/2 cup (120g) full-fat sour cream
- 2 teaspoons pure vanilla extract
- 3 cups (330g) freshly grated carrots (about 5 medium carrots)
- 1 cup (100g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
Tools You’ll Need
- Two 9-inch round cake pans (or a 9×13-inch baking pan)
- Large mixing bowl
- Medium mixing bowl
- Box grater or food processor with grating attachment
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and measuring spoons
- Kitchen scale (highly recommended)
- Wire cooling racks
- Offset spatula (for frosting)
- Parchment paper
- Toothpick or cake tester
Pro Tips
These are the things that actually make a difference, especially if this is your first time making carrot cake from scratch.
- Grate your own carrots. Pre-shredded carrots from the bag are too dry. Freshly grated ones release moisture as they bake, which is what gives this cake that famously tender crumb.
- Room temperature ingredients matter more than you think. Cold eggs or cold cream cheese will result in a lumpy batter and uneven frosting. Pull everything out of the fridge about 60 minutes before you start.
- Don’t skip the sour cream. It’s the secret weapon here. It adds fat and acid that makes the cake incredibly moist and gives it a slight tang that balances all that sweetness.
- Sift your powdered sugar for the frosting. Lumpy frosting is almost always caused by unsifted sugar. Takes an extra 2 minutes and is completely worth it.
- Cool the cakes fully before frosting. Warm cake + cream cheese frosting = a sliding, melting mess. Give them at least an hour on the wire rack.
Substitutions and Variations
| Ingredient | Substitution |
|---|---|
| Vegetable oil | Melted coconut oil or canola oil |
| Sour cream | Full-fat plain Greek yogurt |
| All-purpose flour | 1:1 gluten-free baking flour (like Bob’s Red Mill) |
| Granulated sugar | Coconut sugar (slightly less sweet, more caramel-y) |
| Walnuts/Pecans | Raisins, shredded coconut, or leave them out entirely |
| Cream cheese frosting | Brown butter frosting or a simple vanilla glaze |
Want to make it dairy-free? Use a vegan cream cheese and vegan butter for the frosting. Swap the sour cream for a dairy-free yogurt.
Prefer a sheet cake? Skip the layering and bake it all in a greased 9×13-inch pan at 350°F for 40-45 minutes. Just as good, way less fuss.
Love extra spice? Add 1/4 teaspoon of cloves and a pinch of cardamom to the batter. It takes the flavor somewhere really special.
Make Ahead Tips
- The cake layers can be baked up to 2 days in advance. Wrap each cooled layer tightly in plastic wrap and store at room temperature (or refrigerate if your kitchen is warm).
- The frosting can be made up to 3 days ahead. Store it in an airtight container in the fridge, then let it come to room temperature and re-whip with a hand mixer for 30 seconds before using.
- The fully assembled cake can be assembled 1 day ahead and stored, covered, in the refrigerator. Take it out about 30 minutes before serving.
How to Make It
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment too. This extra step makes sure the cakes come out cleanly every time.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.
Whisk until fully combined. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth, about 1 minute.
Add in the vegetable oil, sour cream, and vanilla extract. Whisk again until fully incorporated and the mixture looks glossy.
Step 4: Bring It All Together
Add the dry ingredients to the wet ingredients and fold them together with a rubber spatula until just combined. A few streaks of flour are fine.
Fold in the freshly grated carrots and nuts (if using). Do not overmix, this keeps the cake tender.
Step 5: Bake
Divide the batter evenly between your two prepared pans.
Bake at 350°F for 28 to 33 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. No wet batter.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6: Make the Frosting
Beat the softened cream cheese and butter together with a hand or stand mixer on medium-high speed for about 2 to 3 minutes, until light and fluffy.
Reduce to low speed and add the sifted powdered sugar, one cup at a time, mixing after each addition.
Add the vanilla and salt. Increase speed to medium-high and beat for another minute until smooth and creamy.
If the frosting feels too soft, refrigerate it for 15-20 minutes to firm up slightly before using.
Step 7: Frost and Assemble
Place the first cake layer on a plate or cake stand.
Spread a generous layer of frosting on top (about 1 cup). Place the second layer on top and press down gently.
Frost the top and sides with the remaining frosting. You can keep it rustic and swoopy (looks gorgeous), or smooth it out with an offset spatula for a cleaner finish.
Decorate with crushed walnuts or a sprinkle of cinnamon if you’d like.
Nutritional Breakdown (Per Slice, Based on 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Total Fat | 28g |
| Saturated Fat | 10g |
| Carbohydrates | 63g |
| Sugar | 47g |
| Protein | 6g |
| Fiber | 1.5g |
Note: Values are estimates and will vary based on exact ingredients used.
Meal Pairing Suggestions
This cake is rich, so it pairs really well with lighter things.
- A hot cup of chai tea or spiced coffee
- A scoop of vanilla bean ice cream alongside a slice for a dessert-on-dessert moment (no shame)
- Serve it after a light lunch with a fresh salad, or as the finale after a cozy dinner party
Leftovers and Storage
- Room temperature: Because of the cream cheese frosting, this cake should NOT sit out at room temperature for more than 2 hours.
- Refrigerator: Store covered (a cake dome works great) in the fridge for up to 5 days. The flavors actually deepen after a day or two.
- Freezer: You can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Pro move: Slice the whole cake before storing it in the fridge, so grabbing a piece is as easy as possible.
FAQ
Can I use pre-shredded carrots from the store?
You can, but the result won’t be as moist. Pre-shredded carrots are drier. If that’s all you have, try squeezing a little moisture from them before adding to the batter.
My frosting is too runny. What do I do?
Pop it in the fridge for 15-20 minutes, then re-whip. If it’s still too loose, add a bit more sifted powdered sugar, a quarter cup at a time.
Can I make this as cupcakes instead?
Yes! Fill lined cupcake tins about 2/3 full and bake at 350°F for 18-22 minutes. This recipe makes about 24 cupcakes.
Do I have to use nuts?
Not at all. They add a nice texture but the cake is equally delicious without them. Raisins are a great swap if you want something in there without the crunch.
Can I reduce the sugar?
You can reduce the granulated sugar by up to 1/4 cup without hugely affecting the texture. Going much lower than that can impact how the cake bakes and browns.
Why does my cake sink in the middle?
The most common culprits are underbaking, opening the oven door too early, or overmixing the batter. Check for doneness with a toothpick and resist opening the oven until at least 25 minutes in.
How do I know the cream cheese is soft enough for frosting?
Press your finger into it. It should leave an indent easily without being greasy or wet. If it’s still cold and firm, it won’t blend smoothly.
Wrapping Up
If you make one cake this season, make this one.
It’s the kind of recipe that becomes a permanent fixture in your life. The kind you bring to every gathering, and the kind everyone assumes you bought from a fancy bakery.
Moist layers, loads of spice, and cream cheese frosting that you’ll eat straight from the bowl? Yeah, this one’s a keeper.
Give it a try and then come back and drop a comment below. I want to hear how it turned out, and if you switched anything up or have questions, ask away in the comments. I read every single one. 🧡