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Best Carrot Cake

This is the best carrot cake recipe you’ll find. It is moist, flavorful, perfectly spiced and topped with an irresistible cream cheese frosting that will knock your socks off. Making carrot cake from scratch is EASY and you cannot mess it up with step-by-step instructions, as well as an instructional video!
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Course: Dessert
Cuisine: American
Keyword: Learn how to make carrot cake from a video
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 12
Calories: 349.03kcal


  • 1/2 cup salted butter softened
  • 2/3 cup vegetable oil or canola oil
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 4 eggs at room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2/3 cup milk
  • 3 cups grated carrots
  • 1 batch Cream Cheese Frosting


  • Preheat the oven to 350°F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the grated carrot.
  • Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
  • Place one cake in the center of a rotating cake stand. Spread frosting evenly and generously over the top in an even layer. Top with the remaining cake and use the remaining frosting to cover the top and sides. Refrigerate until ready to serve!


CARROTS: 3 cups of grated carrots are called for in this recipe, which equals approximately 4 medium-sized carrots. Grate the carrots yourself as opposed to purchasing pre-packaged matchstick-style carrots.
BUTTER AND OIL: Both butter AND oil are used in this recipe! Why, you ask? Oil allows baked goods to stay moist and more evenly fluffy, while butter adds a uniquely yummy flavor. Using both is the way to go with carrot cake!
OVEN: Keep the door of your oven closed until your timer beeps! Peek using your oven light and allow the oven to do its thing uninterrupted. Opening the door too soon can deflate the cake if it’s not done baking.
CAKE TOPS: After you cut off the cake tops to create a flat surface for frosting, don’t throw the “extras” away! Feed them as a snack to hungry children or use them to create cake truffles!
KEEP COOL: Because of the cream cheese frosting, once it is assembled this cake will need to be refrigerated until serving time.


Calories: 349.03kcal | Carbohydrates: 57.06g | Protein: 5.78g | Fat: 11.34g | Saturated Fat: 5.8g | Cholesterol: 83.43mg | Sodium: 535.5mg | Fiber: 1.98g | Sugar: 33.97g