This is the best carrot cake recipe Iβve made. We prefer to use a hand grater when preparing the carrots since it creates delicate shreds that melt into the cake batter. We like using granulated and brown sugar in this recipe. If you only want to use one, choose brown sugar since it has the necessary acid to react with the baking soda. For cupcakes, see ourΒ carrot cake cupcakes recipe.
Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, itβs creamier and has soft peaks (you can see it in our video). See the tips section below for a more traditional frosting.
Watch Us Make the Recipe
You Will Need
For Carrot Cake
2 cups (260g) all-purpose flour,Β spooned and leveled
2 teaspoons baking soda, important to level the teaspoon, see tips
1/2 teaspoon fine sea salt
1 Β½ teaspoons ground cinnamon
1 ΒΌ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots,Β 5 to 6 medium carrots
1 cup (120g) coarsely chopped pecans
1/2 cup (70g) raisins
For Creamy Frosting8 ounces (225g) cream cheese, at room temperature
2 teaspoons cornstarch, optional
1 ΒΌ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream,Β not plain whipping cream, see tips
1/2 cup (50g) coarsely chopped pecans, for topping cake
This is the best carrot cake recipe Iβve made. We prefer to use a hand grater when preparing the carrots since it creates delicate shreds that melt into the cake batter. We like using granulated and brown sugar in this recipe. If you only want to use one, choose brown sugar since it has the necessary acid to react with the baking soda. For cupcakes, see ourΒ carrot cake cupcakes recipe.
Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, itβs creamier and has soft peaks (you can see it in our video). See the tips section below for a more traditional frosting.
Watch Us Make the Recipe
You Will Need
For Carrot Cake
2 cups (260g) all-purpose flour,Β spooned and leveled
2 teaspoons baking soda, important to level the teaspoon, see tips
1/2 teaspoon fine sea salt
1 Β½ teaspoons ground cinnamon
1 ΒΌ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots,Β 5 to 6 medium carrots
1 cup (120g) coarsely chopped pecans
1/2 cup (70g) raisins
For Creamy Frosting8 ounces (225g) cream cheese, at room temperature
2 teaspoons cornstarch, optional
1 ΒΌ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream,Β not plain whipping cream, see tips
1/2 cup (50g) coarsely chopped pecans, for topping cake
