homemade Carrot Cake recipe {with cream cheese frosting} (2024)

Get ready to treat your taste buds to the best homemade carrot cake recipe out there! This recipe comes straight from my Grandma’s recipe box of homemade cake recipes and has been baked countless times. We make it in the spring, for birthdays, and any other occasion that calls for a delicious dessert. Whether you prefer layer cakes, bars, or cupcakes, this carrot cake recipe won’t disappoint. Made from scratch and topped with rich cream cheese frosting, it’s the perfect sweet treat.

If you love carrot cake you might also love my Carrot Cake Scones with cream cheese frosting, Really Really GREAT Carrot raisin Cake, or the BEST Carrot Cake Cupcake Recipe.

This cake is one of my husband’s faves. Although, I think every time I make a new cake it turns into his “favorite”. He swears, though, that this has been his absolute favorite since the beginning of time (his time begins when he met me 26 years ago which, as a good husband, is exactly the right way to tell time! :)).

Did you know:

It’s believed carrot cake came from medieval carrot puddings in Europe, where sugar and other sweeteners were scarce and expensive, and carrots were used instead. In the UK, carrot cake became popular during World War II when carrots were used as a natural sweetener. Of course, today’s carrot cake is usually topped with cream cheese frosting and has little in common with the unsweetened World War II version.

If you like learning about the history of carrot cake you can find more from The Tasting Table.

Key Ingredients for Old-Fashioned Classic Carrot Cake:

• Carrots: Start with beautiful carrots. If you are making this with children it’s suggested the carrots with their tops still on. You know, the ones just like Bugs Bunny eats. Kids seem to better understand these as “real carrots” and simply adore working with them.
• Flour. This recipe holds up well to Gluten-Free Baking Flour. I prefer using Bob Red Mill’s 1 for 1 Baking Flour.
• Sugar
• Cinnamon
• Oil. Use a neutral oil like veggie or canola oil.

What are some different ways to flavor a carrot cake?

• Add crushed pineapple or raisins for extra sweetness.
• Include shredded coconut for a tropical twist.
• Mix in cinnamon, nutmeg, or ginger for more spice.
• Use brown sugar instead of white sugar for a richer flavor.
• Substitute some of the flour with almond flour for a nutty taste. Try subbing 1/2 cup of AP flour for almond flour.

How to make old-fashioned carrot cake:

1. Grease & flour two 9-inch round pans (one 9 by 13 works too!). Be sure to grease and flour your pan well so that the cake doesn’t stick. Really really well! Because of the moisture in carrot cakes, they can stick to the pans quite easily!
2. In a large mixing bowl, stir together wet ingredients.
3. Stir well.
4. Add dry ingredients.
5. Stir just until combined. But do not overstir. Just until moistened and mostly mixed.
6. Stir in carrots and stir just until combined.
7. Pour batter into pans, dividing evenly.
8. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
9. After they come out of the oven, let them cool for about 15 minutes and then flip them upside down to cool completely prior to frosting.

How do I know when my carrot cake is done baking?

• Insert a toothpick into the center of the cake, and if it comes out clean, the cake is done.
• The cake should be golden brown on top and spring back when touched lightly.

How long does it take to bake a carrot cake?

• It depends on the size and type of pan, but typically 30 minutes for 9-inch round pans and 40 minutes for a 9-inch cake.

Tips for grating carrots:
Whatever you do, just don’t grate your fingers – that’s a real pain in the carrot! :)

1. Use fresh carrots that are firm and unblemished.
2. Peel the carrots before grating them.
3. Use a box grater or food processor with a grater attachment to grate the carrots finely.
4. If using a box grater, use the side with the smallest holes for a fine grate.
5. If using a food processor, cut the carrots into small chunks that fit easily through the feed tube and use the grater attachment.
6. Be careful when grating the carrots, as they can be slippery and difficult to hold onto. Consider using a kitchen towel to grip the carrot while grating.
7. Don’t worry if the grated carrots release some moisture. Simply pat them dry with a paper towel before adding to the cake batter.
8. Don’t make any of the carrot pieces too big, or they will sink to the bottom of the cake.
9. Alternatively, pop the carrots into a food processor (or use a blender) to get them into itty bitty bits. Save about 1 cup of carrots to leave in larger pieces (minced is about right) to give a great “carroty” texture to the cake.

Key ingredients for classic cream cheese frosting:

• Cream cheese.
• Sweetener. The classic sweetener is powdered sugar but I’ve included a recipe for cream cheese frosting sweetened with maple syrup.
• Butter. Use good quality, unsalted butter.

Instructions for Cream Cheese Frosting:

• Beat the cream cheese & butter well.
• Add powdered sugar, or maple syrup and honey if making the naturally sweetened recipe, and beat again.
• Add vanilla and beat until fluffy.

What are some different ways to decorate a carrot cake?

• A cream cheese frosting topped with pecans or walnuts
• Powdered sugar can be sprinkled on top
• Sprinkle candied carrots or carrot shavings on top
• Pipe buttercream frosting with a star tip
• Drizzle with caramel or chocolate sauce

How do I frost a carrot cake?

• Wait until the cake has cooled completely
• Spread cream cheese frosting evenly over the cake with a spatula
• Use a piping bag and tip to create designs or rosettes
• Sprinkle chopped nuts, coconut, or candied carrots on top

Can I store the cake in the refrigerator?

• Yes, store the cake in an airtight container in the refrigerator for up to 5 days.

Can I make the cake and frosting ahead of time?

• Yes, you can make the cake and frosting up to 2 days ahead of time and store them separately in the refrigerator.

Can I freeze the cake?

• Yes, wrap the cake in plastic wrap and store it in a freezer-safe container for up to 3 months.

This homemade carrot cake is BETTERthan any you’ll pick up at the supermarket. And it is just as fast to make this as it is to get in your car and run to the supermarket. AND…you KNOW the ingredients are good. Good stuff. REAL stuff. Tip: grab your favorite purchased cream cheese frosting to speed up the time it takes to get this cake on the table.

This recipe will be your tried and true recipe for years to come. In fact, we suspect you’ll be passing this one along to your children. Please take an afternoon with your children and make this. Come back and tell us about the recipe. And about the lovely memory you created!

Janel Hutton finished Professional Cooking Fundamentals coursework in Sur La Table Culinary Institute, has been featured on many websites, magazines, and brands including Better Homes and Gardens, Woman’s Day, Cottages and Bungalows, Country Living, Reader’s Digest, she was a Stillwater Gazette Columnist, taught classes for Pinners Conference, and much more…AUTHOR OF: Spices, Sauces, & Condiments, Slow Cooker Essentials, and Creative Gift Ideas: 52 Unique Gift Sets