Easy Carrot Cakes Recipe

by Friend Recipes

I love carrot cakes. There’s something about their earthy sweetness that makes my taste buds happy. Plus, they’re so darn versatile. You can have them for breakfast, lunch, dinner, or dessert. And they’re perfect for any occasion, from a birthday party to a potluck dinner.

What Are Carrot Cakes?

When people hear “carrot cake,” they probably think of a sweet, moist, spiced cake loaded with shredded carrots. And they’d be right hat’s precisely what a carrot cake is. But there’s so much more to carrot cake than that. You can add all sorts of different ingredients to make it your own. Some people like to add raisins, nuts, or dried fruit to their carrot cake, while others prefer to keep it simple with just carrots and spices.

The possibilities are endless, and that’s what makes carrot cake so much fun to make.
If you’ve never made a carrot cake before, don’t worry. I’m going to walk you through the process step-by-step. I’ll also answer any questions you might have along the way. So let’s get started!

Step-by-Step Procedure to Make the Best Carrot Cakes

When it comes to recipes, I like to keep things simple. So I’m going to share with you my recipe for the best carrot cake you’ve ever tasted. It’s easy to follow, and the ingredients are probably things you have in your kitchen right now.
The first step is to preheat your oven to 350 degrees Fahrenheit. Then, in a bowl, mix 2 cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Whisk together 1/2 cup softened butter, 1 cup packed light brown sugar, 2 eggs, and 1 tsp vanilla extract in a separate bowl. Add the wet ingredients to the dry ingredients and mix until well combined.

Next, stir in 3/4 cup grated carrots and 1/2 cup raisins (optional). Pour the batter into a greased 9×13 inch baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes clean. Let cool before frosting.
For the frosting, mix 1/2 cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 2-3 tbsp milk or cream. Frost the cake and enjoy! And that’s it! Once you know these three things, you can start baking your carrot cakes. They’ll be delicious—I promise!

Tips & Tricks for making Best Carrot Cakes

There are a few tips and tricks that I’ve learned over the years that always help me make the perfect carrot cake.
First, I always use freshly grated carrots. It makes a big difference in the flavor and texture of the cake.
Second, I always use oil instead of butter. It makes the cake lighter and moister.
Third, I never use raisins in my carrot cake. I’m not a fan of raisins, and they’re a distraction from the flavor of the carrots.
Fourth, I always use a mix of spices to bring out the flavor of the carrots. My favorite blend is cinnamon, ginger, nutmeg, and allspice.
Fifth, I always bake my carrot cake in two 9-inch round pans. This way, the cake is nice and thick.
And finally, I always let the cake cool completely before frosting it. This ensures that the frosting doesn’t get too runny.

Frequently Asked Questions About the Recipe for Carrot Cakes

There are a few questions that I get asked all the time about carrot cakes. I wanted to answer them here.

First, some people are concerned about the amount of fat in carrot cakes. But as long as you use healthy ingredients, like olive oil or coconut oil, there’s no need to worry. These fats are good for you!

Second, some people wonder if they can make carrot cake without sugar. The answer is yes; you can make sugar-free carrot cake using alternative sweeteners like honey or maple syrup.

And finally, some people are worried about the number of carbs in carrot cake. But again, as long as you use healthy ingredients, there’s no need to worry. Carrot cake is a high-carb but high-nutrient food, so it’s still a good choice for your diet.


Making your carrot cake at home is easier than you think – and it’s a lot more delicious than anything you could buy at a store. With this recipe, you’ll be able to make a perfect cake every time. Remember to follow the instructions carefully and use the best ingredients you can find. With a bit of practice, you’ll make carrot cake like a pro in no time.

Easy Carrot Cakes Recipe

Recipe by Alexandra Jo


Prep time


Cooking time




  • 2 cups (260 grams) of all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon fine sea salt

  • 1 ½ teaspoon ground cinnamon

  • 1 ¼ cups (295 ml) canola or other vegetable oil

  • 1 cup (200 grams) granulated sugar

  • 1 cup (190 grams) lightly packed brown sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs, at room temperature

  • 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots

  • 1 cup (100 grams) coarsely chopped pecans

  • 1/2 cup (65 grams) raisins

  • 8 ounces (225 grams) cream cheese, at room temperature

  • 1 ¼ cups (140 grams) powdered sugar

  • 1/3 cup (80 ml) heavy whipping cream

  • 1/2 cup (50 grams) coarsely chopped pecans, for topping cake


  • Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  • Heat the oven to 350 degrees Fahrenheit (176C).
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  • Add the eggs, one at a time, whisking after each one.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.
  • Divide the cake batter between the prepared cake pans.
  • Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
  • Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  • When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  • Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

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