all recipes carrot cake recipe

Written ByJenny Smyth Posted on
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The Best all recipes carrot cake recipe

I’ve been making carrot cake for years, and it’s always a hit with my family. The recipe I use is from All Recipes, and it’s a classic. The cake is moist and flavorful, with just the right amount of spice.

I love that it’s not too sweet, but still has a nice depth of flavor. The cream cheese frosting is the perfect complement to the cake, and it’s easy to make. My kids love helping me mix it up, and they’re always eager to taste the finished product.

This recipe is perfect for any occasion, whether it’s a special dinner or just a Tuesday night dessert. It’s also great for family gatherings, as it makes a big batch that everyone can enjoy. Plus, it’s relatively healthy compared to other desserts, with plenty of carrots and less sugar than some other recipes.

I’ve made this cake for birthdays, holidays, and just because – it’s always a crowd-pleaser. The key to this recipe is using the right type of carrots – I like to use fresh ones from the farmer’s market for the best flavor. And don’t overmix the batter – you want it to be just combined so that the cake stays moist and tender.

I’ve tried other carrot cake recipes over the years, but this one remains my favorite. It’s simple to make and always turns out perfectly.

Classic Carrot Cake Recipe

4.8 from 1165 votes

A moist and delicious carrot cake recipe perfect for any occasion. This cake is loaded with fresh carrots, warm spices, and a creamy cream cheese frosting.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set aside.
4In a large bowl, beat the eggs and sugar together until light and fluffy.
5Gradually add the vegetable oil and vanilla extract, mixing well.
6Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the grated carrots, chopped walnuts, and raisins.
8Pour the batter into the prepared pan and spread evenly.
9Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10The cake should be golden brown and spring back slightly when touched.
11While the cake is baking, prepare the cream cheese frosting.
12In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
13Gradually add the powdered sugar, mixing well.
14Add the vanilla extract and a pinch of salt, and continue to beat until the frosting is light and fluffy.
15Once the cake is done baking, allow it to cool completely in the pan.
16Spread the frosting evenly over the top of the cooled cake.
17Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch baking pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: For added flavor, you can add a pinch of ground ginger to the cake batter. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

This carrot cake recipe is a staple in my household – we love it so much that we make it regularly for family gatherings and special occasions. It’s easy to store in an airtight container at room temperature for up to 5 days, or freeze it for up to 2 months for later use.

When you’re ready to serve, simply thaw at room temperature or reheat in the microwave until warm and delicious. Whether you’re serving this cake at home or taking it to a potluck dinner party, I guarantee everyone will love it – especially with that creamy cream cheese frosting on top!

❓ Frequently Asked Questions About Carrot Cake

Q: What type of carrots should I use in this recipe?

I recommend using fresh carrots from the farmer’s market for the best flavor. You can also use frozen carrots if you don’t have access to fresh ones.

Q: Can I substitute walnuts for pecans in this recipe?

Yes, you can substitute walnuts for pecans in this recipe. Just be sure to toast them first so they’re nice and fragrant.

Q: How long does this cake keep in an airtight container?

This cake will keep for up to 5 days in an airtight container at room temperature.

Q: Can I make this cake in advance?

You can make the cake in advance and freeze it for up to 2 months. Just thaw it at room temperature when you’re ready to serve.

Q: Do I need to adjust the baking time if I’m using a convection oven?

No, you don’t need to adjust the baking time if you’re using a convection oven. Just keep an eye on it after 30 minutes and adjust as needed.

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