carrot cake from scratch recipe

Written ByJenny Smyth Posted on
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The Best carrot cake from scratch recipe

I’ve always been a fan of traditional recipes, and carrot cake from scratch is one of my all-time favorites.

There’s something about the combination of grated carrots, chopped nuts, and spices that just makes me feel like I’m in a cozy kitchen, surrounded by the warmth and love of family and friends.

When I first made this recipe, I was amazed by how moist and flavorful the cake turned out – it’s truly a showstopper.

My kids love helping me with the prep work, measuring out the ingredients and grating the carrots, and they can’t get enough of the finished product.

Whether we’re celebrating a special occasion or just need a comforting treat on a weeknight, this recipe never fails to deliver.

Classic Carrot Cake from Scratch

4.7 from 1507 votes

A moist and delicious carrot cake made from scratch, perfect for any occasion. This recipe includes a creamy cream cheese frosting that complements the spiced cake beautifully.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 12Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

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

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon 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 mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set aside.
4In another bowl, beat sugar and eggs together until well combined.
5Gradually add the vegetable oil and vanilla extract, mixing until smooth.
6Add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the grated carrots and chopped walnuts.
8Pour the batter into the prepared baking pan and smooth the top with a spatula.
9Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
10While the cake is baking, prepare the cream cheese frosting.
11In a mixing bowl, beat the softened cream cheese and butter until smooth.
12Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until light and fluffy.
13Once the cake is done, remove it from the oven and let it cool completely in the pan.
14Spread the cream cheese frosting evenly over the cooled cake.
15Slice and serve the carrot cake.
16Enjoy your homemade treat.

🔧Equipment

9×13-inch baking pan
Mixing bowl
Electric mixer
Grater
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a healthier option, reduce the amount of sugar in the cake and frosting. You can also add raisins to the batter for extra flavor and texture.

Watch Video Of How Classic Carrot Cake from Scratch Works

This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting treat on a weeknight. The best part?

It’s incredibly easy to store and reheat. Simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

When you’re ready to serve, simply thaw at room temperature or reheat in the microwave – either way, it’ll still be just as delicious as the day you made it.

❓ Frequently Asked Questions About Carrot Cake from Scratch

Q1: What is the secret to making a moist carrot cake?

The secret to making a moist carrot cake lies in using buttermilk instead of regular milk, as well as not overmixing the batter. By doing so, you’ll end up with a tender crumb and a rich flavor.

Q2: Can I use pre-shredded carrots instead of grating them myself?

While pre-shredded carrots will work in a pinch, I highly recommend grating your own carrots for maximum flavor and texture. It’s worth the extra effort, trust me!

Q3: How do I ensure my carrot cake doesn’t become too dense?

To prevent your carrot cake from becoming too dense, make sure to not overbake it. Check for doneness by inserting a toothpick into the center of the cake – if it comes out clean, it’s done!

Q4: Can I make this recipe vegan by substituting eggs with flaxseed or applesauce?

Unfortunately, this recipe relies on eggs for structure and moisture. However, you can try substituting eggs with mashed banana or silken tofu to create a vegan-friendly version.

Q5: Why does your recipe include chopped walnuts?

I add chopped walnuts to give my carrot cake an extra layer of texture and flavor. Feel free to omit them if you’re not a fan of nuts – but trust me, they’re worth keeping in!

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