The Best Carrot Cake Recipe

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Prepare yourself for the ultimate carrot cake experience! This recipe is hands down the best, delivering a cake that’s not just easy to make, but also incredibly moist, infused with warm spices, and adorned with the most delightful cream cheese frosting. Plus, it’s topped with adorable mini carrots, making it the perfect treat for Easter or any springtime celebration. Trust me, once you try this carrot cake, you’ll never look back!


  1. Butter Bliss: Forget vegetable oil – this recipe uses all butter and buttermilk, resulting in a cake that’s bursting with flavor and has an unbelievably tender texture.
  2. Spice Sensation: Ginger, cinnamon, nutmeg, and allspice come together to give this cake an unbeatable depth of flavor. It’s like a cozy hug in every bite!
  3. Creamy Dreamy Frosting: Cream cheese frosting is the crowning glory of this cake, striking the perfect balance between sweet and tangy. It’s the icing on the cake, quite literally!
  4. Moist Marvel: Prepare yourself for a cake that’s so moist, it practically melts in your mouth. Paired with the cream cheese frosting, it’s a match made in dessert heaven.

The Best Carrot Cake Recipe

Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Servings 8 slices


For the Carrot Cake:

  • 2 ½ cups of all-purpose flour 313 grams, spooned and leveled
  • 1 tablespoon of cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground ginger
  • ½ teaspoon of ground allspice
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of salt
  • 10 tablespoons of unsalted butter softened (140 grams)
  • 1 cup of granulated white sugar 200 grams
  • ½ cup of packed light brown sugar 110 grams
  • 3 eggs at room temperature
  • 1 teaspoon of vanilla bean paste or extract
  • ¾ cup of buttermilk at room temperature (178 milliliters)
  • 2 cups of finely shredded carrots at room temperature (220 grams)

For the Cream Cheese Frosting:

  • 1 ½ cups of unsalted butter softened (336 grams)
  • 12 ounces of cream cheese cold (340 grams)
  • 1 teaspoon of vanilla extract
  • 6 cups of powdered sugar 780 grams
  • Orange food coloring optional
  • Green food coloring optional
  • Chopped walnuts optional


For the Carrot Cake:

  • Preheat your oven to 350 degrees Fahrenheit. Grease 3 6-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, granulated sugar, and light brown sugar until fluffy.
  • Add the eggs and vanilla, mixing until smooth and slightly fluffy.
  • Alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing until combined.
  • Fold in the shredded carrots until evenly dispersed.
  • Divide the batter between the prepared cake pans and bake for 36-41 minutes, or until a toothpick comes out clean. Let cool completely.

For the Cream Cheese Frosting:

  • In a large bowl, whip the butter until pale and fluffy.
  • Add the cream cheese and mix until combined.
  • Gradually add the powdered sugar, mixing until smooth and creamy. Add vanilla extract.
  • Divide the frosting and color as desired with orange and green food coloring.

Assembling the Cake:

  • Level the cake layers.
  • Apply a crumb coat of frosting, then chill for 30 minutes.
  • Apply a final layer of frosting and chill for 20-30 minutes.
  • Decorate the cake with piped carrots and stems using the colored frosting.
  • Add chopped walnuts for extra flair, if desired.
  • Pipe decorative swirls of frosting on top.
  • Serve and enjoy the best carrot cake ever!

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