Go Back
Print

The Best Carrot Cake Recipe

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

Ingredients

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

Instructions

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!