Carrot Cake is classic slice of cake loaded full of cinnamon spice and everything nice! A carrot-filled, cinnamon-spiced cake batter is baked until fluffy and moist. Layered together with decadent cream cheese frosting, this classic Carrot Cake recipe is sweet slice of heaven.
What KJ Loves about this Recipe
What’s not to love about carrot cake?! The fluffy, carrot-filled cake layered with an ultra creamy cream cheese frosting is what carrot cake dreams are made of. I love how nostalgic this cake is. Also, how pure the carrot flavor is in the cake. No nuts, raisins or pineapple interfering with the flavor here! Gimme a slice with all the extra cream cheese frosting, please!
All things Carrot
Since this is a carrot cake recipe, we need to talk about carrots!
When it comes to carrots for this recipe, the best ones to use are whole carrots that have been peeled and grated. Whole carrots have a sturdier texture to them vs. baby carrots, which tend to have a higher water content. Another great thing about whole carrots is that they have a wonderful, bright orange color that stands out even through the baking process. You can’t have a slice of carrot cake without that classic orange color, right?
Cake Batter Details
A carrot cake batter is very similar to a spice cake batter. Perfectly spiced and everything nice!
Start this cake batter off by whisking together the wet ingredients. A combination of eggs, oil, sugar and vanilla extract until smooth.
Then, fold in the dry ingredients! Flour, baking soda, cinnamon and salt are all that is needed. The cake batter should be smooth and lump-free.
Finally, in go the carrots! Fold the carrots in until they are perfectly coated and combined in the cake batter. The final result is a cake batter that is speckled with sweet cinnamon spice and vibrant orange flakes of carrot.
Cake Pan Tips
For the best results of the cake coming out of the cake pan in one piece, I highly recommend greasing and lining the cake pans with parchment paper. Quickly fit the parchment paper to the size of the cake pan by placing the cake pan on top of a sheet of parchment paper, tracing the circular bottom of the can pan and then cutting the circle out. Grease the pan, then place the parchment circle in the bottom. Should fit perfectly!
Let’s Talk Frosting
A carrot cake wouldn’t be complete without a decadent cream cheese frosting. They go together like peanut butter and jelly!
Personally, I want all the cream cheese frosting I can get! I love to swirl and swoop the frosting all over the cake. It’s decorative and gives me all the cream cheese frosting to go along with my carrot cake.
There are many ways that a cake can be frosted. A homey, non-fussy frosted cake is my language. But, that doesn’t mean that it can’t be done differently! Cleanly frost the cake, add the excess frosting to a piping bag and pipe beautiful swirls!
Want to amp it up even more? Separate some leftover frosting into two separate bowls, and then add in some food coloring! Go for orange and green and then pipe little carrots all over the top of the cake. How fun would that be? Here’s an easy video tutorial for making frosting carrots.
Can baby carrots be used for this recipe?
Even though whole carrots are recommended for this recipe, that doesn’t mean that baby carrots can’t be used. They will be harder to grate if a food processor isn’t being used. Whole carrots are recommended for their full carrot flavor and vibrant orange color.
Can this cake be made in advance?
Yes! Bake the cake rounds according to the instructions, cool them completely and then wrap each cake round in plastic wrap before storing in the refrigerator. I recommend making the frosting right before frosting as it is easiest to use and frost when freshly made.
Can this cake be made into cupcakes instead?
Yes! Fill each cupcake liner about 3/4 of the way full of the cake batter and bake until a toothpick inserted into the middle comes out clean. Allow the cupcakes to cool completely before frosting. The frosting can be spread on or piped on.
Looking for other Cake Recipes? Check these out!
Share the love!
If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
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