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Carrot Cake

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 45 minutes
  • Yield: 10 servings 1x


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.



For the cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrot

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar


For the cake:

  1. Preheat your oven to 325 degrees. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth.
  2. Add in the flour, cinnamon, baking soda and salt and fold in until a smooth cake batter forms without any lumps. Fold in the grated carrot.
  3. Pour the cake batter into two greased and lined 9-inch cake pans. Bake for about 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  4. Allow the cakes to cool slightly in the cake pans before turning them out onto a cooling rack to cool completely.

For the frosting:

  1. Add the butter and cream cheese into a large bowl (or bowl of an electric mixer) and cream together on medium speed.
  2. Slowly mix in one cup of powdered sugar on low to medium speed at a time until the frosting is is smooth and creamy. Mix in the vanilla extract until combined.
  3. Once the cakes have cooled completely, layer and frost the cakes with about a 1/2 inch layer of cream cheese frosting in between the layers. Frost the top and sides of the cake. Slice and enjoy!


  • Whole, peeled carrots are recommended for this recipe.
  • The cake layers can be made in advance if needed. Bake the cakes as instructed, cool completely, wrap the layers separately in plastic wrap and store in the refrigerator. Make the frosting the prior to building and frosting the cake.
  • Frost the cake as decoratively or as homey as you would like!
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1
  • Calories: 897
  • Sugar: 89g
  • Sodium: 603mg
  • Fat: 48.6g
  • Carbohydrates: 112g
  • Fiber: 1.8g
  • Protein: 8.3g
  • Cholesterol: 130mg

Keywords: Carrot Cake

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