My Big Mama’s award-winning carrot cake recipe is the ONLY carrot cake recipe you’re going to need for the rest of ya life. I know that is a bold statement, but the recipe has been tested/rated, and made over 1000 times… so you don’t just have to take my word for it!
Markus says:
Hands down and hands up…THE BEST CARROT CAKE RECIPE EVER! Everyone who hated carrot cake in my family, LOVED this cake! BAKING QUEEN Jocelyn, thank you for sharing this ahhhmazing recipe!
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Marlene says:
I wish I took photos of the expressions on the faces of my family! This is the very best carrot cake I ever made. My family raved about it, and actually thought I purchased it at a bakery. The cake texture was perfect, not oily or dry, just right, moist, and the spices were outstanding. Kudos to you! Oh, the frosting was delicious with a hint of nuttiness. This is definitely my new go to recipe. I’m going to go thru your site and try a pound cake. Which is you favorite? Thank you for sharing this recipe. It was the best Easter dessert on the table!
How to Make a Carrot Cake
These step-by-step photos show how to make carrot cake with cream cheese frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Carrot Cake Recipe
1. Sift the flour, spices, and baking soda into a bowl
Whisk to combine and set aside.
2. Mix the sugar, oil, vanilla, and eggs in a stand mixer
Add the eggs one at a time, mixing well after each addition.
PRO TIP: If you don’t have self rising flour, just make your own. Add 3 3/4 teaspoons baking powder and 3/4 teaspoon salt to 2 1/2 cups flour.
3. Add the dry ingredients to the wet mixture in batches
Mix on low speed until just combined.
4. Add carrots, pineapple, and walnuts to the batter
Gently fold everything in, then divide the batter evenly into prepared cake pans.
5. Bake the carrot cake layers in a preheated oven
Bake until a toothpick inserted in the center comes out clean.
6. Melt and brown the butter for the frosting
Cook until amber in color, then chill until solid again.
7. Beat the brown butter and cream cheese, then add sugar
Mix until thick and fluffy, adding confectioner’s sugar and whipping until smooth.
8. Add vanilla and salt and whip until smooth
Continue mixing until the frosting is creamy and spreadable.
9. Spread frosting between each cake layer
Stack them evenly.
10. Frost the outside of your moist carrot cake
Garnish with nuts if desired, and get ready for the best carrot cake of your life!
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PRO TIP: Bake the layers on the center rack. Don’t stack pans too high or too low in the oven or they will bake uneven. Keep them centered and rotate halfway through.
Video Tutorial
Full Carrot Cake Recipe
Carrot Cake Recipe
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Ingredients
For the Carrot Cake
- 2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well. Make sure to spoon and level your flour so you don't add more than this cake requires.
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 2 cups granulated sugar or brown sugar
- 1 1/4 cups vegetable oil
- 1 tbsp pure vanilla extract
- 4 large eggs room temperature
- 3 cups freshly grated carrots finely (don't use pre-shredded for best results)
- 1/2 cup crushed pineapple with juice
- 1 cup roasted walnuts chopped, optional
For the Cream Cheese Frosting
- ¾ cup unsalted butter
- 24 oz cream cheese somewhat softened but still a little stiff/ 24 oz is 3 (8 oz) packages
- 5 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 6 cups total
- ¼ tsp salt
- 1½ tsp pure vanilla extract
Instructions
For the Carrot Cake
- Preheat oven to 350 degrees.
- Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
- Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
- In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
- Next slow down the mixer to lowest speed and add flour mixture in increments.
- Fold in carrots, crushed pineapple if desired and walnuts if desired.
- Evenly pour batter into cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean with some moist crumbs. I begin checking as early as 28-29 minutes because some ovens run hotter than others and you don't want to dry out your cake.
- Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.
For the Cream Cheese Frosting
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).
- Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
- Spread frosting between layers and around cake and serve.
Notes
How to Store
- Room Temp: Keep the cake covered tightly on the counter for up to 1-2 days, but only if your kitchen stays below 70°F. Wrap it well with plastic wrap or foil, or keep it under a cake dome so it doesn’t dry out.
- Fridge: Because of the cream cheese frosting, the fridge is your best bet if you want it to last longer. Store it covered for 3-5 days, either as a whole cake or sliced in airtight containers.
- Freezer: You can freeze it frosted, boos! First chill the cake in the fridge for about an hour so the frosting firms up, then wrap it tightly in plastic wrap and foil or store slices in freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Use room temp eggs. They mix in easier and help the cake bake up nice and even.
- Grate your carrots by hand. I know boos, it takes a little extra time. But you will get more moisture and a softer cake than using pre-shredded ones.
- Toast the walnuts. Place them in a 350°F oven for about 8 minutes. This will bring out their flavor and keep them from going soft in the cake. Toasting also makes the nuts crunchier, so they hold their texture even after baking.
- Don’t overmix once the flour goes in. Stir just until everything comes together… Unless you like dense carrot cakes!
- Chill the cake before slicing. I always pop it in the fridge for about an hour after frosting to get clean slices.
Recipe Help
Yes!! I haven’t fully tested it that way, so just know the batter makes a lot since this is a simple carrot cake recipe built for three layers. Don’t fill your pan more than ¾ full. Bake at 350°F and start checking around 45-50 minutes. It will likely take closer to 50-60 minutes. Toothpick should come out clean or with a few crumbs.
Nope, boos. The pineapple just adds moisture and keeps the crumb soft. I grew up on carrot cake with pineapple (Big Mama style), but you can leave it out or swap in applesauce.
You don’t have to, but I really suggest it. This is basically my regular cream cheese frosting, I just brown the butter for this cake because it adds a deeper, slightly toasty flavor.
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I made this today and it was delicious! My only issue was that I barely had enough icing but the time I put it in between the layers and covered the outside of the cake I didn’t have any left. I definitely didn’t have enough to the the icing swirls like shown in the picture, but the cake was delicious!
So glad you liked it! Sorry to hear about the icing shortage, is it possible too much got used in between the layers?
Thank you for sharing this great recipe. It is definitely a keeper!!
Wonderful! So glad you enjoyed this.
Oh wow, this Carrot Cake recipe sounds like an absolute delight! The combination of fresh carrots, pineapple, and warm spices must create a burst of flavours that scream springtime. I can almost taste the moist goodness through your vivid description. And that homemade brown butter cream cheese frosting? *Chef’s kiss* The LA sunshine might have been missed, but it looks like you brought a slice of it back with this recipe. I’m trying this out to usher in the warmer days.
And hey, speaking of carrot delights, have you ever considered turning this fantastic recipe into Carrot Cake Cupcakes? They’re perfect for individual servings, and their portability makes them great for picnics or sharing with friends. Imagine those little bites of joy topped with that decadent brown butter cream cheese frosting. Now that’s a cupcake dream come true! Cheers to the sweet taste of spring!
Thank you so so much! I’m so grateful you enjoyed this. Yes, this is already a cupcake recipe on my website.
What’s the best way to store this in the fridge after being frosted? I don’t want to plastic wrap it and ruin the frosting but want to keep it moist and fresh!
You can get a cake container to put it in. Other than that you’ll need to cover with plastic wrap or it will dry out.
Throw out any other carrot cake recipe you have!! This is the best carrot cake we have ever had. Hands down!!! So moist! The brown butter cream cheese frosting is incredible!
I made this for a school fundraiser to sell by the slice. It sold out so fast that I didn’t even get a piece! Luckily my daughter gave me a bite of her piece. The people raved about it! Nothing else sold out nearly as fast!
Well done!!
WOW!! Love it! So happy to hear that it was hit at the fundraiser and I am honored that you made it to share with everyone!!
if I don’t have self rising flour. what can I use instead?
You can make your own self rising flour using this recipe: For every cup of self rising flour you need, whisk together 1 cup of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt.
Can I turn this into cupcakes too? I made the cake and am obsessed
Wonderful! Yes you totally can. In fact, we wrote this recipe for cupcakes here: https://grandbaby-cakes.com/carrot-cake-cupcakes/
This sounds wonderful, and I always love your cakes! I wonder if I might add some coconut, and if so, how much? My grandmother’s devine carrot cake had coconut and pineapple.
Given the recipe’s existing balance of flavors and textures, I would advise starting with a small amount, such as 1/2 to 1 cup of shredded coconut. This should be enough to impart a noticeable coconut flavor and texture without overwhelming the other ingredients.
Such moist cake and not too many add ins. I modified the frosting recipe, I saw 3 1/2 cups of powdered sugar and thought it would be way too sweet so I did 2 cups and even that was pretty sweet, I also added 1 tablespoon of lemon juice to balance out the spices and the nutty flavor of the brown butter it ended up being delicious.
The cake part ended up being my favorite carrot cake recipe ever.
I’m so so glad you enjoyed this!
Can I use other kind of oil? Like avocado.
Do you have the adjustments to use regular flour?
I would try a canola, peanut or a grapeseed. You can turn regular flour into self rising flour by using this recipe: For every cup of self rising flour you need, whisk together 1 cup of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt.