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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Question about the pan size – I’m actually in Germany and the standard pan sizes are different- I’m wondering if I can use a large 28cm (11inch) round springform instead of three 9 inch rounds? For one larger cake without layers.. the conversions are making my head spin! I believe it’s the same volume as a 9×11 or 10 inch square pan
Hi Heather, that is really a great question, but unfortunately, I am not sure what the conversion would be either! You would have to test it out and I would just watch the cake closely as it cooks. If you’re using all the batter in one pan that is going to change the cooking time a lot too.
This is one of the best, most versatile recipes Ive ever come across! everyone raves about how good it is! and its a good recipe to play with:
I have substituted sweet potatoes or yams for the carrots
also I have substituted almond flour for 1/2 of the sugar and/or part of the flour it still gets the moist fluffy rise- lower carb. too
also have left out the cloves and increased the fabulous allspice
Ive been canning marmalade lately since it has been peak citrus season I think I will add some of my home made marmalade instead of the carrots this time and Have a marmalade cake! will add the marmalade before it has too much sugar and maybe put some pecans too! I just love love love this recipe!
So glad you like it!!
Made your carrot cake for Superbowl LIX and it was a hit! Everyone loved it. Thanks for an excellent recipe.
I used AP flour and added 1tsp of baking powder and 3/4 tsp of salt and 1 tsp of PUMPKIN SPICE since I didn’t have any of the spices except cinnamon and it was DEVINE!!
Hooray that sounds amazing.
This recipe is amazing. I wonder, can I substitute the pineapple juice with orange juice or something else instead? I was asked to bring it to a party but someone has a pineapple allergy.
Yes you can definitely use orange juice instead.
Made this for a birthday party which ended up having 3 seperate cakes that people made for everyone. However the carrot cake I made with this recipe was that absolute favorite of everyone’s and was the only one that was completely gone by the end of the party! Definitely a hit. I added dried cranberries, shredded coconut, dried pineapple and diced apricots along with walnuts and other than those additions, i made the recipe exactly as stated. Will for sure be making it again and again. Thank you!
OO that sounds so yummy!!
Can i use cake flour
Absolutely! But you will need to add leavening since I use self-rising flour for this cake.
I can’t find self rising flour in any grocery store without having to order it online. How can I go about making this cake without self rising flour?
Here’s how to make self-rising flour using ingredients you probably already have in your pantry:
For 1 cup of self-rising flour:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Best carot cake ever.
I just left a comment where I referred to the spices in the cake.
I might have typed ginger but I meant cloves.
The one, and only, recipe for carrot cake in my house.
Brown butter frosting is a revelation and the cake is so flavorful.
At first I was concerned about the amount of ginger and cinnamon but it really is a perfect balance.
Simply the best!
Wow thank you so so much!!
This was the best carrot cake I’ve had in my life. I added 1/2 cup raisins, and 1/3 cup sweetened shredded coconut. It took longer to cook than the recipe stated, but I expected that since there’s a lot of liquid in this cake with all the carrots.my husband loved it too.
So glad you liked it, Joye!