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!
Carrot Cake Ingredients
For the Cake
- Self-Rising Flour: To make your own swap, add 3 3/4 teaspoons of baking powder and 3/4 teaspoon of salt to the 2 1/2 cups of flour (I like White Lily Baking Flour here). For a gluten-free option, use a measure-for-measure baking blend and add the leavening and salt.
- Spices: I mix cinnamon, cloves, nutmeg, and allspice. You can use a tablespoon of apple pie spice or pumpkin pie spice instead.
- Baking Soda: Make sure it’s fresh, boo!
- Granulated Sugar: If you want a deeper flavor, swap in some homemade brown sugar.
- Vegetable Oil: Any neutral oil works fine.
- Vanilla Extract: Stick with pure vanilla extract for the best flavor.
- Large Eggs: Room temp always.
- Grated Carrots: Use finely grated, fresh carrots. The pre-shredded bagged ones are too dry and too thick.
- Crushed Pineapple with Juice: I like my carrot cake with pineapple because that was the Big Mama way, but you can leave it out or use applesauce.
- Chopped Roasted Walnuts: Totally optional. You can skip them or use pecans or almonds instead.
For the Frosting
- Unsalted Butter: I brown mine for extra flavor, but regular softened butter still works.
- Cream Cheese: Full-fat cream cheese is best, y’all. But if you need a sub, mascarpone is a great option.
- Confectioner’s Sugar: Here’s how to make your own if you run out.
- Salt: Just a little!
- Vanilla Extract: You can swap it for vanilla bean paste or almond extract.
How to make a Carrot Cake
Make the Cake Batter
Step 1: Sift flour, spices, and baking soda.
Step 2: In a stand mixer, combine sugar, oil, and vanilla.
Step 3: Next, add eggs, one at a time, blending after each addition.
Step 4: Next slow down the mixer to lowest speed and add flour mixture in increments.
Step 5: Fold in carrots, crushed pineapple if desired, and walnuts if desired.
Bake the Cake
Step 6: Evenly pour batter into cake pans.
Step 7: Bake until a toothpick inserted in the center comes out clean.
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Make the Cream Cheese Frosting
Step 8: In a small saucepan, add butter and melt over medium heat.
Step 9: Brown until it turns a nice amber color then pop in the fridge to get solid again.
Step 10: Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until thick and fluffy.
Step 11: Slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Step 12: Add salt and vanilla extract.
Step 13: Whip until nice and smooth.
Frost the Cake
Step 14: Add frosting to each layer and stack on each other.
Step 15: Frost the top of the cake then.
Step 16: Then finally frost the sides of the cake and get ready for the best carrot cake of your life! Sprinkle with nuts for a decorative touch.
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
- 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
- 1 1/4 cups vegetable oil
- 1 tbsp pure vanilla extract
- 4 large eggs room temperature
- 3 cups grated carrots finely
- 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 clean.
- 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
- First, chill the frosted cake in the fridge for an hour to let the frosting firm up.
- Then wrap it tightly in plastic wrap and a layer of foil (or store slices in freezer-safe containers).
- When you’re ready to enjoy it, thaw it overnight in the fridge and let it sit out a bit before serving.
Nutrition
Recipe Tips
- Grate the carrots by hand for the best texture. Yes, it takes more effort than using a food processor, but pre-shredded or machine-shredded carrots tend to be too coarse and dry. Hand-grated carrots release more natural moisture, which keeps your cake incredibly soft and tender.
- Don’t skip the pineapple—even if you’re skeptical. The crushed pineapple doesn’t make the cake taste tropical; it just boosts the moisture and adds subtle sweetness. It’s one of those “secret ingredients” that takes a carrot cake from good to insanely good.
- Roast your walnuts before folding them in. A quick toast in the oven (350°F for about 8 minutes) brings out the natural oils in the nuts, giving your cake a deeper, more complex flavor. It also makes the nuts crunchier, so they hold their texture even after baking.
- Use room temperature eggs for better rise. Cold eggs can make the batter seize up and mix unevenly. Let them sit out for 30 minutes, or pop them in warm water for 5 minutes before adding to your batter.
- Don’t overmix once the flour goes in. After adding the dry ingredients, mix just until no dry spots remain. Overmixing can lead to a dense, chewy cake instead of that soft, delicate crumb you want in a carrot cake.
- Brown the butter for the frosting—don’t rush this step. This isn’t your average cream cheese frosting. Browning the butter adds a toasty, almost caramelized flavor that balances out the tanginess of the cream cheese. Let it fully solidify again before beating it into the frosting to keep everything stable and fluffy.
- Chill the cake before slicing. Once frosted, pop the whole cake in the fridge for about an hour before slicing. This firms up the frosting and helps you get clean, bakery-style slices without smearing.
- Bake the layers on the center rack—no exceptions. an Stacking cake pans too high or low in the oven can lead to uneven baking. Use the center rack and rotate the pans halfway through for even rise and golden edges.
FAQs
Yes, you can definitely bake this in a 9×13 pan! I do want to say that I have not tested it in a 9×13 pan, so I don’t have exact measurements for the batter or icing for a 9×13.
The recipe makes quite a bit of batter and icing (enough for three 9-inch layers), so your pan will be pretty full. Just don’t fill it past about ¾ of the way to the top. If you have a leftover batter, you can bake the extra in a few cupcakes or a small loaf pan alongside it. You’ll most likely have extra icing as well.
Keep the oven at 350°F and start checking for doneness around 45–50 minutes. It’ll likely take 50–60 minutes total, depending on your oven. The cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs.
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Recipe looks delicious! Would adding cocunut change the texture of flavor?
Yes, it will alter the flavor a little, but it will still be good!
AMAZING!!! Best carrot cake EVER! Half of it was gone in one day…just sayin
Thanks, boo!
Has anyone made this cake at high altitude? I live at 4600 feet
Shhhh – don’t tell my grandma, but this carrot cake puts hers to shame! It’s the most delicious, moist, flavorful, texture-rich carrot cake I’ve ever had. The icing knocked my socks OFF! The first Easter I made this cake, my mother took one bite and her eyes grew wide and she said, “Whaaaaattt?!” It’s that good. I’ve made it every Easter since. Jocelyn, thank you for sharing this with the world!! Your followers’ baking reputations are better for it.
Awe, thank you so much, Chrissie and don’t worry I won’t tell!
Will this carrot cake fit into a 9X13 cake pan?
If not, how can I make so that I can make this 9×13 carrot cake?
Hi Carmen, I have not tested the recipe to fit in a 9×13 so honestly, I am not sure. I do think given that it has 3 layers you would want to cut the ingredients in half for the cake. Hope that helps!
This is probably the best carrot cake I’ve ever had. The frosting is a gamechanger! Thank you for this amazing recipe.
There is no better carrot cake recipe than this, not from a bakery, not from your grandmother, not anywhere. I have made it several times and everyone always loves it. The only difference is that I use pecans instead of walnuts. This cake cannot be beat. It is perfect. And when you make that brown butter, make sure the solids are very brown, and scrape every last one into your frosting. As for the nuts, I chop them super fine which helps give body to the cake without having big odd chunks of nuts, unless of course you prefer it that way. Either way, you cannot go wrong with this cake. It’s absolutely delicious and amazing. It is everything a great carrot cake should be. Thank you so much for putting this recipe out in the world. I can’t imagine bothering with another ever again. Everything pales in comparison.
WOW, I am at a loss for words here, thank you!!
I’ve made this recipe so many times and it is truly the best carrot cake recipe ever! Wondering if I can make them cupcakes ? Has anyone tried it?
Awe, thanks so much Julie! You sure can make them into cupcakes, the bake time should be around 12-15 minutes just make sure you keep an eye on them so they don’t overbake.
I love to try new recipes. I’m going to bake this over the weekend. Nothing better than a generational recipe. It screams of love and laughter
I can’t wait to hear what you think of it!
Hey hey! Why granulated sugar instead of brown sugar? I feel like I’ve seen brown sugar in other recipes.
Hey boo, this isn’t the same as other recipes. We do our own thing lol. This is a generational recipe from my grandmother.