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!
This post may contain affiliate links. Read our disclosure policy.
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!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
My Dad’s favorite cake is carrot cake. I made it for him for his birthday! Everyone loved it. Would make again!
Just wonderful. Isn’t it so great?
Can I make this using 8 inch cake pans?
Yes you can.
Hi! Any suggestions for making this recipe gluten free?
You can definitely try making it gluten-free! Use a good cup-for-cup gluten-free flour blend that includes xanthan gum (like King Arthur or Bob’s Red Mill 1-to-1). The texture might be a little more tender, so I’d suggest letting the batter rest for about 10–15 minutes before baking to help the flour hydrate. And just make sure all your other ingredients (like baking soda and spices) are certified gluten-free.
I LOVE THIS RECIPE SO MUCH! I’ve made it 3x already and everyone loves it so much. It’s so good and recipe is easy to follow. The tips are super helpful too! Thank you so much Mrs. GrandBabyCakes! You’re a genius!
Aww, thank you so much! I’m so glad you and everyone else are loving it, that makes my day! I really appreciate you coming back to share that (and three times already?! You’re officially part of the Grandbaby Cakes family!).
Can this cake and frosting be made using Swerve instead of can sugar? It comes in granulated brown and powdered. I want to surprise my diabetic granddaughter with a cake she can eat a little of.
That’s such a sweet idea for your granddaughter! I’m not familiar with Swerve, so I can’t say for sure how it would turn out or how much to substitute. You’re welcome to give it a try, but I can’t guarantee the results since sugar substitutes can change the texture and moisture in cakes. If you do test it out, I’d love to hear how it goes!
Can I bake this cake in a 9 x 13 pan? What are the baking times? Can’t wait to make this!
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 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.
WOW! This recipe is amazing!! I doubted the frosting recipe thinking it was too much cream cheese but OMG!!! I’ve never tasted a more delicious cream cheese frosting!!! The texture, the flavor, everything about it was 5 stars!!! Thank you, and big Mama!!!
Aww, thank you so much! I’m so happy you loved it and Big Mama would be too! That frosting really is something special. I appreciate you taking the time to share this sweet note!
Can I bake this in a sheetcake pan?
I haven’t tried this so I can’t tell you the bake time but you should be fine. Just watch your bake time.
Carrot cake is my absolute favorite, but I’ve never attempted to bake one before now. I love the pineapple. My Mawmaw’s had pineapple and her cake was always perfection. I was unable to use her recipe as I have her notebook in storage. This cake made my heart happy! Thank you for sharing!
This makes me so happy to hear! I love that it brought back memories of your Mawmaw’s cake those recipes hold such a special place in our hearts. I’m honored this one could fill in until you’re reunited with hers!
Hello! Hi.thanks for qharing your recipe. It’s possible to have the. Mesurements in grams please?
And i dont have flour with incorporated baking soda, how much baking soda i have to put. Tanks you and sorry for my english,îam french.
Hi there! I don’t bake in grams, so I don’t have the weight measurements to share, unfortunately. But for the flour, if you don’t have self-rising flour, you can make your own by using all-purpose flour and adding 1½ teaspoons baking powder and ¼ teaspoon salt for every cup of flour. You’ll still keep the 1 teaspoon of baking soda that’s already listed in the recipe. And your English is great! No worries at all!
Hi Jocelyn, I’m wondering what weight you use for one cup of flour? (I prefer to weigh my dry ingredients.)
Also, when you are whipping the frosting in your mixer, do you use the blade or the whip attachment?
Hi! I don’t bake by weight, so I just use the standard cup measurement, about 120 to 125 grams, if you prefer to weigh it out. And for the frosting, I use the paddle (blade) attachment. It gives you that smooth, creamy texture without whipping too much air into it.