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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Five stars, hands-down. I don’t even like carrot cake very much and this is amazing! Added a pineapple filling because I was testing it for another cake, but it doesn’t need that.
I’m so so glad you enjoyed this!
After several lack luster attempts at making carrot cake, I found this recipe. The addition of crushed pineapple and baking thinner layers turned my cake from ordinary to outstanding. I substituted the browned butter in the frosting for juice from two ripe lemons. My mom loves it!
I love the lemon twist you added. So glad you enjoyed this.
I made this as my Birthday cake, it was so lovely. Thank you!! I made this gluten free as well because celiac life over here but I also happened to have so much GF sourdough discard on hand that I added and swapped out a bit of the flour to keep it moist and all things turned out beautifully. Will be remaking again.
That’s so fantastic! So glad you enjoyed this.
Hi, do you think i can use a 13 x 9 pan?
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.
I made this cake as per the recipe and everyone LOVED it. I am getting ready to make it again after my niece begged me to. She (and I) want to know 3 things: 1) Can raisins substitute for the pineapple and if so how much raisins? I saw a response from you somewhere where you suggested 1 cup. Does that amount work best if we are NOT including the pineapple? 2) If I do use the pineapple, can I food process it smooth first? 3) If instead of pineapple, I want to use applesauce, how much applesauce should I use?
Waiting with bated breath for your reply. I know the cake with pureed pineapple and/or raisins OR applesauce will be ALMOST as delicious as your award-winning, original recipe! Thank you and much continued success! It is well-deserved!
Thanks so much, Linda! This is a lot of changes, and to be completely honest, it would require a full retest of the recipe for me to give you really solid advice. The pineapple is doing more than just adding little chunks. I’m also relying on the juice for moisture, so changing the form or swapping it out entirely can affect the texture of the cake. Blending it smooth could easily add too much moisture, and applesauce hasn’t been tested here either, so I can’t say with confidence how the cake would turn out. The one change I can say works is adding raisins. Raisins won’t change the structure of the cake itself, so they can be added without issue and 1 cup should work fine..
Making this for my work bestie’s birthday! Would it be okay to make the cake layers, then once they’re cool pop them in the fridge the day before icing and assembling?
Once the layers are completely cool, wrap each one tightly in plastic wrap and refrigerate overnight. This actually makes them easier to frost and assemble the next day. Just be sure they’re well wrapped so they don’t dry out or pick up fridge smells.
You can assemble and frost straight from the fridge, then let the finished cake sit out a bit before serving so the texture softens back up. Your work bestie is going to love it.
This is my most favorite cake recipe ever, I have made it multiple times over the past few years and it is a hit every single time. The carrot cake is divine and so worth the effort!
That makes my heart so happy to hear. Thank you for coming back and sharing that. I love knowing this one has earned a permanent spot in your rotation that carrot cake really is worth every step.
Can I make this without nuts? Should I add more of the other stuff?
You can make it without the nuts; you don’t need to add anything else. Hope you enjoy!
Carrot cake just isn’t carrot cake without raisins! Any recommendations about how much or which type to use? Should I plump
I know a lot of people feel that way about raisins in carrot cake. You can absolutely add them here. I’d recommend about ¾ to 1 cup total. Regular raisins or golden raisins both work, it just comes down to preference.
If your raisins are on the drier side, you can plump them first by soaking them in warm water (or even a little juice) for about 10 minutes, then draining and patting them dry before folding them into the batter. This helps keep them nice and tender in the finished cake.
Hi!! I’m so excited to make this! Can I make it into cupcakes? Thanks!
Hi Erika, you sure can. In fact, I have the cupcake version here: https://grandbaby-cakes.com/carrot-cake-cupcakes/